The Effect of Sugar Level on the Rate of Fermentation Aim: The aim of this experiment is to find out whether the rate of Fermentation is affected by the amount of sugar. Apparatus: The equipment used is: · Bunsen burner. · Heat proof mat. · Boiling tube. · Delivery tube. · Water bath. · Water flask. · Thermometer. · Stop watch. · Yeast and Sugar. · Digital weighing scale. · Water. · Measuring cylinder. · Test tube. · Tripod Method: · Fill the water bath with water (not to the maximum). · Fill the boiling tube with 10ml of water. · Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g). · Put the Boiling tube into the water bath. · Connect a delivery tube onto the boiling tube. · Fill a test tube with a reasonable amount of water. · Place the other end of the delivery tube into the test tube. · Put the Bunsen burner on a heatproof mat. · Place the water bath on the tripod and heat the water. · Measure the temperature of the water (in the water bath) with the thermometer. Stop the heating until it reaches 40°. · Start the stop watch after the first bubble has appeared in the test tube. · Count the bubbles that appear in 1 minute then stop the stopwatch. · Repeat the process but this time adding another gram of sugar until 5 grams. · Then repeat the whole experiment again starting from 1g to ensure the reliability of the results obtained. Planning a fair test: The factor chosen is the concentration of sugar solution, so the other factors are to be kept constant as control factors in order to make this investigation fair. Here are the control conditions and other procedures I must take. I should make sure that the test tubes are
Each subsequent trial will use one gram more. 2.Put baking soda into reaction vessel. 3.Measure 40 mL vinegar. 4.Completely fill 1000 mL graduated cylinder with water.
We finally took 1ml of the 0.01% solution from test tube using the glucose pipette and adding it to test tube 4, we then used the H2O pipette and added 9ml of H2O to test tube 4 creating 10ml of 0.001% solution.
Mix 50ml of WATER with 15ml (1 tbsp) of BAKING SODA in one beaker or cup
The Effect on the Rate of Respiration of Yeast Cells with Glucose when the Temperature is Varied
Investigating How Sugars are Metabolised by Yeast Aim The aim of this experiment is to investigate which of the five different forms of sugars namely; glucose, fructose, sucrose, maltose and lactose undergo the most metabolisms by yeast. Variables Independent Variable Type of sugar Controlled Variables Temperature of water Amount of yeast Time of reaction Dependant Variable Amount of Carbon dioxide produced during the metabolic reaction Apparatus List Electronic Stopwatch Thermometer 10cm³ syringe Burette Thin rubber tubing Hot Water bath Stirring rod Clamp Stand Diagram Method * Prewarm Yeast and sugars in water bath at fixed temperature of 50°C. * When reached at required temperature, measure out 6cm³ of yeast, with the help of a syringe, as well as 10cm³ of glucose solution, first. * Pour into a boiling tube and fit with the rubber tubing.
The Effect of Substrate Concentration on the Rate of Reaction Between Yeast Catalase and Hydrogen Peroxide
Retrieve yeast and stir into corresponding bowl of water. 3. Time how long till yeast mixture bubbles. For undamaged yeast, should take about ten minutes. Take a picture at ten minutes, fifteen minutes and twenty minutes.
As you can see, my hypothesis was not supported because the more oxygen that is being exposed to the dead yeast, the more carbon dioxide is being produced. On the graph, you can see that the longer the yeast is in the incubator, the more carbon dioxide is being produced. The highest recorded data was for the aerobic after anaerobic: CO2 yeast was at about 200 seconds producing about 1200 ppm of carbon dioxide. The lowest amount of carbon dioxide produced as I can tell, is 800 ppm (parts per million) with the time just starting at 0 seconds. One thing I learned from this experiment was that dead yeast can produce carbon dioxide. This applies to real- life situations because it connects with fermentation. This is when a food “goes bad” and this produces sugars.
Add all the ingredients, without the leaven of wine to the mainstreaming vessel. Seal up with fermenting airlock.
Brewer's yeast can have a mildly beery aftertaste, which means that you should start with a smaller amount than your recipe requires for nutritional yeast and increase to taste. Use 2 teaspoons of brewer's yeast for every tablespoon of nutritional yeast that your recipe requires.
Max to max, 8 teaspoons are quite adequate for the mixture. 4. Divide the dough in halves. Then, shape them into flattened round or oval shape on lightly floured surface. Wrap each piece into two separate plastic and refrigerate them for at least 1 hour.
== == = Measure out the amounts of yeast, water and sugar that will be needed in the experiment. Then fill two beakers half full of water and heat one of them to 380c and leave the other at room temperature.
Third, grab the left edge of the Kool-Aid packet between your thumb and index finger. With your other hand, begin peeling the upper-left corner until the entire top of the envelope is removed. Next, dump the contents of the envelope into the pitcher. Notice how the powder floats before settling on the bottom of the pitcher. Then, take the measuring cup and scoop two cups of sugar into the pitcher as well. At this point, adding the water is a crucial step. Place the pitcher under the water faucet and slowly turn on the cold water. If the water is turned on too quickly, powder will fly all over when the initial gusts of water hit. After the pitcher is filled within two inches of the top, turn the water off and get prepared to stir. With the wooden spoon submersed three-quarters of the way in the liquid, vigorously stir in a clockwise motion until all of the powder is dissolved.
It is impossible to set a date as to the first time fermentation was performed. It is possible, however, to guess, and this guess is roughly 8,000 years ago. Wine has been written about for centuries, in the Greek and Roman myths and scriptures. The Greek god of wine, Dionysius, was in charge of the fermentation atop Mount Olympus. The people of this time may not have known exactly what they were doing, but it was a somewhat complicated procedure. The crushing of grapes, and the storing of their juices led to an amazing beverage that is still used in current society. This process of fermentation was used throughout the time of early Christianity, and other religions, for purposes within sermons. Throughout the Renaissance, fermentation was used in the making of wine as well as bread, not to mention new medical applications. Fermented products were brought to America along with the new settlers. With new government, though, America was put into a prohibition, which did not last long. Today, fermentation processes are carried out nearly perfectly, without too large of variations among the products.
The pH of the solution would alter the rate of the reaction if it was