Production of Alcohol by Fermentation
Introduction/ Aim:
Yeasts are microbes that produce carbon dioxide and alcohol from
sugars. This is called fermentation. In this assignment I am going to
try two methods of making alcohol from fruit juice (apple juice). One
uses ‘free’ yeast cells; the other uses ‘immobilized’ yeast cells.
The process of using microorganisms to make useful products from an
energy source is called fermentation. This is carried out in large
vessels (open or closed) called fermenters. Microorganisms are cheap
and easy to grow; they can be used to make antibiotics (penicillin),
and useful proteins (insulin). It can also be used for foods such as
Quorn. Quorn is also called single cell protein (SCP) e.g. fungi are
grown and harvested in fermenters to make Quorn that is then used to
make a range of vegetarian meals and SEP made from fungi is called
Mycoprotein.
In order for me to grow my microorganism these basic factors must be
controlled:
1. Temperature
2. Ph (Potential Hydrogen)
3. Nutrients/ Food (Glucose)
4. Gases (Oxygen)
5. Agitation
The final product then needs to be sterilised to prevent other
microorganisms from infecting/ spoiling the product, this is because
the solution is quite delicate and becomes easily spoiled.
Equipment/ Apparatus:
* Yeast Culture
* Apple Juice
* Calcium Chloride Solution
* Sodium Alginate Solution
* Distilled Water
* Limewater
* Disinfectant
* 2 Conical Flasks (250cm³)
* 1 Bung and Delivery Tube
* 2 Conical Flasks (100cm³)
* 250cm³...
... middle of paper ...
...d this way they
are capable of gathering oxygen. My results came out slightly
incorrect because the growth of the yeast population was slightly
wrong, this was because the yeast cells were not provided with the
right factors that yeast cells need in order to perform fermentation.
A way in improving my investigation could be by looking up information
about fermentation on the internet and look deep into how the yeast
cells exactly work when they are fermenting, I could’ve also tried
changing my method or just use different methods, this would help me
to identify which method gives me the most accurate and best results
out of all the methods. I could extend my investigation by
investigating the way yeast cells work and what yeast cells are used
for and how they are used in the industry, laboratory and other
places.
in 5cm³ of water and add 4cm³ of ethanol. We had tom pour this mixture
The purpose of this experiment is to produce ethanol in an anaerobic-based environment through fermentation of yeast. After that, the solution made fro this will be further distilled to create a very high percentage solution of ethanol.
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
This unknown molecule or molecules could be oxygen, nitric oxide, or ammonia, all of which are known to negatively affect cells. This article was published in 2004 and, the follow up experiment that addresses these impurities was conducted by the same people in 2005. In this experiment they found that the gas did in fact have many impurities and an extensive gas cleaning procedure needed to be implemented in order to effectively harvest ethanol from the bacteria P7. The molecule that was mostly responsible for disrupting the cell was nitric oxide. All in all it seems entirely viable to use this biological process in order to manufacture ethanol for wide spread use.
2) A small amount is required as the enzyme is used again and again as
I will then put the yeast & glucose mixture in a warm water bath and
Will an increase in temperature of corn syrup yield a higher rate of fermentation? This is the question, which served as the foundation to which this experiment was initially conducted. The hypothesis from which this experiment was constructed was an increase in the temperature of the water in which fermentation occurs, will increase the rate at which fermentation happens, due to the dependence on temperature. With a rise in temperature less activation energy is needed, thus the rate of fermentation will increase. Throughout the course of the experiment, many trials served as the basis of the pre-existing assumption that an increase in temperature would lead to an increase in the rate of fermentation. Cold water, water at room temperature as
This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it could be determined which food source allows a living cell to obtain energy. The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest, by the addition of the yeast solution. The best results came from galactose, which produced .170 ml/minute of carbon dioxide. Followed by glucose, this produced .014 ml/minute; finally, sucrose which produced .012ml/minute of Carbon Dioxide. The test solutions water and glycine did not release Carbon Dioxide because they were not a food source for yeast. The results suggest that sugars are very good energy sources for a cell where amino acid, Glycine, is not.
In our Biology Lab we did a laboratory experiment on fermentation, alcohol fermentation to be exact. Alcohol fermentation is a type of fermentation that produces the alcohol ethanol and CO2. In the experiment we estimated the rate of alcohol fermentation by measuring the rate of CO2 production. Both glycolysis and fermentation consist of a series of chemical reactions, each of which is catalyzed by a specific enzyme. Two of the tables substituted some of the solution glucose for two different types of solutions. They are as followed, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons 12 Hydrogens 6 Oxygen to produce 2 pyruvates plus 2 ATP then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1; their table had 15 mL Glucose, 10 mL RO water, and 10 mL of yeast which then they placed in an incubator at 37 degrees Celsius. We each then measured our own table’s fermentation flasks every 15 mins for an hour to compare to Table #1’s controlled numbers. At
As everyone knows, the current legal drinking age in the united states is twenty-one years old. Although the legal age is twenty-one years old, the Missouri University of Science and Technology’s Residence Hall Guide clearly states that possession and use of alcohol is prohibited. If alcohol or any related article is found, it will be apprehended and discarded.
“Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle”(Biology Online, 2008, p. xx-xx) . “Yeasts were discovered to have connection with fermentation as observed by the French chemist, Louis Pasteur” (Biology Online, 2008, p. xx-xx). “Pasteur originally defined fermentation as respiration without air” (Biology Online, 2008, p. xx-xx). “However, fermentation does not have to always occur in anaerobic condition” (Biology Online, 2008, p. xx-xx). “Yeasts still prefer to undergo fermentation to process organic compounds and generate ATP even in the presence of oxygen” (Biology Online, 2008, p. xx-xx). “However, in mammalian muscles, they turn from oxidative phosphorylation (of cellular respiration) to fermentation when oxygen supply becomes limited, especially during a strenuous activity such as intensive exercising” (Biology Online, 2008, p. xx-xx).
Alcohol is something that most people have experienced in their teenage years or adult life, and with that they would have also learned about some of the effects that it had on the body. Alcohol targets the central nervous system (CNS) which it why when a lot is consumed subjects reflexes become slower their speech can be slurred and their coordination is off. If very large quantities are consumed the subject could have more severe conditions occur which can result in a coma, respiratory failure or even death. The question is why does alcohol have this effect on living organisms. There are obviously many different factors that alcohol is able to disrupt in the body, but one of the major processes that it affects is the GABAA receptor which
The hypothesis that states that “if pectinase and cellulase are added into different containers of applesauce, then pectinase will produce the most apple juice because pectin, which is very abundant in applesauce, is broken down by pectinase to make apple juice” is supported by the data. According to the data, when water was added to applesauce, the amount of apple juice created on average was 8.2 ml. When cellulase was added to applesauce, the amount of apple juice created on average was 8.26 ml. Both of these substances created less apple juice on average than when pectinase was added to applesauce. The data shows that on average the amount of apple juice created with the assistance of pectinase was 13.16 ml. Therefore, the conclusion can be made that the enzyme, pectinase, extracts the most apple juice out of apple sauce. This conclusion can also be supported by the data found by members of the class. The average amount of apple juice
Also known as alcoholic fermentation, this process is occurs in an anaerobic environment. In alcoholic fermentation, glucose molecules are degraded into two molecules of ethanol and two molecules of carbon dioxide. In production of alcohol, first, glycolysis process will breakdown glucose molecule into to pyruvic acid. Then, carboxyl group of the pyruvic acid will be removed and causing carbon dioxide to be excreted. The NADH then left its hydrogen onto the second carbon molecule creating ethanol. The overall chemical reaction are as follows :
Alcohol is a class of organic compounds that is characterized by the presence of one or more hydroxyl groups (-OH) attached to a carbon atom. Alcohol was unknowingly produced centuries ago when fermentation occurred to crushed grapes (Pines, 1931). In today’s society alcohol is produced for the use of household products such as varnishes, cleaning products, but is more commercially important in the liquor business. A chemical process called fermentation accomplishes the production of ethanol, the alcohol or liquor. From there, the ethanol goes through distinct processes to become the dark and clear liquors on the store shelves.