An Experiment to Investigate How Amount of Sugar or Temperature Affects the Rate at Which the Product of Fermentation (carbon dioxide) is Released
Yeast is a single celled fungus. When it is carried in the wind it
sometimes lands on fruit, where it feeds on the sugar. They turn this
sugar into ethanol and carbon dioxide.
No oxygen
Sugar + Yeast à Carbon Dioxide + Ethanol
This reaction is known as fermentation.
I am going to see the effects of temperature over how much carbon
dioxide is released. I will measure it at room temperature (22°C) at
first then 60°C, 50°C, 40°C, 30°C and also body temperature (37°C). I
have chosen these to give me a range of results.
I will put an inverted measuring cylinder into a trough filled with
water and clamp it in place. I will put 10ml of water, 1g of yeast and
1g of sugar into a conical flask connected to the beaker using a
delivery tube. I will measure the amount of carbon dioxide given off
every 30 seconds for two and a half minutes.
I will use a pair of electric scales, set to two decimal places, to
make sure my results are reliable. I will also make sure there are no
bubbles in the measuring cylinder; this could cause more volume of gas
than there should be. Other factors like making the temperature exact
or the results could be anomalous. Accurate reading will be hard, but
I decided to measure the results to the top of the meniscus.
To stay safe I will tuck my tie in, take off my blazer and wear safety
glasses. I must also remember to follow all the usual lab rules such
as: no eating, no running, listen to instructions, etc.
I predict that when I increase the temperature the amount of carbon
dioxide will increase to a certain point. After a certain temperature
it will stop reacting because it will be too hot and it will kill off
all of the yeast.
To make sure this would be the best experiment I decided to do some
3. The time taken for the yeast to heat up to the temperature of the
Fermentation is the biological process which allows humans to brew beer, or any other alcoholic beverage. This process occurs in the absence of oxygen, as a means for the cell to produce adenosine triphosphate (ATP), the source of cellular energy. Though little energy can be produced in this manner, it allows the yeast to survive in t...
In this experiment, we tested how the sugar cubes dissolve from different water temperatures. During the lab we made sure to make accurate and precise measurements, so what we did was do the same exact procedure to every section of the lab.
== == == = This is what I'm going to be changing in the experiment and this will be the temperature and the concentration of the yeast. There are several variables in this experiment, they are: · Amount Used - Too much or too little of the hydrogen peroxide causes the reaction to speed up/slow down producing different amounts of oxygen.
one gram of water by 1ºC. I chose to use water because it is safe,
Input variables In this experiment there are two main factors that can affect the rate of the reaction. These key factors can change the rate of the reaction by either increasing it or decreasing it. These were considered and controlled so that they did not disrupt the success of the experiment. Temperature-
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
Investigating the Effect of Temperature on the Fermentation of Yeast To fully investigate the effect of temperature on the rate of fermentation of yeast Background Information Yeast is a single-cell fungus, occurring in the soil and on plants, commonly used in the baking and alcohol industries. Every living thing requires energy to survive and through respiration, glucose is converted into energy. There are two types of respiration available to living cells are: 1.
The aim of this experiment was to investigate the affect of the use of a catalyst and temperature on the rate of reaction while keeping all the other factors that affect the reaction rate constant.
Hypothesis: If a test tube filled with 3% hydrogen peroxide and catalase solution, the room temperature will increase the activity. Freezer, refrigerator, and boiling water will have
Although not shown in the fermentation reaction, numerous other end products are formed during the course of fermentation Simple Sugar → Ethyl Alcohol + Carbon Dioxide C6 H12 O6 → 2C H3 CH2 OH + 2CO2 The basic respiration reaction is shown below. The differences between an-aerobic fermentation and aerobic respiration can be seen in the end products. Under aerobic conditions, yeasts convert sugars to
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
Yeasts are facultative anaerobes. They are able to metabolize the sugars in two different ways which is aerobic respiration in the presence of oxygen and anaerobic respiration in the absence of oxygen. The aerobic respiration also known as cellular respiration takes place when glucose is broken down in the present of oxygen to yield carbon dioxide, water and energy in the form of ATP. While in anaerobic respiration, fermentation takes place because it occurs in the absence of external electron acceptor. Because every oxidation has to be coupled to a reduction of compound derived from electron donor. On the other hand, in cellular respiration an exogenous
has on the rate of reaction. I will do this by recording the time it
The process of alcoholic fermentation begins with the use of enzymes. The enzymes begin to break down the long chains in starch molecules, a polysaccharide that consists of a large quantity of glucose molecules (C6H12O6) joined by glycosidic bonds as seen in figure 1, into single glucose molecules, a monosaccharide with six carbons and five hydroxyl groups. After the starch has become sugar, the enzymes are used once again, this time to convert the sugars into ethyl alcohol and carbon dioxide, CO2, as seen in figure 2 (World of Scientific Discovery, 2007). The carbon dioxide produced is released into the atmosphere, leaving water and ethanol, the alcohol, behind. Ethanol is a colorless flammable liquid with a molecular formula of C2H6O, giving it a molar mass of 46.07 grams per mole. Ethanol is also characterized by a melting point of -114°C or 159 K.