Hypothesis
If the type of yeast affects the rate of ethanol fermentation, then Non-expired Bread Machine will result in the fastest rate followed by Non-expired Quick Rise, Non-expired Traditional, and expired Quick Rise because Bread Machine has the smallest yeast granule size allowing it to dissolve faster, the pellet size of Quick Rise is smaller than Traditional suggesting that Traditional has a slower rate, and expired yeast loses its potency over time so it has the slowest rate of ethanol fermentation.
Procedure
The dependent variable is the rate of ethanol production. As sucrose reacts with the activated yeast, carbon dioxide gas will be produced. The dependent variable was measured by observing the amount of carbon dioxide gas produced. This was measured by inverting a graduated cylinder filled with water into a beaker also filled with water. A tube was inserted into the mouth of a graduated cylinder that was fully submerged in the beaker. The initial height of the water in the graduated cylinder was recorded in millilitres using the markers on the graduated cylinder. The other end of the tube was attached to the top of a test tube stopper. The ethanol fermentation occurred in a test tube. After five minutes, the test tube stopper connected to the tube was firmly secured to the top of that test tube, allowing the carbon dioxide gas to only travel through the tube into the submerged graduated cylinder. Gas bubbles were produced when the
…show more content…
Type of Yeast Culture Trial Number Displacement of Water (mL) Average Rate of Ethanol Fermentation (mL/min) Initial Height of Water Final Height of Water Difference in Height
Control:
Non-expired Traditional 1 13.60 13.70 0.10 0.05 2 13.70 13.70
Table 6 shows the results of the biochemical tests. The isolate can obtain its energy by means of aerobic respiration but not fermentation. In the Oxidation-Fermentation test, a yellow color change was produced only under both aerobic conditions, indicating that the EI can oxidize glucose to produce acidic products. In addition to glucose, the EI can also utilize lactose and sucrose, and this deduction is based on the fact that the color of the test medium broth changed to yellow in all three Phenol Red Broth tests. These results are further supported by the results of the Triple Sugar Iron Agar test. Although the EI does perform fermentation of these three carbohydrates, it appears that this bacterium cannot perform mixed acid fermentation nor 2,3-butanediol fermentation due to the lack of color change in Methyl Red and Vogues-Proskauer
5. A second test tube was then filled with water and placed in a test
In addition, a significant amount of liquid leaked out of the 3% and 5% vials. Each vial had an initial air bubble, so that had to be measured and accounted for. As time progressed, there became a wider gap between the 3% and 5% and the 1% and control solutions. As the reaction was taking place, it was evident CO2 was being produced due to the presence of air bubbles. The rate of reaction for 1% was 84.8 mm3/minute, for 3% it was 229.9 mm3/minute, for 5% it was 186.6 mm3/minute, and for the control it was
the experimenter added 5 ml of yeast suspension to each one of the ten test
For this method of experimentation, the control was used to compare the colour change of the ethanol solution. Samples from each of the vials was taken at 0, 15, and 30 minute intervals; each of the treatments was started two minutes apart, this was to allow for correct incubation periods. A pipette was then used at each interval to draw out a sample of the solution, which was then transferred to a cuvette in order to find the
The purpose of this investigation is to test the effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon dioxide (CO2 ) ; this process is known as fermentation. Fermentation and the products are the main focus points for this experiment being that cellular respiration of yeasts happens via the process of fermentation, which creates by-products of alcohol and CO2. The level of CO2 produced by the yeasts will show how effective each sugar substance is in providing cellular energy for the yeasts.
== == == = 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.
It showed 0 cm of growth in circumstances after putting balloons in the water and waiting for two minutes. It did not show any reaction, but remained the same. It did not match the hypothesis at all, because my original hypothesis was that the balloon will inflate and show obvious reaction with temperatures. It did not show any growth, because we have just put two bases, yeast and water, together. There were several errors that we made in this experiment.
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
In this lab, it was determined how the rate of an enzyme-catalyzed reaction is affected by physical factors such as enzyme concentration, temperature, and substrate concentration affect. The question of what factors influence enzyme activity can be answered by the results of peroxidase activity and its relation to temperature and whether or not hydroxylamine causes a reaction change with enzyme activity. An enzyme is a protein produced by a living organism that serves as a biological catalyst. A catalyst is a substance that speeds up the rate of a chemical reaction and does so by lowering the activation energy of a reaction. With that energy reactants are brought together so that products can be formed.
In this scatter graph of the data, the blood alcohol concentration’s pattern with relations to time is easy to identify as it reaches a peak rapidly and gradually decreases.
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.
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.
Culture plates of yeasts strains: S41, a pet 1 and M240, conical flasks containing Yeast Extract Potassium Acetate (YEPA), Yeast Extract Peptone Dextrose (YEPD) and Yeast Extract Palm Olein (YEPPO) media, pH indicator, inoculation loop, microscope, methylene blue, Bunsen burner and incubator.
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.