Fermentatiom By Yeast

Fermentatiom By Yeast

Length: 1325 words (3.8 double-spaced pages)

Rating: Excellent

Open Document

Essay Preview

More ↓

Fermentation of glycine, water, sucrose, galactose, and glucose as induced by yeast.

ABSTRACT
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.

INTRODUCTION
     Fermentation is an anaerobic process in which fuel molecules are broken down to create pyruvate and ATP molecules (Alberts, 1998). Both pyruvate and ATP are major energy sources used by the cell to do a variety of things. For example, ATP is used in cell division to divide the chromosomes (Alberts, 1998).

By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.

Materials and Methods

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.

How to Cite this Page

MLA Citation:
"Fermentatiom By Yeast." 123HelpMe.com. 20 Nov 2019
    <https://www.123helpme.com/view.asp?id=65603>.

Need Writing Help?

Get feedback on grammar, clarity, concision and logic instantly.

Check your paper »

Temperature And Sucrose Concentration For Yeast Fermentation Essay

- In our Yeast Fermentation Experiment, my group and I investigated the optimal temperature and sucrose concentration for yeast fermentation. To test for the optimal temperature for yeast fermentation, we measured the amount of CO2 that was produced inside fermentation tubes that were heated to varying temperatures. By measuring which temperature produced the most CO2, we were able to determine that 60 degrees Celsius was the optimal temperature for yeast fermentation to occur. We tested for optimal sucrose concentration the same way we did for optimal temperature except we used varying amount of sucrose instead of varying temperatures....   [tags: Yeast, Ethanol, Fermentation, Bacteria]

Research Papers
1165 words (3.3 pages)

Essay on Bio fuels of Yeast fermentation

- Introduction Biofuels are an importance source of fuel due to the cause that they are infinite and can be found easily compared to fossil fuels. Fossil fuels are finite, hard to find and are not cost-effective as biofuels are. Another good thing about biofuels is that don’t contribute to global warming as much as fossil fuels do. Biofuels are mainly used for as a source of energy and sustainable transport. The ways that these biofuels are produces is that fact they convert living organism’s derivatives into biomass and use it as a fuel source (European Environment Agency, 2011)....   [tags: Carbon Dioxide, Glucose Solution]

Research Papers
915 words (2.6 pages)

The Affects of Different Yeast on the Rate of Fermentation Essay

- AIM: To see how different yeast affect and influence the rate of fermentation, how much alcohol is being produced and how this affects the overall quality of wine produced. BACKGROUND INFORMATION: Alcohol, is mostly thought of as ethanol which is the alcohol which is found in alcoholic beverages such as wine and beer. But there are many different varieties of alcohol such as methanol, propanol and butanol. In chemistry terms “alcohol” is a compound of a hydroxyl group which is covalently bonded to a carbon chain which can be seen in figure 1....   [tags: Chemistry ]

Research Papers
1156 words (3.3 pages)

The Fermentation Of Alcoholic Fermentation Essays

- Introduction Alcoholic Fermentation is one of the primary fermentation pathways. During this reaction, NADH is reduced from pyruvate. Alcohol fermentation forms ethyl alcohol(C2H5OH) and carbon dioxide(C02).[1] During this fermentation, the pathway yields two molecules of ATP.[1] With these two ATP’s produced from glycolysis, The net yield of ATP during each reaction is only four molecules of ATP.[1] Commercially, alcoholic fermentation is important and used to many things such as: baking goods, producing alcoholic beverages among other products....   [tags: Cellular respiration, Carbon dioxide, Yeast]

Research Papers
1729 words (4.9 pages)

Investigating the Effect of Temperature on the Fermentation of Yeast Essays

- 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....   [tags: Papers]

Research Papers
3692 words (10.5 pages)

Investigating Alcoholic Fermentation and the Affects of Yeast on Dough Essay

- Biology Lab Report Investigating Alcoholic Fermentation and the Affects of Yeast on Dough Aim: The aim was simply to investigate whether or not yeast had any affect on causing dough to rise when baked and to experiment with alcoholic fermentation eg. to see if it gave off carbon dioxide. Introduction: Following a few weeks of fermentation theory, groups of three to four were assigned and told to conduct a series of experiments involving the affects of fermentation. My group consisted of myself, Won Jin, Brendan and Sun-Ho and we chose to investigate alcoholic fermentation and the affects of yeast on dough, more specifically to see if yeast caused the dough to rise in anyway....   [tags: essays research papers]

Free Essays
952 words (2.7 pages)

An Examination and Analysis of the Role of Yeast in the Evolution of Societal and Religious Views of Beer and Alcohol in America

- Understanding the process of brewing will help explain the time limitations of brewing and storing beer, and will ultimately help explain how this tug of war came into existence, as the process of brewing itself is largely responsible for the limited availability of beer early in American history. The process begins with malted barley which is heated to, and held at, a temperature between 60o and 71o C. This process is known as mashing and serves to activate the amylase enzymes which convert the complex starches into fermentable and unfermentable sugars....   [tags: brewing processs, anaerobic fermentation]

Research Papers
1571 words (4.5 pages)

Essay on Different Types of Fermentations

- ... Belonging to a group of fungi, yeast is a microscopic one-celled organism. Yeasts are found in the soil, water, on the surface of plants, and on the skin of humans. Like other fungi, yeasts obtain food from the organic matter around them; they secrete enzymes that break down the organic matter into nutrients they can absorb. Yeasts obtain food from fructose, glucose, and other monosaccharaides (simple sugars), which are found in most fruits. Yeast enzymes chemically break down the sugars into products that the cell can use....   [tags: wine, grapes, grape juice, yeast]

Research Papers
1059 words (3 pages)

Yeast Essay

- Yeast Yeast are a tiny form of fungi or plant-like microorganism (visible only under a microscope) that exist in or on all living matter i.e. water, soil, plants, air, etc. A common example of a yeast is the bloom we can observe on grapes. As a living organism yeast needs sugars, water and warmth to stay alive. In addition, albumen or nitrogenous material are also necessary for yeast to thrive....   [tags: Free Essays]

Free Essays
410 words (1.2 pages)

Essay about Monitoring the Growth of Yeast

- Monitoring the Growth of Yeast Introduction Yeast is a microscopic fungus, of which there are hundreds of species. It is extremely important brewing ingredient because different strains give different beer types their distinctive and characteristic flavors. When a brewery has found an ideal yeast, it will be retained for many years. However, fresh batches are produced regularly from samples kept under special laboratory conditions to prevent the built up of microbiological contamination....   [tags: Papers]

Free Essays
715 words (2 pages)

Related Searches



When the top part was off, a pasture pipette was used to completely fill the graduated pipette to the top with the test solution used. Once totally filled, making sure no bubbles were in it, the pipette was turned upside down back into the test tube containing the remaining mixture of the test solution. Once the pipette was in place fermentation began. All the test solutions were measured for Carbon Dioxide release every five minutes for one hour.

Results

Water and glycine show no Carbon Dioxide production, however; glacatose, glucose, and sucrose did the most productive test solution was galactose. Galactose released .17ml of Carbon Dioxide per minute with a huge production during the 20-25 minute mark of .85ml/minute of Carbon Dioxide. The rate at which yeast produced fermentation remained steady after the 20-25 minute mark of .065ml/minute of Carbon Dioxide. It remained unchanged after the 35-minute mark of .98ml of carbon dioxide; being the maximum rate of fermentation (Graph I). Glucose, the second most productive test solution produced .014 ml of carbon dioxide every minute and the rate of change was very different from that of galactose. The rate of carbon dioxide production was steady with no sudden burst of Carbon Dioxide production like galactose. It did not stop producing Carbon Dioxide, rather, it had reached a peak at the end of the hour of .94ml/mimute of Carbon Dioxide (Graph I). Sucrose, the third most product test solution produced .012ml of carbon dioxide every minute and like that of glucose the rate of change was very steady with no sudden Carbon Dioxide production like Glacatose. It never stops producing Carbon dioxide and it reached a peak of production, at the 60-minute mark of .87ml/minute of Carbon Dioxide (Graph I). Galactose(monosaccharide), glucose(monosaccharide), and sucrose(disaccharide) in that order proved to be the best solutions in which Carbon Dioxide production was the greatest, also proves in this order the best way for a cell to obtain energy.

Discussion

During this lab, there were many things that affected the results, for example, did not notice the exact time galactose started to ferment, could not properly read the graduate cylinder, and bubbles in the pipettes. The most productive solution for fermentation was galactose (graph I). It produced the greatest release of carbon dioxide during the 20-25 minute mark. This suggests that this was the greatest period for energy production. This produced a total of .85 ml of Carbon Dioxide.

The second most productive solution was Glucose it is similar to that of galactose that is they have the same formula, C6 H12 O6, and only differ in there arrangements of groups around one or two carbon atoms. (Alberts, 1998). Isomers such as galactose and glucose only have minor changes in their chemical properties but these minor changes can have huge affects on them (Alberts, 1998). These changes could have made yeast able to produce fermentation quicker in galactose because yeast was able to recognize the different groups. Glucose had a very steady flow of carbon dioxide production. It would be a good energy source for a cell. Through the hour, the Carbon Dioxide that was produced never reached a peak as it did in glacatose; rather, it had a steady rate of production of .014ml/minute of Carbon Dioxide.

The third most productive solution was that of sucrose. Sucrose unlike galactose and glucose, which are monosaccharides, is a disaccharide. Sucrose is make up of glucose and fructose (Alberts, 1998). This explains why sucrose and glucose production of carbon dioxide is almost similar because sucrose is glucose plus fructose. Sucrose had a steady rate of Carbon Dioxide production. Sucrose released .012 ml of carbon dioxide a minute where as glucose did .014 ml of carbon dioxide a minute a very small difference between the two.

Glycine produced no carbon dioxide release at all. This was because glycine is an amino acid and not a good food source (Alberts, 1998). The yeast solution in-turn was unable to induce fermentation.

The control for the experiment was water. When mixed with the yeast solution it was unable to ferment. This is due to the fact that it did not contain, Carbon Dioxide; thus, would not be a good food source. The structure would be different then that of carbon sources and the yeast enzymes would not recognize it, therefore; would not ferment. This could be true with that of glycine too. This experiment could have been more accurate if fewer test solutions were used; if fewer solutions were used more time could have been spent on each one and done to more precision.

The different results could indicate different things about the solutions chemical structures, thus; tell how certain enzymes, in particular yeast, recognize them. Monosaccharides followed by disaccharides were the best energy producers. The yeast enzymes were able to induce fermentation on the sugar monosaccharides faster then the sugar disaccharides. Amino acid, glycine, was not an energy producer along with water, which is also not an energy producer. The yeast enzymes would not work on these substances.

Some further questions are; Are all monosaccharides efficient Carbon Dioxide producers? Are all disaccharides not as efficient as monosaccharides? Are all amino acids not food sources for a cell? and Are sugars the best food sources for a cell? Experiments could be done on these questions to find out the answers.
Return to 123HelpMe.com