Alcoholic Fermentation Lab

There are many substances that can be manipulated and cause the rate of reaction in fermentation to either speed up or slow down. Substances that alter the rate of the reaction could be temperature of the water, the yeast concentration, pH, and the glucose concentration. In the experimental group of the experiment the amount of yeast concentration was manipulated. The objective of this experiment was to determine what factors affect the rate of the fermentation. To test this objective we changed the amount of yeast being used. A higher yeast concentration replaced the controlled yeast amount. A prediction made by my group was that higher amount of yeast would speed up the process of fermentation. Our null hypothesis is there will be no

Fermentation is the anaerobic process by which glucose, or other sugars are catabolized by microorganisms without an electron transport chain, like yeast (Campbell, 2004). In experiment one the yeast and glucose acted as reactants, with the yeast breaking down the glucose, producing the products CO2 and ethanol. The overall reaction for the alcoholic fermentation that took place can be represented as 2 pyruvate + 2NADH-> 2NAD+ +2CO2 + 2 ethanol (Campbell, 2004). This biological process allows cells to operate under conditions where oxygen is not present. Experiment 1 explored the question of how the amount of sugar impacts the rate of fermentation, while Experiment 2 tested the effect the type of sugar available to the yeast has on the rate of fermentation. If more sugar is available to the yeast, the faster the reaction should occur. If sucrose is used instead of glucose, the reaction will produce less CO2 since the yeast cannot breakdown sucrose as efficiently as glucose.

8) One package of active dry yeast was added to the bottle labeled ‘10 mL sugar’ and solution was swirled by rod gently.

Place the beaker on the hot plate, place the thermometer in the beaker and set the hot plate to 5oC.

11. It is then repeated for the solution of unknown concentration (A, B or C).

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose concentration. The aim of this experiment is to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH in the glucose solution. My hypothesis states that ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ To set this experiment I had to make adjustments to the original practical method in order to fit the new practical, which depended on the question that was chosen.

To begin(control data and experiment data), fill the solution container with designated amount of live yeast and 10 mL of hydrogen peroxide. Quickly after mixing solutions together, cap the container with the cork and straw and cover the open end of the straw. Have one member of the lab begin the timer. Keep the open end of the straw covered to submerge the solution container under water in the tub and let the open end of the straw be placed inside the open end of the graduated

On February 9th, 2016, the class conducted multiple labs to test the enzyme function within yeast to produce CO2. Each group completed a different experiment to test the effects of enzyme function within yeast. The groups did a total of four different types of experiments: changing the temperature, changing the pH, changing substrate concentration and changing the substrates themselves. These experiments would allow the groups to determine ideal conditions for the enzyme function within yeast to produce CO2.

We put different solutions in both test tubes. We fill 30 ml of acid solution in the first test tube and 30ml of normal yeast solution (yeast, sugar, warm water) in the second test tube. After we measure each solution. Then we poured the yeast solution in to fermentation tubes. Then the tube toward the upright position until the yeast solution fills it up to the top, displacing all of the air. Then we insert the Ph paper on each tube. Then we saw the color of the PH paper in each tube. In the first tube, which is the acid yeast solution was pH 3. In the second solution, which is normal yeast solution was pH 6. Then we checked the tubes every five minutes for 15 minutes, and measured it by using ruler. we recorded the distance the solution has been displaced from the top of the tube.

To start our experiment, we created our control that was filled with water heated to sixty degrees Fahrenheit, then added a yeast packet to the water and mixed the solution. Next, we acquired one mole of sucrose, glucose, and fructose. The independent variables in our experiment included sucrose, glucose, and fructose, while the

A yeast is a fungus that can occur as a single cell and that reproduces by budding. An Ascomycete yeast like a Saccharomyces cerevisiae have a very long served as model systems for cellular, biochemical, genetic, and molecular research. (Cheney, W. (2013). Yeast.). The goal or objectives of this experiment is to identify which type of sugar will ferment with yeast and produce the most CO2. There are three main methods of this experiment. First, adding the yeast starter culture to the fermentation tubes that are containing different types of sugars. Second, mixing the solution fermentation tube. The third, placing the six test tubes into the rack in the water bath (Lab Manual). The main observation of this experiment is that us we produce Carbon Dioxide (CO2). Therefore a test tube that is containing a greater volume of yeast, rather than glucose would have the most CO2 production because fermentation of glucose is dependent on yeast.

The equipment/materials needed for this experiment are 8g of yeast along with 2g of each type of sugar used(Domino’s sugar, Brown sugar & Zero calorie sweetener). 8 test tubes were needed and 10 balloons to fit over the test tubes and measure the reaction. 80 milligrams of water heated to 41 degrees celsius was also required. The rest of the materials consisted of, thermometer, electronic balance, hot plates, string, ruler, timer, graduated cylinder, funnel, test

For the first trial prep, we did not change any variables and followed the given procedure. The first step was to start pouring 100 mL of water into the 500 mL beaker. We then measured out 1 gram of baking soda using the electric scale and the spoon.

1) I will bring the two small beakers and bring the water and pour the

Take one stopper off and carefully pour the shots into the paper towels in the beaker. Put the thermometer in and close the paper towels around it. Measure the temperature of the shots immediately.