Alcoholic Fermentation Research

In another test tube, put 1 mL of hamburger meal slurry. Repeat steps 2 and 3 with the hamburger meal slurry and record the results in Table 2.

Procedure: Measure the volume, mass, length and temperature of a variety of items. Create dilution of sugar water.

Step 4: Place the test tubes into separate coffee cups to maintain the upward position. Add 2 mls of the catalase solution to each of the test tubes and then place tubes1, 2, and 3 in the conditions described above. For test tube 4, fill the coffee mug half full of boiling

Hydrate the yeast packets in a beaker with 400 mL of distilled water at a 10% concentration. In a 50 mL

After approximately 2 minutes, the test tubes were removed from the water and placed into the test tube rack for us to observe any changes to the solutions. The resulting states and colors of the test tubes were as follows: The negative control water was clear and blue in color; coconut milk was opaque with a dark orange precipitate in the bottom and orange through the rest of its solution; karo syrup was opaque with a dark orange precipitate in the bottom and orange throughout its solution; potato chips solution remained cloudy with no precipitate and was blue in solution; peanut butter solution was opaque with a brown precipitate in the bottom and brown through its solution; and the banana baby food

Procedure: I used a ruler, thermometer, and scale to take measurements. I used a graduated cylinder, short step pipet, scale, and ruler to determine volume and density. I used a volumetric flask, graduated pipet, pipet bulb, scale, and glass beaker to determine concentrations and densities of various dilutions.

We then recorded the initial color. We placed each tube in boiling water for one minute and recorded the color results and gave our conclusion. To test for starch using Lugol’s solution, we reused the test tubes and added a squirt of the solution. We recorded the final color and then our conclusion for each content. To test for lipids using paper towels, we placed a drop of solution and we let it stand for one minute. We then recorded our observation, if it was dry or not dry and wrote our conclusion for each sample. To test for proteins using Biuret’s reagent, we added a squirt of stock solution plus a few drops of Biuret’s solution. We wrote the initial color. We then shook the solution and waited for two minutes before recording the results. After the two minutes, we wrote the final color and conclusion for each content. For the unknowns, we wrote the odor and appearance of each content and then tested the benedict’s, starch, lipid, and protein test and wrote our conclusion.

Pour the 1.5 g of sugar into the beaker and stir with the stirring rod.

Vanilla has a sugar content of 0.5 grams per 1 tsp. ½ of a tsp will be used in this experiment, so there is 0.25 grams of sugar in the vanilla ingredient. (https://ndb.nal.usda.gov/ndb/search/list?qlookup=02050) For salt, there is 0 grams of sugar in any ratio. (https://ndb.nal.usda.gov/ndb/search/list?qlookup=02047) Finally, cinnamon has a sugar content of 0.1 grams per 1tsp. ½ tsp will be used in this experiment, so a total of 0.05 grams of sugar will be present in the cinnamon. Cinnamon has antifungal properties, considering yeast is a fungus, the cinnamon shouldn’t produce many bubbles. (https://ndb.nal.usda.gov/ndb/search/list?qlookup=02010) Vanilla extract should increase the rate of fermentation the most because it contains the most sugar. Sugar, specifically glucose, speeds up the rate of alcoholic fermentation. Salt should have the slowest rate of fermentation as it has

The question that was investigated in this lab was: how will vanilla extract, baking soda, and cinnamon affect the rate of fermentation? The original hypothesis was: if vanilla extract, baking soda, and cinnamon are mixed with a 5% sucrose solution and yeast, then vanilla extract and cinnamon will decrease the rate of fermentation, and baking soda will increase the rate of fermentation. The original hypothesis was supported because after 16 minutes the control produced 1.75 cm of bubbles and vanilla extract produced 0.75 cm, cinnamon produced 0.5 cm, and baking soda produces 2 cm. This means that, since vanilla extract and cinnamon produced a shorter height of bubbles than the control the rate fermentation was decreased. Therefore, since baking

* By using the dropper and measuring cylinder, 3ml of 1% lipase was added into the test tube

12.Stir then pour 2.5ml of the enzyme mixture into one of the test tubes not allowing any water from the saucepan into the test tube.

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. We followed the instructions in our biology textbook on

3.Measure and add 0.5g, 1.0g, and 1.5g of sucrose into 3 of the test tubes. Do not add sucrose into the 4th test tube because this will be the control. Lightly shake the test tube to mix the contents together.

C) Again, rinse the saucepan and then add 250 grams of sugar to your 250ml graduated cylinder and then add water up to the 250ml mark. You will place a small piece of plastic wrap over the top of the graduated cylinder (or parafilm if you have that), and mix the sugar with the water. Then pour the contents into a small saucepan over the stove. You will fill the graduated cylinder up to the 250ml mark again and then pour the tap water into the saucepan as well. You will now heat the mixture on the stove and stir until the sugar has dissolved. Once this has happened, you will remove the solution from the saucepan, pour the solution into a container and label that container 50% sugar solution.