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Alcoholic Fermentation Research

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Introduction

The question being investigated in this lab is how does vanilla, cinnamon, and salt effect the rate of alcoholic fermentation in bread baking. Previously, results were found that the higher sugar concentration, the faster alcoholic fermentation will occur. Alcoholic Fermentation is the process when a bacteria releases energy from food molecules. NADH and pyruvate acids are inputted into the bacteria, and alcohol, carbon dioxide, and NAD+ are released. The release of Co2 is what makes bread rise. Yeast goes through alcoholic fermentation by consuming all of the sugar around it. The sugar helps fermentation occur, and as a result, the yeast releases Co2. The ingredients going to be used in this lab will be vanilla, cinnamon, and …show more content…

Measure out ½ teaspoon of cinnamon and put it into test tube 2. Measure out ½ teaspoon of salt, and pour into test tube 3.
Using a graduated cylinder measure out 10ml of the 5% sugar solution, add the solution into each test tube
Measure ½ teaspoons of yeast 4 times, and put into 4 different test tubes

With your thumb over the top of the test tube, shake the test tube with the yeast inside so it dissolves
Measure the bubbles in each test tube at 0 minutes, record your data
Set a timer for 5 minutes
Every 5 minutes for 20 minutes, record the height of the bubbles, and write the data down on your sheet.
Using a graduated cylinder measure out 10ml of the 5% sugar solution, add the solution into each test tube

Results

Table 1: Height Of Bubbles Produced by Fermentation (in cm)
Ingredients
0 Min
5 MIn
10 Min
15 Min
20 Min
Vanilla
No bubbles
0.5 Cm
0.7 Cm
1 Cm
2 Cm
Cinnamon
No bubbles
3mm
1 Cm
3 Cm
4.5 …show more content…

If vanilla extract, cinnamon, and salt are placed into three different test tubes, then the rate of alcoholic fermentation will be much higher in the vanilla extract solution because it has a higher sugar content. The hypothesis was rejected. The vanilla had a height of 1 cm in 10 minutes, and a height of 2 Cm at 20 minutes. The Cinnamon had a height of 3 Cm at 10 minutes, and a height of 4.5 Cm at 20 minutes. Therefore, the cinnamon had a higher rate of fermentation, based on the height of the bubbles. These bubbles are present because of the Co2 being released in alcoholic fermentation. There could have been sources of error. Some sources of error may include; when pouring in the ingredients into the test tubes, some of the ingredients could have stuck to the side of the test tube, not giving the same measurements of ingredients. Another error could have been cross contamination. The test tubes could have been contaminated with other ingredients. They may not have been cleaned thoroughly. If there is cross contamination, the other ingredients left over could mix and change the rate of fermentation. 2 ways to improve the experiment could include: Being very cautious about using the exact same amount of ingredients in each test tube, and being more accurate with the measuring of the height of the bubbles. According to the data, the cinnamon and the

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