The purpose of this investigation was to determine how the concentration of sugar affects fermentation. Table 2 and figure 2 show that the rate of fermentation; the amount of carbon dioxide produced, decreased as the concentration of the glucose solution changed from 10% to 30%. This is because if the glucose level increases over the optimum amount for catalase, the osmotic concentration is too high for the yeast to absorb water. A large portion of yeast (the catalyst) is made up of water; therefore, it is needed to undertake fermentation effectively. Due to the water potential of glucose decreasing below the water potential of yeast cells, yeast is losing water as it moves out of its cell (Hewitson, J. 2015). The 10% glucose solution had …show more content…
Table 3 and figure 3 reflect that a greater amount of carbon dioxide was produced as the duration of the investigation increased. This can be explained as the reaction required a specific activation energy to begin the reaction, which was lowered by the catalyst of yeast. Once the reactants were thoroughly combined by shaking the test tubes, the production of ethanol and carbon dioxide occurred faster. From the results in table 3, it is evident that the greatest difference of carbon dioxide created between the 10%, 20%, and 30% solutions is 1.7mL. These values vary due to the presence of random and systematic errors which will be discussed later in the report. Group 1 had the greatest production of CO2 from all of the groups; this may be due to a different water bath temperature or a greater amount of yeast than the other groups. This method is suitable as it displays how time and various glucose solutions affect the rate of fermentation, without needing elaborate amounts of …show more content…
By repeating the experiment, systematic and random errors can be reduced by altering the instruments used to increase the accuracy of the data collected. To further our knowledge on what can affect the rate of fermentation; multiple types of sugars could have been tested in comparison with the various concentrations of glucose. Using rubber stoppers would improve on the current method as small amounts of solution started to leak out of the test tube. Additionally, the combined solutions of glucose and yeast needed to be shaken vigorously to initiate the reaction, which was discovered 10 minutes into the investigation. To reduce the duration of the experiment, this could be done at the beginning, instead of inverting the glassware. The effect of random errors was reduced by using a line of best fit on graphs. Using volumetric pipettes would further improve the accuracy of the volumes measured as it has the ability to record to 0.01
Yeast is a fungus that can generate glucose into energy without using any oxygen molecules. We tested the fermenting ability of yeast from two different carbon sources: glucose and aspartame. We hypothesized that yeast is unable to use the carbon sources of aspartame. To do this, we decided to use both carbon sources in the same concentration. Each carbon source was mixed with the same amount of yeast solution. The experiment group of 5.5 mM aspartame solution was compared with the control group of 5.5mM glucose solution. We recorded the rate of fermentation for glucose and aspartame in the Vernier Lab Quest. The fermentation rate of aspartame is a negative number, and glucose is a positive number. Our results show that yeast was unable to ferment aspartame as yeast fermented glucose. The results indicate that aspartame has no effect on yeast fermentation rate because yeast do not catabolize aspartame because it does not have the appropriate enzymes to break it down.
Aim: The aim of this experiment is to investigate the effect of changing the temperature on the rate of respiration in yeast. This will be done by placing equal amounts of yeast in each beaker that contains the same pH solution. Each beaker will be mixed with glucose solution and then will be placed at a different temperature in which the amount of CO2 produced will be measured every one minute.
The hypothesis of this lab was if yeast is exposed to glucose, fructose, lactose, sucrose and DI water, then the yeast will break down glucose at the fastest rate and produce the most CO₂. This hypothesis was supported by the results of the lab. The results showed that glucose produced the most CO₂ in comparison to the other solutions, supporting the idea that cellular respiration was happening the fastest in the glucose solution. As cellular respiration is occurring, CO₂ is being released into the air. The carbon in the CO₂ is coming from carbons in the reactants of cellular respiration and are released to get rid of excess carbons. By looking at the rate at which carbon dioxide is being produced, the rate of respiration can be identified because the release of CO₂ is a product of respiration
In this activity two sets of experiments are performed to determine the rate of cellular respiration by measuring the amount of CO2 in fermentation tube. Larger the rate of cellular respiration, larger will be the amount of gas produced. To conduct the experiment yeast and water were added together at first. Yeast mixture was poured into the test tube and another test tube on the top. After flipping the tube upside down the amount of gas produced was observed at the top of Tube for about 10 minutes to determine the Cellular Respiration Rate.
Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.
PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results
The sucrose concentration in the solution was varied to 10%, 20%, 30%, 40% and 50% in order to examine the effect of varying sucrose concentration on the CO2 production of yeast cells.
For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so
Hypothesis: The yeast will have a greater rate of respiration for the natural sugars specifically the glucose and lower rate of respiration for the unnatural sugars
The purpose of this investigation is to test the effect of different sugar sources on yeast respiration.
This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration, so we measured the rate of cellular respiration by the amount of CO2
Anaerobic fermentation is a process that produces energy after glycolysis occurs if oxygen is not present or available. There are two types of anaerobic fermentation: alcoholic fermentation and lactic acid fermentation. Alcoholic fermentation is a process that converts sugars (pyruvic acid) into ethanol and carbon dioxide. This process occurs in the cytoplasm of yeast (fungus) cells and allows bread to rise and bubbles to form in champagne when introduced to specific temperatures. The purpose of this lab was to determine the effect of temperature on the rate of alcoholic fermentation. The hypothesis was that a higher temperature will allow the rate of fermentation to occur faster. The independent variable was the temperature the yeast was exposed to, and the dependent variable was the rate of fermentation. The experimental group was the test tube introduced to the room temperature beaker (Beaker C). The control group were the test tubes that were introduced to the hot and cold beakers (Beaker A and B). The constants in this experiment were the experiment took place,
Because there was no oxygen going inside the container, since it was closed with the balloon, there was a great amount of carbon dioxide that was produced. Since oxygen was not present, glycolysis could not go through the citric acid cycle and oxidative phosphorylation. Another aspect of this experiment is the control flask was compared to the flasks that contained the different amounts of sugar, the rate at which the yeast utilized the sugar was a little bit faster in the container that contained more sugar. This is because fermentation requires a sufficient amount of sugar instead of no sugar. Basically, the hypothesis that an increase of sugar added in the closed container containing yeast will produce more carbon dioxide was supported by this experiment. In this experiment, the products that were generated were ethanol and carbon dioxide. Errors in the fermentation process may have been that at the beginning of the experiment, there may have been a little bit of oxygen. It may have gone through cellular respiration, but that may have been extremely quick that it probably does not affect the results greatly. Another error in the results may have also been in terms of measuring the length of the string. When measuring the balloon with the string, the results may have been slightly off a few units. Thus, a more useful tool would be the design of an apparatus with a slight absolute error that record an accurate amount of carbon dioxide
Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation, it produces pyruvate molecules made by glycolysis and the yeast will break it down to give off carbon dioxide, the reactant is glucose and the byproducts are ethanol and carbon dioxide. In this lab, the purpose is to measure whether the changes of
Fermentation a metabolic process with occurs in the absence of oxygen molecules also known as an anabolic reaction. It is a process of glycolysis in which sugar molecules are used to create ATP. Fermentation has many forms the two most known examples are lactic acid and alcoholic fermentation (Cressy). Lactic acid fermentation is used in many ranges from food production such as bacteria to its use by fatigued muscles in complex organisms (Cressy). When experimenting with organisms such as yeast which was done in this experiment you follow the metabolic pathway of Alcoholic fermentation (Sadava). Where the sugar molecules are broken down and become ethanol (Sadava). But the end product of fermentation is the production of