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.
In our experiment with pH, we did three replicates, hoping for accurate readings. By doing, three replicates we found out results had variations. Our hypothesis states if the rate of fermentation is dependent on pH, in acidic pH the reaction will happen at a faster rate. From this statement out h...
Creatine and Athletes Athletes strive for that edge, that one thing that will make them better then the rest, that elite athlete. For years, many have looked for the legal and safe way of improving performance, and enhancing strength. The start of the 1990's Creatine came onto the sports world an...
Fermentation can be done in several ways. ... This method results in optimum fermentation. ... This is an ideal starter of fermentation due to its tolerance to stress in its ecosystem. ... The more bitter the bean, the longer the fermentation process must be. ... The microorganism Penicillium is one type of mold affecting fermentation. ...
In the first part of the lab study we investigated the effects of yeast concentration on the rate of alcoholic fermentation.We hypothesized that the Fermentation rate will be greater in the fermentation tube with more yeast. And our prediction was that if fermentation is greater in the fermentation tube with more yeast, then more CO2 Will be produced in the tube. ... Whereas there was no fermentation in test tube 1 because there was no yeast. Test tube 2 with yeast but no substrate didn't have fermentation. And different amounts of water were added to each fermentation solution to mainta...
The experiment was conducted by pouring Saccharomyces in fermentation tubes, heating each of them at different temperatures, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production and measured the volume of the CO2 bubbles that formed in the tube. ... The tubes were left in the temperature-controlled environment for 60 minutes, and then tested, as above, for fermentation bubbles. ... Discussion The purpose of this experiment was to test if temperature had any direct effects on fermentation of Saccharomyces. ... The control fermentation tube of ...
According to what information was given to us in lab, I hypothesize that the Cytochrome C will move toward the negative electrode because of it's positive charge in the Tris-Glycine buffer used that has a pH of 8.6. The Myoglobin, Hemoglobin, and Serum Albumin will all move toward the positive electrode because they carry a negative charge in the Tris-Glycine buffer. ... Graph 1, seen on the following page, shows that Cytochrome C moved in the direction of the negative electrode moving -2.5 cm because it has an isoelectric point of 10.2 while the buffer, Tris-Glycine, has a pH of 8.6. ...
Introduction Fermentation is a chemical change in an organic substance caused by the action of enzymes. ... Alcohol produced by fermentation is then refined through distillation. ... Through distillation the alcohol produced from fermentation can them be used as a fuel source for many different purposes. ... When fermentation is completed the alcohol produced will then be distilled from the solution. ... Conclusion Alcohol was the end result of the fermentation distillation process. ...
The third step is bulk or floor fermentation. During the fermentation process, yeast cells act on sugary agents in the dough and produce carbon dioxide gas and alcohol. ... The important factors for good fermentation are: . ... When bulk fermentation has caused the dough to rise, it is tested for punch down - the fingers are inserted into the dough to the knuckles, and the dough is observed to see if the finger marks leave a slight indentation and then close very slowly - if so, the dough is ready for a punch down. ... Rounding or folding the dough over are ways for the newly divided and scal...
Fermentation Fermentation is the magic at play in the making of wine. ... Fermentation can require anywhere from ten days to a month or more. ... Fermentation temperature results fruit flavors and color in a wine. A hot fermentation can get up to 26-37 °C and are usually used for red wines. Cold fermentations (6-10°C) are usually practiced on white and rosé wines. ...
