A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
When the top part was off, a pasture pipette was used to completely fill the graduated pipette to the top with the test solution used. Once totally filled, making sure no bubbles were in it, the pipette was turned upside down back into the test tube containing the remaining mixture of the test solution. Once the pipette was in place fermentation began. All the test solutions were measured for Carbon Dioxide release every five minutes for one hour. .
Results.
Water and glycine show no Carbon Dioxide production, however; glacatose, glucose, and sucrose did the most productive test solution was galactose. Galactose released .17ml of Carbon Dioxide per minute with a huge production during the 20-25 minute mark of .85ml/minute of Carbon Dioxide. The rate at which yeast produced fermentation remained steady after the 20-25 minute mark of .065ml/minute of Carbon Dioxide. It remained unchanged after the 35-minute mark of .98ml of carbon dioxide; being the maximum rate of fermentation (Graph I). Glucose, the second most productive test solution produced .014 ml of carbon dioxide every minute and the rate of change was very different from that of galactose. The rate of carbon dioxide production was steady with no sudden burst of Carbon Dioxide production like galactose. It did not stop producing Carbon Dioxide, rather, it had reached a peak at the end of the hour of .
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. ...
