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 hypothesis is partially correct. The acidic pH3 never reacted at a fast rate. After the first five min interval in test one, it dropped 7mm and stayed at that measurement throughout the test. In test two for pH3, the water dropped 4mm and stayed at the same measurement throughout the test. In test three for pH3, the water dropped 6mm and once again stayed at this measurement throughout the test. From out three tests our hypothesis was not true. The acidic pH3 never moved at a fast rate. The acidic pH5 was true the hypothesis in the three tests we did. The acidic pH5 moved at a fast rate and reacted faster. In test one pH5, the water level dropped every five min. interval. It dropped 4-5mm each interval. In test two, pH5 stayed at 13mm after tow five min. intervals and then began to drop at a faster rate. In test three, pH5 dropped at a fast rate. (2-6mm every five min. interval) The pH7 was not true to the hypothesis. The pH7 is neutral and is not suppose to move the water measurement. In our tests pH7 reacted and the water measurements varied. In test one pH7 dropped form 5mm to 25mm in the five, five min. intervals. In test two, the pH7 dropped to 6mm after the first five min. interval and stayed at 6mm through the rest of the test. In test three, the pH7 dropped from 9 to nineteen. The pH11 (base) stayed true to the hypothesis. In our tests, the pH11 stayed at a steady rate throughout the tests. In test one, pH11 stayed at 8mm. In test two pH11, stayed at a steady 9mm. In test three pH11 stayed at a steady 5mm. The pH3 and the pH11 acted the same way in the tests. Our control in the tests was water and yeast.
Fermentation is a major way by which a living cell can obtain energy. ... In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. ... Once the pipette was in place fermentation began. ... The most productive solution for fermentation was galactose (graph I). ... The yeast solution in-turn was unable to induce fermentation. ...
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 ...
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. ...
Fermentation is the process in which the sugars in the yeast are broken down into alcohol. ... Now the wort is placed in a fermentation tank to begin fermentation process. ... The filtration is accomplished during fermentation. ... A special strain of brewer's yeast is added to the wort to start the fermentation process. ... After the fermentation the wort is officially called beer. ...
Abstract The purpose of this experiment was to learn how to isolate and identify unknown bacteria using methods from the lab. Methods that were used during this experiment included gram staining, streaking for isolation using the Quadrant Streak Method, and differential tests. Critical tests used in...
