Fermentation Essay

What is Fermentation? Essay

1220 Words5 Pages

Introduction:
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…show more content…

Introduction:
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 ATP, it allows for a small amount of energy to be produced to keep up metabolic functions while the system in question replenishes its oxygen. Yeast cannot ferment without a substrate, the substrate most widely known is glucose. There are many ways you can observe fermentation. Alcohol, ATP and CO2 are all measureable products of fermentation. The most easily measurable by the common eye is gas production. Showing how much CO2 that is produced can a relation between fermentation rate and time. There are factors that can affect the rate of fermentation, such as temperature, substrate concentration, and pH level. This experiment focuses on how much fermentation can occur under certain conditions. Levels of pH will change the rate at which

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Fermentation Essay

Purpose: To investigate the effect of temperature on the fermentation of glucose by bakers yeast.

hypothesis

If to separate tubes of 20% glucose solution with 1 mil of yeast is added to battery jars filled with 20 and 38 c water then the warmer one will cause the yeast to ferment at a quicker rate.

Materials:

-2 test tubes (100 mm. Long x 11 mm. I.D.)

-2 ones-hole stoppers (size 00 w/3 mm. Hole)

-Glucose

-Bakers yeast suspension

-Balance

-Molding clay

-Submersible test tube racks

-Pins

-Masking tape

-wax pencil

10 ml. pipette w/pump

50ml. graduated cylinder

Dropping pipette

Ice

Stirring rods

Thermometer

Battery jars (2)

1. Prepare a 20% glucose solution by mixing 8 g. of glucose with 32 ml. water.

2. Prepare two water bathes, one at 15 degrees C and another at 38 degrees C using battery jars, ice, and warm water from the tap. Be sure that the water baths are deep enough for your respirometers to be completely submerged.

3. Prepare a data chart that will allow you to record the number of bubbles you see per minute for ten total minutes.

4. Prepare the two respirometers as shown to the right. Using a 10 mL. pipette and pump, put 4 mL. of the 20% glucose solution into each test tube. Add 1 mL. of yeast suspension to each tube after stirring the suspension completely. Mix by gently batting the tube bottom with one forefinger while gripping the top of the test tube tightly with the thumb and forefinger of the opposite hand. Put a one-hole stopper on each test tube, being sure that it seals the tube. Stick a pin with a tape...

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