Copy of Fermentation Experiment.

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Apr 3, 2024

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Devna Nambeesan, Veronica Vu Experimental Design II: Yeast Fermentation Experiment Question Which part of the corn plant; kernel extract or cob extract will show a higher rate of fermentation through levels of ethanol and carbon dioxide levels, when exposed to yeast? Hypothesis When corn kernel extracts and corn cob extract are exposed to yeast then a higher fermentation rate will be produced due to the ethanol and carbon dioxide levels. Substrate(5mL) Water or Yeast (2mL) Total Volume (5mL+2mL) Control Group 1 Cob Extract in Water Water 7mL Control Group 2 Water Yeast 7mL Control Group 3 Kernel Extract in Water Water 7mL Positive Control Group 4 Corn Syrup Yeast 7mL Experimental Group 1 Kernel Extract in Water Yeast 7mL Experimental Group 2 Cob Extract in Water Yeast 7mL Control Group 1 Contains : 5mL of kernel extract and 2mL of water, which acts as the yeast buffer. Justification/Assumption : This control group is being tested to confirm that the kernel extract is reacting only with yeast, and not creating carbon dioxide in the absence of yeast. Expected result: No carbon dioxide will accumulate in the Durham vial. Group 2 Contains: 5mL of water, to act as the glucose buffer, and 2mL of yeast suspension. Justification/Assumption : This control group is being tested to ensure that the yeast only reacts with the glucose, and that it is not reacting by itself to produce carbon dioxide and ethanol. Expected result: No carbon dioxide will collect in the Durham vial.

Control Group 3 Contains : 5mL of cob extract and 2mL of water, which acts as the yeast buffer. Justification/Assumption: This control group is being tested to ensure that the corn extract is reacting only with yeast, and not reacting to make carbon dioxide without yeast. Expected result: No carbon dioxide will collect in the Durham vial. Positive Control Group 4 Contains: 5mL of corn syrup solution and 2mL of yeast suspension. Justification/Assumption: This control group is being tested to ensure that yeast does not react with the glucose in the extract. Corn syrup is used due to the fact that similar to the kernel and corn extracts, it also contains glucose. Expected Result: Carbon Dioxide will collect in the Durham vial. Experimental Group 1 Contains: 5 mL of kernel extract substrate and 2 mL of yeast. Justification/Assumption: This experimental group is being tested to show the amount of carbon dioxide that is produced which shows the production of ethanol.This justifies the assumption that a higher concentration of glucose will result in a greater yield of both carbon dioxide and ethanol. Expected result: The expected result is that carbon dioxide will accumulate in the Durham vial, and that the volume of carbon dioxide will be greater than the volume of carbon dioxide collected in the second experimental group. Experimental Group 2 Contains: 5mL of cob extract substrate and 2mL of yeast suspension. Justification/Assumption: to ensure a reaction between yeast and cob extract will produce carbon dioxide, which also shows a production of ethanol, we must also make sure that the amount of carbon dioxide produced in this reaction is smaller than the amount collected through first experimental group. Expected result : carbon dioxide will accumulate in the Durham vial, and that the volume of carbon dioxide gathered will be less than the volume of carbon dioxide collected in the first experimental group. Positive Control Group 4 Contains: 5mL of corn syrup solution and 2mL of yeast suspension. Justification/Assumption: This control group is being tested to ensure that yeast does not react with the glucose in the extract. Corn syrup is used due to the fact that similar to the kernel and corn extracts, it also contains glucose. Expected Result: Carbon Dioxide will collect in the Durham References Biological Department of Sciences. Biology 107: Introduction to Cell Biology. Edmonton (AB): University of Alberta.

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