annotated-fermintation%20graph%20and%20chart.xlsx

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University of North Carolina, Greensboro *

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111L

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Chemistry

Date

Feb 20, 2024

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pdf

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2

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alchohol percentage time 0 5 10 15 20 25 30 35 2% alcohol 0 0.1 0.8 3.8 5.4 7.8 8 9 4% alcohol 0 0.2 2 5 8 8.4 9 9.5 6% alcohol 0 0.3 1.8 4.4 6.8 8.4 9 9.5 8% alcohol 0 0.4 2.5 4.6 6.4 7.4 8.4 8.8 10% alcohol 0 0.1 1 1.9 3.8 4.8 6 7 fig 6.8 fermentation rate graph 0 5 10 15 20 25 30 35 0 1 2 3 4 5 6 7 8 9 10 time rate of change 2% alcohol 4% alcohol 6% alcohol 8% alcohol 10% alcohol
Answer these questions about your fermentation experiments: Considering the variable you have been assigned and the equipment and supplies at your disposal, what hypothesis might your team be able to test? the reaction rate of our treatments with time. Whether theyd increase or not. If your hypothesis is correct, what results from your fermentation experiments might be predicted? (Use "if/then" statements for your predictions.) time will increasethe fermintation rate of alcohol What have you chosen as the control treatment? What was your rationale for that choice? our control was glucose beccause it helps the fermintation prrocess be exectued best. What are your experimental treatments? our experimental treatments were different precents of alcohol, yeast, and glucose. What other product of fermentation could have been chosen as an indication of fermentation reactions? Why do you think CO2 production has been chosen in this instance as an indicator of fermentation rate? color or temperature reactions? Co2 was used for this instance because of the ability of our treatments specifically yeast, to form reactions with each other.
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