Yeast Fermentation Paper

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Washtenaw Community College *

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101

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Chemistry

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Feb 20, 2024

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pdf

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5

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Boulis 1 ABSTRACT The fermentation process involves yeast breaking down sugar to produce carbon dioxide and ethanol. The purpose of this experiment is to observe and measure yeast fermentation in a controlled environment. Results of the study include that the optimal temperature for fermentation is 50 degrees Celsius. In addition, when sugar is used, the optimal concentration for the highest fermentation is 2.5 grams, and at 10 minutes, the fermentation volume is 47 mm. The goal of this experiment is to test the effects of yeast concentration. INTRODUCTION There are two different types of fermentation. The first type is lactic acid fermentation. It occurs within the body naturally when muscle cells are working very hard. The second type of fermentation is alcohol fermentation that processes carbon dioxide and ethanol. For many years of grains, it uses ethanol fermentation. It also uses fruits in the production of beer and other alcohol. Also, in the making of bread so that it will rise while it's baking. This experiment focuses on the biochemical reactions of ethanol fermentation. The controlled experiment looks at different variables that impact fermentation. In addition, include temperature and other variables such as added sugar. When fermentation occurs, yeast breaks down sugars and produces ethanol and carbon dioxide. The rate of fermentation will be determine by measuring the amounts of carbon dioxide that are processed. Gas bubbles rise to the top of the fermentation tube and measure results. Alcohol is present, it can be hard to measure, but the experiments show that carbon dioxide controls all fermentation reactions. Yeast is mixed with sugar and processes gas bubbles of carbon dioxide. Alcohol also processes at the same level as carbon dioxide. Fermentation is a process where yeast can consume glucose, oxygen, and carbon dioxide. MATERIALS & METHODS
Boulis 2 In the lab, yeast cells converted cereal-derived sugars into ethanol and carbon dioxide during fermentation. The lab group had to prepare the ice water slurry by adding four or five ice cubes. Also, use 500ml of cool tap water in one of the 1000ml breakers. One of the lab partners had to prepare the hot water bath with warm water and turn it on to the proper level. The lab group had to fill every 1000 breakers about 1/3. Using a thermometer, one lab partner monitored the temperature of the water in the beakers. Using the 250 ml beaker, the lab group added 2.5 g sugar and 1 g yeast. One lab partner had to remove 50 ml of water from the 1000 ml beaker 10 celsius. Then add that to the 250 ml beaker. Finally, the lab group had to draw up 10 ml of the sugar and yeast solution and pour that into the fermentation tube. Then add those to each of the breakers. One of the lab partners measures and monitors all breakers. The lab group later tested for pH with 1M HCL, 1M NaOH, and a digital pH meter. Using sucrose, the lab group can add more or less to find sucrose concentration for yeast fermentation. One lab partner added ethanol in the fermentation tubes to determine its influence on yeast fermentation. All of the lab partners compare the yeast fermentation of monosaccharides, disaccharides, and polysaccharide. Finally, one lab partner added 10% bleach solution to the fermentation tubes and then the yeast and sucrose solution. RESULTS Fermentation Temperature ºC 0 min 5 min 10 min 15 min 20 min 10 0 0 0 3 3 20 0 3 5 7 10 30 0 5 7 23 40 40 0 5 15 44 80 50 0 15 55 90 110 60 0 35 60 70 75 Trail #1- Variable Fermentation tube 0 min 5 min 10 min 15 min 20 min .5g 0 3 5 7 7
Boulis 3 1.5g 0 3 6 10 20 2.5g 0 4 7 9 10 3.5g 0 6 11 19 23 4.5g 0 2 4 5 8 5.5g 0 3 3 6 12 Trail #2- Variable Fermentation tube 0 min 5 min 10 min .5g 0 10 28 1.5g 0 15 45 2.5g 0 17 47 3.5g 0 9 22 4.5g 0 8 22 5.5g 0 7 22
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Boulis 4 DISCUSSION At the end of the lab, the temperature that had the highest effect on yeast fermentation was 50 Celsius. The lowest was 10 Celsius, which had the least moment of effect. Each lab partner felt that this result was corrected. For the effect of sugar on yeast fermentation, the highest was 2.5 g, and the lowest was 4.5 g. Some lab partners felt the result was off. This could be due to the lab group not completing 15 minutes for variable #2, and that could have affected the experiment. The lab partners believed that 1.5 g would be the highest then 2.5 g or maybe 4.5 g would be the highest and 1.5 9 would be the lowest. CONCLUSION In the yeast fermentation lab, the lab group had determined and measured the rate of fermentation changes as a function of sugar concentration. The lab was a great opportunity to see how fermentation can be demonstrated. By observing and measuring fermentation of yeast while testing the effects of heat. Test and analyze the effects of sugar on yeast fermentation through a controlled experiment. The yeast fermentation lab should be taught throughout the years. The lab is very helpful to get a better understanding of fermentation.
Boulis 5 LITERATURE CITED Dashko, Sofia, et al. 14 Sept. 2014, “Why, When, and How Did Yeast Evolve Alcoholic Fermentation?” FEMS Yeast Research , BlackWell Publishing Ltd, 14 Sept. 2014, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4262006/. Russell, James B., and Francisco Diez-Gonzalez. 14 Apr. 2008, “The Effects of Fermentation Acids on Bacterial Growth.” Advances in Microbial Physiology , Academic Press, https://www.sciencedirect.com/science/article/abs/pii/S006529110860017X. Tarver, Toni. 1 Dec. 2016, “The Good, the Bad, and the Ugly: A Fermentation Saga.” IFT , Food Technology Magazine , https://www.ift.org/news-and-publications/food-technology-magazine/issues/2016/d ecember/columns/inside-academia-fermentation-science-washington-state-univers ity-university-of-idaho.