Introduction:
This experiment will answer the question, will cinnamon, baking soda, or vanilla extract affect the rate of fermentation? Alcoholic fermentation is the anaerobic processes (doesn’t require oxygen) of converting glucose into cellular energy. 2 pyruvates and 2 NADH are turned into 2CO2 and 2 NAD+. The process of alcoholic is carried out by yeast. Yeast is a microorganism and use anaerobic respiration. The yeast cells produce alcohol and carbon dioxide by eating sugars. The carbon dioxide that is released caused the bread to raise.
In this experiment, ¼ teaspoon of cinnamon will be added to the sugar solution. Cinnamon will decrease the rate of alcoholic fermentation. Many studies have proven that cinnamon is a powerful antifungal. Which means that cinnamon kills yeast since yeast is a fungus and cinnamon has properties that kill funguses. (https://www.thecandidadiet.com/cinnamon-antifungal/ ) Every teaspoon of cinnamon has .1 grams of sugar, so if we add ¼ teaspoon of cinnamin in the sugar solution, there would be .025 grams of sugar added. …show more content…
There is zero grams of sugar in baking soda. Yeast releases energy from sugar or alcohol and carbon dioxide. According to studies, yeast needs energy to live and continue to grow. (http://www.saps.org.uk/saps-associates/browse-q-and-a/169-q-a-a-how-does-sugar-affect-yeast-growth ) Which leads to the conclusion, that baking soda will most likely decrease the rate of fermentation. But baking soda is a leavening agent, which means that it is a substance that causes expansion of bread by releasing gases. (https://www.britannica.com/topic/leavening-agent ) This can make some think that adding baking soda to the sugar solutions will make the rate of alcoholic fermentation increase. Others may think that the rate of fermentation will stay the
This experiment will answer the question, will cinnamon, baking soda, or vanilla extract affect the rate of fermentation? Alcoholic fermentation is the anaerobic processes (doesn’t require oxygen) of converting glucose into cellular energy. 2 pyruvates and 2 NADH are turned into 2CO2 and 2 NAD+. The process of alcoholic is carried out by yeast. Yeast is a microorganism and use anaerobic respiration. The yeast cells produce alcohol and carbon dioxide by eating sugars. The carbon dioxide that is released caused the bread to raise.
In this experiment, ¼ teaspoon of cinnamon will be added to the sugar solution. Cinnamon will decrease the rate of alcoholic fermentation. Many studies have proven that cinnamon is a powerful antifungal. Which means that cinnamon kills yeast since yeast is a fungus and cinnamon has properties that kill funguses. (https://www.thecandidadiet.com/cinnamon-antifungal/ ) Every teaspoon of cinnamon has .1 grams of sugar, so if we add ¼ teaspoon of cinnamin in the sugar solution, there would be .025 grams of sugar added. …show more content…
There is zero grams of sugar in baking soda. Yeast releases energy from sugar or alcohol and carbon dioxide. According to studies, yeast needs energy to live and continue to grow. (http://www.saps.org.uk/saps-associates/browse-q-and-a/169-q-a-a-how-does-sugar-affect-yeast-growth ) Which leads to the conclusion, that baking soda will most likely decrease the rate of fermentation. But baking soda is a leavening agent, which means that it is a substance that causes expansion of bread by releasing gases. (https://www.britannica.com/topic/leavening-agent ) This can make some think that adding baking soda to the sugar solutions will make the rate of alcoholic fermentation increase. Others may think that the rate of fermentation will stay the