Rafaela Hajdini
Bio 104- 55
November 11th 2014
Fermentation Lab Report
Abstract:
Introduction: Cellular respiration is a reaction that the majority of living organisms partake in to get adenosine triphosphate (ATP), by obtaining chemical energy, to synthesize in three different phases; glycolysis, citric acid cycle, and the electron transport chain. Both glycolysis and the citric acid cycle are anaerobic pathways which means that oxygen is not need to form energy. However the electron transport chain is aerobic and that is due to the oxidative phosphorylation were with the help of oxygen molecules ATP molecules are produced. Fermentation is a reaction that occurs when oxygen is not present or very restricted. In the case of bakers …show more content…
When looking at fermentation without the addition of spices it was observed that little fermentation happened compared to the addition of the spices (Zaika et al.1978). The purpose of this experiment was to obtain an answer to the research question; will the different spices and salts added affect fermentation in the baker’s yeast? The null hypothesis (H0) is, there is no difference in the fermentation between the spices and salts versus the non spices and salts. The alternative hypothesis (Ha1) was that there is a difference in the fermentation between the spices and salts versus the non spices and …show more content…
Next three cleaned beakers were labeled “with mustard”, “with chili powder”, and “with sodium chloride”. For each beaker three respirometers were needed to be set up. In all three beakers 5 mL of yeast was added and also 5 mL of glucose was added. Going with the labels 5 mL of mustard solution was added to the “with mustard” beaker. 5 mL of chili powder was added to “with chili powder” beaker and again 5 mL of sodium chloride was placed in the “with sodium chloride” beaker. Next the beakers were left to incubate for approximately five minutes while being mixed occasionally. After time was up 3 mL of “with mustard” was drawn into the first syringe. Then the syringe was inverted and 1 mL of air was drawn. A pipet was then placed in a beaker with DI water and due to capillary action a small amount was drawn in and then the pipette was inverted. The water droplet slowly moved to the pointed end of the pipet and placed securely on the syringe with the free tubing. The respirometer was placed on test tube rack. The water droplet was then recorded for its starting point. This was then done two other times for the “with mustard” beaker and then done three times for the “with chili powder” beaker and “with sodium chloride” beaker. In total there was nine respirometers one third with mustard the other with chili powder and the last with sodium chloride. The water droplet was recorded initially and then every
Bio 104- 55
November 11th 2014
Fermentation Lab Report
Abstract:
Introduction: Cellular respiration is a reaction that the majority of living organisms partake in to get adenosine triphosphate (ATP), by obtaining chemical energy, to synthesize in three different phases; glycolysis, citric acid cycle, and the electron transport chain. Both glycolysis and the citric acid cycle are anaerobic pathways which means that oxygen is not need to form energy. However the electron transport chain is aerobic and that is due to the oxidative phosphorylation were with the help of oxygen molecules ATP molecules are produced. Fermentation is a reaction that occurs when oxygen is not present or very restricted. In the case of bakers …show more content…
When looking at fermentation without the addition of spices it was observed that little fermentation happened compared to the addition of the spices (Zaika et al.1978). The purpose of this experiment was to obtain an answer to the research question; will the different spices and salts added affect fermentation in the baker’s yeast? The null hypothesis (H0) is, there is no difference in the fermentation between the spices and salts versus the non spices and salts. The alternative hypothesis (Ha1) was that there is a difference in the fermentation between the spices and salts versus the non spices and …show more content…
Next three cleaned beakers were labeled “with mustard”, “with chili powder”, and “with sodium chloride”. For each beaker three respirometers were needed to be set up. In all three beakers 5 mL of yeast was added and also 5 mL of glucose was added. Going with the labels 5 mL of mustard solution was added to the “with mustard” beaker. 5 mL of chili powder was added to “with chili powder” beaker and again 5 mL of sodium chloride was placed in the “with sodium chloride” beaker. Next the beakers were left to incubate for approximately five minutes while being mixed occasionally. After time was up 3 mL of “with mustard” was drawn into the first syringe. Then the syringe was inverted and 1 mL of air was drawn. A pipet was then placed in a beaker with DI water and due to capillary action a small amount was drawn in and then the pipette was inverted. The water droplet slowly moved to the pointed end of the pipet and placed securely on the syringe with the free tubing. The respirometer was placed on test tube rack. The water droplet was then recorded for its starting point. This was then done two other times for the “with mustard” beaker and then done three times for the “with chili powder” beaker and “with sodium chloride” beaker. In total there was nine respirometers one third with mustard the other with chili powder and the last with sodium chloride. The water droplet was recorded initially and then every