The scientist’s want to see if certain sugars affect the amount of fermentation caused by yeast. The problem statement is; in which of these sugars, monosaccharides, disaccharides, or polysaccharides, will fermentation by yeast occur the best? The independent variable is the variables the scientists can control, so the scientists decided to use certain sugars, such as dextrose, maltose, and lactose being the IVs (Independent variables). The scientist’s Dependent Variable (DV) is the outcome of the experiment, in this case the dependent variable is the circumference of the balloon in centimeters. The scientists control would be the same balloons, same amount of sugar per gram, same amount of yeast per gram, same amount of time run for each
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Similar ones may not go under alcoholic fermentation, they may go under lactic fermentation, which occurs in animal cells, fungi, and other bacteria. There are critical words that will need to be known to follow this experiment, these words are easy to understand and again, are critical. First it’s necessary to have to understand some basic ATP production, starting with glycolysis, series of reactions that and receive energy from glucose by cutting it into two three-carbon molecules called pyruvic acid (Pyruvate). This process is ancient, being one of the first ways to produce energy for life, it produces a net worth of 2 ATP molecules. Fermentation has two processes, alcoholic and lactic, both of them are anaerobic. Anaerobic means that it does not occur with oxygen, it doesn’t need oxygen. The important fermentation is the alcoholic one, because it is the yeasts way of fermentation, it produces a net worth of ATP, it does this through a break down of the pyruvate produced by glycolysis. There are multiple enzymes in this process, but they aren’t important, first the pyruvate is broken down by enzymes forming acetaldehyde, then after another series of enzymes, ethanol (ethyl alcohol) is formed. This is actually the process to create
Similar ones may not go under alcoholic fermentation, they may go under lactic fermentation, which occurs in animal cells, fungi, and other bacteria. There are critical words that will need to be known to follow this experiment, these words are easy to understand and again, are critical. First it’s necessary to have to understand some basic ATP production, starting with glycolysis, series of reactions that and receive energy from glucose by cutting it into two three-carbon molecules called pyruvic acid (Pyruvate). This process is ancient, being one of the first ways to produce energy for life, it produces a net worth of 2 ATP molecules. Fermentation has two processes, alcoholic and lactic, both of them are anaerobic. Anaerobic means that it does not occur with oxygen, it doesn’t need oxygen. The important fermentation is the alcoholic one, because it is the yeasts way of fermentation, it produces a net worth of ATP, it does this through a break down of the pyruvate produced by glycolysis. There are multiple enzymes in this process, but they aren’t important, first the pyruvate is broken down by enzymes forming acetaldehyde, then after another series of enzymes, ethanol (ethyl alcohol) is formed. This is actually the process to create