SEBASTIAN, Gillian Marie Greyjoy
FERMENTATION November 6, 2017
I. DATA AND RESULTS
We started the experiment through setting up the materials needed for the experiment. Then we performed the instructions for the experiment given by the teacher.
Δ Fist Observation: 0 min – 30 mins
In the fermentation bottle, the yeast submerged into the mixture of water and sugar. Subsequently, foam started to form on top of the mixture. It seemed that the yeast started to break down the sugar to produce carbon dioxide and alcohol (ethanol). Thus, it started to ferment to create aldehydes, esters and acids.
Δ Second Observation: 30 mins – 50 mins
In the fermentation bottle, the foam continues to form. The height of the foam continues to rise up, which represent the incessant fermentation of sugar. Also, in the fermentation bottle, it became moist due to the gas that was trapped inside. After a while, in the air exclusion bottle, bubbles started to come out the straw and submerged below the layer of oil. …show more content…
The yeast then converts the glucose into pyruvic acid and when oxygen is available it then proceeds to respiratory chain due to the fact that it carries an enzyme called zymase. As the result, cell should have accumulated 36-38 molecules of ATP for each molecule of glucose that was oxidized. This process was evident during the formation of foam in the fermentation bottle. Instantaneously, carbon dioxide is being produced, which explains the moisture inside the bottle that was undergoing condensation. Furthermore, the integration of other materials present in the experiment such as oil, water and airtight seals have facilitated the fermentation. For example, the oil and water inside the air exclusion bottle serves as the mixture to block the air from entering, which has an inconsequential involvement in the whole
FERMENTATION November 6, 2017
I. DATA AND RESULTS
We started the experiment through setting up the materials needed for the experiment. Then we performed the instructions for the experiment given by the teacher.
Δ Fist Observation: 0 min – 30 mins
In the fermentation bottle, the yeast submerged into the mixture of water and sugar. Subsequently, foam started to form on top of the mixture. It seemed that the yeast started to break down the sugar to produce carbon dioxide and alcohol (ethanol). Thus, it started to ferment to create aldehydes, esters and acids.
Δ Second Observation: 30 mins – 50 mins
In the fermentation bottle, the foam continues to form. The height of the foam continues to rise up, which represent the incessant fermentation of sugar. Also, in the fermentation bottle, it became moist due to the gas that was trapped inside. After a while, in the air exclusion bottle, bubbles started to come out the straw and submerged below the layer of oil. …show more content…
The yeast then converts the glucose into pyruvic acid and when oxygen is available it then proceeds to respiratory chain due to the fact that it carries an enzyme called zymase. As the result, cell should have accumulated 36-38 molecules of ATP for each molecule of glucose that was oxidized. This process was evident during the formation of foam in the fermentation bottle. Instantaneously, carbon dioxide is being produced, which explains the moisture inside the bottle that was undergoing condensation. Furthermore, the integration of other materials present in the experiment such as oil, water and airtight seals have facilitated the fermentation. For example, the oil and water inside the air exclusion bottle serves as the mixture to block the air from entering, which has an inconsequential involvement in the whole