Fermentation Rate in Different Sugars
Abstract: This experiment is designed by students after studying the process of cellular respiration and fermentation. It demonstrates students’ understanding over the materials and utilization of the lab setting. In this experiment, the primary focus will on the speed of fermentation in different substances (sugars) in the same condition (temperature, volume, amount of yeast). Each solution will be mix with a fix amount of yeast and put in fermentation tube. Results will be recorded in intervals. The rate of fermentation will be varied because of the sugars’ structure. Glucose solution have the fastest rate due to it simple structure. Starch have the slowest rate because of its complicate structure. Therefore, …show more content…
Maltose is slower with 0.3 mL of CO2 release in 20 minutes. Starch is the lowest with 0 mL of gas produce.
Conclusion: The speed of fermentation depend on the structure of sugar. The simpler the structure the faster the speed will be, because there are less steps required to break down the polymer.
Discussion: Students hypothesize that the sugar need to be broken down to simpler monomer to start the process of glycolysis, so the fastest rate of fermentation will occur to the simplest substance (glucose). During the experiment, Glucose exhibits the formation of CO¬2¬ after 5 minutes (0.1 mL), while Maltose (disaccharide), required one step of break down sugar, is slower, and gas formation only clearly visible at 10 minutes. On the other hand, starch, is a polymer, which required multiple steps to be broken down, is the slowest substance with 0 mL of accountable gas formation. There is a change color (lighter brown the tail of the tube) at 20 minutes. This indicate some formation of gas that change the concentration of the solution, however the amount of gas is not enough to form any accountable bubble. The result of the experiment supports the hypothesis postulated by students at the beginning of the experiment. Overall, this experiment is straight forward and simple, which help students understand the lab process. There is no involvement of specialize technology or sophisticated equipment. All the data are collected and recorded correctly in a timely fashion .All participants follow safety procedure and conduct experiment carefully, so there is error that effect the results of this experiments. Some participants, do not have a fully understanding of how the process fermentation and glycolysis happened. Therefore, they appear confusing during the discussion and lab procedures, but they ask questions and conduct experiment in a carefully and organize
Abstract: This experiment is designed by students after studying the process of cellular respiration and fermentation. It demonstrates students’ understanding over the materials and utilization of the lab setting. In this experiment, the primary focus will on the speed of fermentation in different substances (sugars) in the same condition (temperature, volume, amount of yeast). Each solution will be mix with a fix amount of yeast and put in fermentation tube. Results will be recorded in intervals. The rate of fermentation will be varied because of the sugars’ structure. Glucose solution have the fastest rate due to it simple structure. Starch have the slowest rate because of its complicate structure. Therefore, …show more content…
Maltose is slower with 0.3 mL of CO2 release in 20 minutes. Starch is the lowest with 0 mL of gas produce.
Conclusion: The speed of fermentation depend on the structure of sugar. The simpler the structure the faster the speed will be, because there are less steps required to break down the polymer.
Discussion: Students hypothesize that the sugar need to be broken down to simpler monomer to start the process of glycolysis, so the fastest rate of fermentation will occur to the simplest substance (glucose). During the experiment, Glucose exhibits the formation of CO¬2¬ after 5 minutes (0.1 mL), while Maltose (disaccharide), required one step of break down sugar, is slower, and gas formation only clearly visible at 10 minutes. On the other hand, starch, is a polymer, which required multiple steps to be broken down, is the slowest substance with 0 mL of accountable gas formation. There is a change color (lighter brown the tail of the tube) at 20 minutes. This indicate some formation of gas that change the concentration of the solution, however the amount of gas is not enough to form any accountable bubble. The result of the experiment supports the hypothesis postulated by students at the beginning of the experiment. Overall, this experiment is straight forward and simple, which help students understand the lab process. There is no involvement of specialize technology or sophisticated equipment. All the data are collected and recorded correctly in a timely fashion .All participants follow safety procedure and conduct experiment carefully, so there is error that effect the results of this experiments. Some participants, do not have a fully understanding of how the process fermentation and glycolysis happened. Therefore, they appear confusing during the discussion and lab procedures, but they ask questions and conduct experiment in a carefully and organize