Alcoholic Fermentation in Yeast
By: Jettica Williams
BIOL 1107 Lab
October 10, 2016
Prepared for Mrs. Whitney Lab Course Introduction: During this experiment, we investigated the alcoholic fermentation in a single- celled fungus, which is yeast. Fermentation is activity of decomposition carbohydrates whereas deterioration incurring foods have protein. During the fermentation process usually do not generate reek and usually produced carbon dioxide gas, but marked by hydrogen sulfide gas (Desrosier, 1998) Alcoholic Fermentation is when sugars say for instance glucose, fructose, and sucrose are converted into cellular energy and then it produces alcoholic and carbon dioxide as metabolic waste materials. Yeasts can carry out alcoholic …show more content…
The flask was placed with the test tubes and graduated pipettes in water bath at 30C.For five minute we allowed them to equilibrate with the tubing not clamped. The pipette pump was placed on the free end of the tubing. The pipette pump was used to draw the fermentation solution up into the pipette. It was filled past the calibrated portion of the tube. The tubing was clamped shut with the binder clip so the solution would not come out. The clip was opened slightly and allowed the solution to drain down to 0-mL calibration line or just a tad bit below it. When the level was near the 0-mL mark another classmate opened the clamp just a little and adjusted the level using the pipette pump. We conducted the same procedure on the other pipettes. A table is listed below of the initial reading and actual column. Two minutes after the initial readings for each pipette we recorded the actual readings. We subtracted the initial reading from the actual reading and that allowed us to determine the total amount of CO2 evolved. We continued taking reading every 2 minutes for each of the solutions for 20 minutes. The results are listed …show more content…
A fungus has plant-like cell walls, but has other features more in common with animals. Yeast was the independent variable during this lab. I noticed that the tubes without yeast were the negative control. The reason that the tube without yeast was the negative control was because yeast is removed from the experiment. Glycolysis is the chemical which is found to break down glucose to lactic acid. This was a great example of anaerobic which is when there is no oxygen present or required for the process to happen. Adenosine (ATP) is the process that makes energy available for cell activity in the form of a high-energy phosphate compound. During alcoholic fermentation pyruvic acid is broken down into ethanol and carbon dioxide. Proteins that consist of amino acids united in polypeptide chains are enzymes.
Conclusion: The dependent variable of this experiment is CO2. The independent variable is yeast. The independent variable is the variable in which is tested or changed in the experiment and was the amount of yeast used in each reaction. I noticed the more the water displacement in this experiment, the more the CO2 production and the faster the rate of alcoholic fermentation. The glucose level played an important role in this lab because the amount of starting material the yeast had to work with. The amount of yeast changes the number of enzymes and machinery that are available for alcoholic
By: Jettica Williams
BIOL 1107 Lab
October 10, 2016
Prepared for Mrs. Whitney Lab Course Introduction: During this experiment, we investigated the alcoholic fermentation in a single- celled fungus, which is yeast. Fermentation is activity of decomposition carbohydrates whereas deterioration incurring foods have protein. During the fermentation process usually do not generate reek and usually produced carbon dioxide gas, but marked by hydrogen sulfide gas (Desrosier, 1998) Alcoholic Fermentation is when sugars say for instance glucose, fructose, and sucrose are converted into cellular energy and then it produces alcoholic and carbon dioxide as metabolic waste materials. Yeasts can carry out alcoholic …show more content…
The flask was placed with the test tubes and graduated pipettes in water bath at 30C.For five minute we allowed them to equilibrate with the tubing not clamped. The pipette pump was placed on the free end of the tubing. The pipette pump was used to draw the fermentation solution up into the pipette. It was filled past the calibrated portion of the tube. The tubing was clamped shut with the binder clip so the solution would not come out. The clip was opened slightly and allowed the solution to drain down to 0-mL calibration line or just a tad bit below it. When the level was near the 0-mL mark another classmate opened the clamp just a little and adjusted the level using the pipette pump. We conducted the same procedure on the other pipettes. A table is listed below of the initial reading and actual column. Two minutes after the initial readings for each pipette we recorded the actual readings. We subtracted the initial reading from the actual reading and that allowed us to determine the total amount of CO2 evolved. We continued taking reading every 2 minutes for each of the solutions for 20 minutes. The results are listed …show more content…
A fungus has plant-like cell walls, but has other features more in common with animals. Yeast was the independent variable during this lab. I noticed that the tubes without yeast were the negative control. The reason that the tube without yeast was the negative control was because yeast is removed from the experiment. Glycolysis is the chemical which is found to break down glucose to lactic acid. This was a great example of anaerobic which is when there is no oxygen present or required for the process to happen. Adenosine (ATP) is the process that makes energy available for cell activity in the form of a high-energy phosphate compound. During alcoholic fermentation pyruvic acid is broken down into ethanol and carbon dioxide. Proteins that consist of amino acids united in polypeptide chains are enzymes.
Conclusion: The dependent variable of this experiment is CO2. The independent variable is yeast. The independent variable is the variable in which is tested or changed in the experiment and was the amount of yeast used in each reaction. I noticed the more the water displacement in this experiment, the more the CO2 production and the faster the rate of alcoholic fermentation. The glucose level played an important role in this lab because the amount of starting material the yeast had to work with. The amount of yeast changes the number of enzymes and machinery that are available for alcoholic