Alcohol Fermentation Report

The vials were placed in the water and the oxygen levels were read every 5 minutes until 30 minutes was reached. As the oxygen levels were collected they were put into a table that had all three tubes labeled at each 5-minute increment. After 30 minutes the experiment was completed and the clean up process could begin.

Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation, it produces pyruvate molecules made by glycolysis and the yeast will break it down to give off carbon dioxide, the reactant is glucose and the byproducts are ethanol and carbon dioxide. In this lab, the purpose is to measure whether the changes of

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

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This test is used to detect the hemolytic activity in the bacteria. A darkish green color on the media around the bacteria would represent incomplete hemolysis. A transparent media around the bacteria colony represents complete lysis of the red blood cells. If no change is observed around the bacteria colony then the bacteria is non-hemolytic. For my

pH was recorded every time 1.00 mL of NaOH was added to beaker. When the amount of NaOH added to the beaker was about 5.00 mL away from the expected end point, NaOH was added very slowly. Approximately 0.20 mL of NaOH was added until the pH made a jump. The pH was recorded until it reached ~12. This was repeated two more times. The pKa of each trial are determined using the graphs made on excel.

In 2 and 7 I added 50 mL of .1 M NaCl. I added sodium acetate to the rest of the beakers: 1 gram to 3 and 8, 5 grams to 4 and 9, and 10 grams to 5 and 10. I then filled the beakers that contained the solid sodium acetate with 50 ml of .10 M acetic acid. Specifics can be found on page 84 of the lab manual. Though the lab manual instructed to use a pipet, we did not have an accurate 1 mL pipet or a graduated pipet, so we instead prepared two graduated burets with 1 M Sodium Hydroxide and 1 M hydrochloric acid. Using a standardized pH probe with a Lab Pro to measure changes in pH, we added 1 mL of HCl at a time and recorded the changes. The same was done for the NaOH.

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

To perform this test, a tube of broth rich with glucose is acquired. In this tube is phenol red, a pH indicator. Initially, the tube appeared pink in color, indicating a normal pH level. Next, a sample of unknown #44 is introduced into this medium using the aseptic technique, and this is allowed to sit for several days. If the organism is able to ferment glucose, the pH in the medium would decrease and cause the phenol red to exhibit a yellow color. In addition to the straw color, gas can also be produced and trapped inside the Durham tube placed in the medium. This production of acid and gas is a direct result of the fermentation of glucose, as seen with unknown

The temperature of the water that the test tubes sit in is another controlled variable. This is because temperature is known to affect rate of fermentation. This can be controlled by using the same water bath to heat all 6 test tubes.

In this experiment, the pKa, dissociation constant, of 2-naphthol was determined by measuring the UV-visible absorption spectra of solution of the acid at different pH values.

Trypan Blue is an assay which is widely used for the staining of dead cells. In this method, cell viability must be determined by counting the unstained cells with a microscope or other tools.

A sterile pipette was used to add 0.1ml of E. coli culture to the pH 3.0 tube. This was then repeated for the tubes at pH 7.0 and pH 9.The tubes were then incubated at 37oC for 48 hours. This was then repeated for saline culture of Saccharomyces cerevisiae but incubated for 72 hours at 25oC.

The malt is now ready for the brewing process. Production methods will differ from brewery to brewery, as well as according to brewery equipment and beer types. Athenian Brewery S.A uses its own production methods; however the main processes will be similar. The description below applies to the production of a typical lager beer in a brewery with a lauter tun installed.

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