Alcoholic Fermentation Lab Report

Fermentation is a metabolic process converting sugar to acids, gases or alcohol.  It occurs in yeast and bacteria, but also in oxygen-starved human muscle

From the results that were acquired from mixing the liquid reagents with each powder, it was determined that Unknown Mixture #1 consisted of baking soda and cornstarch. When individually testing the substances from Unknown Mixture #1 with the liquid reagents, a few noticeable reactions occurred. Mixing baking soda with vinegar caused bubbling to occur. This is because a neutralization reaction took place between the two reactants. In this reaction, sodium bicarbonate(baking soda) reacts with vinegar and produces sodium acetate, water, and carbon dioxide(HC2H3O2(aq) + NaHCO3(aq) NaC2H3O2(aq) + H2O(l) + CO2(g) ). The gaseous carbon dioxide most likely tried to escape into the atmosphere and caused the bubbling to occur. Another noticeable reaction

In conclusion, the more baking that was added in the reaction the more gas that was produced. When there was only one scoop of baking soda, the least amount of gas was produced, when three scoops of baking soda were used, the most amount of gas was produced. The number of bubbles roughly stayed the same, so the number of bubbles created was not affected by the amount of baking soda. With increments of 1 scoop of baking soda, small amounts of gas are produced each trial. We compared each trial by identifying the firmness of the bag due to the gas. Since gas takes up space of the bag, the more firm the bag is, the more gas is produced. Therefore, our hypothesis of having more baking soda will make more gas is correct.

There are many substances that can be manipulated and cause the rate of reaction in fermentation to either speed up or slow down. Substances that alter the rate of the reaction could be temperature of the water, the yeast concentration, pH, and the glucose concentration. In the experimental group of the experiment the amount of yeast concentration was manipulated. The objective of this experiment was to determine what factors affect the rate of the fermentation. To test this objective we changed the amount of yeast being used. A higher yeast concentration replaced the controlled yeast amount. A prediction made by my group was that higher amount of yeast would speed up the process of fermentation. Our null hypothesis is there will be no

For the cell to generate adenosine triphosphate (ATP), plenty of oxygen is needed. Fermentation is a unique way to generate energy ATP in the form of without using any oxygen. Fermentation consists of glycolysis and a process of NAD+ generation. Glycolysis oxidizes glucose to two pyruvate molecules. The two pyruvate molecules are converted into two carbon ethanol molecules, and two carbon dioxide molecules are released. The overall net yield of fermentation are two ATP molecules and two NADH

In this lab we tried to find what fuels yeast could metabolize and what the yields of the carbon dioxide gas that were produced from the different sugars used. We used 6 different yeast and sugar mixtures. The different yeast and sugar mixtures we used were control, glucose, sucrose, fructose, starch, and saccharin. The results for the 6 different results are presented in Tables 1-6 and Graph 1. Graph 1 is a graph of all the information in Tables 1-6. Each Table and graph is labeled approximately.

Cellular respiration is the series of metabolic process by which living cells produce energy through the oxidation of organic substances. Cellular respiration takes place in the mitochondria. Fermentation is the process by which complex organic compounds such as glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen. The significance of these pathways for organisms is to allow for an organism to be able to generate ATP. Some organism that undergo cellular respiration are bacteria and fungi. Some organism that undergo fermentation are yeast and muscle cells. In cellular respiration, glucose is oxidized and releases energy. In cellular respiration, glucose produces ATP and 3-carbon molecules of pyruvate. The pyruvate is then further broken down in the mitochondria where it becomes oxidized and releases CO2 (Upadhyaya 2014). In the fermentation process oxygen does not play a part. This process converts glucose into pyruvate and produces ATP. From there pyruvate breaks down into CO2 and acetaldehyde (Upadhyaya 2014) Monosaccharides are known as simple sugars and their main function is being the source of energy for organisms. Disaccharides are two monosaccharides joined by a covalent bond and their primary function is to provide food to monosaccharides. Some disaccharides

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.

Respiration is a chemical process by which organic compounds release energy. There are two types of respiration reactions that cells use to provide themselves with energy: aerobic and anaerobic (fermentation). (Chemistry for Biologists: Respiration. 2015) Both processes are similar within the initial steps of the reaction- beginning with glycolysis. However, in fermentation instead of the pyruvic acid being converted to acetyl coenzyme A, it’s converted into both ethanol and carbon dioxide in yeast and some plants and lactic acid in animal cells. Another distinct difference between the two processes is that anaerobic respiration uses oxygen

There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the

At the end of alcoholic fermentation, yeast releases CO2 in the form of gas, which can cause bubbles in bread as it is being baked. Overall, yeast is the reason why bread rises when being baked, and looks like there were bubbles inside of it. The ingredients that are being used for the experiment are vanilla, baking powder, and cinnamon. Vanilla extract is a common ingredient among a wide variety of foods. In just 1 teaspoon, vanilla extract has roughly 1 gram of sugar, yet is made up of alcohol, vanilla beans, and corn syrup http://nutritiondata.self.com/facts/spices-and-herbs/219/2.

To anaerobically break down glucose into ethanol and carbon dioxide, yeast will use the zymase enzyme which catalyses the catabolic fermentation reaction according to the induced fit model. The zymase enzyme will form weak bonds with it’s specific complementary substrate (a glucose molecule), inducing a conformational change in the shape of the enzyme and substrate. In a catabolic reaction this stresses the substrate bonds of the substrate so that they break easily, allowing the substrate to seperate into desired products; in this case ethanol and carbon dioxide. After the zymase enzyme has facilitated the reaction the weak enzyme-substrate bonds break and the enzyme can be reused. This model of enzyme substrate binding reduces the activation energy required in the reaction, allowing fermentation to occur quicker and more readily.

Fermentation is a chemical process that breaks down sugar anaerobically. Alcoholic fermentation is a type of fermentation that coverts sugar into energy, producing ethanol and carbon dioxide as a products. Yeast are able to obtain chemical energy by using its enzymes to break down larger sugar molecules, sucrose and fructose, into the a smaller sugar molecule called glucose.

4) One package of active dry yeast was added to bottle labeled ‘5mL’ and solution was swirled.

Fermentation a metabolic process with occurs in the absence of oxygen molecules also known as an anabolic reaction. It is a process of glycolysis in which sugar molecules are used to create ATP. Fermentation has many forms the two most known examples are lactic acid and alcoholic fermentation (Cressy). Lactic acid fermentation is used in many ranges from food production such as bacteria to its use by fatigued muscles in complex organisms (Cressy). When experimenting with organisms such as yeast which was done in this experiment you follow the metabolic pathway of Alcoholic fermentation (Sadava). Where the sugar molecules are broken down and become ethanol (Sadava). But the end product of fermentation is the production of