Analysis Of Ferment By Roxy Paine

“The power and beauty of physical laws is that they apply everywhere, whether or not you choose to believe in them. In other words, after the laws of physics, everything else is opinion.” An astrophysicist by training but an energetic, effective communicator by nature, Neil deGrasse Tyson offers a brief introduction into the origin and evolution of the universe. Compacting the entirety of the universe into a conglomeration of two-hundred pages requires Tyson to move swiftly through his analysis, often employing wit, anecdotes, and science-fiction references to maintain his narrative have an ecstatic atmosphere. His goal throughout this book is as astronomically large as the cosmos itself: to create a scientifically literate population. Speaking

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

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

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.

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