THE CONTINUOUS BREWING OF BEER Beer is produced commercially by the controlled fermentation of wort, a liquid rich in sugars, nitrogenous compounds, sulphur compounds and trace elements extracted from malted barley. Fermentation is the process by which glucose is converted to ethanol and carbon dioxide and is expressed chemically as: C6H12O6 + 2PO43- + 2ADP → 2C2H5OH + 2CO2 + 2ATP Behind this simplified chemical reaction is a series of complex biochemical reactions. These reactions (known as the
concentration is increased, rate of respiration will increase and therefore the CO2 production of yeast cells will rise. Sucrose is a disaccharide composed of the monosaccharaides glucose and fructose. Glucose is a reactant in anaerobic cell respiration. In the absence of oxygen, glucose will react with the yeast producing ethanol and CO2. Independent variable Sucrose concentration The sucrose concentration in the solution was varied to 10%, 20%, 30%, 40% and 50% in order to examine the effect of varying
Lab Manual Introductory Biology (Version 1.4) © 2010 eScience Labs, LLC All rights reserved www.esciencelabs.com • 888.375.5487 2 Table of Contents: Introduction: Lab 1: The Scientific Method Lab 2: Writing a Lab Report Lab 3: Data Measurement Lab 4: Introduction to the Microscope Biological Processes: Lab 5: The Chemistry of Life Lab 6: Diffusion Lab 7: Osmosis Lab 8: Respiration Lab 9: Enzymes
78-81 Light 82-91 Sound 92 Simple Machines 93-99 Unit 5 The Physical Environment Weather and Climate 100-113 Soils 114-128 Unit 6 Living things in the Environment Plant and animal cells 129 Eukaryotes vs prokaryotes 130 Structures and functions 133-137 Microbes 148-150 Onion and cheek cells 150-151 Ecological study 154 Seed