Fermentation Lab

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In reference to Figure 1, the results indicated that the liquid medium created through the juice of strawberries resulted in the highest rates of fermentation. However, while initially at the 5, 10, and 15 minute marks, the rate of fermentation of strawberries was the lowest out of all of the liquid mediums; from the 15 minute mark to the 20 minute mark, the height of the bubbles rapidly increased. The second highest rate of fermentation was from the water, which was used as a constant in the experiment. After the water, it was the grape juice that had the next greatest rate of fermentation, subsequently proceeded by oranges, and then lemons which had the lowest rates of fermentation. Each of the rates of fermentation was determined by looking at the height of the bubbles, in the last 5 minute interval, the 20 minute mark of the lab. When comparing the results to the hypothesis, it is seen that certain parts of the results do not support the hypothesis. It was hypothesized that the liquid mediums created by fruits such as grapes, would result in a higher rate of fermentation. It was then expected to be followed by oranges, strawberries, and lemons respectively. However, the results show that when strawberry juice was
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Since the rate of fermentation of yeast in the strawberry trials may have increased due to a higher concentration of elements such as zinc and magnesium, conducting future experiments that are more specific to nutrients such as zinc and magnesium may assist in gaining an insight into their role in yeast growth and fermentation. Rather than keeping the experiment too broad with various factors to consider within the fruit juices, focusing on isolating for specifically added supplements may also help in further understanding the nutritional requirements of
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