Fermentation Lab Report

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Fermentation is the anaerobic process by which glucose, or other sugars are catabolized by microorganisms without an electron transport chain, like yeast (Campbell, 2004). In experiment one the yeast and glucose acted as reactants, with the yeast breaking down the glucose, producing the products CO2 and ethanol. The overall reaction for the alcoholic fermentation that took place can be represented as 2 pyruvate + 2NADH-> 2NAD+ +2CO2 + 2 ethanol (Campbell, 2004). This biological process allows cells to operate under conditions where oxygen is not present. Experiment 1 explored the question of how the amount of sugar impacts the rate of fermentation, while Experiment 2 tested the effect the type of sugar available to the yeast has on the rate of fermentation. If more sugar is available to the yeast, the faster the reaction should occur. If sucrose is used instead of glucose, the reaction will produce less CO2 since the yeast cannot breakdown sucrose as efficiently as glucose.
Methods:
The procedure for experiment one followed that given in: Martineau, Dean, Gilliland, Soderstrom. BIO 19L Experiment 1, General Biology I Lab for Science Majors, Autumn Quarter, 2017 – 2018. DePaul University.
Experiment one tested the effect the amount of sugar has on the fermentation rate. Four labeled 50 milliliter (mL) test tubes were used to transport each reaction to the designated fermentation tube. Each tube had a specific ratio of reactants. Test tube 1 acted as the negative control and
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