How Does Sucrose Affect The Rate Of Sugar Fermentation

In the second experiment I knocked over the 24 degrees celsius test tube so the starting volume was 2.5mL in contrast to the other tubes 1 mL initial volume; this exposure may have affected the outcome for this sample. The third experiment was both correct and incorrect as the monosaccharides, fructose and galactose, demonstrated wildly different CO2 production. Sucrose produced about 11mL of CO2 while galactose produced only 0.5mL. The disaccharides of sucrose, maltose, and lactose demonstrated a similar trend where sucrose produced significant amounts of CO2 whole maltose and lactose lagged behind in production. However, fructose still produced significantly more CO2 (1.5mL) than the most productive disaccharide sucrose. This suggest that while the energy barrier of two reactions vs one reaction between monosaccharides and disaccharides might be a contributor, it is more likely that the availability of specialized enzyme is more important. For example, in the data, it is more likely that there is a sucrose enzyme in higher concentration/availability than a galactose enzyme given the substantial difference in CO2

Enzymes react differently under different conditions and concentrations, being the most productive at the enzymes specific optimum condition and concentration. The enzyme sucrase, extracted from yeast, breaks down the complex sugar sucrose into the simple sugar glucose. Testing for sucrase’s optimum environment, multiple reactions were ran using varying amounts and concentrations of sucrose and sucrase at different pHs and temperatures. The product was then treated with Benedicts solution to visually observe what amount of glucose was present after the reaction was ran; negative results being little to no glucose present and positive results being

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.

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

Sugar cane: Made resistant to certain virus, insect and bacterial resistance, tolerance to herbicides. sugar cane was modified to increase the sucrose yields. The high levels of sucrose in the U.S. diet is one of the courses that PCOS and diabetes are on the rise. When the body consumes sucrose it turned into glucose, as a result of this the insulin in the body increases. years and years of high insulin result in damaged insulin receptors, causing chronically high blood glucose. The Mayo Clinic warns that over time, this condition can deteriorate into type 2 diabetes.

Sugar-cane is harvested by either manual labour or industrial harvesters before being transported to a sugar mill. At the mill the sugarcane is grinded and crushed in water with a ratio of 1:4 to create a pulp-juice. The juice is then heated to around 110OC and then sulfuric acid is then added to this pulp before being filtered out. This process is repeated with a higher concentration of sulfuric acid. This process ensures that all unwanted inorganics on the juice are turned into a solid precipitate, which are removed.

In this experiment the four different types of sugar substitutes will be tested with yeast to determine if the type of sugar substitute directly affects the respiration rate of yeast. The four different types of sugar substitutes include Saccharin (Sweet ‘N Low),

The reasoning behind this experiment is the examine whether the rate of osmosis is changed due to a change in temperature. It was hypothesized that the rate of osmosis will increase as the temperature of the sucrose is increased. The rate of osmosis was tested by using the different jars full of different temperate water and testing how high the water rose on an osmometer over a span of 20 minutes. An osmometer is a tool used to measure rates of osmosis. The different temperatures tested on a sucrose solution were 5 degrees Celsius, 20 degrees Celsius, and 37 degrees Celsius. Rates of osmosis were higher in the hot water than in the cold water and control. The results showed that the rate of osmosis increased as the temperature increased, henceforth the hypothesis was supported. In conclusion, the experiment showed how changes in temperature affect the rate of osmosis.

There are exceptions to conducting this test. For example, non-reducing sugars such as sucrose cannot be detected using the Benedict’s test (Mrothery, 2004). In order for non-reducing sugars to be tested with a Benedict reagent, hydrochloric acid (HCl) and sodium hydroxide (NaOH) must be placed into the solution before adding a Benedict reagent (Mrothery, 2004). As a result, sucrose (C12H22O11), made up of two monosaccharides or two carbonyl carbons, is hydrolysed and broken down its glyosidic bond to form glucose and fructose or one carbonyl carbon when heated (Ausetute, 2014 and Chem-Guide, 2010) (see Appendix 4). The sodium hydroxide then neutralises the solution to ensure a positive Benedict Test (Chem-Guide, 2010).

This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration, so we measured the rate of cellular respiration by the amount of CO2

The temperature of the water that the test tubes sit in is another controlled variable. This is because temperature is known to affect rate of fermentation. This can be controlled by using the same water bath to heat all 6 test tubes.

All values on graph are just shown by height representing amount ignore the y-axis numbers, water having no CO2, glucose having the most, sucrose second most and fructose the least.

The bottle with higher concentration of sugar tends to produce more carbon dioxide. After 10 minutes, The

Carbohydrates are biological molecules made up largely of carbon, hydrogen, and oxygen. Monosaccharide sugars are rings of carbon, sometimes with an oxygen atom in the ring, with additional carbon, hydrogen, and oxygen branches. Sucrose is normal table sugar. Sucrose is a non reducing disaccharide composed of glucose and fructose linked via their anomeric carbons. It is obtained commercially from sugarcane, sugar beet (beta vulgaris), and other plants and used extensively as a food and a sweetener. (1) The molecular formula of sucrose is C12H22O11. The fructose and glucose rings are linked to each other by an oxygen atom. sugar is a term for any short-chain, sweet-tasting carbohydrate. Sucrose is a  disaccharide sugar, meaning it is made up of two monosaccharide sugar units. In the case of sucrose, the two units are glucose and fructose. The name sucrose comes from the French word for sugar: sucre. The suffix -ose is always used for sugars. Sucrose accepts a central part as a settling in sustenance creation and food recipes wherever all through the world. SUCROSE is a white scentless crystalline or fine strong, denser than water.(2) BASIC STRUCTURE:- In 2 Dimension 3 Dimensional:  Chemical and Physical Properties Computed Properties Property Name Property Value Molecular Weight 342.297 g/mol Hydrogen Bond Donor Count 8 Hydrogen Bond Acceptor Count 11 Rotatable Bond Count 5 (3) Experimental Properties Physical Description Property Name Property Value ColorHard, White crystals

I was able to hypothesize this based off of the research I did in an experiment prior to this. In my research, I discovered that as the amount of sugar content in a solution increased, so did the rate of fermentation. Because vanilla has the highest sugar concentration, I concluded that it would have the biggest effect on the rate of fermentation. I also was able to conclude that cinnamon would also have an affect but not as much as the vanilla, and that the cornstarch wouldn’t have an affect at all because it has no sugar in