Louis Pasteur: Greatest Achievements

The experiment was conducted to determine the impact different yeast amounts had on yeast fermentation. It was hypothesized that the more yeast added the more CO2 would be produced. The carbon dioxide production was measured in the fermentation of yeast with solution of no yeast in test tube 1, 1mL yeast in test tube 2, and 3mL of yeast in test tube 3 over a period of twenty minutes. All of the yeast amounts produced CO2, but test tube 3 was the most efficient of the three.

The aim of this experiment was to see how temperature affected the rate of fermentation. To test this a yeast and glucose solution was submerged in water baths with the temperatures of 20oC, 30oC and 40oC. The test was left over night to gain optimum results. The rate of fermentation was measured by the amount of carbon dioxide produced. It was believed that the solution submerged in the 40oC water bath would produce the most carbon dioxide and therefore ferment the fastest. Results showed that the hypothesis was correct as after 25 hours the solution submerged in the 40oC water bath had produced the most carbon dioxide.

In 1854 Louis Pasteur became a professor of chemistry at Lille. Shortly after, he became interested in fermentation. This was very helpful since alcohol making was a huge industry there. His interest in fermentation resulted in Louis developing many other interests. “In 1857 he jumped around from chemistry, biology then to medicine (Miller, 2002).” In 1860 he discovered pasteurization to kill bacteria in many food and beverages. This made a huge impact on the world. With pasteurization there would now be fewer illnesses due to people ingesting bacteria and parasites.

Lactic acid fermentation: Plant and fungal cells produce alcohol as a result of fermentation and animal cells produce lactic acid

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.

Fermentation is undoubtedly the most important stage to achieve the taste of the beer, because while sugar transformation into alcohol and carbonic gas takes place, yeast produces other substances in very small quantities, which are responsible for the aroma and flavor of the beer. The development of chemical analysis procedures that took place during recent years allowed a more comprehensive understanding about beer composition. It is therefore during the fermentation process that the beer style is created. This process normally will take a month.

There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the

The food industry has been using this process all over the world. He also developed the first vaccine for rabies where he was testing on dogs but no humans yet. He finally administered a boy to get bit by a rabid dog and the boy lived to be an adult. Pasteur was awarded the Rumford Medal for the discovery of racemic acid. Then he was awarded the Montyon Prize for experimental physiology. He was awarded the Copley medal for fermentation and became a member of the Royal Netherlands Academy of Arts and

Who would have thought that soured beer would begin a study that would one day result in the discovery of several vaccines for deadly diseases? It all began when Bigo, a man who had manufactured beer from the sugar beet, went to see Pasteur. Louis Pasteur at the time was the Dean of the Faculty of Science at the University of Lille in France. Bigo asked Pasteur if he could discover why some of his beer became sour. Louis Pasteur used a microscope to study the vats of soured beer. He discovered that there were microorganisms in the beer. Because Louis Pasteur explored the possibility that these microorganisms were causing what is called putrefaction, a process of organic breakdown, he discovered many important facts. One of which was that microorganisms existed. He went on to explore the possibility that these microorganisms, or microbes, can be found airborne. Even when his peers scoffed at his ideas, Louis continued with his work. After discovering these microbes in wine, milk, and silkworms, Louis Pasteur believed that these microbes could affect human beings, that they could cause diseases.

This project is about yeast fermentation in different environments. Yeasts are microscopic organisms that are a branch of fungus. Yeasts are required to obtain food from their surroundings. They also feed off of sugar and starches. Fermentation is a metabolic process that converts sugars to acids, gases, and or alcohol. In the case of this experiment, the yeast will turn the sugars into carbon dioxide (gases). This project is important scientifically because it will provide society information about which environment s yeasts should be put in to induce the highest amount of fermentation. In a baker's case, this would be important because

Yeast is a considered an industrial microorganism because even though it is considered a living organism, and is the size of a pinhead, it is still a microorganism. Yeast is also available in different strains, such as pizza dough and bread dough yeast. Yeast is part of the fungi kingdom due to the fact that it cannot perform photosynthesis, what also is known about yeast is that they can live with or without oxygen, although it is a living organism. When yeast is stored in cool and dry environment it goes into a state of inactivity where it does not need to eat, but when you give it glucose, the organism begins to produce CO2 again. This was discovered by Louis Pasteur in 1857. Louis Pasteur discovered the functions of yeast by realizing that yeast is the key to alcoholic fermentation. Louis Pasteur found that when oxygen is not present adding sugar to

Louis Pasteur was incredible! I had heard about him before, and knew that he had made advancements in the medical world, but before doing my research, I don't think I could have pin-pointed exactly what he did. He was responsible for many significant discoveries, but the one I have chosen to focus on is the study of bacteriology.

There are two different types of fermentation lactic acid fermentation and alcoholic fermentation. The main purpose of fermentation is to allow NADPH to turn back into NAD+ and be recycled in glycolysis. In lactic acid fermentation the NADPH is oxidized into NAD+. It produces lactate as a byproduct of the reduction of pyruvate the reduction of the pyruvate. The other type of fermentation called alcoholic fermentation NADPH is oxidized into NAD+. it produced ethanol as a byproduct of the reduction of pyruvate and 2 CO2

For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so

Fermentation a metabolic process with occurs in the absence of oxygen molecules also known as an anabolic reaction. It is a process of glycolysis in which sugar molecules are used to create ATP. Fermentation has many forms the two most known examples are lactic acid and alcoholic fermentation (Cressy). Lactic acid fermentation is used in many ranges from food production such as bacteria to its use by fatigued muscles in complex organisms (Cressy). When experimenting with organisms such as yeast which was done in this experiment you follow the metabolic pathway of Alcoholic fermentation (Sadava). Where the sugar molecules are broken down and become ethanol (Sadava). But the end product of fermentation is the production of