Sweeteners Affect Feermentation Compared To Cane Sugar In Making Bread

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.

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Test tube 2 containing pH 5 overall produced 20 mls of carbon dioxide, the bubbles began a soon as the test tube was placed in the beaker.

The yeast Saccharomyces cerevisiae was used for determining the fermentation of various sugars because it is convenient to use and ferments quickly. Throughout the experiment, the only factor that wasn’t constant was the sugars used in the fermentation process. Based on this, it was hypothesized that there would be differences in yeast fermentation of sugars.

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.

The class data that was received supported the group members’ hypothesis that the rate of osmosis will increase if the sucrose concentration increases as well. The trend line that was received from the data also supported the hypothesis because it increased as the sucrose concentration increased. The initial weight gain percents were all different because all of the groups’ sugar concentrations were not completely identical. The method used wasn’t entirely accurate because there could’ve been some flaws such as some bags weren’t secured enough and might have leaked sucrose into the de-ionized water causing the results to be different. The bags might have not been washed thoroughly which could have ultimately allowed sucrose into the de-ionized water. The results could have been more accurate if the baggies were left in the

The research question that was investigated was: How does the concentration of sucrose affect the rate of cellular respiration carried out by yeast? This experiment allows information to be collected on the rate of cellular respiration of yeast based on a solution’s sucrose concentration.

The natural sugars used in this experiment will be lactose and glucose. The unnatural sugar that will be used is saccharin (an artificial sweetener). The rate of cellular respiration between the natural sugars will be compared to that of the unnatural sugar. Yeasts are unicellular organisms that belong to the fungi kingdom. Yeasts are known as facultative anaerobes; they can respire depending on the environment they are in. Yeast can metabolize sugars aerobically or anaerobically. In both cases, Carbon dioxide is produced.

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 debate between naturally derived sugars and low-calorie artificial sweeteners has been going on for years now. As our population’s obesity rate grows every year and health concerns related to weight-control grows along with it, natural sugar is scrutinized and we are told to keep away from it as it is our enemy. Over the last couple of decades, we have been introduced to more and more varieties of artificial sweeteners promising to deliver the same sweetness or even more sweetness than natural sugar (some offer as much as 200 times more sweetness than sugar) but with a much lower calorie content, or some even no calories at all. Artificial sweeteners such as Splenda, Sweet n’ Low, NutraSweet, and Equal have become popular as “better alternatives” to table sugar, promising to help battle weight gain and actually assist in losing weight. However, does this make it the healthier option? As with all things, both natural sugar and artificial sugar have their pros and cons, but in order to find the best option in regards to our health and futures, it’s important to weigh them according to scientific findings and research.

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.

off heat’(WIKIPEDIA 2015, Fermentation, https://en.m.wikipedia.org/wiki/Fermentation, accessed on the 12/8/2015).The chemical reaction for fermentation is C6H12O6 → 2 C2H5OH + 2 CO which is otherwise known as one glucose molecule converted into 2 ethanol molecules plus 2 carbon dioxide molecules. Fermentation usually occurs in the lack of oxygen and becomes the cells primary which can be know as the ATP production. The type of variables that can affect the rate of fermentation are: the type of yeast, some may attract bacteria better than others which is bad as it can change the flavour of the ginger beer also some yeasts can tolerate Ethanol better than others which can produce microorganisms which we don't want. It is stated that ‘when there’s

Sugar concentration will increase the yeasts' respiration rate. To explain, when conducting the experiment, there was a better comprehension of what cell respiration is. Cell respiration is known to be an arrangement of metabolic responses, Which amid the test metabolic response was the sugars chemical response, that happened in a eukaryotic cell, known as yeast. Yeast was taken to change over biochemical energy from nutrients into adenosine triphosphate (ATP), and after that releases waste products, known as CO2. As the trial was led, there were factors that helped differ the amounts. To clarify, the independent factor utilized as part of the experiment was sugar, since that is what is being changed in the analysis. The dependent variable

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

What is bread? Bread is a food made of flour, water, and yeast mixed together and baked. In bread making, our main focus will be on the enzyme amylase. In wheat, there is naturally appearing amylase. Amylase in the shape of malted barley can be mixed with flour in minor amounts to achieve a proper balance of enzymes. The key purpose of amylase in wheat flour is to break down complex starches into simple sugars. Without this key process happening in the dough, fermentation would not occur because yeast needs simple sugars in order to make carbon dioxide. A proper balance of natural amylase in wheat flour is needed in order to make bread that is accurately fermented with a good colored crust and well-developed flavor.