Lab Report On Yeast Fermentation

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.

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

Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate (sucrose) present; sucrase + sucrose incubation time

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.

3.Measure and add 0.5g, 1.0g, and 1.5g of sucrose into 3 of the test tubes. Do not add sucrose into the 4th test tube because this will be the control. Lightly shake the test tube to mix the contents together.

We included four additional samples in addition to the ‘Anaerobic Distillate’ because each tube serves as a way of, demonstrating how the process works or does not work depending on the content in each tube. For example, water contains oxygen therefore, fermentation would not occur because the process of fermentation occurs because there is a lack of oxygen. We used ethanol and water to see if one of the end products of fermentation, ethanol, along with would yield a precipitate, which it did, unsurprisingly. Next, corn syrup was the negative control, meaning that we would expect no change or precipitate formed in which that expectation held true. Further, we used wine distillate which has a high concentration of alcohol that would yield to a precipitate.

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose concentration. The aim of this experiment is to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH in the glucose solution. My hypothesis states that ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ To set this experiment I had to make adjustments to the original practical method in order to fit the new practical, which depended on the question that was chosen.

My project is a simple experiment to test how enzymes are affected by acidic pH levels. Because enzymes are proteins, they too can be changed by heating, pH level and reagent. Specific enzymes are activated for specific reactions within the body. With the addition of different acids and bases can also affect how a protein is reacted when together. Specifically, if the environment for the enzyme is not properly maintained that it can cause the enzyme to alter such as denature and shutdown.

The purpose of this experiment is to determine how the change of pH, enzyme concentration, and temperature affect the rate of enzyme reactions. In this experiment, three tests were performed. The first related the effects of different concentrations of the enzyme sucrase on a constant amount of a substrate. The second experiment was used to investigate the changes in enzyme productivity based on the temperature at which the reaction was allowed to occur. The third experiment tests the effect of how the pH of a substance affects the rate at which the enzyme catalyses sucrose.

In part one of the experiment, saturated starch and 4 degrees celsius were the assigned food source and temperature respectively. .5g of yeast was added to 15 mL of the solution, which was immediately transferred into a fermentation tube and stored in the refrigerator with the rest of the 4 degrees samples. Fermentation was then allowed to occur for 40 minutes, with the amount of CO2 produced recorded every 5 minutes. CO2 was measured by reading the level as compared to the markings on the fermentation tube.

Objective: The purpose of the fermentation lab was to test alcoholic fermentation in yeast. Alcoholic fermentation is the main process that yeast cells use to produce ATP. The objective of the lab was to produce the fluffiest yeast possible through changing the temperature and sugar content with in mixture. The fluffiness is caused by the CO2 bubbles in order to create the ideal mixture of yeast the maximum amount of CO2 is necessary.

In this lab we attempted to find a relationship between pH and the productivity of the enzyme catalase. We used the method of testing called the ‘submarine’ method, and tested the velocity of the reaction in bubbles per 30 seconds. We measured this data by inserting 1 mL of H2O2, 1 mL of a vinegar and water solution that varies in pH, and 1 mL of H2O with 20 µL of liver puree into a narrow-mouthed piped base, dropped that into a flat bottomed test tube filled with 30 mL of distilled room temperature water, and then counted the number of bubbles that were produced. We found an exponential relationship between pH and enzyme velocity, as the pH increased the velocity first remained close to constant before dramatically increasing. This can be

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

Hypothesis: If the mass of yeast (g) is increased the rate of fermentation of glucose (mL/s) will increase.