What Is The Effect Of Sugar Concentration On Yeast

The purpose of this investigation is to test the effect of different sugar sources on yeast respiration.

Triple Sugar Iron agar slant (TSI) was used to test for the fermentation of glucose and lactose, as well as the production of H2S. Gas production was also monitored, looking for fissures produced by production of gas during fermentation. The conversion of the originally red slant and butt of the agar to yellow indicates that

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.

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 original hypothesis was, if the type of sugar used in this experiment is glucose, then the rate of respiration in yeast will be at its highest. Because glucose is a sugar that can be metabolized easiest and is also the smallest carbohydrate. The hypothesis was supported because out of all the overall averages for rate of respiration in yeast, glucose had the highest respiration rate. Lactose had the smallest rate of respiration, then starch, sucrose, and finally glucose. Some outliers that could have partly affected the results was, a severely low, negative number (-1.3229) in lactose. Another outlier was, when glucose was being tested there was an unusually high number (1859.8). According to the graph the glucose in the group data was a major outlier. As it was way higher that any of the other bars and sugars. The fact that starch did not have the lowest respiration rate, but the second to lowest by 109.571 was surprising. Because one reason the hypothesis stated glucose would have the highest rate of respiration was because it was the smallest carbohydrate. Starch is the

Because there was no oxygen going inside the container, since it was closed with the balloon, there was a great amount of carbon dioxide that was produced. Since oxygen was not present, glycolysis could not go through the citric acid cycle and oxidative phosphorylation. Another aspect of this experiment is the control flask was compared to the flasks that contained the different amounts of sugar, the rate at which the yeast utilized the sugar was a little bit faster in the container that contained more sugar. This is because fermentation requires a sufficient amount of sugar instead of no sugar. Basically, the hypothesis that an increase of sugar added in the closed container containing yeast will produce more carbon dioxide was supported by this experiment. In this experiment, the products that were generated were ethanol and carbon dioxide. Errors in the fermentation process may have been that at the beginning of the experiment, there may have been a little bit of oxygen. It may have gone through cellular respiration, but that may have been extremely quick that it probably does not affect the results greatly. Another error in the results may have also been in terms of measuring the length of the string. When measuring the balloon with the string, the results may have been slightly off a few units. Thus, a more useful tool would be the design of an apparatus with a slight absolute error that record an accurate amount of carbon dioxide

Similarly, maltose and cellulose are fermented by yeast through respiration of the yeast cells. The process of fermentation is beneficial because it produces enzymes that are good for the human body, Vitamin B, fatty acids such as Omega-3 and probiotics. Fermentation also helps with digestion because it breaks down foods into a more digestible form (Wellness Mama). Previous experiments conducted with yeast cells have revealed that the rate of fermentation is affected by substrate concentration and enzyme concentration. However, this experiment will investigate the effects of two different disaccharides and one polysaccharide on fermentation, while maintaining constant substrate and enzyme concentrations.

Table 1 shows the amount of carbon dioxide produced when different substrates were fermented with yeast after 10 minutes. Starch produced the least amount of CO2 after 10 minutes with a total of 0.867 mL. Glucose, the control, produced 9.27 mL of CO2, but it was still behind fructose and Splenda which both produced 10 mL of CO2 by the end of the 10 minutes.

According to the data, all the sugars and stevia could be used by yeast as a food source. This conclusion was reached because all of them produced some CO2 when mixed with the yeast. While they all can be used as a food source, their effectiveness vary. Glucose would be the most effective because it metabolised the most and the fastest. Sucrose produced the second most amount of gas but didn’t start until the 20 minute mark. Sucrose produce the third most amount of gas, however it was metabolised much quicker than fructose, starting at the 5 minute mark and at that point it had metabolised more

Abstract Sugars catabolize (break down) through the process of glycolysis. Glycolysis causes the sugar to undergo fermentation, which yields CO2. In this experiment, different sugar solutions were mixed with a yeast solution in order to see how fast and if they react to produce CO2. The yeast solution caused the sugar solutions to undergo glycolysis and produce CO2. Glucose syrup, White sugar, Artificial Sweetener all yielded CO2, yet Corn flour did not.

The yeast-water solution was the first of the experiment for the carbon dioxide detector to measure. If individuals happened to breathe onto the detector, the results may have been skewed higher for water, when it should, in actuality be lower. If the CO2 measured with the CO2 detector was from only the aerobic respiration of yeast, the average respiration rate of lactose and glycerol should either be higher or the control should be lower. Water is not a carbon source, so the yeast should not have respired well within the control

Introduction: The question being investigated in this report is, “How does vanilla, baking soda, and cinnamon affect the rate of fermentation in a 5% sucrose solution?” The hypothesis is, vanilla and cinnamon will increase the rate of fermentation while baking soda will either decrease the rate of fermentation or stay the same. The bread goes through a process called alcoholic fermentation, in which pyruvic acid is converted into Carbon Dioxide and alcohol.

Anaerobic fermentation is a process that produces energy after glycolysis occurs if oxygen is not present or available. There are two types of anaerobic fermentation: alcoholic fermentation and lactic acid fermentation. Alcoholic fermentation is a process that converts sugars (pyruvic acid) into ethanol and carbon dioxide. This process occurs in the cytoplasm of yeast (fungus) cells and allows bread to rise and bubbles to form in champagne when introduced to specific temperatures. The purpose of this lab was to determine the effect of temperature on the rate of alcoholic fermentation. The hypothesis was that a higher temperature will allow the rate of fermentation to occur faster. The independent variable was the temperature the yeast was exposed to, and the dependent variable was the rate of fermentation. The experimental group was the test tube introduced to the room temperature beaker (Beaker C). The control group were the test tubes that were introduced to the hot and cold beakers (Beaker A and B). The constants in this experiment were the experiment took place,

The experiment was conducted in order to compare the rate of respiration in yeast when it is exposed to different types of sugars, using a method of measuring gas production. Five cuvettes were labeled, each containing a different sugar solution along with yeast. In the first cuvette, it was filled with a sucrose solution. The second test tube contained lactose and the third accommodated fructose. Then, the fourth cuvette was comprised of glucose and the last cuvette encompassed D.I water. Each of the solutions were then put into a 37 degree celsius incubator for an hour in order to obtain data. The hypothesis stated was, if rate of respiration in yeast is related to being exposed to different types of sugar solutions, then the yeast solution

Variables that can affect the rate of fermentation are type of sugar, type of yeast, amount of sugar, duration and temperature of fermentation. In this EEI, the amount of sugar will be investigated and its effect on the rate of fermentation in ginger beer. The amount of sugar effects fermentation as the more glucose that is available to convert, the more ethanol will be produced. In the production of ginger beer it is important that the specific gravity, pH, temperature, bubble count and Brix (using a refractometer) are all measured. Specific gravity is measured by means of a hydrometer and is the ratio of density of a substance to the density of a reference substance (usually water) (Wikipedia, 2015). The hydrometer indicates how much ethanol