Yeast Fermentation using different types of sugar
Abstract
This experiment demonstrates the effect of temperature has on the fermentation of
baker’s yeast. Living organism are all similar in a way that they can gather energy from their
environment to biological work. Cellular respiration and alcohol fermentation are examples of
this characteristic, yeast is a single cell called organism conducts fermentation when sugar is
ready to make chemical energy; and in operation produced alcohol and carbon dioxide. This
experiment was focused on yeast and glucose, while it observed how yeast was fermented and
produced from CO2 with different types of sugars.
Introduction
Fermentation is the chemical breakdown of a certain substance by yeasts, bacteria,
and other organisms; it is an anaerobic, metabolic pathway used to be combined chemically with
oxygen, NADH into NAD. There are two types of fermentation the first one includes alcoholic
fermentation and the second one includes lactic acid fermentation; yeast fermentation has been
used for many years just to make alcoholic drinks and breads. We can take into consideration
that baking is a type of fermentation where starch is broken from flour into glucose and fructose
to make carbon dioxide. Alcoholic fermentation begins with glycolysis where it is the first step
of cellular respiration, when yeast is in the presence of oxygen it performs cellular respiration,
while when oxygen is away it undergoes alcohol fermentation. In alcohol fermentation, sugar is
converted into three carbon sugars known as pyruvate, it is then converted into two steps, the
first step it is converted into acetaldehyde with the release of CO2, the next step is acetaldehyde
is reduced to ethanol.
Materials
The materials that was used were a teaspoon, yeast, water, sugar, dextrose corn sugar,
timing watch, paper towels, permanent marker. A thermometer to measure water temperature,
snap cap vials, 250 mL beakers, small test tubes, small pipette, measuring cylinder, those were
the materials used for the experiment.
Methods
In this experiment we needed to have materials to begin the experiment, the experiment
began by practicing how to use a respirometer. The respirometer used in the experiment
consisted of 1ml of serological pipette. We needed aquarium tubing, binder clip, and a testing
tube. The aquarium tubing was attached to the pipette, which was then placed in a beaker
halfway filled with water. In a 250 mL beaker I dissolved 2 teaspoons of sugar in a 250 mL of
warm water. In the second beaker, I dissolved the same amount of sugar in cold water. When the
sugar is completely dissolved, I added a tablespoon of dry yeast to each beaker and stirred it until
the yeast is suspended. Afterword’s I filled one snap vial with cold sugar yeast solution, and the
other with warm sugar yeast solution. I then waited 10 minutes before I measured and then
recorded the volume of gas development in both the cold and the warm systems, using
calibration marks on test tubes.
Results
Substance Fi min 10 min 1fi min 20min 30min
Yeast 0.3 1 1.8fi 2.fi 3.tfi
Glucose 0.1fi 1.1 2.4fi 3.8 6.2fi
Corn 0 0 0 0 0
Sugar cane 0.1fi 1.4 1.fi 4 6.4
In this chart the results shown say that sugar cane produced 6.4ml of carbon dioxide in 30
minutes, while corn had not produced any CO2 in those 30 minutes.
Discussion
After looking at the results, sugar cane increases the rate of fermentation more than corn,
while with corn fermentation does not even take place. As my hypothesis is that if sugar cane is
added to yeast solution then it will increase the rate of fermentation more than when corn is
added to the same yeast solution. As some of the results were very unlike while the data was that
yeast solution, the negative control produced carbon dioxide, while our corn solution with the
yeast solution did not produce any carbon dioxide. This shows that we have had a source of
mistake that occurred, we should of have put glucose or sugarcane into the wrong container as
the solids look closely similar. As a result, all these sources and error would have a large thrown
o.
Literature cited
Campbell, N.,Reece, J.,Urry,L,Cain,M., Wasserman, S.,Minorsky,P.,Jackson, R., (2008)
Biology. 8th ed. Pearson Education, San, Francisco
Freeman, S., K. Quillin , and L. Allison. 2014. Biological Science. 5th ed. San Francisco,
California. Pearson Benjamin Cummings.
