Lab Report: Fermentation
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document in english
biology
presentation
published 02/10/2007
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level : General public
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SummaryFermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. It uses the NADH produced by glycolysis and “regenerates” more NAD+ which is then again used by glycolysis. The process of Alcohol fermentation is the one we will be focusing on. In this process the 3-carbon pyurvic acid is converted into carbon dioxide and ethanol. So it turns out that for every molecule of ethanol that is produced a molecule of CO2 is produced as well. This makes CO2 a very useful measuring tool for the success or failure of a fermentation experiment.
Table of Contents
- Introduction:
- Fermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
- The experiment my group and I set up allowed us to collect Carbon dioxide in a tube and hence find out the effectiveness of fermentation on different substances such as yeast, glucose and water.
- For our fermentation experiment we used a rather straightforward procure.
- Results:
- At 26 degrees Celsius, the initial amount of CO2 present in the test tubes was zero mL. From there Test tube #1 gained CO2 at an initially slow pace
- It ended up with 95 mL of carbon dioxide after 25 minutes. Tube #3 also saw a considerable jump in carbon dioxide after 10 minutes, at which time it was at 19 mL, it then went up to 41, 61 and ended at 84 at 5 minutes intervals.
- Discussion:
- This experiment has great implications to the science of alcohol fermentation and to the business aspect of it as well.
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