Fermantation Lab/Breadmaking

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Fermentation Lab

Introduction
For bacteria and many single-celled protists fermentation is a common anaerobic pathway that the cells use to collect energy from carbohydrates to form ATP. The process for fermentation begins in the cytoplasm with a process called glycolysis, which converts one molecule of glucose into two molecules of pyruvate. When glycolysis is complete four ATP would be produced but the net yield would be two ATP taking into account the initial investment of two ATP. In the next stage of alcoholic fermentation the pyruvate splits itself into carbon dioxide and acetaldehyde. NADH is then taken from the acetaldehyde and ethanol is left. (Starr, Evers & Starr, 2011) Bread making is an example of alcoholic fermentation, the yeast being the reason that the bread rising. As explained before the carbon dioxide molecules that are given off during the second stage of fermentation caused the dough to rise and the ethanol that was left bakes out of the bread. Methods and Materials

In order to start this experiment we first needed to get two bowls and two spoons in order to have a control bowl and an experimental bowl. We then put the one cup of flour in the control bowl followed by all the other dry ingredients; three quarters of a tablespoon of sugar, one quarter of a tablespoon of salt, one and one quarter tablespoon of dehydrated milk, and one tablespoon of yeast. We then mixed that together and added one half tablespoon of margarine we mixed that while gradually mixing the one half cup of warm tap water. As we did before we then put one cup of flour in the experimental bowl followed by all the other dry ingredients; three quarters of a tablespoon of sugar, one quarter of a tablespoon of salt, and one tablespoon of yeast. We mixed that together and added one half tablespoon of margarine we mixed that while slowly mixing in the one half cup of warm tap water. In order to expedite the process of rising we took out a hot plate...
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