Yeast Fermentation Lab Report
Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose
Brandon Bosley
BIO 121
11/19/2013
Introduction:
In our lab this week we tried to see how different amounts of substrates affect our organism, yeast, in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves, as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation due to their ability to produce ethanol for industrial purposes (Collins et al., 2004).Yeast is also well known for their role in the manufacturing of beer, wine and liquors. Another important aspect of yeasts is that their fermentation process is anaerobic …show more content…
The first form is cellular respiration which is aerobic, meaning oxygen is required to complete the process and at the end, lactic acid is produced. For organisms that do not have the capability of going through cellular respiration, they must use a process called fermentation which is an alternative source of enabling energy throughout an organism. The dominant difference between the two sources is the amount of ATP that is produced. Fermentation produces an extremely low amount of ATP compared to cellular respiration (Mader 140-41, 2013). The reason why fermentation produces less ATP than cellular respiration is because fermentation fails to utilize oxygen with the pairing glucose. In cellular respiration 1 mole of glucose is combined with oxygen and produces 34-36 ATP. However, it fails to produce high amounts of carbon dioxide unlike fermentation. Fermentation lacks the source of oxygen with the 1 mole of glucose and is only able to produce 2 ATP. Fermentation would have to cycle through 17 times to produce the same amount of end products that cellular respiration …show more content…
According to the results, as time passed and the decrease of temperature, the production of carbon dioxide bubbles decreased from a starting total of fourteen to a final total of seven (See Figure 2).
In the experimental part of the lab, the numbers of bubbles were recorded in the same amount of time as the controlled experiment. Throughout the entire thirty minutes, the experimental group produced a total of 206 bubbles. For the first half of the observation time, the experimental group peaked by producing forty-one carbon dioxide bubbles during the ten-fifteen minute observation time. In the second half the observation time, the production of carbon dioxide was decreased from forty-one bubble to thirty-eight. (See Figure 2).
With the results we were able to see that our experimental group produced the most carbon dioxide and thus the most ethanol. Our experimental group was able to produce 206 total bubbles while the control group was only able to produce sixty-one (See Figure 3).
Table 1: Number of Carbon Dioxide Bubbles
Brandon Bosley
BIO 121
11/19/2013
Introduction:
In our lab this week we tried to see how different amounts of substrates affect our organism, yeast, in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves, as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation due to their ability to produce ethanol for industrial purposes (Collins et al., 2004).Yeast is also well known for their role in the manufacturing of beer, wine and liquors. Another important aspect of yeasts is that their fermentation process is anaerobic …show more content…
The first form is cellular respiration which is aerobic, meaning oxygen is required to complete the process and at the end, lactic acid is produced. For organisms that do not have the capability of going through cellular respiration, they must use a process called fermentation which is an alternative source of enabling energy throughout an organism. The dominant difference between the two sources is the amount of ATP that is produced. Fermentation produces an extremely low amount of ATP compared to cellular respiration (Mader 140-41, 2013). The reason why fermentation produces less ATP than cellular respiration is because fermentation fails to utilize oxygen with the pairing glucose. In cellular respiration 1 mole of glucose is combined with oxygen and produces 34-36 ATP. However, it fails to produce high amounts of carbon dioxide unlike fermentation. Fermentation lacks the source of oxygen with the 1 mole of glucose and is only able to produce 2 ATP. Fermentation would have to cycle through 17 times to produce the same amount of end products that cellular respiration …show more content…
According to the results, as time passed and the decrease of temperature, the production of carbon dioxide bubbles decreased from a starting total of fourteen to a final total of seven (See Figure 2).
In the experimental part of the lab, the numbers of bubbles were recorded in the same amount of time as the controlled experiment. Throughout the entire thirty minutes, the experimental group produced a total of 206 bubbles. For the first half of the observation time, the experimental group peaked by producing forty-one carbon dioxide bubbles during the ten-fifteen minute observation time. In the second half the observation time, the production of carbon dioxide was decreased from forty-one bubble to thirty-eight. (See Figure 2).
With the results we were able to see that our experimental group produced the most carbon dioxide and thus the most ethanol. Our experimental group was able to produce 206 total bubbles while the control group was only able to produce sixty-one (See Figure 3).
Table 1: Number of Carbon Dioxide Bubbles