Sugar Solution vs. Average Density The objective of this lab was to determine the percent (by mass) of sugar in a non-carbonated beverage by measuring its density and using calibration curving showing the density and concertation of standard solution. The procedure used in this experiment was 2 50mL beaker and 10-mL volumetric pipet & pipet pump. 40 mL of deionized water was poured into a 50 mL beaker. Then 10 mL of that deionized water (0% sugar solution) was pipet‚ using the volumetric pipet
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Potato Lab Background information: A hypertonic solution is a concentration that is higher than the solution. A Hypotonic solution is a concentration that is lower than the solution. An isotonic solution is a concentration and solution that is the same amount. Hypothesis question: What will happen if you put a potato in hypertonic solution? What will happen if you put a potato in hypotonic solution? What will happen if you put a potato in isotonic solution? Hypothesis statement: If you
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with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction of sugar (dependent variable).My hypothesis my hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. The experimental results
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Caleb Campbell Larger Amounts of Sugar Result In Greater Fermentation Rates Introduction: This experiment was conducted to find out if using larger amounts of sugar in a water-yeast solution would cause higher rates of fermentation. Fermentation is an anaerobic (without oxygen) cellular process in which organic foods are converted into simpler compounds‚ and chemical energy (ATP) is produced (Biology-Online.org‚ 2008). Fermentation is a natural occurring process that humans have used and controlled
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Organic Chemistry II Lab 9 Fermentation of a Carbohydrate: Ethanol from Sucrose * Introduction Ethanol is one of the oldest alcohols and also the least toxic one. Industrially‚ ethanol is made most economically by hydration of ethylene. However‚ ethanol that is intended for human consumption must‚ by law‚ be prepared by fermentation. By either method‚ ethanol‚ of course‚ has the same formula‚ structure‚ and properties. The fermentation takes place with the assistance of enzymes from yeast
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Conductivity Solutions Abstract: We produced conductivity tests in water and other various solutions with a computer faced Conductivity Probe using the unit of microsiemens per centimeter (uS/cm) to find out which solutions had a high conductivity and which solutions had a low conductivity. Many different solutions vary in conductivity due to the ratio of ions. Different levels of ions have an impact on conductivity because of the different charges and different types of bonds. Conductivity is
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There are more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide
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project is to study the rates of fermentation of the following fruit or vegetable juices. 1. i. Apple juice 2. ii. Carrot juice 1 INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation has been derived from Latin (Ferver which
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removed a tissue sample for examination and referred the patient to a gastroenterologist for a barium xray and colonoscopy. While utilizing the methods stated above‚ the bacterium found was a facultative anaerobe due to the Gram Negative Rods‚ fermentation‚ and the production of indole. The specific Gram Negative Enteric Bacilli was Shigella dysenteriae. There are many reasons for knowing how to control bacterial growth as well as such as antimicrobial drugs‚ which assist the body’s defenses against
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Density of Solutions Lab Purpose: The purpose of this lab was to find out the densities of the known and unknown Solutions that were given to us. This can be found by dividing the mass by the volume of the Solutions. The other purpose of this lab was to perfect our skills in finding out the percentage error‚ uncertainties‚ random error‚ and systematic error. Variables: Independent: Mass Percentage of Solution (KCl); Unknown Solution; Temperature Dependent: Density Materials: 10.00 mL
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