Larger Amounts of Sugar Result In Greater Fermentation Rates
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 the process to make everyday products such as bread, vinegar and alcohol produced (Biology-Online.org, 2008). Before oxygen was in a high concentration rate in the atmosphere, fermentation is believed to be the ancient primary means of energy production in organisms produced (Biology-Online.org, 2008). The sample sugar used in the experiment was Truvia which is a sugar
substitute and serves the same purpose as sugar. The hypothesis was the larger amount of Truvia added to the water-yeast solution will result in higher fermentation rates.
Materials and Method:
The experiment was started by adding 10ml of the water-yeast solution to each fermentation tube. There were 12 fermentation tubes that needed 10ml of the solution. Then, 3 grams of Sucrose were added to the positive control fermentation tubes. For two of the fermentation tubes, 1 gram of Truvia was added, and for another two fermentation tubes, there was 2 grams of Truvia added. Then, 3 grams of Truvia were added into two more tubes and 4 grams of Truvia into another two fermentation tubes. The last two fermentation tubes were left alone and no sugar was added to the tubes because they are the Negative Control. At this point, all of the fermentation tubes were ready to be tested. The way they were being tested was measuring the levels of CO2 production in the fermentation tubes. The higher the measurement of CO2, the higher the rate of fermentation, granted that the tubes with the highest rates of fermentation also had the largest amount of Truvia added to them. The results of fermentation rates were observed and recorded once 5ml of CO2 had been produced in the fermentation tube, or 45 minutes had elapsed during the experiment.
CO2 Production is Greatest With The Addition of
CO2 produced (ml)
Amount of Truvia (g)
After the 45 minute time period had elapsed, the results found that CO2 production was the greatest with the addition of Sucrose. The fermentation rates are measured by the amount of CO2 produced, so the fermentation tube with the highest levels of CO2 had the highest fermentation rate as well. The positive control in the experiment is the only set of fermentation test tubes to reach 5ml of CO2 production within the 45 minute time limit. The rest of the test tubes did not produce much CO2 at all, if
any by the time the time limit was reached. Sucrose is real sugar compared to Truvia which is actually a sugar substitute which explains the spike in the positive control tubes.
The reason being that many of the tubes did not produce much CO2 at all is because of the type of sugar being used. Truvia is not true, natural sugar and fermentation is a natural process that has been taking place long before the existence of human beings. Considering this, it would make sense that little amounts of CO2 were produced when using a sugar substitute. Sucrose however, is sugar and it was used in the positive control variable making clear sense that the fermentation process works much better with real sugar. While larger amounts of sugar mixed into the water-yeast solution will result in greater fermentation rates, it is best to use materials that are as close as possible to the real thing if not the real material itself. The rest of the test tubes fermented very little and produced very little CO2. The measurements of CO2 could not be...
References: "Fermentation." - Definition from Biology-Online.org. N.p., Sept. 2008. Web. 21 Nov. 2013.
"Glycolysis and Alcoholic Fermentation." Glycolysis and Alcoholic Fermentation. N.p., n.d. Web. 21 Nov.
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