Fermentation Lab Report

Topics: Ethanol, Yeast, Carbon dioxide Pages: 3 (1178 words) Published: February 20, 2013
Increased production of CO2 is a result of increased temperatures acceleration of the rate of fermentation. Abstract:
We have tested the affects of increased temperature above room temperature on the rate of fermentation of yeast. We had 6 flasks filled with 6mL DI water, 2mL Yeast suspension and 6mL glucose of which 3 were at 25°C and 3 were at 37°C. The flasks at 37°C had each mixture pre-heated at 37°C for 2 minutes before being combined and then added to the flask where it was put into the bath heated to 37°C. We then checked CO2 levels in each flask every 2 minutes for 20 minutes. We came out results that showed a marginal difference between the amounts of CO2 produced at different temperatures. The results showed that increased temperature causes an increase in fermentation rate and increased production of CO2.

Fermentation is the break down of organic matter, by microorganism, in the absence of oxygen also known as anaerobic (Van Neil, 2008). Our reactions occurs when yeasts is added to a solution of glucose and water. Fermentation starts with a process called glycolysis. In glycolysis Glucose is broken down into two molecules of pyruvate and a net yield of 2 NADH (electron carrier) and 2 ATP (adenosine triphosphate) molecules. The first step of glycolysis is the energy investment phase. In which 2 ATP’s are added to the Glucose molecule, which produces 2 ADP’s and Fructose 1, 6-biphosphate. This is followed by the energy payoff phase. In this phase NAD+ is reduced to NADH and ADP is reduced to ATP. The total number of ATP created is 4 and 2 NAHDH. After the energy payoff phase what is left is 2 pyruvates. Fermentation then takes place only in the absence of oxygen. In fermentation the pyruvate is converted into ethyl alcohol, through the oxidation of the 2 NADH molecules, which returns them to two NAD+’s (Freeman, 2011). Oxidation is the loss of an electron in this case H+. We used information from previous labs in which we tested...

References: Cornelias B Van Niel, “Fermentation,” in AccessScience, ©McGraw-Hill Companies, 2008. Web.
Freeman, Scott. Biological Science. 4th ed. Boston: Benjamin Cummings, 2011. Print.
Jack W. Fell, Herman J Phaff, Graeme M. Walker, “Yeast,” in AccessScience, ©McGraw-Hill Companies, 2008. Web.
Reddy. "Effect of Fermentation Condition on Yeast Growth and Volatile Composition of Wine Produced from Mango Fruit Juice." Food & Biproducts Processing: Transactions of the Institute of Chemical Engineers Part C 89.4 (2011): 487-91. EBSCO. Web. 2 Oct. 2012. Web.
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