Sucrose Concentration
The rate of fermentation is faster when there is more sucrose concentration because it means there is more glucose, which in return means more carbon dioxide production. The sucrose concentrations were 0%, 1%, 5%, and 10%. The 0% sucrose concentration is just normal, plain water. Yeast, a single celled eukaryotic fungi, was put into the solutions. It uses fermentation to make more carbon dioxide and alcohol. In the 0% solution, no carbon dioxide had been produced. At the start, the depth of the carbon dioxide bubbles were 0.5cm and at 20 minutes, it went down to 0.1 cm. The balloon inflation also increased. At the start obviously the balloon is deflated which every four of the balloons are. But in the 0% tube there was a human error. While
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Not many of the carbon dioxide bubbles have popped, even then the balloon’s circumference increased noticeably. When carbon dioxide bubbles pop they release the carbon dioxide gas, which inflates the balloon. If there is more bubbles popped then there is more inflation of the balloon. If there is less bubbles popped then the balloon will not inflate as much. According to the evidence, the more the sucrose concentration, the more carbon dioxide production. The more sucrose there is, there is more glucose. The more the glucose there is the more the carbon dioxide production. In anaerobic fermentation the glucose is converted into carbon dioxide and ATP. ATP is energy, it is left over because glucose has so much energy that not all of it has been turned into carbon dioxide. When glucose is turned into carbon dioxide basically what happens is that the molecules are getting rearranged to form new gases and substances. The energy that they use from glucose is to break the bonds of the atoms and to rearrange them. When the molecules are rearranged and bonds are broken they release energy which is converted to carbon dioxide and ATP. There is more glucose in the sucrose, which means that there is more energy to break apart the bonds and create bonds faster to make into carbon dioxide and
Not many of the carbon dioxide bubbles have popped, even then the balloon’s circumference increased noticeably. When carbon dioxide bubbles pop they release the carbon dioxide gas, which inflates the balloon. If there is more bubbles popped then there is more inflation of the balloon. If there is less bubbles popped then the balloon will not inflate as much. According to the evidence, the more the sucrose concentration, the more carbon dioxide production. The more sucrose there is, there is more glucose. The more the glucose there is the more the carbon dioxide production. In anaerobic fermentation the glucose is converted into carbon dioxide and ATP. ATP is energy, it is left over because glucose has so much energy that not all of it has been turned into carbon dioxide. When glucose is turned into carbon dioxide basically what happens is that the molecules are getting rearranged to form new gases and substances. The energy that they use from glucose is to break the bonds of the atoms and to rearrange them. When the molecules are rearranged and bonds are broken they release energy which is converted to carbon dioxide and ATP. There is more glucose in the sucrose, which means that there is more energy to break apart the bonds and create bonds faster to make into carbon dioxide and