Karmini Mondal Chemistry 245- 061 Biosynthesis of Ethanol from Sucrose Introduction: Ethanol can be created using two methods: acid catalysed hydration of ethylene and through fermentation of sucrose. The purpose of this experiment was to use fermentation to produce ethanol from commercial sucrose (store-bought sugar)‚ using fractional distillation of the fermented solution. The percent ethanol in the fermented solution was then calculated. Mechanism: Results: Mass of conical vial 10.36 g
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Sucrose Synthesis by D. DeWitt‚ PhD v1.5 11/10/12 Introduction | Condensation Reaction | Plant Synthesis | A. Introduction Although it might seem straight forward‚ the synthesis of sucrose‚ either as a simple condensation reaction (a.k.a. dehydration synthesis)‚ or what actually happens in plants is complicated. Before we explore sucrose’s creation‚ let’s take a look at its structure. In Figure 1‚ the space-filling model is pretty but rather useless at this point in our journey. We
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Experiment #1 Preparation of Ethanol from Sucrose Based on R. Weglein & C.L> Yau‚ CHEM 203 Experiments in Organic Chemistry II Laboratory‚ 5th Edition‚ 2006‚ p29-32. Statement of Purpose: An aqueous solution of ethanol is prepared by the fermentation of sucrose. The percent alcohol is the resulting solution and the percent conversions of the sucrose are to be determined. Introduction: Sucrose is a molecule containing glucose and fructose. http://faculty.tcc.fl.edu/scma/phelpsj/experiments/ethanol
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Fermentation of a Carbohydrate: Ethanol from Sucrose Abstract The purpose of this lab was to demonstrate the fermentation process of ethanol from the substrate sucrose. To make ethanol from sucrose two enzymes invertase and zymase were used. Vacuum filtration and fractional distillation were performed to get a more concentrated solution. The density of ethanol was .825 g/mL with a percent composition of 85% pure
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The aim of this experiment is to better understand the process of fermentation of yeast in different concentrations of sucrose. The experiment worked with yeast and sugar (sucrose and glucose) to determine the rate of fermentation by testing the pressure of C02 in the test tube. The experiment tested the metabolic capability of yeast anaerobically meaning no oxygen was present (this was ensured by the thin layer of oil on the top of the solution). This means that the metabolic rate of the yeast could
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and Ethanol on Fermentation Rates In this lab we examined how the rate of fermentation is influenced by the type of substrate‚ and activators and inhibitors. We used four fermentation tubes in which we separately combined yeast with MgSO4‚ pyruvate‚ ethanol‚ and glucose. At five minute intervals we recorded the volume of gas produced in each fermentation tube. Our results are displayed in the graph. Our results supported the prediction that pyruvate is an activator of fermentation. But
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Ethanol Ethanol is easily soluble in water in all proportions with a slight overall decrease in volume when the two are mixed. Absolute ethanol and 95% ethanol are themselves good solvents‚ somewhat less polar than water and used in perfumes‚ paints and tinctures. Other proportions of ethanol with water or other solvents can also be used as a solvent. Alcoholic drinks have a large variety of tastes because various flavor compounds are dissolved during brewing. When ethanol is produced as a mixing
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ABSTRACT The hypothesis which states that the simpler the nature of substrate‚ the faster the rate of cellular respiration of yeast was tested using the smith fermentation tube method. The experiment used six smith fermentation tubes‚ distilled water and sugar substrates. It composed of six set-ups which used 15ml of 10% yeast suspension‚ 15 ml distilled water and 15 ml of their assigned sugar substrate namely: starch‚ lactose‚ sucrose glucose and fructose respectively. Set-up six was the
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Luke Fancy Pro/Con Paper: Pros of Ethanol Due: 12/07/11 Ethanol was first used in 1908 on Henry Ford’s Model T. The Model T was designed so that it could be run on either gasoline or pure alcohol. When asked why he wanted to run the Model T on alcohol‚ Henry Ford replied by saying‚ “It is the fuel of the future.” The use of ethanol continued through the 1920’s and 1930’s in an effort to keep a United States ethanol program alive. Although the effort was unsuccessful‚ oil supply problems
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Journals Full Length Research Paper Ethanol production potential of local yeast strains isolated from ripe banana peels A. A. Brooks Department of Microbiology‚ University of Calabar‚ P.M.B. 1115‚ Calabar‚ Nigeria. E-mail: brooks.akan@yahoo.com. Tel: 08037956762. Accepted 16 May‚ 2008 The ability of different yeast strains isolated from ripe banana peels to produce ethanol was investigated. Of the 8 isolates screened for their fermentation ability‚ 5 showed enhanced performance and
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