Fermentation Lab Report Essay Example for Free

Fermentation Lab Report EssayIncreased production of carbon dioxide is a declaration of change magnitude temperatures acceleration of the rate of fermentation.AbstractWe have tested the affects of augmentd temperature above room temperature on the rate of fermentation of yeast. We had 6 flasks filled with 6mL DI water, 2mL barm suspension and 6mL glucose of which 3 were at 25C and 3 were at 37C. The flasks at 37C had each mixture pre-heated at 37C for 2 minutes before being combined and then added to the flask where it was put into the bath heated to 37C. 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 assorted temperatures. The results showed that increased temperature causes an increase in fermentation rate and increased production of CO2.IntroductionFermentation is the break down of organic matter, by microorganism, in the absence seizure 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 adenosine triphosphate (adenosine triphosphate) molecules. The first step of glycolysis is the energy investment phase. In which 2 ATPs are added to the Glucose molecule, which produces 2 ADPs and Fructose 1, 6-biphosphate. This is followed by the energy pay run into 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 th is case H+. We used information from previous labs in which we tested yeasts ability to break down disaccharides, sugar in that case, at different temperatures and found that 37C was the optimal temperature for yeast to break down sugar, to formulate our hypothesis. Our sources we collected also indicated that different yeasts have different optimal operating temperatures, such as bread makers yeast, which requires higher temperature for yeast to ferment the proteins (Fell, 2008).Since we were using bakers yeast in our experiment we therefore came to the conclusion that increased temperature would increase yeasts ability to ferment glucose. employ this information and our sources we came up with the hypothesis that increasing the temperature of the solution would increase the rate of fermentation. We thought this was a reasonable hypothesis based upon earlier results from our other lab on temperatures affect on the yeasts ability to break down disaccharides. The predictions we cam e up with for the results of our tests were that the flasks at 37C would have a much more quicken rate of CO2 production then that of the 25C Flasks.Materials and MethodsIn the experiment we obtained 9 small beakers and 6 fermentation flasks. In the one beaker we added 18mL of Glucose. In the next we added 6ml of Yeast Suspension followed by another beaker with 18ml of distilled water. We then took those 3 beakers and placed them in the incubating bath set at 37C for 5 minutes. After 5 minutes took the beakers out and added 6mL of distilled water, 2mL of yeast suspension and 6mL of Glucose into 3 furcate beakers and mixed them together.We then immediately added them at the same time to separate fermentation flasks and measured their CO2 levels using a ruler. We then placed them in the incubating bath set for 37C and set out timepiece for 2 minutes. We then prepared 3 beakers using 6mL of distilled water, 2mL yeast suspension and 6mL Glucose solution. Except that this time the yea st, water and glucose was a room temperature (25C). We then proceeded to pour these mixtures into 3 separate fermentation flasks and measured their CO2 levels using a ruler. We then set a timer for 2 minutes. Each time the timer went off we would check the CO2 levels using a ruler. We continued to repeat this checking every 2 minutes for 20 minutes for each set of flasks.ResultsMy results indicated that increased temperature increased the rate of fermentation. In the CO2 Evolution interprets it is clear that as time increased as 2-4 minutes you can see a noticeable increase in the level of CO2 in the fermentation flask. As time increases that difference only increases and increases. Then when you look and the average alcohol fermentation represent it is clear that in total amount of CO2 produced in the flasks fermented in the 37C incubating bath were much quicker in the process of fermentation, so therefore they produced much more CO2 then those at room temperature (25C).Discussio nMy Data supported my hypothesis. Each of my represents data supported this finding. In the graph showing CO2 evolution the data showing 37C had a steep positive slope, while the 25C data showed an more or less unnoticeable positive slope. This shows how over time the fermentation in the flasks at 37C had a noticeable increase in its rate. The other graph shows the overall production of CO2 for each set of flasks. For the flasks at 25C their average CO2 produced was .7mm, while the flasks at 37C produced on average was 9.2mm. This increase rate and total production increase from that at 25C and 37C without a doubt supported my hypothesis. also our minimization of errors landed itself to accurate results. We minimized any error by having the same person measure levels of CO2 and measure out substances such as yeast suspension. This increases my confidence that the results of our experiment not only support my hypothesis, but also supports that our bodies temperature (37C) is the op timal temperature for cell respiration and not room temperature. Another complete experiment that could be used to give more detailed information about what happened is an experiment in which you run the same test, except include a 3rd condition in which the temperature is below room temperature such as 0C. This could show the increase from freezing to room temperature and room temperature to 37C.ReferencesCornelias 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 offshoot 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.