Abstract fermentation

Abstract fermentation - added to each flask before allowing...

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Abstract Yeast requires three necessary key components for cell growth and reproduction. To properly thrive, yeast needs sufficient amounts of oxygen, water, and edible sugars which include fructose, maltose, sucrose, and glucose. Traditionally, maltose is the main sugar used in the beer fermentation process by means of the barley it is contained in however; the primary aim of this experiment was to monitor the progress and final results of the brewing process using sugars other than maltose. The sugar based ingredients chosen for fermentation were malt extract for use as a control (comprising of 35% maltose) 1 , high fructose corn syrup (90% fructose and 10% glucose) 1 , honey (38% fructose, 31% glucose, and 9% maltose) 3 , and a high fructose and glucose based syrup. For the first fermentation, 40ml of malt extract was used because of its high concentration and in each additional fermentation 60ml of each sugar-based ingredient was used. The addition of 500ml of water, 1g of yeast, and 32g of dextrose was also
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Unformatted text preview: added to each flask before allowing them to ferment for a period of 7 days. Final fermentation results were based on final alcohol content of the beers containing each sugar-based ingredient. The results were as follows: the malt extract fermentation had a final alcohol by weight of 5.145% and alcohol by volume of 6.521%, the fermentation using high fructose corn syrup gave a final alcohol by weight of 17.01% and an alcohol by volume of 21.559%, honey produced a final alcohol by weight of 2.1% and 2.66% by volume, and the sugar and glucose syrup resulted in a final alcohol by weight of 0.105% and 0.133% alcohol by volume. Each of the produced alcohol contents revealed that the yeast responded most productively to the fructose in the high fructose corn syrup, followed by the maltose in the malt extract, the fructose, glucose, and maltose in the honey, and lastly the sugar-based syrup which had a low alcohol content of less that 1%....
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This note was uploaded on 09/16/2008 for the course ENG 111 taught by Professor Kirshnovak during the Fall '08 term at Rowan.

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