Nathan GermanoYesenia JaquezKevin McGeanZaryna ZelayaYeast Fermentation Lab ReportAbstract:For this experiment we tested the effectiveness of the fermentation process occurring in yeast. We wanted to differentiate which sweetener carried out the process of fermentation. The sweeteners used were maltose and sucralose. We also used two controls, water and yeast, and glucose and yeast. We will test if yeast metabolizes each of these sugars and water and creates the process of fermentation. In order to do this, we will add the yeast and each sugar together in a flask, place the flask in a heating room for 45 minutes, and observe and test for the production of ethanol, and the production of precipitate in BaOH. Introduction:We believe that maltose will be able to feed yeast and ferment, but sucralose will not ferment with the presence of yeast because of the molecular structure of each and the enzymes that break them down. Sucralose will not be able to go through the fermentation process at all because it does not consist of any glucose. Fermentation is a very important metabolic process that allows energy to be produced quickly allowing glycolysis to keep going when oxygen is limited (Benson 2017). We will be testing maltose and sucralose to see which sugar is effective during fermentation. Fermentation is the process in which recycled NADH is turned back to NAD+ by passingelectrons to either pyruvate or derivative, this creates ethanol or lactic acid (Patterson and Dykstra 10-9). This process allows the ability to create energy allowing glycolysis to occur. Adenosine triphosphate, also known as ATP, is an available source of energy used in so many cellular processes. ATP carries a great amount of potential energy and when the covalent bonds that hold the three negatively charged phosphate groups is broken, all that potential energy is released. To form ATP energy is necessary to drive the covalent bonding of inorganic phosphate groups as well as ADP (Patterson and Dykstra 10-1). This allows the creation of energy, keeping the rest of the processes going. Maltose is a sugar that contains glucose, which is the main element that allows maximum effectiveness of fermentation. This is a metabolic process in cell respiration, a pathway following glycolysis, where cells create ATP. Along with fermentation, glycolysis is an anaerobic reaction. An anaerobic reaction is one that can function in the absence of oxygen (Patterson and Dykstra 10-9). Fermentation is used when there is a limited oxygen supply to produce even a slight amount of ATP, then the ATP is used to perform glycolysis. The process of fermentation comes in two different types, ethanol producing and lactic acid producing (Patterson and Dykstra 10-4). Both fermentation types require NADH and pyruvic acid as reactants. However, the ethanol producing fermentation has the outputs of ethanol, NAD+ as well as carbon dioxide where the lactic acid producing fermentation has the outputs of lactic acid and NAD+ (Patterson and Dykstra 10-4).