Bio - 1 YEAST FERMENTATION REPORT Abstract: Fermentation is...

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Unformatted text preview: 1 YEAST FERMENTATION REPORT Abstract: Fermentation is the process used to make ethanol, a bio fuel. A problem which is present is that which product would give the highest yield of ethanol. This experiment is a used to determine which product gives off the highest yield by carrying out the experiment with a certain amount of product and comparing the products to each other to determine the rate of fermentation. The results concluded that a 15% concentrated solution of maltose will provide a better yield than the rest of the field at 15%. I t is also steady in its rate of increase. Fructose also has a steady rate of increase but produces a bit less yield. Sucrose did not provide solid data as only one set of results were taken so that gave inconclusive results. The results for lactose were also inconclusive as there were only two and they were fairly spread apart. Introduction: Bio-fuels are a renewable source of energy as they can be produced from any carbon source such as sugars, glucose or fructose, and disaccharides, sucrose or maltose. Research from the Energy Information Administration said that consumption of environment-harming, incredibly-expensive fossil-fuels is going to double over the next 20 years due to growing use by emerging economies [1] , reported by Forbes, a respectable statistical magazine, and the pollution emissions of fossil fuels are the main reasons for increasing pressure to research further into bio-fuels. Ethanol is a bio-fuel. The production of ethanol involves the fermentation of organic matter such as grains of plant biomass. Yeast is a major ingredient in the fermentation of is sugars such as glucose, sucrose, lactose, fructose and maltose. Fermentation is anaerobic breakdown of yeast to produce waste gases such as CO 2 , heat and ethanol. Materials: 10mL Syringe (x1) 1mL Pipette (x1) Rubber adaptor (x1) Glucose Jonathon Nguyen 16323012 Cell Biology Sucrose Lactose Fructose Maltose Weigh balance Yeast Retort stand and clamp Stop watch Method Part A: 1. Weigh out 1g of glucose into a weighing plate and place the contents in a 50mL beaker 2. Add 10mL of water to the beaker 3. Once the glucose has completely dissolved, add 10mL of yeast suspension to the solution 4. Leave the solution to incubate for 5 minutes, timing it with a stop watch, and mix it every now and then 5. Whilst waiting for the solution to incubate, set up the respirometer. This can be done but attaching the rubber adaptor to the pipette and to the syringe....
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This note was uploaded on 06/15/2010 for the course AP 31239 taught by Professor Meher during the Spring '10 term at Acton School of Business.

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Bio - 1 YEAST FERMENTATION REPORT Abstract: Fermentation is...

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