Lab 5 Fermentation

Lab 5 Fermentation - Erika Blair BELS 311 LAB Shannon...

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Erika Blair BELS 311 LAB Shannon Ulrich February 20, 2012 Title: Cellular Respiration and Fermentation For questions, background information, hypotheses, experimental design, predictions, materials, and a procedure flow chart, please see attached carbon copy sheet pre-lab. Graphs and Data Summary: Control: No  Glucose Time (min) Bubble Measurement  (mL) Volume CO Produced (mL) 0 0.870 0 1 0.870 0 2 0.870 0 3 0.870 0 4 0.870 0 5 0.870 0 6 0.870 0 7 0.870 0 8 0.870 0 9 0.870 0 10 0.870 0 11 0.870 0 12 0.870 0 13 0.870 0 14 0.870 0 15 0.870 0 Experimental  Group:  Glucose Time (min) Bubble Measurement  (mL) Volume CO Produced (mL) 0 0.88 0 1 0.875 0.005 2 0.875 0.005 3 0.87 0.01 4 0.865 0.015 5 0.862 0.018
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6 0.86 0.02 7 0.85 0.03 8 0.846 0.034 9 0.842 0.038 10 0.835 0.045 11 0.829 0.051 12 0.822 0.058 13 0.809 0.071 14 0.801 0.079 15 0.792 0.088 Experimental  Group:  Maltose Time (min) Bubble Measurement  (mL) Volume CO2  Produced (mL) 0 0.75 0 1 0.75 0 2 0.745 0.005 3 0.745 0.005 4 0.745 0.005 5 0.741 0.009 6 0.738 0.012 7 0.731 0.019 8 0.725 0.025 9 0.715 0.035 10 0.7 0.05 11 0.679 0.071 12 0.65 0.1 13 0.619 0.131 14 0.58 0.17 15 0.542 0.208 Experimental Group:  Sucrose Time (min) Bubble Measurement  (mL) Volume CO Produced (mL) 0 0.812 0 1 0.808 0.003 2 0.805 0.004 3 0.804 0.006 4 0.802 0.008 5 0.8 0.009
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0.799 0.009 7 0.799 0.009 8 0.799 0.009 9 0.799 0.009 10 0.799 0.009 11 0.799 0.01 12 0.798 0.01 13 0.798 0.011 14 0.797 0.011 15 0.797 0.011 From slopes of above graph: Sugar Fermentation Rate (mL  CO2/minute) No Glucose 0 Glucose 0.0057 Maltose 0.0122 Sucrose 0.0006 The negative control of fermenting yeast without the presence of glucose resulted in a zero production of CO 2 and a fermentation rate of 0 mL CO 2 /min. The presence of Maltose caused the greatest formation of CO 2 and the highest fermentation rate of .0122 mL CO 2 /min. Glucose caused a fermentation rate of .0057 mL CO 2 /min. Sucrose caused the lowest observed fermentation rate of .0006 mL CO 2 /min. The values graphed here are the average fermentation rates of all the collected data for the sugars in class. Saccharin has the highest average fermentation rate, followed by Aspartame, Glucose, and Sucrose. Maltose and Lactose both had very low fermentation rates comparatively. Analysis and Discussion:
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Lab 5 Fermentation - Erika Blair BELS 311 LAB Shannon...

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