Fermentatiom By Yeast


Fermentation of glycine, water, sucrose, galactose, and glucose as induced by yeast.
This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it could be determined which food source allows a living cell to obtain energy. The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest, by the addition of the ...

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process in which fuel molecules are broken down to create pyruvate and ATP molecules (Alberts, 1998). Both pyruvate and ATP are major energy sources used by the cell to do a variety of things. For example, ATP is used in cell division to divide the chromosomes (Alberts, 1998).
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.

Materials and Methods

There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml ...

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after the 20-25 minute mark of .065ml/minute of Carbon Dioxide. It remained unchanged after the 35-minute mark of .98ml of carbon dioxide; being the maximum rate of fermentation (Graph I). Glucose, the second most productive test solution produced .014 ml of carbon dioxide every minute and the rate of change was very different from that of galactose. The rate of carbon dioxide production was steady with no sudden burst of Carbon Dioxide production like galactose. It did not stop producing Carbon Dioxide, rather, it had reached a peak at the end of the hour of .94ml/mimute of Carbon Dioxide (Graph I). Sucrose, the third most product test solution produced .012ml of carbon dioxide ...

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PAPER DETAILS
Added: 7/3/2004 09:47:56 PM
Category: Science & Nature
Type: Premium Paper
Words: 1317
Pages: 5

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