Fermentation

A. Process: “This experiment was made to demonstrate the fermentation process and how yeast reproduces through budding.” (Wile, Jay) Before the experiment continues yeast should be explained. “Yeasts are microscopic, single-celled organisms belonging to the fungi kingdom,” (Castro, By Joseph) these fungi reproduce by a process called budding. In addition, this fungus is capable of converting sugar into alcohol and carbon dioxide. This experiment is able to show students the…

Introduction Yeast Humans have been using alcohol fermentation capability of yeast for the production of bread, crackers, beer and wine. Yeast is beneficial in the food industry as it is used for bread making, the yeast is mixed with white flour then fermentation begins which allows the bread to swell because of the pressure. During this process there are two ATP molecules for each glucose molecule fermented, yeast is a source of food as it has substances and proteins, dried yeast has about…

function properly, in order to ensure that ATP can be supplied. This is anaerobic respiration for the muscles. One of the anaerobic respiration processes is known as fermentation. Fermentation is the process where glucose is broken down without oxygen. There are two types of fermentation: lactic acid fermentation and alcoholic fermentation. Anaerobic respiration in the muscles can make ATP without oxygen in a comparatively quicker time rate, but it produces lactic acid, which creates muscle…

without oxygen, such as during intense periods of exercise, it uses fermentation to convert food into energy. In fermentation, the molecule of sugar is only partly broken down and leaves byproducts, which vary depending on the type of fermentation being performed. There are two types of fermentation; lactic acid fermentation, which usually occurs in humans and animals and produces lactic acid as a byproduct, and alcoholic fermentation, which usually occurs in bacteria and produces ethanol and…

SEBASTIAN, Gillian Marie Greyjoy FERMENTATION November 6, 2017 I. DATA AND RESULTS We started the experiment through setting up the materials needed for the experiment. Then we performed the instructions for the experiment given by the teacher. Δ Fist Observation: 0 min – 30 mins In the fermentation bottle, the yeast submerged into the mixture of water and sugar. Subsequently, foam started to form on top of the mixture. It seemed that the yeast started to…

concentration from 6% (m/v) to 12 (m/v) would increase the rate of fermentation was not supported by the experiment. When looking at the graph it can be seen that the data obtained provided unclear results. Rather than the fermentation rate being significantly faster with a 12% (m/v) sucrose concentration throughout the entire study; the graph showed the fermentation rate for 12% (m/v) sucrose concentration was faster at times while the fermentation rate with 6% (m/v) sucrose concentration was…

option. There is such a diversity of fermentable substrate available year round, that the activity can provide a regular income. Although harvesting or substrate may be seasonal, fermentation itself is largely independent of weather, and byproducts can be recycled into livestock fodder (PANDEY et al., 2016). Fermentation processes are believed to have been developed over the years by women, in order to preserve food for times of scarcity, to impart desirable flavor to…

The scientist’s want to see if certain sugars affect the amount of fermentation caused by yeast. The problem statement is; in which of these sugars, monosaccharides, disaccharides, or polysaccharides, will fermentation by yeast occur the best? The independent variable is the variables the scientists can control, so the scientists decided to use certain sugars, such as dextrose, maltose, and lactose being the IVs (Independent variables). The scientist’s Dependent Variable (DV) is the outcome of…

In this lab we compared fermentation rates under various conditions also known as anaerobic and cellular respiration with an aerobic process. Cellular respiration, is the method when food molecules are broken down from glucose to energy molecules known as ATP. As stated in lab manual BSC 2010L the equation formula is C_6 H_12 O_6+ 6O_2→6CO_2+6H_2 O+energy (including~ 36 ATP) (Upadhyaya, 2018). Fermentation, similar to cell respiration begins with glycolysis; it is the breakdown of glucose with…

used for lactose fermentation and growth of gram-negative bacteria . Microbe A and microbe B turned dark purple and were able to produce lactose fermentation while Microbe B was not able to turn purple but pink which was interpreted as a negative result for lactose fermentation. PEA test was used…