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Fermentation

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adam margelot

on 23 April 2010

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Transcript of Fermentation

Fermentation Methods To begin the experiment we first had to gather the six test tubes, three beakers, and rubber tubing, next we place the water in three of the six test tubes and all three beakers, along with the rubber tubing inside of the upside down test tube and marked with a wax pencil where the water line in the tubes was. Following this we put one ml of distilled water into all three remaining tubes, along with another three ml of yeast solution in each tube. Following this we placed three ml of corn syrup in tube one, then placed the rubber tubing in the tube. In test tube two we place five ml of corn syrup and place the rubber tubing inside as well. Test tube three we placed seven ml of corn syrup and again placed the rubber tubing inside the test tube. Following this we placed the tubes one, two, and three into the incubation bath at a temperature of 42 degrees Fahrenheit. From this point on we marked on the tubes with only water where the water line was, we continued this process for 25 minutes. Doing this allowed us to measure CO2 levels every five minutes and get an accurate reading. This led us to the conclusion of our experiment, and allowed us to determine whether or not our hypothesis was accurate. Materials We used many materials throughout this experiment. We needed three rubber tubing’s, six test tubes, and three beakers. Also we needed one ml of distilled water for three test tubes, a total of three ml. Three ml of yeast solution for three test tubes, a total of nine ml’s. Also we needed three ml’s of corn syrup for tube one, five ml’s of corn syrup for tube two, and seven ml’s of corn syrup for tube three, a total of fifteen ml’s of corn syrup was needed. We also needed a wax pencil and ruler to measure the CO2 levels, as well as an incubation bath. This concludes the materials that were needed to complete this experiment. Discussion Our group data did not quite support the hypothesis that we came up with. We hypothesized that the tube that contained the most corn syrup would produce more carbon dioxide. When looking at our data, you can see that Tube 2 and Tube 3 have numbers that are just about the same. Tube 2 contained five ml of corn syrup and Tube three had seven ml. If you take a look at the graph, you can see the line for Tube 2 and Tube 3 fall pretty much on top of each other. This showed the data for Tubes 2 and 3 were about the same. There were unexpected results that showed when doing this experiment. The unexpected results were that Tube 2 and 3 were almost identical. We figured that the more corn syrup there was, the better fermentation would show. Results According to our hypothesis tube 3 did have the highest Co2 level; therefore our hypothesis was proven correct. After the data was recorded we realized that tube 2 and tube 3 increased at just about the same rate, but tube 3 was slightly higher. Conclusion Two weaknesses that could have introduced potential error in our data would have been if we did not check on the tubes every 5 minutes for 20 minutes. If we would not have checked on them for the stated time, our data could have come out differently. Another error could have been if we did not add the right amount of yeast. If we had added less yeast to one tube than the other, it could have changed our data. If we were able to perform this experiment again and do something different, we would change the temperature of the water. Introduction In food manufacture, yeast is used to cause fermentation and leavening. The fungi feed on sugars, producing alcohol (ethanol) and carbon dioxide in beer, and wine manufacture, the former is the desired product in baking the latter. In sparkling wines and beer some of the carbon dioxide is retained in the finished beverage. The alcohol produced in bread making is driven off when the dough is baked. The fermentation of wine is initiated by naturally occurring yeasts present in the vineyards. One yeast cell can ferment approximately its own weight of glucose per hour (Yeast). The purpose for this experiment was for our group to figure out the carbon dioxide levels. Our hypothesis for this experiment was that the tube that had the most corn syrup would produce more carbon dioxide. The independent variable was the corn syrup in which Tube 1 had 3mL, Tube 2 had 5 mL, and Tube 3 had 7 mL. The dependent variable was the carbon dioxide levels. Tube 1 was the control group of our experiment. The constant variables were the distilled water of 1 ml, the yeast solutions which was 3 ml, the temperature of the water, the day of the experiment, and the time.
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