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Bio Lab 181

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by

Ashley Thorpe

on 19 October 2012

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Transcript of Bio Lab 181

By: Ashley,Ryan, Alissa & Gonzalo Will honey be as effective as glucose in alcoholic fermentation? Define Fermentation Intro: Procedure: Table # 1: After we did the experiment and plotted the numbers onto the graph the results showed that glucose was more effective to alcoholic fermentation than honey.
Our results did not match our hypothesis because honey was not as effective as glucose. Honey should have been a better agent since it could be natural (pure), adulterated and artificial just as glucose could be an artificial sweetener or natural. Since we only had the chance to conduct the experiment once, this experiment should be conducted several of times to see what other substances affect alcoholic fermentation as glucose did. Discussion/Conclusion: CO 2 Omitted (ml) Graph # 1 Table # 2: Graph # 2 Chemical conversion into simpler substances,
the breakdown of carbohydrates by
microorganisms. Many pharmaceuticals are produced by fermentation.Fermentation is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of ATP (adenosine triphosphate) by glycolysis. During fermentation, pyruvate is metabolised to various compounds This experiment is designed to test what other substances will do to the alcoholic fermentation other then glucose. Since we know that fermentation is a Chemical conversion into simpler substances ,our group decided to use honey as a sub strait for the glucose. * Will honey be as effective as glucose in alcoholic fermentation? 2.) Formulate a testable hypothesis: * Honey will be as effective as glucose in alcoholic fermentation. 3.) Predict the results of your experiment based on your hypothesis *If honey is as effective as glucose, then it will be effective in alcoholic
fermentation. Results: The independent variable is yest and it goes along the x-axis.
The dependent variable is CO 2 and it goes along the y-axis. Tube DI water Yeast Suspension Glucose 1 2 3 4 6 3 4 1 Contents of Fermentation solutions (volumes in ml) 0 1 1 0 3 3 3 3 Tube DI water Yeast Suspension Honey 1 2 3 4 6 3 4 1 0 1 1 0 3 3 3 3 Contents of Fermentation solutions (volumes in ml) Time (minutes) 1.) Decide on one or more questions to investigate: Table # 1.5 : -0.1 0 0.2 0.6 1.0 1.4 1.8 2.0 2 4 6 8 10 12 14 16 18 20 Key Tube # 1- 4ml DI Water & 3ml Glucose Tube #2- 6mL DI Water & 1mL Yeast Tube # 3- 3mL DI water, 1mL Yeast & 3mL Glucose Tube # 4- 1mL DI water, 3mL Yeast,&3mL Glucose Time (min.) Tube 1 Tube 2 Tube 3 Tube 4 Initial Actual (A) CO 2 Actual (A) CO 2 Actual (A) CO 2 Actual (A) CO 2 reading (A-I)Evolved (A-I)Evolved (A-I)Evolved (A-I)Evolved 0 X 0.1 X 0 X 0 X 2

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1.7 Table 2.5: Time (min.) Tube 1 Tube 2 Tube 3 Tube 4 Initial Actual (A) CO 2 Actual (A) CO 2 Actual (A) CO 2 Actual (A) CO 2 reading (A-I)Evolved (A-I)Evolved (A-I)Evolved (A-I)Evolved 0 X -0.2 X -0.1 X 0.1 X 2

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-1.2 CO 2 Omitted (ml) Results: The independent variable is honey and it goes along the x-axis.
The dependent variable is CO 2 and it goes along the y-axis. Time (minutes) 0 2 4 6 8 10 12 14 16 18 20 Key Tube # 1- 4ml DI Water & 3ml Glucose Tube #2- 6mL DI Water & 1mL Yeast Tube # 3- 3mL DI water, 1mL Yeast & 3mL Glucose Tube # 4- 1mL DI water, 3mL Yeast,&3mL Glucose -0.2 -0.4 -0.8 -0.6 -1 -1.2 1.) Obtain four flasks and add about 5 cm from the top of the flask.
2.) Obtain four test tubes (fermentation tubes) and label them 1,2,3, and 4. Add solutions as in Table # 1 to the appropriate tubes. Rotate each tube to distribute the yeast evenly in the tube.
3.) To each tube, add a 1-mL graduated pipette to which a piece of plastic aquarium tubing has been attached.
4.) Place the flasks with the test tubes and graduated pipettes in the water bath at 30C. Allow them to equilibrate for about 5 minutes with the tubing un-clamped.
5.) Use the pipette pump to draw the fermentation solution up into the pipette. Fold the tubing over and clamp it shut with the binder clip so the solution does not run out. Open the clip slightly, and allow the solutions to drain down to the 0-mL calibration line . If the level is below the zero mark, open the clamp slightly while another student adjusts the level using the pipette pump.Do the same for the other three pipettes.
6.) Two minutes after the initial readings for each pipette, record the actual readings (A) in mL for each pipette in the “Actual (A)” column. You will subtract the initial reading from each actual reading to determine the total amount of CO2 evolved.
7.) Continue taking readings every 2 minutes for each of the solutions for 20 minutes.
8.) Record your results in Table 1.5 Total CO2 Evolved by different concentrations of Yeast. Actual values are the graduated pipette readings. For CO2 evolved values, A-I. this is the amount of CO2 accumulated over time. Total CO2 Evolved by different concentrations of honey . Glucose affecting Alcoholic fermentation Honey affecting Alcoholic fermentation
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