Fermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. It uses the NADH produced by glycolysis and "regenerates" more NAD+ which is then again used by glycolysis. The process of Alcohol fermentation is the one we will be focusing on. In this process the 3-carbon pyurvic acid is converted into carbon dioxide and ethanol. So it turns out that for every molecule of ethanol that is produced a molecule of CO2 is produced as well. This makes CO2 a very useful measuring tool for the success or failure of a fermentation experiment.
Tags: Yeast fermentation, Fermentation lab report ,Yeast fermentation process, Fermentation process
[...] The latter test tube was filled with water and placed upside down into a beaker, also with water, to collect the carbon dioxide being produced by the fermentation occurring in the reaction tube. We ran all three trials at the same time. At five minute intervals we checked the amount of milliliters of open space at the top of the test tubes, which was the amount of water that carbon dioxide displaced. Hence we measured the amount of carbon dioxide itself. [...]
[...] Raw Data: Figure Discussion: In our own version of a fermentation experiment, our hypothesis proved true. The pH that would act as the best buffer yielded the most CO2 and hence aided in the most successful fermentation process of the three trials. Since the amount of yeast and glucose for all three trials was the same, it was solely the buffers that affected the outcome. The buffer with pH of 4 was the slowest producer of carbon dioxide and the buffer of pH 10 was not much better, yet the buffer with the pH of 8 produced noticeably more CO2 which leads us to believe that buffer with the most neutral pH is the most effective for fermenting. [...]
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