Nobody downloaded yet

Fermentation Kinetics of Different Sugars - Essay Example

Comments (1) Cite this document
This paper “Fermentation Kinetics of Different Sugars” investigates the role of different carbohydrates namely glucose, maltose and lactose on the rate of fermentation. It explores the use of cofactor in the different process highlighting the role of magnesium ion in glycolysis…
Download full paperFile format: .doc, available for editing
GRAB THE BEST PAPER95.1% of users find it useful
Fermentation Kinetics of Different Sugars
Read TextPreview

Extract of sample "Fermentation Kinetics of Different Sugars"

Download file to see previous pages The findings achieved through the experiment showed an increased rate of fermentation in tubes with glucose and sucrose as the substrate while lactose showed a massively decreased rate of fermentation. The addition of sodium fluoride also caused a decreased rate of fermentation. Analysis of the complete data suggested that the carbohydrates used by Saccharomyces cerevisiae for fermentation play a great role in the final rate of fermentation. Keywords: Saccharomyces cerevisiae, fermentation, carbohydrates, magnesium Fermentation Cells and tissues irrespective of belonging to animal or plant have a minimum requirement of energy. Different processes such as synthesis of molecules, transportation, DNA replication and cell repairs have varying requirements of energy. To successfully complete these processes cells undertake many metabolic processes to achieve their supply of energy. Glucose being the most important carbohydrate and the end product of almost all food sources is the beginning point of these metabolic processes. Energy conversion starts from the process of glycolysis. As explained by Agrimi et al., (2011) glycolysis begins with the entry of a single glucose molecule and terminates with the production of two pyruvate molecules. The process immediately yields four ATP molecules. However, with the consumption of two ATP molecules at two different steps in the cycle, the net production via substrate level phosphorylation turns out to be two. Although the process itself is not affected by the presence or absence of oxygen, the final production of the ATPs is hugely affected under hypoxic conditions as only 2 ATP molecules per glucose are produced instead of 36 ATP molecules per every glucose molecule. Depending on the availability of oxygen the pyruvates produced at the end of glycolysis are either shuttled into either cellular respiration / Krebs cycle or they are used in the process of fermentation. Fermentation has been derived from a Latin word ‘fever’ meaning to ferment. ...Download file to see next pagesRead More
Cite this document
  • APA
  • MLA
(“Fermentation Kinetics of Different Sugars Essay”, n.d.)
Retrieved de
(Fermentation Kinetics of Different Sugars Essay)
“Fermentation Kinetics of Different Sugars Essay”, n.d.
  • Cited: 0 times
Comments (1)
Click to create a comment or rate a document
deloreskilback added comment 10 months ago
Student rated this paper as
I didn’t know how to start my essay. "Fermentation Kinetics of Different Sugars" helped me out a lot! Especially the list of structure was valuable.

CHECK THESE SAMPLES OF Fermentation Kinetics of Different Sugars

Increase in Diabetic Blood Sugars

...?Increase in Diabetic Blood Sugars Diagnosing diabetes is a meticulous process and if nursing are not familiar with the nuances of laboratory procedures and the accuracy of the measuring instruments, they may be found lacking in professional skills in clinical situations. It is therefore essential that they are properly trained in the diagnosis of diabetes and are knowledgeable about the identification of predisposing factors for diabetes. A simulation based training module can assist in overcoming this situation. Introduction Monitoring of blood sugar (glucose) is an important aspect in the life of a diabetic patient, maybe suffering from Type I or type II Diabetes. In the former, insulin dosage has to...
4 Pages(1000 words)Research Paper

Cellular respiration and fermentation

.../ [Accessed 7 March 2013] Schuster, Tom et al. 2005. Effect of Different Isomers of Sugar on Yeast Respiration. California State University Northridge. [Online] Available at: [Accessed 7 March 2013] Tiscall 2013. fermentation. TalkTalk. [Online] Available at: [Accessed 7 March 2013]... industrial product for instance, in this case ethanol. The nature of the sugar matters too, as the use of particular kinds of sugars in ethanol production, to use the same example, affect the amount of products that are produced in such reactions (Gore et al. n.d.; Bacon 1953; Nuffield...
5 Pages(1250 words)Lab Report

Enzyme Assays, Enzyme Kinetics

...?To Investigate and Measure Km and Vmax of ?-galactosidase Enzyme The main purpose of carrying out this experiment was to investigate and measure two parameters, Km and Vmax for ?-galactosidase enzyme. Furthermore the PH change effect on the enzyme activity was investigated as well. In general terms this was to introduce concepts related to enzyme kinetics. Introduction Enzymes are among several proteins generated in living cells to catalyze or accelerate the organism’s metabolic processes. Normally, enzymes are so selective and specific on the molecules they catalyze, referred to as substrate (Dixon, 1979).They normally do react specifically with a single substrate. The substrate has the capacity of binding to the enzyme...
6 Pages(1500 words)Lab Report

Enzyme Kinetics

...ENZYME KINETICS To test how temperature, ph, substrate concentration, and enzyme concentration affect hydrolysis of lactose was theinterest of this research. This was done to learn the structure and function of an enzyme, to learn the relationship between substrates, enzymes, and products, to understand how different factors can affect the rate of an enzymatic reaction, to learn about lactose, lactase, and how to test for the presence of glucose with a Diastix, and to turn in a formal laboratory report. The researcher utilized Lactaid which is an over the counter tablet as a source of enzymes, known to particularly digest protein and pectin. Obviously, the research adopted the experimental method. So,...
14 Pages(3500 words)Lab Report

Kinetics Lab

...Kinetics Lab Procedure Preliminary Experiments Take a 50 mL beaker from the Glassware shelf and place it on the workbench. 2. Move it to the"top" of the workbench so the white wall is seen behind it which will make it easier to see the color change 3. Add 5.0 mL of 0.2 M KI solution from the Chemicals shelf to the beaker. 4. Dilute the 0.2M KI solution by adding 10.0 mL of water from the Chemicals shelf to the beaker. 5. Add 0.15 mL of the starch indicator from the Chemicals shelf to the beaker. When starch,(I), is present the starch indicator combines with it and makes the solution a blue-black color. 6. Add 5.0 mL of 0.2 M (NH4)2S2O solution from the Chemicals shelf to the beaker. The ammonium persulfate reacts...
5 Pages(1250 words)Lab Report

Cellular Respiration and Fermentation

...of Paper: Cellular Respiration and Fermentation Jason Due 15 October Cellular Respiration and Fermentation Cellular respiration usually allows living organisms to use energy stored in the chemical bonds of glucose (C6H12O6). A cell always uses adenosine triphosphate (ATP) to supply their energy needs and so cellular respiration is a process in which energy in the glucose is transferred to ATP (Campebell 158). (al) During respiration glucose is oxidized releasing energy and oxygen is reduced to form water. The carbon atom of the sugar molecule is released as CO2. The complete breakdown of glucose to carbon dioxide and water requires two major steps: glycolysis and aerobic respiration...
3 Pages(750 words)Essay


...the maltose into simple glucose molecules which are further transformed by yeast into carbon dioxide and water. Saccharomyces cerevisiae is common yeast normally used in the baking and brewing industry due to the ability of this organism to ferment carbohydrates such as glucose and maltose to produce alcohol. This organism has been used since the ancient times. S. cerevisiae can be differentiated from other yeasts based on its growth characteristics and the physiological trait of fermenting individual sugars (US environmental protection agency n.p). In this experiment, the dependent variables were the concentrations of maltose while the independent variables were the temperature and...
4 Pages(1000 words)Lab Report

Cellular respiration and fermentation

... Engineering. [Online] Available at: [Accessed 7 March 2013] Schuster, Tom et al. 2005. Effect of Different Isomers of Sugar on Yeast Respiration. California State University Northridge. [Online] Available at: [Accessed 7 March 2013] Tiscall 2013. fermentation. TalkTalk. [Online] Available at: [Accessed 7 March 2013]... of the experiment., 10 peas that were either soaked, not soaked, and soaked and boiled were placed in each of three different test tubes, fulled with water up to the two-thirds level, and covered with corks. After an hour and a half, two drops of...
4 Pages(1000 words)Lab Report

Enzyme kinetics

...Enzyme Kinetics al Affiliation) Kinetic Properties of Enzymes a) i) The rate of the initial reaction The reaction rate of an enzyme-catalyzed reaction varies with substrate concentration. The common form of the equation is given by: Vo = Vmax (S) KM + (S) Where: Vo = initial reaction velocity Vmax = maximal reaction velocity when all enzyme active sites are filled with substrate molecules (S) = Substrate concentration KM = Michaels constant = K2+k3 K1 Rate = change in product Change in time Initial rate = 12-0 = 1.33 µmol min-1 9-0 ii) Effect of doubling the substrate There is a hyperbolic relationship between the rate of reaction... Part C Enzyme...
1 Pages(250 words)Assignment

Alcoholic Fermentation

... Alcoholic Fermentation Introduction Fermentation is a microbiological reaction that takes place in the absence of oxygen. The reaction aids in the conversion of sugars to alcohol or lactic acid. Specifically the process of fermentation refers to the conversion of sugar into alcohol by the use of yeast or use of bacteria in creating lactic acid in certain foods. Under the right conditions, the process of fermentation occurs naturally in many foods. In this case, the process of decomposition of carbohydrates occurs under the influence of microorganisms. The energy needed for this process results from oxidation and reduction reactions undertaken by these microorganisms as well as the chemical compounds used in fermentation. Also... , there...
5 Pages(1250 words)Lab Report
sponsored ads
We use cookies to create the best experience for you. Keep on browsing if you are OK with that, or find out how to manage cookies.

Let us find you another Essay on topic Fermentation Kinetics of Different Sugars for FREE!

Contact Us