Extract of sample "Lactic acid and ethanol fermentation"
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The presence of CO2, released as the waste product is responsible for its foam like expansion as it forms bubbles in the dough. Ethanol, on the other hand evaporates from the dough completely after the bread is fully baked (Kratz, 2005). Ethanol fermentation that is carried out by yeast is employed for the production of nearly all beverages containing alcohol except for those produced by maceration of carbon. In addition, the production of wines and brandies is carried out by the process involving fermentation of natural sugar of fruits, especially that of grapes. While beers, ales and whiskeys are produced by the fermentation of grain starches that is converted to sugar by application of enzymes called amylase that is present in germinated grain kernels. Vodka is produced by the fermentation of amylase-treated grains or potatoes, while the first step involved in the production of rum is the fermentation of cane sugar. In each and every process the fermentation must take place in a vessel that is specifically arranged to allow CO2 to escape, but at the same time preventing the external air from coming in, as formation of ethanol can only take place in absence of oxygen. The yet another use of yeast fermentation of various carbohydrate products is to produce ethanol that can be used for the fuels. Ethanol fuel is ethyl alcohol, the same type of alcohol which is found in alcoholic beverages. It is mostly used as biofuels additive for gasoline in motor fuels (alcohol and you). Method and materials used for making wine For making wine, grapes or berries are crushed, depending upon the type of wine that is to be made. Yeast is then added to this mush of crushed fruits that consumes the sugars...
The historic uses of fermentation were mostly the creation of alcoholic beverages such as mead, wine and beer, which date back to 7, 000 BC in some parts of Middle East. However, the fermentation of food items such as milk and other vegetables was experimented almost thousand years later. In 1857, Louis Pasteur, a French Chemist connected yeast to fermentation and defined it as respiration without air. Later, in 1907, Eduard Buchner, the German chemist found out that fermentation is actually caused by yeast secretions which can even take place outside the living cells. In 1920s, scientist discovered that extracts of muscle catalyze the formation of lactate from glucose in the absence of air. They also revealed that fermentation reactions are not peculiar to the action of yeast but can also occur in many other cases of glucose utilization.
For making wine, grapes or berries are crushed, depending upon the type of wine that is to be made. Yeast is then added to this mush of crushed fruits that consumes the sugars released in their juices. A 5 gms packet of dry yeast or 35 ml to 175 ml of liquid yeast would be the right amount for making 5 gallons of wine.
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Acid base titration Aim The experiment intended to ascertain concentrations of Dilute Hydrochloric acid and Dilute Sulphuric Acid solutions by conducting Acid-Base titrations. Hypothesis Phenolphthalein change of color from pink/purple to colorless signified a transformation of the solution’s nature from being basic to acidic, which was the reaction’s endpoint or neutrality point.
It also acts as an antipyretic drug where it reduces fever and an anti-inflammatory agent capable of reducing the swelling and redness associated with inflammation. Due to its ability to acts as an anticoagulant, aspirin is an effective agent in the prevention of strokes and heart attack.
From this research, it is clear that respiration processes and fermentation processes are similar in that both have carbon dioxide involved in the processes. In the respiration process, the carbon dioxide is the respired gas. In the fermentation process involving glucose carbon dioxide is the byproduct of the reaction that mainly results in the conversion of glucose into ethanol.
Ethanol has been widely used by nearly every civilization and still continues to this day. Now, as the quest for a replacement for fossil fuels drives research, ethanol has taken a vital place in the energy needs of the future. Ethanol was not used as a fuel until Samuel Morey developed the first combustion engine in 1824; it ran on ethanol and turpentine.
Fermentation is the process in which carbohydrates are converted into alcohols under anaerobic conditions with the aid of yeasts and bacteria or a combination of both with the concomitant production of carbon
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.
and vinegar was placed under burette. NaOH from the burette was slowly added to the flask, as the flask was being swirled until the solution in the flask was a faint permanent pink. The final volume for NaOH was recorded on the data sheet.
At equivalence point, enough base
This will raise the milliliters or the volume of the titrant added, decreasing the molarity or making it too low. That is the reason why one want it a very light color and not a dark rich color.
The other source of error is the use of impure
In the first part, fermentation is measured using gas height as proxy for carbon dioxide measure and the rate of reaction. In the second part, respiration is measured in terms of carbonic acid production. (ASPB Foundation n.d.; Nuffield Foundation 2013; The Regents of the
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