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Maltose is a disaccharide which is composed of two units of glucose joined with an α(1→4) bond. The enzyme maltase splits 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 yeast concentrations. The aim of this experiment was to determine the effect of maltose on the production of carbon dioxide during fermentation. The hypotheses formulated included:
Four different flasks were each labelled in triplicates according to the concentrations of maltose used in the experiment. They were labelled as different concentrations of 10% maltose solution 5ml, 10ml, 15ml and water in triplicates. The corresponding concentrations of the maltose were then added to the flasks and mixed with yeast suspension, mixed and incubated. The respirometer was then prepared to take 3ml of the different solutions and 1ml of air. The syringes containing the solution were attached to a 1ml pipette and a droplet of water allowed into the pipette. This allowed for the carbon dioxide produced in the fermentation process to cause a rise in the water droplet which was measured after an interval of 10 minutes. The means of the data obtained from the readings were compared using students paired samples t-test.
The results obtained indicated that the concentrations of carbon dioxide produced generally increased depending on the amount of time. Comparison of the
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Fermentation Lab Report Example | Topics and Well Written Essays - 1000 words. Retrieved from https://studentshare.org/biology/1608413-fermentation
(Fermentation Lab Report Example | Topics and Well Written Essays - 1000 Words)
Fermentation Lab Report Example | Topics and Well Written Essays - 1000 Words. https://studentshare.org/biology/1608413-fermentation.
“Fermentation Lab Report Example | Topics and Well Written Essays - 1000 Words”, n.d. https://studentshare.org/biology/1608413-fermentation.
Culturing was both on agar and broth media incubated at 37 o c and 25 o c. The biochemical tests were: Glucose fermentation, sucrose fermentation, Lactose fermentation, Maltose fermentation, Starch hydrolysis, Citrate utilization, Catalase test, Tryptophan digestion (Indole).The most probable bacteria were Bacillus spp which includes C.Tetani, C.
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.
A deionized water blank is run and the results of the sample titration and blank are compared.
5. The winemaker might want to know the amount of sugar remaining in wine as it nears the fermentation process
Before performing the experiment one should have adequate knowledge in staining methods, isolation techniques, microbial nutrition, biochemical characteristics and general characteristics of microorganisms to be able to identify the unknown bacteria. It is vital
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
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.
The word Fermentation is derived from Latin verb “fever” which means “to boil”. It is the process through which energy is derived from the oxidation of organic compounds such as carbohydrates, by using an electron accepter, usually an inner organic compound.
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