An Investigation to Show that Yeast Can Ferment Some Types of Sugars Quicker than Others.
An Investigation to Show that Yeast Can Ferment Some Types of Sugars Quicker than Others
Introduction:
The aim of this experiment is to show that yeast can ferment some types of sugar more quickly than others.
Yeast contains enzymes (enzyme actually means 'in yeast'). Enzymes are proteins; this means that they are each made up of a unique sequence of amino acids. This is called its primary structure. This chain of amino acids then folds and twists to get into an ideal position for each of the amino acids, as they each have an 'R' group, which is either hydrophobic or hydrophilic. This process makes the amino acids into a three-dimensional shape (a third degree structure).
Enzymes are catalysts, this means they speed up the rate of a reaction. For a reaction to happen, molecules known as substrates have to collide with enough energy to break and form bonds, which creates products. The energy required to make substrates is called activation energy. Enzymes lower this activation energy and therefore speed up the rate of reaction without the catalysts needing to be supplied with energy (normally this is done by heating). An enzyme can speed up a reaction by a billion times.
Enzymes are known to be specific due to the shape active site of an enzyme (which binds on to, and reacts with the substrate). The substrate binds itself to the enzyme, causing a change in the enzyme's shape. In the same way that a glove's shape changes to fit the hand pushed into it, an enzyme molecule changes shape to wrap itself around the substrate. This is called the induced fit theory:
However, if the shape of the substrate does not correspond to the shape of the enzyme, the rate of reaction will be slower (if a reaction occurs at all). This is because the enzyme will not be able to break down or create bonds, as the substrate does not fit.
Yeasts are single celled fungi. Yeasts whose ideal substrates are sugars are called Saccharomyces. Many saccharomyces are facultative anaerobes which means they can respire anaerobically (without oxygen). In the presence of oxygen, saccharomyces will respire aerobically:
Oxygen + glucose Carbon dioxide + water + energy
6O2 + C6 H12 O6 6CO2 + 6H2O + energy
However, if there is no oxygen available, the saccharomyces will respire anaerobically. When this happens, sugar is converted to ethanol and carbon dioxide in a process called fermentation:
Introduction:
The aim of this experiment is to show that yeast can ferment some types of sugar more quickly than others.
Yeast contains enzymes (enzyme actually means 'in yeast'). Enzymes are proteins; this means that they are each made up of a unique sequence of amino acids. This is called its primary structure. This chain of amino acids then folds and twists to get into an ideal position for each of the amino acids, as they each have an 'R' group, which is either hydrophobic or hydrophilic. This process makes the amino acids into a three-dimensional shape (a third degree structure).
Enzymes are catalysts, this means they speed up the rate of a reaction. For a reaction to happen, molecules known as substrates have to collide with enough energy to break and form bonds, which creates products. The energy required to make substrates is called activation energy. Enzymes lower this activation energy and therefore speed up the rate of reaction without the catalysts needing to be supplied with energy (normally this is done by heating). An enzyme can speed up a reaction by a billion times.
Enzymes are known to be specific due to the shape active site of an enzyme (which binds on to, and reacts with the substrate). The substrate binds itself to the enzyme, causing a change in the enzyme's shape. In the same way that a glove's shape changes to fit the hand pushed into it, an enzyme molecule changes shape to wrap itself around the substrate. This is called the induced fit theory:
However, if the shape of the substrate does not correspond to the shape of the enzyme, the rate of reaction will be slower (if a reaction occurs at all). This is because the enzyme will not be able to break down or create bonds, as the substrate does not fit.
Yeasts are single celled fungi. Yeasts whose ideal substrates are sugars are called Saccharomyces. Many saccharomyces are facultative anaerobes which means they can respire anaerobically (without oxygen). In the presence of oxygen, saccharomyces will respire aerobically:
Oxygen + glucose Carbon dioxide + water + energy
6O2 + C6 H12 O6 6CO2 + 6H2O + energy
However, if there is no oxygen available, the saccharomyces will respire anaerobically. When this happens, sugar is converted to ethanol and carbon dioxide in a process called fermentation:
