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fermentation lab

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Introduction

Fermentation Lab PLANNING B Materials: 6 Fermentation Tubes, 3 Thermometers Equipment to recreate three different Environments (fridge, incubator, room with controlled temperature) Enough Yeast to guarantee over 60mls for the six experiments + 30 ml of Sucrose + 30 ml of Starch Ruler Test Tubes Measuring Cylinders, Graduated Cylinders Indelible Pen Stopwatch Abundant supplies of Water for the CO2 measuring These materials are needed only for my experiment, for the general class experiment use all these materials in greater quantities, therefore more than one stopwatch, and many more fermentation tubes etc., with also: + 200ml of Sucrose +200ml of Starch + 200ml of Glucose + 600ml of Yeast Method: In this experiment we were supposed to note the different amount of CO2 by the different solutions at different temperatures. The polysaccharides have been chosen from a group of three: sucrose, starch or glucose. After this step we had to measure 10 ml of each in a measuring cylinder and then were dropped in 6 fermentation tubes. We then measured 10 ml of yeast; we repeated this step six times so that we had an equal number of fermentation tubes with the sugar. We then added the yeast to the fermentation tube. We shake the fermentation tube keeping our thumb on the opening. We recorded time from when there was no air in the fermentation tube. ...read more.

Middle

Therefore the initial error could add up to the consecutive +/- 0.2 ml of water measurement. * It should be recorded that great inaccuracies were made in the measuring with water for the very delicate and approximate nature of that calculation. If we add this error up with the initial error that could have been present we have great errors, and due to the very small nature of the results, often varying in few millimetres, then we see how error could play a huge part in this experiment. DATA ANALYSIS All data can be made more accurate using standard deviation. Table to show Standard Deviation Values for the amounts of Carbon Dioxide fermented in cm3, for the various sugars with a fixed amount of yeast and in their different environments Sugar Fridge Room Incubator Glucose 3.84 +/- 3.85 1.64+/-.49 8.48+/-1.06 Starch 1+/-2 .5+/-1 2.8+/-4.83 Sucrose 4.43+/-3.34 3.3+/-2.12 9.3+/-1.85 *The temperature for the fridge, room and incubator as was earlier hinted is respectively 4, 20 and 60 degrees Celsius. This data allows us to, using the previous table, analyse erroneous or at least inaccurate results. Table to show results that apply to the Standard Deviations Glucose used as Sugar Fridge Room Incubator Group I 10 2 9 Group II 4 2 8.1 Group IV .2 1 10 Group V 4 2 7.2 Group VI 1 1.2 8.1 1 Standard Deviation 3.84 +/- 3.85 1.64+/-.49 8.48+/-1.06 Starch used as ...read more.

Conclusion

EVALUATION: This experiment therefore presents us with clear data regarding the fermentation of different sugars at different temperatures with a constant amount of Yeast. It does appear from all the results, despite some minor anomalies, that the Sucrose was the most fermenting sugar, followed by Glucose and lastly Starch. It also permeates how the Incubator environment allowed much more Carbon Dioxide to be fermented than the Fridge. The least Carbon Dioxide was fermented at room temperature. However we must understand that the very difficult nature of the final calculation of the air space, done by measuring with water the volume of gas, could once improved in accuracy upset all results. Therefore the accuracy of this experiment, due also to the fact that very small units are the basis of the results implies that every error in the data collection has great relevance in the overall results and trends. Improving this field would greatly ameliorate the significance and accuracy of the results. This experiment therefore could be improved with more accuracy in the final stages and maybe developing theories on why sucrose ferments more carbon dioxide than glucose or starch. Also the whole aspect of gasses escaping the fermentation tube was ignored, and in some cases the bubbles were recorded yet not analysed as linked to the Carbon Dioxide fermentation. ...read more.

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