• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Fermentation of different sugars by yeast.

Extracts from this document...

Introduction

Fermentation of Different Sugars by Yeast Aim In this experiment I am going to investigate the fermentation of different sugars by yeast. To do this I am going to change the sugars and see how different sugars ferment with yeast. Hypothesis My Hypothesis is that the sugars will ferment the quickest in this or from fastest to slowest; Glucose, Fructose, Maltose, Sucrose and Lactose. This is due to the fact that Glucose and Fructose are monosaccharides, therefore they will be easier to breakdown. I think that Glucose will be faster than Fructose as its arrangement will make it slightly easier to breakdown. Lactose will be last, as Galactose which is one of the monosaccharides that makes Lactose, is going to be hard to breakdown. Equipment 20cm3 yeast suspension 10 cm3 0.1M glucose solution 10 cm3 0.1M fructose solution 10 cm3 0.1M sucrose solution 10 cm3 0.1M lactose solution 10 cm3 0.1M maltose solution 5 x 5cm3 plastic syringes 5 x 25cm length of capillary tubing Rubber tubing Ruler Stick Tape Glass Marking Pen Stop watch Set up Preliminary Work Respiration in yeast and the effect of temperature In this experiment we looked at how temperature effects yeast. ...read more.

Middle

If gas is produced from the fermentation an equivalent amount liquid will be displaced from the barrel into a capillary tube. By measuring the amount of liquid displaced after frequent intervals over a period of 30 minutes, it will be possible to determine the rate at which fermentation takes place. If we repeat the method for different sugars we will be able to work out how fermentation differs from sugar to sugar. For my actual experiment for this experiment I will use a similar method to the one above, but try and keep the temperature at 37c by using a water bath, if possible. Scientific Knowledge The sugars that I will use in this experiment are: * Glucose * Fructose * Sucrose * Lactose * Maltose Glucose and Fructose are both monosaccharides, which means that they exist as single molecules. They are very similar; in fact they both have the same chemical formula, C6H12O6. The only difference is that they are arranged slightly differently. The other sugars, that are going to be used, are all disaccharide, which means that they are two monosaccharide sugar molecules joined together by a glycosidic bond. ...read more.

Conclusion

Start the stopwatch. 7. At intervals of 1 minute, record the amount of liquid displaced for the next 20 minutes. 8. Repeat steps 2-7 with fructose solution instead of glucose. 9. Repeat steps 2-7 with sucrose solution instead of glucose. 10. Repeat steps 2-7 with lactose solution instead of glucose. 11. Repeat steps 2-7 with maltose solution instead of glucose. 12. Now repeat the whole experiment, so that the results are reliable. 13. Fill in the table. Reliability of Method To make sure that our experiment would be reliable we took a number of precautions. First of all we decided that we would repeat the experiment for all of the different sugars. Also we decided to take a large number of recordings at short intervals, 1 minute. The measurements should be accurate due to the fact that we will look at the meniscus at eye level. Stirring the yeast will also increase the reliability. Risk Assessment General good laboratory practice should be sufficient We should also wash hands after the experiment. A lot of the equipment is made with glass, so they will also have to be handled with care. All stools must be tucked in so that people won't trip over them. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Exchange, Transport & Reproduction section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Exchange, Transport & Reproduction essays

  1. Peer reviewed

    "An investigation into the Respiration of Carbohydrate Substrates by Yeast."

    5 star(s)

    cylinder was clamped in place, with the top resting on the beehive shelf, the hole being directly under it. 5. The yeast was placed in the preheated water-bath and the bung from the delivery tube was replaced. 6. The delivery tube was inserted into the hole in the side of the beehive shelf and the stop watch was started.

  2. An investigation to see whether the concentration of Sucrose effects the amount of Carbon ...

    The reason for the 20% solution overall mass loss being less maybe because the rate of reaction in the 15% solution was increased due to the increased movement to this experiment giving the sugar molecules more kinetic energy or the 15% solution gaining more sunlight and hence heated more which would also have given the sugar molecules more kinetic energy.

  1. Rate of Respiration

    If the temperature is changed, for example, too high then this may denature the enzymes used by yeast to digest substrates. pH I will control the pH by adding the substrate to a buffer solution A change in pH may damage the enzymes the yeast may use to digest the substrate (such as maltase)

  2. The Effect of Different Substrates on the Rate of Respiration on Yeast (Saccharomyces cerevisiae).

    Yeast * For the experiment the yeast will be respired anaerobically. This is because it will be easier to make and maintain anaerobic conditions and oxygen concentrations. Thus a system will be developed whereby no oxygen will be allowed to get in.

  1. Design an experiment to investigate the effect of temperature on the movement of a ...

    * I will also be careful not to put my hands in the water in the water baths, because some of them will be hot. Also I should remove the test tubes from the water baths with tongs because this will prevent me from burning myself on the hot test tubes.

  2. Affects of Alcohol on the Body & Fermentation

    Top fermentation is when beer is fermented at much higher temperatures between 15 and 25 degrees. This type of fermentation makes the beer fruitier and has a stronger aroma, with a darker colour. Ref 15 Considerations to be taken into account Main Aspect- Effects of Alcohol on the body Economic:

  1. The Effect of Increasing the Amount of Glucose on the Rising of Dough.

    in the solution so that the yeast cells can take in the glucose faster as they would bump into the glucose more often. From preliminary work, we found that when we are using 1g of glucose and 1g of yeast we found a small rise, so comparing this to if

  2. Rate of respiration in Yeast.

    it would need an ideal temperature of approximately 40-50 degrees Celsius in order to make the enzymes work effectively and so they can break down the sugars in as fast a time as possible. Safety: Keep equipment away from edge of bench, wear goggles (optional).

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work