Fermentation of different sugars by yeast.

The first 200 words of this essay...

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