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Fermentation of different sugars by yeast.
The first 200 words of this essay...
Fermentation of Different Sugars by Yeast
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.
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.
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
Glass Marking Pen
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