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Enzyme Specificity Experiment.

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Enzyme Specificity Experiment. Aim To observe whether enzymes are specific and if so, which ones work best with yeast-therefore ferment. Hypothesis Sugar -> ethanol + carbon dioxide + energy C6H12O6 -> 2C2H5OH + 2CO + energy The sugar (substrate) used in this fermentation can vary. This experiment uses the amount of CO2 evolved to determine which sugars yeast enzymes can use. Materials * Distilled water * Glucose * Galactose * Fructose * Sorbose * Yeast Apparatus * Fermentation tubes x5 * Test Tubes x5 * Pipettes x5 * Temperature controlled water bath at 30�C * Ruler Diagram Method For the control, 10 drops of distilled water were placed in a fermentation tube along with 10 drops of yeast. This fermentation tube was then topped-up to the brim with more distilled water. ...read more.


With the fermentation tubes being full to the brim it is highly likely that some of the liquid will have spilt, therefore the amount of liquid in the tube would not be correct and may not be the same volume as all the other samples and this should influence the result. 3. The measurements for the liquids were not exact. We cannot be sure that the teat pipettes were measuring the same volume of liquid and a 'drop' may have been of different volume. 4. Initially the liquid in the tube was not at the same temperature as the water bath and so had to heat up so the time spent in the water bath is not equal to the time spent at 30�C 5. The liquids in the fermentation tubes may not have been mixed together at all or some may have been more than others, this means that the amount of liquid in contact with the yeast may have differed in the different fermentation tubes 6. ...read more.


Discussion I think the enzymes act on the OH bond. The control sample was used to ensure that no gas was produced, and if any was the result from tube a was subtracted from the results of the other sample. This is because the result from tube a is the amount of gas produced when yeast reacts with distilled water-and as there is distilled water in all of the other samples, this is a factor that had to be taken into consideration. Conclusion The only sugars that worked well were glucose and fructose. The sorbose worked partly and the galactose didn't work at all, although from the results it showed some fermentation it is likely that it is just trapped air-as from the theoretical side of the experiment, it was known that galactose does not ferment with yeast. (See sources of error). ?? ?? ?? ?? Amy Gallacher ...read more.

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