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

Fermentation lab report. Bubbles were observed when three sugars were added to the yeast solution (glucose, lactose and maltose)

Extracts from this document...


The Ahliyyah School for Girls Biology HL Lab Report “Fermentation” Ayah Khader Data Collection Qualitative Data: Bubbles were observed when three sugars were added to the yeast solution (glucose, lactose and maltose) which led to a change in the level of water in the inverted graduated cylinder as gas replaces water because its density is much less. But when sucrose was added to the yeast, there were no bubbles observed. Quantitative Data: Table (1) This Table represents the change in the level of water in the cylinder taken every 300 seconds for a total interval of 1800 seconds due to the formation of carbon dioxide using 4 different types of sugars (Glucose, Lactose, Maltose and Sucrose). Time/S ±1 The level of water in the cylinder taken every 300 seconds for 1800 seconds /cm3 ±1 Glucose Lactose Maltose Sucrose 0 63 66 41 79 300 75 66 49 79 600 76 71 50 79 900 88 72 50 79 1200 99 72 53 79 1500 107 72 56 79 1800 115 72 61 79 The uncertainty in the digital stopwatch used is its least reading, in this case ±1 second. ...read more.


0 1500 8 0 3 0 1800 8 0 5 0 The uncertainty is ±2 because here we added the uncertainty twice, because we used both the initial and the final uncertainties. (Each one is ±1) Graph (2) This graph represents the volume of carbon dioxide produced using each type of sugar over a period of 1800 seconds. To calculate the rate of the reaction, we use a formula: Rate of the reaction= Table (3) This table shows the rate of reaction using each type of sugar. Type of sugar used Rate of reaction(cm3s-1) Glucose 0.029 Lactose 0.003 Maltose 0.011 Sucrose 0.000 Graph (3) This graph shows the rate of the reaction for each type of sugar used. It shows differences in the rate of the reaction where it is very clear that glucose has the highest rate of the reaction, then maltose, and lactose respectively. Conclusion and Evaluation Yeast can metabolize some foods. For an organism to make use of a potential source of food, it must be capable of transporting the food into its cells. ...read more.


The rate of reaction using glucose was (0.29 cm3 s-1), Maltose 0.011 cm3 s-1, Lactose 0.003 cm3 s-1. Sources of error 1. The amount of yeast used with each type of sugar may affect the rate of the reaction. 2. When pouring the solutions into the four flasks the volume measured may vary as some drops may stay on the glass surface of the measuring tool. 3. The temperature was not controlled throughout the experiment. 4. There may be some leakage of carbon dioxide. 5. Errors in reading the level of water in the inverted cylinder may affect our calculations. Improvements 1. Take the reading more than one time. 2. Using thermometer throughout the experiment to watch it and unify it as much as possible. 3. Repeat the experiment more than one time in order to take the average reading and to have mo precise result. 4. Try to weigh the same amount of used yeast in each trial. 5. Close all the tubes tightly and any source of leakage in the experiment. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Biology 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 International Baccalaureate Biology essays

  1. Marked by a teacher

    Biology: Lab report Germination

    4 star(s)

    The seeds that germinated in the light grew faster and a bit taller than the other two. This is evident because the blue line has a steeper slope than the red and green line. The seeds that germinated in the dark grew practically as fast and tall as the control seeds.

  2. Biology HL IA - Transpiration lab report

    of it in different steps of reducing the total area of leaves can be seen from the Chart 1. The tendency is that for every third of leaves cut, the amount of water taken by a plant decreased for at least 0.02 mL, for example, when no leaves were cut


    Within the other two carbohydrates, sucrose shows a faster rate of reaction, as we had hypothesized. Conclusion: The conclusion drawn from this experiment is that the rate of reaction of fermentation with yeast is fastest with the sugar sucrose, whereas lactose is not even digested by the yeast.

  2. Mitosis Lab report

    out of 200 in interphase. Dividing that number by 200 (Total number of cells recorded), and multiplying it by 100 should give the total percentage time in interphase. Mitosis: This is when the cell is diving, and the cell spends 60.5 % * of its time in mitosis.

  1. Botany Lab Report

    This causes the poor quality of soil. The soil is usually wet. The plants have many broad, thick leaves which prevent sunlight from getting in the forest. Some plants (tallest plants) are under sunlight for long period of time and some don't get any sunlight which makes the great amount of diversity in rainforest.

  2. Yeast fermentation

    the same - three days, the amount of both distilled and normal water. Material * 5g dry yeast * 10g sugar * distilled water (room temperature, If the water is too hot (above 37�C), the yeast will die) * water * three 500ml beakers * three 80ml test tubes *

  1. Bio lab - Oxygen Consumption in germinating and non-germinating seeds

    0.64 0.82 Raw Data Table 10: The volume of the water level at the reading of the 1.0 ml pipettes of the respirometres for 30 minutes in room temperature. The pipettes each contain, germinating seeds, non-germinating seeds and bead. Temperature (�C�1�C)

  2. How does changing the percentage of sucrose added to yeast affect the rate of ...

    indicate the data used to calculate example mean Colour used to indicate the data used to calculate example standard deviation Because this value varies so greatly from the other values in the trials I shall omit it from my calculated results in my processed data table to try and maintain the integrity of my results.

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