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

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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.

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