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).

The uncertainty in the digital stopwatch used is its least reading, in this case ±1 second. As for the measuring device, we calculate the least reading and divide it by 2 and so in this case the least reading on the cylinder is 2, therefore the uncertainty is ±1

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Graph (1)

This graph presents the change in level of water in the cylinder ±1 cm3 every 300 seconds, using the four types of sugar.

Data Processing

To measure the rate of reaction due to the fermentation of yeast using different types of sugars, the volume of the carbon dioxide should be calculated first. We measure it using this formula:

Carbon dioxide volume = final reading of the level of water- initial reading of the level of water

Table (2)

This table shows the volume of the carbon dioxide produced in cm3 ±2 using all ...

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