Rate of Fermentation

measure of FermentationCells obtain energy through a process called respiration. Yeast normally respires aerobically. In the absence of oxygen, barm carries out anaerobic respiration. Yeast carries out alcohol fermentation which is catalysed by the enzyme zymase to produces ethanol, carbon dioxide and energy. Ethanol is used in making wine.Alcohol fermentation equalityGlucose Alcohol + Carbon dioxideC5H12O5 2C2H5OH + 2CO2The rate of fermentation is influenced by several factors like temperature, type of sugar solution, concentration of barm and concentration of glucose. In order to stride the rate of fermentation, the rate of production of carbon dioxide is measured in this experiment.AimTo investigate how record of yeast suspension may influence the rate of fermentation. possibilityAs the meretriciousness of yeast suspension increases, the rate of fermentation also increases.VariablesIndep eradicateent variable Volume of yeast suspensionDependent variable Rate of fermentati onConstant variable Concentration of glucose, type of sugar solution, temperature, timetaken for the rate of fermentation.Materials Apparatus50-mL of cadence cylinder, 2-ml of graduated pipette, yeast suspension, glucose solution, 37oC warm piss, burette, stopwatch, exam tube, preservation tube, and basin.Methods1) 20mL of glucose solution was added to the test tubes using a 50mL measuring cylinder.2) 2mL of yeast suspension was added to the solution in test tubes using a 2mL graduated pipette.3) The end of the test tubes were covered with the thumb and the test tubes were inverted severaltimes to thoroughly mix the contents of the test tubes.4) The test tubes were covered with a stopper.5) The deli very(prenominal) tube was attached, measuring cylinder was filled with water and the apparatus wasset up so that gas produced impart be collected in the measuring cylinder. Two sets of apparatuswere set up where one of them acts as a control.6) The test tubes were placed in a beak er which is full with warm water at 370C to ensure asuitable environment.7) The volume of gas produced in the measuring cylinder was observed and recorded every 5minutes for a innate of 40 minutes.8) The experiment was repeated by using 4mL of yeast suspension instead of 2mL of yeastsuspension.9) A table was constructed to record the time of measurements and the total volume of carbondioxide produced for both experiment. A graph was constructed.DiscussionBased on the graph, the curve for experiment which uses 4ml of yeast suspension is steeper than the curve for experiment which uses 2ml of yeast suspension. We ordure conclude that as the volume of yeast suspension increases, the volume of carbon dioxide produced also increases. When more volume yeast suspension is used the reactant go out increase causes the frequency of collision to be increase too. So, higher productive collision will happen and causes the product which is carbon dioxide to be released will increase. The resu lts can be said precise as the readings are close to each other in both experiments. However, the reading for the experiment which uses 4ml of yeast suspension at minute of 35 and 40 is not precise as it has quite big difference. The graph has no scattered points and this indicates that random errors are not very significant for this experiment. Random error such as the temperature of the water bath is not consistent to 37C and this may affect the result obtained. anyhow that, another possible random error is the inability of human to react fast when using stopwatch. He might split up take time or end the time slowly or quickly. So, it may affect the precision of the results. Improvements can be done by using an incubator as its water bath which its temperature will not drop or gain once it is fixed to 37C. The person with stopwatch must really quick to start the stopwatch submitly after the delivery tube is connected to the test tube containing yeast suspension and glucose solut ion. The accuracy cannot be commented as the true rate is not given in both experiments. However, based on the theory it is true that when the volume of yeast suspension increases, the volume of carbon dioxide produced also increases. taxonomical errors such as the burette might not be calibrated properly. Some of the carbon dioxide gas might dissolve in water and affects the echt volume of carbon dioxide gas produced. Therefore, improvements such as use only the burette which is perfectly calibrated and gas syringe is used to collect the exact amount of carbon dioxide produced. It is important to use a lot of samples because a more reliable result can be obtained and the effect of random errors will be reduced. So, the results obtained can be more precise. Repeating the experiment also is important as it will increase the validity of results.ConclusionAs the volume of yeast suspension increases, the rate of fermentation also increases. Hypothesis is accepted.