"Sugar fermentation in yeast" Essays and Research Papers

Sort By:
Satisfactory Essays
Good Essays
Better Essays
Powerful Essays
Best Essays
Page 1 of 50 - About 500 Essays
  • Satisfactory Essays

    Yeast Fermentation

    • 674 Words
    • 3 Pages

    C11356616 Lab Partners Name: Charlotte Weir Experiment Name: Yeast Fermentation Experiment Date: 2nd and 9th November 2011 Submission Date: 23rd November 2011 Title Yeast Fermentation Purpose To allow for fermentation of the yeast‚ Saccharomyces Cerevisiae‚ in Grape and Apple juice. Materials provided Test-tube containing Grape juice and a Durham tube Test-tube containing Apple juice and a Durham tube Plate culture of the yeast‚ Saccharomyces Cerevisiae Sterile swabs Method As per

    Premium Yeast Beer Carbon dioxide

    • 674 Words
    • 3 Pages
    Satisfactory Essays
  • Good Essays

    Yeast Fermentation

    • 564 Words
    • 3 Pages

    There are more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide

    Premium Yeast Carbon dioxide Metabolism

    • 564 Words
    • 3 Pages
    Good Essays
  • Better Essays

    Yeast and Fermentation

    • 1907 Words
    • 8 Pages

    Yeast is widely used for making bread‚ beer‚ and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction of sugar (dependent

    Premium Yeast

    • 1907 Words
    • 8 Pages
    Better Essays
  • Good Essays

    yeast fermentation

    • 268 Words
    • 2 Pages

    of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that are directly absorbed into the bloodstream during digestion. Materials: 2% yeast solution Large beaker Small beaker Conical flask Thermometer

    Premium Carbon dioxide Glucose Fructose

    • 268 Words
    • 2 Pages
    Good Essays
  • Good Essays

    Sugar Fermentation

    • 755 Words
    • 4 Pages

    An observation was made on whether or not the sugars‚ fructose and ribose would be fermented in yeast (Saccharomyces cerevisiae). By looking at the chemical structures of these sugars given in (Figure 1)‚ we looked for anything that might determine the metabolization of these sugars. An equal 6mL (milliliter) sample of 2.5% fructose and yeast suspension was pipetted into a fermentation tube. The same procedure above was performed with the sugar ribose which has a concentration of 2.5% as well

    Premium Sugar Metabolism Carbon dioxide

    • 755 Words
    • 4 Pages
    Good Essays
  • Better Essays

    Yeast Fermentation lab

    • 2222 Words
    • 9 Pages

    and Type Of Sugar on Yeast Fermentation Lab Purpose: To measure and analyze the effects of various types and masses of sugar in an ethanol fermentation reaction with yeast. Introduction: Ethanol fermentation is a system in which hydrogen ions from NADH + H+ are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed‚ which is typically found in bacteria and some yeast. Yeast fermentation has been used

    Premium Glucose PH Yeast

    • 2222 Words
    • 9 Pages
    Better Essays
  • Good Essays

    Yeast Fermentation Lab

    • 1362 Words
    • 6 Pages

    There an Optimal Level of Sugar for Yeast to Produce the Largest Volume of CO2? Purpose The purpose of this lab is to determine whether there is an optimal level of sugar added to well water for the added yeast to produce the largest volume of carbon dioxide. Background Information What is yeast? Yeast‚ whose scientific name is Saccharomyces Cerevisiae‚ are single-celled organisms that are a part of the fungi group. Yeast is very capable of alcoholic fermentation‚ where yeast cells primarily break

    Premium Yeast Carbon dioxide

    • 1362 Words
    • 6 Pages
    Good Essays
  • Satisfactory Essays

    Yeast Fermentation Lab

    • 343 Words
    • 2 Pages

    Yeats Fermentation Lab Investigative Question: How does the sugar concentration affect the fermentation of yeast? Hypothesis: The percentage of sugar in a solution is directly proportional to the amount of produced CO2‚ as a result of Yeast fermentation. Data table: Amount of CO2 measured in cm. (Bubble length) | Trial | Percentage of sugar in solution | | | 0% | 5% | 10% | 15% | 20% | | 1 | 0 | 0.5 | 0.5 | 0.3 | 3.1 | | 2 | 0 | 0.3 | 1.3 | 0.4 | 5 | | 3 | 0 | 0.2 |

    Premium Carbon dioxide Concentration Yeast

    • 343 Words
    • 2 Pages
    Satisfactory Essays
  • Powerful Essays

    Yeast Fermentation

    • 3511 Words
    • 15 Pages

    Title : Measuring the rate of oxygen uptake. Objectives : 1. To demonstrate the uptake of oxygen in respiration. 2. To measure the rate at which an organism respires. 3. To learn how to set up the apparatus for respirometers. Introduction : Respirometer A respirometer is a device that been used to measure the rate of respiration of a living organism. This can be measured by calculating the rate of exchange of oxygen and carbon dioxide. A simple respirometer designed to measure oxygen

    Premium Oxygen

    • 3511 Words
    • 15 Pages
    Powerful Essays
  • Good Essays

    Yeast Fermentation Lab

    • 1113 Words
    • 5 Pages

    Temperature and Yeast Fermentation Introduction: Saccharomyces cerevisiae‚ commonly known as baker’s yeast‚ is an key ingredient used mainly when baking bread or making alcoholic beverages. The main role of the yeast is to convert the sucrose into carbon dioxide (CO2) and ethanol. For example‚ when baking bread‚ the yeast ferments the sucrose within the dough and so CO2 and ethanol is released‚ causing the bread to rise and expand. It does this using enzymesAlso‚ during this fermentation process‚ because

    Premium Yeast Ethanol

    • 1113 Words
    • 5 Pages
    Good Essays
Previous
Page 1 2 3 4 5 6 7 8 9 50