Scribd
Upload
25 views3 pages

Fermentation-Lab Experiment

Uploaded by

Zeinab El-Dabbah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
25 views3 pages

Fermentation-Lab Experiment

Uploaded by

Zeinab El-Dabbah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

G7_ Science_Fermentation_ Term 1

As part of your upcoming open inquiry lab, it is essential to engage in self-study on the
topic of fermentation and its influencing factors. Understanding the process of
fermentation and the variables that affect it is crucial for the success of your lab
experiment. Please take the time to read relevant materials and resources that cover the
principles of fermentation and the various factors that can impact the outcomes of this
biological process.

Fermentation
Objectives: Upon completion of this topic, you should be able to describe:
1. The role of glucose and ATP in the powering of cellular reactions
2. The different types of fermentation in metabolism
3. The products of fermentation in yeast
4. How different sugars, temperature, and pH affect the rate of fermentation

Sometimes, cells need to obtain energy from sugar, but there is no oxygen present to
complete cellular respiration. In this situation, cellular respiration can be anaerobic,
occurring in the absence of oxygen. In this process, called fermentation, only the first
step of respiration, glycolysis, occurs, producing two ATP; no additional ATP is produced.

Yeast (single-celled eukaryotic organisms) perform alcoholic fermentation in the


absence of oxygen. The products of alcoholic fermentation are ethyl alcohol and carbon
dioxide gas. This process is used to make common food and drinks. For example,
alcoholic fermentation is used to bake bread. The carbon dioxide bubbles allow the
bread to rise and become fluffy. Meanwhile, the alcohol evaporates.

Animals and some bacteria and fungi carry out lactic acid fermentation. Lactic acid is a
waste product of this process. Our muscles perform lactic acid fermentation during
strenuous exercise since oxygen cannot be delivered to the muscles quickly enough.
Bacteria that produce lactic acid are used to make cheese and yogurt. The lactic acid
causes the proteins in milk to thicken. Lactic acid also causes tooth decay because
bacteria use the sugars in your mouth for energy.

Assess Your Understanding


Photosynthesis and Cellular Respiration
https://www.ck12.org/c/life-science/cellular-respiration-and-photosynthesis/asmtpractice/
cellular-respiration-and-photosynthesis-Practice/?referrer=featured_content&collectionH
andle=life-science&collectionCreatorID=3&conceptCollectionHandle=life-science-%3A%3A-
cellular-respiration-and-photosynthesis%3Freferrer%3Dconcept_details#
G7_ Science_Fermentation_ Term 1

Fermentation
https://www.ck12.org/c/life-science/fermentation/asmtpractice/fermentation-Practice/?re
ferrer=featured_content&collectionHandle=life-science&collectionCreatorID=3&concept
CollectionHandle=life-science-%3A%3A-fermentation%3Freferrer%3Dconcept_details

Factors Affecting Fermentation


Before heading to the lab, make sure to watch this video to grasp the fundamental
concepts behind carrying out the experiment.
https://flexbooks.ck12.org/cbook/ck-12-middle-school-life-science-2.0/section/2.18/related/l
ecture/fermentation-of-yeast-sugar/

Yeast Fermentation Of Different Sugars:


Two of the sugars (glucose and fructose) are monosaccharides or simple sugars. The
other two sugars (sucrose and lactose) are disaccharides- each made up of two simple
sugars. Sucrose is composed of linked glucose and fructose monosaccharides, and
lactose is composed of one glucose monosaccharide and one galactose monosaccharide.
Only monosaccharides can be used directly by yeast in fermentation. This means that the
yeast must break down sucrose and lactose to their component monosaccharides before
fermentation can occur. Because CO2 is released during fermentation of sugars by yeast,
it provides a convenient way of measuring how much fermentation (glycolysis) has taken
place. The rate of fermentation can be measured by placing a small amount of yeast and
sugar solution in a fermentation tube. As CO2 is produced, the bubbles collect at the top
of the tube. The fermentation rate of the yeast can be calculated by measuring the
volume of CO2 at the top of the tube and dividing it by the amount of time it took for
that volume to form.

Effect of Temperature on Fermentation


As in the previous part, CO2 production will be used as a measure of fermentation rate.
However, instead of manipulating the sugar types, only one sugar will be used in all the
fermentation tubes. The fermentation tubes will be placed in water baths of different
temperatures (examples. 0°C, ~22°C, 37°C, and 70°C) to see how the temperatures affect
the fermentation rates.
G7_ Science_Fermentation_ Term 1

Effect of pH on Fermentation
pH is a measure of the H+ (acid) levels of a solution, and lower pH values indicate a more
acidic solution. As in the previous parts, CO2 production will be used as a measure of
fermentation. In this experiment, the sugar type (glucose) and the temperature (37°C)
will remain constant. However, each glucose/yeast suspension will be incubated at a
different pH (Example 3.4, 4.5, 5.5, and 6.5) to see how pH affects the fermentation rate.

You might also like