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Lab Report - Fermentation

The document outlines a lab report on a fermentation experiment to make pineapple wine, focusing on anaerobic respiration and the role of yeast. The objective is to observe how yeast converts sugars into alcohol under anaerobic conditions, with a detailed procedure and materials listed for the experiment. Post-lab questions are included to assess understanding of the fermentation process and its chemical reactions.

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Mishelyn Payuran
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
58 views

Lab Report - Fermentation

The document outlines a lab report on a fermentation experiment to make pineapple wine, focusing on anaerobic respiration and the role of yeast. The objective is to observe how yeast converts sugars into alcohol under anaerobic conditions, with a detailed procedure and materials listed for the experiment. Post-lab questions are included to assess understanding of the fermentation process and its chemical reactions.

Uploaded by

Mishelyn Payuran
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name of Student: _______________________________________________________ Score:

________
Level/Track/Strand: ________________________________________ Date:
_____________________

GENERAL BIOLOGY 1
LAB REPORT
Fermentation Experiment (Pineapple wine)

Topic: Anaerobic Respiration

Objective: To observe and understand the process of fermentation in making pineapple


wine, including the role of yeast in converting sugars to alcohol.

Hypothesis: If yeast is added to a pineapple and sugar mixture under anaerobic conditions,
then the sugars will be converted into ethanol and carbon dioxide, producing an alcoholic
beverage.

Materials and Equipment


Fresh pineapple (2 cups, chopped) Air lock Metal bowl
White or brown sugar (1 cup) Silicone stopper Lemon juice (1 tbsp)
Distilled water (2L and 2 cups) Black cloth Measuring cups and spoons
Wine yeast (1 teaspoon) Cheese cloth Blender (optional)
Fermentation vessel (1L) Electric kettle PPE (coat, mask,
gloves, cap)

Procedure:
1. Heat 2L of water and pour it on the metal bowl.
2. Soak the materials (glass jar, silicone, air lock, measuring cups) in the hot water.
3. After 5 minutes, remove the materials and dry them with paper towel.
4. Pour 2 cups of hot water into the sterile glass jar and add 1 cup of sugar.
5. Cover the lid and shake the jar to dissolve the sugar.
6. Add 2 cups of chopped or crushed pineapple, 1 tbsp lemon juice, and 1 tsp yeast to the
syrup.
7. Stir the mixture and cover the lid with silicone stopper.
8. Put the air lock on the silicone. (air lock should have 1/3 water in it)
9. Cover the jar with black cloth. (don’t cover the air lock)
10. Store the jar in the lab cabinet.

Monitoring Fermentation:
1. Observe daily for signs of fermentation. (observe the air lock)
2. After 7 days, check for cessation of bubbling.
3. Strain the liquid and transfer it to the wine bottle.
4. Wait for another 1 week for secondary fermentation.

Post-lab Questions:
1. What role does yeast play in the fermentation process? Explain how yeast converts
sugar into alcohol.
2. What signs indicated that fermentation was occurring in the mixture? How could you
tell when fermentation was slowing down or stopping?
3. Why is it important to put an air lock instead of just covering the jar with lid?
4. What factors could have contributed to any unexpected results (such as insufficient
fermentation, off-flavors, spoilage)?
5. What chemical reactions occurred during fermentation that transformed the pineapple
juice into an alcoholic beverage? Describe the overall reaction for fermentation.

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