Sugar Fermentation

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An experiment was run to determine what type of sugar will yield the most fermentation. The proposed hypothesis was if dextrose, is chosen, then it would be the best sugar for fermentation because it is a disaccharide composed of one simple sugar because it is already “broken down,” whereas the corn starch and sucrose needed to be broken down before. The experimental data show that the carbon dioxide production was tracked in the fermentation of yeast with solution of no sugar, dextrose, sucrose, and corn over a period of fifteen minutes. All the sugars produced energy, but dextrose was the most efficient of the three. The result of this lab was that during the dextrose trial 21.5 ml, of average of CO2 bubbles was produced, during the sucrose …show more content…
Regarding precision of the data four trials were run to reinforce consistency. As the data show in the first trial during dextrose 20ml of CO2 was produced, during sucrose 15ml, during corn 0ml, and during water 0ml. In the second trial during dextrose 16ml of CO2 was produced, during sucrose 15ml, during corn 0ml, and during water 1ml. In the third trial during dextrose 25ml of CO2 was produced, during sucrose 14ml, during corn 0ml, and during water 0ml. In the final fourth trial during dextrose 25ml of CO2 was produced, during sucrose 16ml, during corn 0ml, and during water 0ml. The data show after four trials that the dextrose was the most efficient and yields the most fermentation. The control that contained no sugar is required for glycolysis and fermentation to occur. Dextrose has the greatest rate of energy production …show more content…
Aerobic respiration occurs in three stages: glycolysis (involves soluble enzymes in the cytoplasm), Krebs cycle (uses soluble enzymes in the matrix of mitochondria), and the electron transport chain (a chain of proteins found on the inner membrane of the mitochondria). Both alcoholic and lactic acid fermentation involve only glycolysis. Since both the Krebs cycle and the E.T.C require oxygen to function. In Anaerobic, for glycolysis to function there must be a continuous supply of NAD+. Under anaerobic conditions NADH is unable to release its cargo of electrons to the E.T.C. Since oxygen is not available to be the final electron acceptor. In the real world, Ethyl alcohol is useful product of fermentation and even of fermentation using yeast; so, too, are baked goods, such as bread. The CO2 generated during fermentation is an important component. When the batter for bread is mixed, a small amount of sugar and yeast is added. The bread rises, it puffs up because of the fermentation of the sugar by enzymes in the yeast, which brings about the formation of CO2 gas. The CO2 gives the batter bulkiness and texture that would be lacking without the fermentation process. Another food-related application of fermentation is the production of one processed type of food a raw, natural variety, the conversion of raw olives to the olives sold in stores, of cucumbers to pickles, and of cabbage to sauerkraut utilizes
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