Ty: Experimenting with fermentation throughout Cellular Respiration
Introduction:
Fermentation occurs in yeast and bacteria, but also in oxygen-starved muscle cells . Fermentation takes place in the absence of oxygen, when the electron transport chain is unusable. It is used by the cell not to generate energy directly, but to recycle NADPH into NADP+ so that glycolysis can continue, as long as glucose is present. The energy generated by the glycolysis-fermentation pathway, a form of substrate-level phosphorylation, is small compared with that of oxidative phosphorylation. Fermentation consumes NADH, which in aerobic conditions might have been used to generate energy in the electron transport chain. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium.
How much will different sweeteners affect the volume of a solution undergoing fermentation?
The independent variable that will be changed throughout the experiment, is the different kinds of sweeteners.
The dependent variable is water.
The dependent variable is measured in time by waiting 5 minutes, and watching the progression of the rising water. As far as the amount of water, 25 mL of warm water is poured into a graduated cylinder, and then into a flask holder.
the comparison for each flask, was how much more the other flasks water was affected, and how much the new substance rose, once having sugar added to it.
IF THEN BECAUSE
If different sweeteners are added to a solution, then the solution increase in volume, because the solution will undergo fermentation.
Methodology/Procedure
To begin the experiment, start by measuring out the correct amount of yeast, that will be added to each fermentation tube.
To get an accurate, evenly distributed amount for each tube, use a digital balance scale.
Once you've measured the appropriate amount of yeast, you then transfer the yeast to a beaker. Mix it with the appropriate solution. You then add your independent variable (2 sweetener packets) to the solution. Repeat 1 and 2 for as many trials and tubes as you find necessary.
Once the solution is added, mix the solution with a glass stir rod, then, you then shake the fermentation tube thoroughly, so there are no air bubbles at the bottom.
Let the solution sit idle at room temperature for 5 minutes.
After 5 minutes has gone by, you analyze your results, and compare them to your other fermentation tubes.
Introduction:
Fermentation occurs in yeast and bacteria, but also in oxygen-starved muscle cells . Fermentation takes place in the absence of oxygen, when the electron transport chain is unusable. It is used by the cell not to generate energy directly, but to recycle NADPH into NADP+ so that glycolysis can continue, as long as glucose is present. The energy generated by the glycolysis-fermentation pathway, a form of substrate-level phosphorylation, is small compared with that of oxidative phosphorylation. Fermentation consumes NADH, which in aerobic conditions might have been used to generate energy in the electron transport chain. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium.