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    Yeast Fermentation Activity

    Uploaded by

    Avin Sharma
    1. This experiment uses a gas pressure sensor to measure the pressure change caused by CO2 production during yeast fermentation of glucose. Yeast, sugar solution, and oil are added to a test tube which is connected to the pressure sensor to monitor changes over 15 minutes. 2. The rate of fermentation is determined by examining the slope of the pressure vs. time graph. The steepest linear region is identified and the initial and final pressure and time are recorded to calculate the slope. 3. Questions ask how pre-incubating the yeast, using different sugars, and changing the temperature would affect the fermentation rate results.

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    Yeast Fermentation Activity

    Uploaded by

    Avin Sharma
    31 views3 pages
    1. This experiment uses a gas pressure sensor to measure the pressure change caused by CO2 production during yeast fermentation of glucose. Yeast, sugar solution, and oil are added to a test tube which is connected to the pressure sensor to monitor changes over 15 minutes. 2. The rate of fermentation is determined by examining the slope of the pressure vs. time graph. The steepest linear region is identified and the initial and final pressure and time are recorded to calculate the slope. 3. Questions ask how pre-incubating the yeast, using different sugars, and changing the temperature would affect the fermentation rate results.

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    YEAST FERMENTATION ACTIVITY

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    1. This experiment uses a gas pressure sensor to measure the pressure change caused by CO2 production during yeast fermentation of glucose. Yeast, sugar solution, and oil are added to a test tube which is connected to the pressure sensor to monitor changes over 15 minutes. 2. The rate of fermentation is determined by examining the slope of the pressure vs. time graph. The steepest linear region is identified and the initial and final pressure and time are recorded to calculate the slope. 3. Questions ask how pre-incubating the yeast, using different sugars, and changing the temperature would affect the fermentation rate results.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    31 views3 pages

    Yeast Fermentation Activity

    Uploaded by

    Avin Sharma
    1. This experiment uses a gas pressure sensor to measure the pressure change caused by CO2 production during yeast fermentation of glucose. Yeast, sugar solution, and oil are added to a test tube which is connected to the pressure sensor to monitor changes over 15 minutes. 2. The rate of fermentation is determined by examining the slope of the pressure vs. time graph. The steepest linear region is identified and the initial and final pressure and time are recorded to calculate the slope. 3. Questions ask how pre-incubating the yeast, using different sugars, and changing the temperature would affect the fermentation rate results.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    Yeast Fermentation Activity

    The fermentation of glucose can be described by the following equation:


    C6H12O6 ⏐⏐ → 2 CH3CH2OH + 2 CO2 + energy
    glucose ethanol carbon dioxide

    OBJECTIVES
    In this experiment, you will use a Gas Pressure Sensor to measure the pressure change caused by CO2
    production during anaerobic fermentation.
    MATERIALS
    TI-84 Plus graphing calculator test tube
    EasyData application sucrose sugar solution
    Data-collection interface (EasyLink) yeast suspension
    Pressure Sensor vegetable oil
    utility clamp rubber-stopper assembly Pipette or eyedropper
    syringe or graduated cylinder

    PROCEDURE
    1. Connect the plastic tubing to the valve on the Pressure Sensor.

    2. Turn on the calculator. Connect the Pressure Sensor, data-collection interface,


    and calculator. (With EasyLink the calculator will automatically launch EasyData
    and detect the sensor.)
    3. Set up EasyData for data collection.
    a. Start the EasyData application if it is not already running.
    b. Select from the Main screen, and then select New to reset the application.
    4. Obtain a plastic test tube. Vegetable
    oil

    5. Place 10 mL of the sucrose sugar solution into the test tube Yeast/glucose

    6. Obtain the yeast suspension. Gently swirl the yeast suspension to mix the yeast that
    settles to the bottom. Using a syringe or graduated cylinder, transfer 5 mL of yeast suspension into
    the test tube. Gently mix the yeast into the sugar solution.

    7. In the test tube, place enough vegetable oil to completely cover the surface of the yeast/glucose
    mixture. Be careful to not get oil on the inside wall of the test tube.

    8. Insert the rubber-stopper into the test tube. Note: Firmly twist the stopper for an airtight fit.
    Place the test tube in the plastic glass so you do not need to hold it.

    Figure 2
    9. Connect the free-end of the plastic tubing to the connector in the rubber stopper. See diagram
    to the right.
    10. Select to begin data collection.

    11. Data collection will end after 15 minutes. Monitor the pressure readings displayed on the calculator
    screen. If the pressure exceeds 130 kilopascals, the pressure inside the tube will be too great and
    the rubber stopper is likely to pop off. Disconnect the plastic tubing from the Pressure Sensor if the
    pressure exceeds 130 kilopascals.

    12. When data collection has finished, an auto-scaled graph of pressure vs. time will be displayed on
    the calculator screen. As you move the cursor right or left, the time (X) and pressure (Y) values of
    each data point are displayed above the graph.

    13. Disconnect the plastic tubing connector from the rubber stopper. Remove the rubber stopper from
    the test tube and discard the contents in a waste container.

    14. Determine the rate of fermentation for the curve of pressure vs. time. The rate of fermentation can
    be measured by examining the slope of the pressure vs. time curve:
    a. Examine the graph and determine the most linear region.
    b. Move the flashing cursor to the first point of the region.
    Enter the initial pressure, Pi, and initial time, ti, in Table 1.
    c. Move the flashing cursor to the last point of the region.
    Enter the final pressure, Pf, and final time, tf, in Table 1.
    16. Select to return to the Main screen.

    17. Select , then to exit EasyData

    PROCESSING THE DATA


    Calculate the slope of the graph for both of the experimental run. The slope of each graph is equal
    to the rate of fermentation for that experiment. Record the calculated slope

    QUESTIONS
    1. Why do you need to incubate the yeast before you start monitoring air pressure?

    2. Hypothesize how other sugars as glucose, fructose and maltose would affect the results. .

    3. How would temperature affect the rate of respiration? Is there a limit to how warm

    the temperature can be for the yeast to carry on fermentation? Why?

    Setup Notes:

    Sugar packets from restaurants have 1 teaspoon or about 3.5 g of sucrose

    A 10% sucrose solution works well.

    Quick rise yeast works well – 1pkg per 200 mL for the yeast suspension.

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