PH can affect the way fermentation occurs due to the chemical differences between acid and alkaline elements, particularly within a solution. In this experiment an enzyme-based reaction was examined that in order to observe this pH trend. The aim of the experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH (pH's 3, 5, 7, 9, 11) in different glucose solutions. The hypothesis was ‘If the pH is lower than the neutral point, then the fermentation reaction will occur faster?.’ The experiment conducted was to measure the amount of carbon dioxide (C02) produced by the yeast during fermentation whilst modifying the pH of the glucose solution. To test this every 5 minutes
According to contemporary literature, yeast ferments better at an acidic level because the yeast produces enzymes that have adapted to acidic conditions. It could be due to natural selection that these enzymes have been created because they perform optimally in acidic conditions. (Why does pH affect fermentation? 2015) These enzymes then initiate fermentation by shape shifting the required proteins into their desired forms. Lastly, two enzymes turn these modified proteins into ethanol and C02. However if the conditions were to become too acidic then fermentation will not occur and the environment would exterminate the yeast. (Why does pH affect fermentation?
Another possibility could be incorrect concentrations of the glucose or yeast was added to the solution, meaning that there was either too much or too little solution used therefore resulting with inaccurate results.
Systematic errors: A systematic error refers to an error that transpired from either; broken apparatus or prior contamination within the glucose solution. The experiment conducted had no such issue therefore there wasn’t an issue regarding systematic errors.
Possible improvements: If the this task were to be repeated experiments could be conducted to clarify areas of doubt by simply repeating the experiment many times, using different pH levels. The experiment could be repeated multiple with same procedure to verify the results that were collected, to check if the results are reliable and to have more confidence with the conclusion. Another improvement that could be made is improving random errors. There are lists of random errors that we made; for example the measurement of glucose and yeast
After conducting this experiment and collecting the data I would have to say that the optimal temperature for enzyme activity would have to be room temperature which in my experiment was thirty-four degrees Celsius. I came to this answer because the glucose test strip showed that at room temperature there was more glucose concentration that at either of the other temperatures. Due to temperature extremes in the boiling water the enzymes could no longer function because the breakdown of lactose stopped. The cold water also hindered the breakdown of the lactose but as the water warmed the enzymes were more active which can be seen in the results for the cold water at 20 minutes B. Describe the relationship between pH and the enzymatic activity of lactase.
Possible errors include leaving in the test strips for too long, draining too much water into the aquatic chamber (overfilling/watering), and inverting the tubes for a shorter amount of time than required. Although there are many possible human errors that could be committed in this lab, it is important to note that the tools used for water testing could be expired and could therefore not work as well at detecting the proper levels for dissolved oxygen, pH, and nitrate.
The effect of a change in PH on enzymes is the alteration in the ionic
In this experiment, there were several objectives. First, this lab was designed to determine the difference, if any, between the densities of Coke and Diet Coke. It was designed to evaluate the accuracy and precision of several lab equipment measurements. This lab was also designed to be an introduction to the LabQuest Data and the Logger Pro data analysis database. Random, systematic, and gross errors are errors made during experiments that can have significant effects to the results. Random errors do not really have a specific cause, but still causes a few of the measurements to either be a little high or a little low. Systematic errors occur when there are limitations or mistakes on lab equipment or lab procedures. These kinds of errors cause measurements to be either be always high or always low. The last kind of error is gross errors. Gross errors occur when machines or equipment fail completely. However, gross errors usually occur due to a personal mistake. For this experiment, the number of significant figures is very important and depends on the equipment being used. When using the volumetric pipette and burette, the measurements are rounded to the hundredth place while in a graduated cylinder, it is rounded to the tenth place.
Possible sources of error in this experiment include the inaccuracy of measurements, as correct measurements are vital for the experiment.
This experiment can be improved to further test the capabilities of yeast by adding an additional category. Changing the pH of the liquid that the yeast is in would allow us to see the effect of pH on yeast. A possible source of error is the temperature of the room. This can affect the data, and make the cold water warmer or the warm water cooler. To solve this problem, the temperature should also be measured at the 10 minute mark to see if the temperature has changed and affected the yeast’s cellular
I decided to experiment with pHs within the range pH 2 to pH7, as I
Investigate the Effect of pH on Immobilised Yeast Cells on the Breakdown of Hydrogen Peroxide
= I predict that if the concentration is high in the yeast then the speed of oxygen produced in the reaction with hydrogen peroxide will also be high. This is because the amount of yeast that can react with the hydrogen peroxide can get no higher and will have the maximum affect on the reaction. If the concentration is more in favour of water then the amount of oxygen produced will be slow because there is not as much yeast to react with the hydrogen peroxide, giving less oxygen. If the temperature is not in favour of the limits to the yeast then the amount of oxygen produced will be small because the enzyme will have denatured. If the temperature is in favour of the yeast then the amount of oxygen produced will be high because it is at the prime temperature for the yeast to react.
Fermentation is a form of chemical transformation of organic substances that breaks down simple compounds by exploiting the enzymes with compl...
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
Investigating the Effect of Temperature on the Fermentation of Yeast To fully investigate the effect of temperature on the rate of fermentation of yeast Background Information Yeast is a single-cell fungus, occurring in the soil and on plants, commonly used in the baking and alcohol industries. Every living thing requires energy to survive and through respiration, glucose is converted into energy. There are two types of respiration available to living cells are: 1.
“Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle”(Biology Online, 2008, p. xx-xx) . “Yeasts were discovered to have connection with fermentation as observed by the French chemist, Louis Pasteur” (Biology Online, 2008, p. xx-xx). “Pasteur originally defined fermentation as respiration without air” (Biology Online, 2008, p. xx-xx). “However, fermentation does not have to always occur in anaerobic condition” (Biology Online, 2008, p. xx-xx). “Yeasts still prefer to undergo fermentation to process organic compounds and generate ATP even in the presence of oxygen” (Biology Online, 2008, p. xx-xx). “However, in mammalian muscles, they turn from oxidative phosphorylation (of cellular respiration) to fermentation when oxygen supply becomes limited, especially during a strenuous activity such as intensive exercising” (Biology Online, 2008, p. xx-xx).
From looking at the results I can conclude that when the pH was 3 and 5. No oxygen was produced, therefore no reactions were taking place. This was because the pH had a high hydrogen ion content, which caused the breaking of the ionic bonds that hold the tertiary structure of the enzyme in place of the syringe. The enzyme lost its functional shape.
... point was subjective; however it would have been a systematic error because I consistently judged the end point of my experiment. To eliminate this inaccuracy I should have used a colorimeter to judge the end point of my experiment.