Essay On Yeast

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Introduction Yeast is a single-celled microorganism that is often used as a leavening agent for baking. Yeast is a common leavening agent because it produces carbon dioxide that allows dough to rise; it also develops the dough’s flavor from fermentation when it produces different flavorful byproducts. In order to understand yeast, it is important to know about fermentation because it is the crucial process that drives yeast to metabolize sugar.1,2

Objective For this lab, we determined the amount of ATP that was produced from baker’s yeast from the amount of CO2 produced when glucose was reduced. We then determined whether the fermentation process was aerobic or anaerobic.

Experimental Procedure For this experiment, we fully submerged an …show more content…

This will allow us to compare the actual value of CO2 produced and see whether the yeast metabolized the sugar aerobically or anaerobically. We had to use the given equations and the mole to mole ratios to see how much the theoretical value of CO2 was produced from 0.5 g of …show more content…

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The law of partial pressures equation was used to find the pressure of CO2. is the vapor pressure of water that we found to be 0.0245 atm.3 is the total pressure of the combined gases which was measured to be 2.54 atm. When manipulating the equation, the pressure of CO2 was 2.5155 atm. Below shows this calculation.

We then used our data to find the moles of CO2 produced.

= 0.000729 mol

Data & Observations

Table 1: Data & Calculations from the 51.26-minute Reaction

Variable
Value
Room Temperature ()
294.15 K

0.007 L

2.5155 atm
Moles of CO2 ()
0.000729 mol

Results &

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