Purpose:
The purpose of this procedure was to use the carbohydrate sucrose in a fermentation reaction in order to produce ethanol.
Procedure:
Refer to handout, “Lab 12: Ethanol from Sucrose”
Discussion:
Based on the data obtained, Table 1 demonstrates that when obtaining the percent recovery of ethanol, 25% ethanol was obtained. This represents a relatively good percent recovery because ideally about 30.1% ethanol should have been produced. According to Chemspider, the density of ethanol is 0.8 g/〖 cm〗^3 and the density of water is 1.00 g/〖 cm〗^3. Therefore, all of the densities present in Table 1 may be incorrect due to a variety of reasons, such as incorrectly recording the mass or volume of the product. The volume could have been perceived as a different number because perception varies from person to person. However, the data results make sense because none of the densities reported were below 0.8g/〖 cm〗^3 or higher than 1.00 g/〖 cm〗^3, therefore, the data results were relatively accurate, but probably contained impurities.
In a practical application, fractional distillation could be used in environmental chemistry in order to
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In order to make sure that no sediment was transferred into the clear supernatant, brieflycentrifuge the supernatant. Another way to improve this procedure would be to collect 0.50 mL of supernatant using a 0.50 mL pipette; this would limit the amount of inaccurate readings of the volume. Ultimately, causing the densities to be more accurate. Additionally, to improve this procedure, two weeks could be allowed for the fermentation reaction to sit instead of one week. This is because one week is the minimum amount of time required to let a fermentation reaction sit. Therefore, the longer the reaction sits, the more likely it will be to obtain a high percent yield of
For the lab experiment for Membrane Damage, we tested the extract pigment and diluted it. When the pH solutions are added, this will cause it to be in a range of absorbance. We used materials as follows. Obtaining a beet we proceeded to cut small individual cubes. We then rinse each cube to remove any damaged pigments with deionized water. Using a blender, we blend the beets with 15 mL of pH 7 DI water. After blending we used cheesecloth to separate the liquid from the solids for easier centrifuge process. Then we put the liquid beet into a centrifuge tube and centrifuge it for 5 minutes at 2500 rpm. We then remove the supernatant into a beaker, and discarded the sediment. Using a 1:4 ratio mixture of the supernatant and deionized water, we made a stock solution. We then tested the stock solution’s absorbance with a spectrophotometer, and place 1 mL of the solution into separate test tubes. Next we added an additional 4 mL of pH solutions in the 2-11 range into each test tube. After mixing, we tested the absorbance for each solution using a spectrophotometer.
Regarding the densities of Coke and Diet Coke, I believed that the density of coke would be greater than the density of Diet Coke. Because the content of Coke contains more sugar than Diet Coke, it would contain more mass and since density is mass dependent, Coke would be denser than Diet Coke. From the results of the experiment, there was a slight difference between the densities of Coke and Diet Coke. The measurements obtained from the pipette and the graduated cylinder demonstrated that Coke is denser than Diet Coke while Diet Coke was shown to be denser than Coke using the burette. With the pipette, the average density of Coke is 1.02 and the average density of Diet Coke is 0.99. With the graduated cylinder, the average density is 0.976968 and the average density of Diet Coke is 0.95. With the burette, the average density of Coke is 0.99 and the average density of Diet Coke is 1.0. Among the three instruments, the most precise was the graduated cylinder and the most accurate was the volumetric pipette. Since density is defined as mass/volume, changing the volume of Coke or Diet Coke would have changed.
To assemble this apparatus all of the following will be needed: a jacketed condenser, thermometer, 50 mL kjeldahl shaped flask, 100 mL kjeldahl flask, vacuum adapter, distilling column and a connecting adapter. Next, clamp the glass joints to the ring stand to properly secure the apparatus. Once finished with assembly, proceed to ad 60 mL of the fermented yeast prepared at the last experiment lab to the 100 mL flask and also add a small spin vane. Then, carefully place the flask into the sand bath. After this is done, let the water run that’s connected to the condenser slowly. At the same time, also slowly heat up the solution. For the experiment to be the most successful it’s important to slowly heat the flask because properly heating the flask will lead to a high percentage purity ethanol distillation. You can also add aluminum foil to the bottom of the flask, as this will help with the reflux process. Keenly observe the reflux process as you continue to slowly heat up the solution. Once the reflux line starts to get nearer to the connection adapter, record the temperatures. Once there’s a good amount of distillate in the 50 mL flask, go ahead and collect 2 to 3 mL of the distillate and transfer this into a labeled vial and give to your TA so he/she can measure out the distillate using a 1000 mL Eppendorf pipette. Lastly, weigh the solution on an analytical balance and record the weight. Using the weight recorded, calculate the density and compare to the density table listed below to determine the percent
Pour out the supernatant into a waste container, and resuspend the pellet in 250 µl Buffer P1. Vortex until the blue color disappears to ensure complete lysis of the bacterial cells.
Based on the data it appears that 1-methyl-1-cyclohexene had the highest retention time while 3-methyl-1-cyclohexene had the lowest retention time. The area of the 1-methyl-1-cyclohexene is the greatest at 46.75314%, followed by the area of 3-methyl-1-cyclohexene at 16.59539%. The area of the methylenecyclohexane is the lowest at 1.99052%. The results seem to be accurate since the major products formed in this reaction are 3-methyl-1-cyclohexene and 1-methyl-1-cyclohexene. The GC shows that the areas for these two compounds are also the greatest. The minor product formed was methylenecylohexane and its area is the smallest based on the GC. Since it is a minor product, it is logical that it has the smallest observed area of all the products formed. The experiment was started with 6.678 grams of 2-methyl cyclohexanol. As such, based on the theoretical yield calculation, 5.590 grams of the final product should be obtained. In the experiment 3.810 grams of the final product were obtained giving a theoretical yield of 68.15%. Some explanations as to why the percent yield was not ideal could have been the reaction not going to completion during the reflux step, or some quantity of the product being lost when it was transferred from the receiving flask in the distillation apparatus, to the flask
The data showed that alcohol negatively affects pepsin as when the alcohol concentration rose, the pepsin took longer to catalyse the protein. The results for 100% ethanol showed that the pepsin was not disturbed but after testing a strip in only pure ethanol it was discovered that the ethanol bleached the strip as it came up white not the light green it should be for negative. This test suggested that the reading for 100% ethanol was disturbed and therefore could not have been used as reliable
Alcohol is an ethanol containing substance that is a common beverage in many social and private settings. Alcohol is also a teratogen, therefore alcohol co...
They are as follows, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons, 12 Hydrogens, 6 Oxygen to produce 2 pyruvates plus 2 ATP. Then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1.
Throughout this Extended Experimental Investigation, the factors influencing the production of wine will be explored and discussed, focusing primarily on the sugar content of the juice prior to fermentation. The sugar contents will be varied in order to achieve wines with different alcohol concentrations. Hence, it is vital to the success of the investigation that a broad knowledge of wine is obtained in order to explain and correctly justify the processes that will take place.
Preparation of Ethanol and Ethanoic Acid Introduction to report ---------------------- This report contains 5 practical experiments to produce ethanoic acid from ethanol. The first practical is the preparation of ethanol from glucose using yeast during the process of fermentation; this has been demonstrated in class. In this practical the glucose is converted into ethanol and carbon dioxide by respiratory enzymes from the yeast. The ethanol solution will be between 5-15% and the ethanol will be separated from the yeast by filtering.
The sample was subjected to steam distillation as illustrated in Figure 1. A total of 50ml of distillate was collected while recording the temperature for every 5.0 ml of distillate. The distillate was transferred into a 250ml Erlenmeyer flask and 3.0 g of NaCl was added. The flask was cooled and the content was transferred into a 250-ml separatory funnel. Then 25.0ml of hexane was added and the mixture was shaken for 5 minutes with occasional venting. The aqueous layer was discarded and the organic layer was left inside. About 25.0ml of 10% NaOH was then added and the mixture was shaken as before. The aqueous layer was collected and then cooled in an ice bath. It was then acidified with enough 6.00 M HCl while the pH is being monitored with red litmus paper. Another 25.0 ml of hexane was added and the mixture was shaken as before. The hexane extract was saved and a small amount of anhydrous sodium sulfate was added. The mixture was then swirled for a couple of minutes then filtered. A small amount of the final extracted was tested separately with 1% FeCl3 and Bayer’s reagent.
The purpose of this experiment is to compare the processes of distillation and fractional distillation to discover which procedure enables a more pure sample of ethanol to be collected from an ethanol/water mixture.
After having defined the structure of the extractive distillation process, the optimal values of the design and operating variables can be determined based on an optimization problem whose details will be discussed as follows.
Europe and part of US mainly produce beet molasses, and remaining is only sugarcane molasses. Traditionally, molasses is classified as waste or by product of sugar factory and is used mainly for Animal feed additive and Alcohol production. It is predicted that around 80% of the total molasses is used for alcohol production whereas rest is used for animal feeds and other products. Molasses is a syrup, containing a mixture of uncrystallizable sugars, non-sugar solids originating from cane or beet, chemicals from the sugar manufacturing process and some water. The growing need of alcohol as motor-fuel additive has stressed the availability of raw materials, around the world. This has resulted in increased preciousness of every agro-based feedstock, which can be used for alcohol production. Molasses is a major feedstock for distilleries in the tropical and temperate regions globally. Advanced studies on molasses and technological improvements resulting in 5 to 10% increase in the alcohol yields can increase the alcohol production from same quantity of world molasses by 800 to 1000 million litres annually. There is an increasing demand for alcohol due to its export potential, portable uses, as a fuel blended with petrol and diesel and as a raw material for the rapidly advancing synthetic chemical industry. Production of Ethanol is renewable, agro-based and non-toxic. Hence there is scope for increase in the number of
...he results of the yogurt production after 3 days are as follows: the yogurt has a semi-solid texture, acidic smell, and a sour taste indicating that Lactic acid production took place. The wine production results after the same amount of time was as follows: the wine smells slightly of alcohol, the amount of liquid decreased, and some bubbling is still present; the balloon is currently inflated and producing carbon dioxide. Based on these results the ethanol fermentation was also successful. During both of these experiments fermentation took place, in the case of the yogurt the Lactic acid gave the yogurt a tart taste and smell, and in the Ethanol fermentation the wine smelled of alcohol and produced carbon dioxide indicated by the air in the balloon. In conclusion, NADH was oxidized and Lactic acid and ethanol were produced in both experiments through fermentation.