Production of Alcohol by Fermentation

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Production of Alcohol by Fermentation

Introduction/ Aim:

Yeasts are microbes that produce carbon dioxide and alcohol from

sugars. This is called fermentation. In this assignment I am going to

try two methods of making alcohol from fruit juice (apple juice). One

uses ‘free’ yeast cells; the other uses ‘immobilized’ yeast cells.

The process of using microorganisms to make useful products from an

energy source is called fermentation. This is carried out in large

vessels (open or closed) called fermenters. Microorganisms are cheap

and easy to grow; they can be used to make antibiotics (penicillin),

and useful proteins (insulin). It can also be used for foods such as

Quorn. Quorn is also called single cell protein (SCP) e.g. fungi are

grown and harvested in fermenters to make Quorn that is then used to

make a range of vegetarian meals and SEP made from fungi is called

Mycoprotein.

In order for me to grow my microorganism these basic factors must be

controlled:

1. Temperature

2. Ph (Potential Hydrogen)

3. Nutrients/ Food (Glucose)

4. Gases (Oxygen)

5. Agitation

The final product then needs to be sterilised to prevent other

microorganisms from infecting/ spoiling the product, this is because

the solution is quite delicate and becomes easily spoiled.

Equipment/ Apparatus:

* Yeast Culture

* Apple Juice

* Calcium Chloride Solution

* Sodium Alginate Solution

* Distilled Water

* Limewater

* Disinfectant

* 2 Conical Flasks (250cm³)

* 1 Bung and Delivery Tube

* 2 Conical Flasks (100cm³)

* 250cm³...

... middle of paper ...

...d this way they

are capable of gathering oxygen. My results came out slightly

incorrect because the growth of the yeast population was slightly

wrong, this was because the yeast cells were not provided with the

right factors that yeast cells need in order to perform fermentation.

A way in improving my investigation could be by looking up information

about fermentation on the internet and look deep into how the yeast

cells exactly work when they are fermenting, I could’ve also tried

changing my method or just use different methods, this would help me

to identify which method gives me the most accurate and best results

out of all the methods. I could extend my investigation by

investigating the way yeast cells work and what yeast cells are used

for and how they are used in the industry, laboratory and other

places.

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