Yeast Fermentation Experiment

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In our Yeast Fermentation Experiment, my group and I investigated the optimal temperature and sucrose concentration for yeast fermentation. To test for the optimal temperature for yeast fermentation, we measured the amount of CO2 that was produced inside fermentation tubes that were heated to varying temperatures. By measuring which temperature produced the most CO2, we were able to determine that 60 degrees Celsius was the optimal temperature for yeast fermentation to occur. We tested for optimal sucrose concentration the same way we did for optimal temperature except we used varying amount of sucrose instead of varying temperatures. After this test we were able to conclude that 2 grams of sugar was the optimal sucrose concentration for yeast …show more content…

The variable in this experiment was sucrose concentration instead of temperature, so instead of having beakers at different temperatures, we had one bath set at 60oC, which was the temperature we found to be the optimal temperature of yeast fermentation. Our main difference for this experiment was instead of adding 2.5 grams of sugar in each sugar/yeast solution, we added 1.5, 2, 2.5, 3, 3.5, and 4 grams. The various solutions were placed in fermentation tubes just like the experiment before. They were then sealed and placed in the 60oC bath. The amount of CO2 was measured every 5 minutes for 20 minutes. This experiment was repeated twice to make sure our data was consistent. From this experiment, our group was able to determine that 2.0 grams of sugar in the sugar/yeast solution was the optimum …show more content…

This suggests that either an error could have occurred during the process of the experiment, or that this certain experiment does not yield consistent results. It is possible that this could be explained if this experiment was tested a few more times. It is likely the factors that could have caused inaccurate results in the first experiment could have caused inaccurate results in the second experiment as well. Miscalculations, dirty equipment, and other factors of that nature could have played a role in the inconsistent results our group experienced in the first and second test of the optimum sucrose concentration

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