In this lab, two different titrations were performed with three different antacids to determine which brand is the most effective at the cheapest price. The antacids were ground up separately and approximately 0.2 grams of it was placed in a flask. Methyl Orange, an indicator, and a stir bar were added into the flask. The flask was then put on a stir plate which was under a buret with 0.1M hydrochloric acid. The acid was poured into the flask until there was a permanent pink colour.
With the help of the water, the yeast was then the reactant, then which was activated. The process that took place from week 1 to week 2, was the fermentation. We let the sugar-yeast solution set for this time. During this time, the solution went through a chemical change because it was unable to return to the state in which it started. During week 2, the process we performed, was called distillation.
In part C of the experiment, we were to demonstrate osmosis between distilled water and each of the solutions in the dialysis tubes (water, 0.2 M, 0.6 M, 0.8 M, and 1.0 M sucrose all represented by unknown colors). We hypothesized that all of the dialysis bags except water will increase in mass. This is because the bags will be hypertonic to the distilled water solution in the beaker, meaning that there are more solutes and less water than the surrounding. In a hypertonic condition, water is rushed into the cell (or the dialysis tube in this case) in order to dilute the concentrated solution in the cell. Water would not change in mass because it is isotonic to its surrounding.
Using a graph of ln(K) vs. 1/T, Ea was found to be .00426 KJ/mol and A was found to be 2.4033 s-1. E X P E R I M E N T A L S E C T I O N Many experiments were conducted to gather data, from varying temperatures and concentrations of solutions, to find the unknown variables α, β, A, and Ea. All glassware was initially cleaned with distilled water to avoid possible confounding ions that could tamper with the reaction. In the first section of the experiment, six different trials (with the concentration of all solutions kept fixed) were conducted by varying the temperature of the solutions. 10 mL of each solution [0.16M KI, 0.0055M (NH4)S2O8, 0.12M Na2S2O3, and water] were added to an Erlenmeyer flask along with about 0.2 g of starch and a drop of EDTA (to prevent coagulation) and mixed with a stir bar.
Then measure the final mass of the fuel using a mass scale. Record all the results. Repeat all the steps again, but change fuel (Cheetos, half a cashew nut, wax candle and ethanol) every three trials. Data Collection and Processing: Fuel | Trials | Mass H2O (ml) ±1 | Change in Water Temperature (°C) | Mass Loss of Fuel (g) ±0.02 | Energy Produced (J) | Energy Produced per grams (J/g) | Cashew | T1 | 200 | 5 | 0.31 | 4180 | 13483.87
Make sure to keep time, read the spectrometer, and record the data. Note time to the nearest second and mix the contents of tubes 2 and 3 by pouring them back and forth twice. Mixing should be completed within ten seconds. 5) Add the reaction mixture to a cuvette by pouring or using eye dropper, wipe the outside, and place the cuvette in the spectrometer. Read the absorbance at 20 second intervals from the start of the mixing.
The percent yield gained was calculated from the amount that was recovered from the experiment. The hypothesis created from this experiment was if a certain amount of baking soda, mixed with 50 mL of vinegar, then the percent yield will be able to be predicted. Materials/Methods: The materials needed to carry out this experiment were, baking soda and vinegar (acetic acid). Two beakers were needed. Also, a Bunsen burner with a wire
Purpose/ objectives: 1. To learn if food concentrations affect yeast activity 2. To improve skills in writing a lab report better 3. To practice measuring skills 4. To understand how yeast works Materials: * * 6 identical large test tubes (18 X 150mm) * 1 graduated cylinder (24ml) * Molasses stock solution ( 1:4- molasses: water) Dropper * Yeast suspension (1 gram of dry yeast in 100 mls water) * Aluminum foil * 1 test tube rack * 1 graduated cylinder (small) * 1 beaker * 6 small test tube (10 X 75mm) * Rule marked in millimeters Hypothesis: If you add more molasses to the yeast then the gas would became greater because the yeast cells reproduce so the waste became greater and
To add on, yeast is one of the many important ingredients used in baking. This enzyme converts sugar (glucose) to carbon dioxide and ethanol which causes foaming. The foaming liquid travels into the air pockets and lets loose carbon dioxide and alcohol making the dough rise and hold high. The alcohol let off contributes to the bread’s own flavor. For example, when baker’s make dough for bread, they use yeast to make the dough rise and become bigger, fluffier and softer.
DIFFERENCES IN STRUCTURAL PROPERTIES OF SUGARS AND THE INFLUENCE OF SUGAR ON ABILITY OF YEAST TO FERMENT Sarah Yacobi In this study, we investigated the structural properties of various sugars that influence yeast’s ability to ferment. Fermentation is an anaerobic process in which energy is released in the absence of oxygen. This is a metabolic process in which an organism converts a carbohydrate such as starch or sugar, into an alcohol or acid. It is known that many alcoholic beverages are made with fruit juice from things such as grapes, etc. Therefore, we hypothesized that fructose, which is a 6 carbon sugar, will be likely to ferment more readily than ribose, which is a 5 carbon sugar, when in the presence of yeast.