The effect of high concentrations of sugar in grape juices or any solutions will affect the efficiency of fermentation. 2 Variables Independent: Amount of Sugar (g.) Dependent: Fermentation Rate (volume of gas produced) (mL.) Controlled: Same Juice (Grape) Same Amount of Juice (100 mL.) Same Amount of Yeast (2 g.) Same Sugar (El Cañal) Same Yeast (Saf-Instant Yeast) Materials · · · · · · · · · · · · 1 big funnel 12 small cups (plastic) weigh: (2.2 g.) A big empty container Graduated Cylinder 1 small funnel 1 small bag of Saf- Instant Yeast 6 empty “Barena” glass bottles 2
Task 2 Extended Experimental Investigation of Vitamin C Contents Abstract 3 Introduction 3 Aim 4 Hypothesis 4 Materials 4 Titration Planning and Results 5 Procedure 5 Volume of Potassium Iodate added to Titrate Juices. 6 Vitamin C Concentration 6 Discussion 7 Conclusion 7 Bibliography 8 Abstract The experiment was conducted to find whether Vitamin C was preserved and protected more in a citrus such as squeezed Orange juice rather than squeezed Kiwi Fruit Juice, An Apple Juice in a Tetra Pack and squeezed Apple Juice. The experiment was done using the Redox Titration method. This resulted in the Tetra Pack having lost the least amount of Vitamin C with a difference of 12.47mg/100ml degrading. The Orange Juice which was predicted to have the lowest loss of Vitamin C had a difference of 15.64mg/100ml which was less than the other squeezed juices.
Once calculated, these results can be analyzed and will either validate or refute my hypothesis. Introduction (Library Research): Ascorbic acid (vitamin C) is found in orange juice. In this experiment, orange juice made from the concentrate was measured for decreases/increases of off-flavours (furfural and α-terpineol) and for decreases/increases of ascorbic acid. Sodium hydroxide (NaOH) as well as hydrochloric acid (HCl) were added during separate trials to change the PH in the orange juice. An increase of PH from 3.2 to 4.2 enabled the protection of ascorbic acid levels, without increasing the levels of other enzymes.
Prepare the following things: a blender, a fruit knife, a pot that can be used for boiling, some sagos, some sugar, some ice cubes and some fruits that you like. The amount of sagos and fruits depends on how much you want to eat, and the amount of sugar depends on how sweet you want. Half pound of sagos, half pound fruits, and about 20 gram sugar is enough for one person. Here, for example, I would use apples. To begin with, add some water into the pot, and boil the water.
The problem of the experiment was as follows: How does the concentration of sugar in a solution affect the rate of the alcoholic fermentation being performed by the yeast cells? The independent variable of the experiment was the concentration of sugar in the apple cider. The dependent variable of the experiment was the time, in minutes; it took for the balloon to fill up with the carbon dioxide given off from the fermentation process. Finally, the hypothesis developed for the experiment was as follows: The higher the sugar concentration in the cider mixture, the less time it will take for the balloon to rise The procedure of the Alcoholic fermentation lab was as follows: 1. 3 test tubes, 3 balloons, a thermometer, a timer, a test tube rack, tape , and a marker will be needed 2.
In this lab I will extract the DNA from a strawberry and an orange for the extraction to analyze its effect. Experimental Design Variables: MV: Fruit in which DNA will be extracted RV: DNA visibility C: Time mashed, amount of detergent added, amount of pineapple juice added, amount of filtrate added in the test tube, amount of ethanol added Materials: Heavy Duty Zip lock Strawberry Orange 60 ml detergent-salt solution 2 ml pineapple juice (natural enzyme) 2 filter (gauze) 2 funnel 2 test tube 2 beakers 2 rubber bands 2 graduated cylinders 2 glass stirring rods Ice cold ethanol Procedure: Place 1 large strawberry into a zip lock bag and crush for about 1-2 minutes Add 30 ml of the soap detergent solution into the bag Crush and mash again until the solution is smooth Add 1 ml of pineapple juice to the bag Mix gently for 1 minute—just get the pineapple juice (containing natural enzymes) evenly distributed. Gently pour the solution through filter (gauze) into a beaker Funnel 6 ml of the filtrate (filtered liquid) in the test tube Obtain 6 ml of ethanol from the teachers lab station Carefully pour the ethanol
Collect 5 plastic cups/small pots and poke holes in the bottom of the cup so the liquid can drain out. 2. Then fill each cup with 80 grams of potting mix. 3. Then place 1 bean seed in each cup burying it 3cm down into the potting mix.
Hypothesis My hypothesis is that the volume of carbon dioxide released from the yeast will be high when it is respiring with glucose and fructose, but with lactose, as it is a disaccharide and the yeast does not contain the enzyme lactase, which is needed to break lactose down. Method 1. For each repeat, the 3 boiling tubes were set up in a test tube rack, each containing 4cm3 of 30% yeast solution and 4cm3 of the 15% sugars: glucose, fructose and lactose. 2. 5 drops of Janus Green solution was then added to the substrate, in order to indicate when the substrate would begin anaerobic respiration.
Experiment to find the concentration of Vitamin C Aim: The aim of this experiment is basically to determine how much vitamin C is there in 3 different types of orange juice by carrying out the experiment using the same concentration of 0.01% DCPIP throughout the experiment and known volumes of the orange juices. Background: Vitamin C plays an important role in the body. Vitamin C is a water-soluble vitamin and your body doesn't store it and neither is it produced in the body, it is obtained from food and fruit. Vitamin C is found in many fresh fruits like the oranges, lemons, limes, grapefruit, cantaloupes, mangoes, papayas, and their juices. You need vitamin C for the growth and repair of tissues in all parts of your body.
Comparing Apples and Oranges Nutrition can be described as the science that deals with food and nourishment, especially in humans. The question remains: what types of nutritional food can people take in? Which food will give us the best or most beneficial type of nutrition? The answer is fruit. It is believed by most that taking in the average daily dose of fruit can assist the human body with fighting off harmful bacteria by strengthening immunity systems, resulting in a longer life span.