Yeast Fermentation Essay

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Testing the reaction rate of fermentation based on alterations in ph solutions. Emily Anderson Abstract The experiment was conducted to determine what effect different ph solutions would have on the reaction rate of yeast fermentation. It was hypothesized that, the more acidic a ph solution, the slower the reaction rate would be in fermentation process. The reaction rate was judged by the amount of co2 displacent formed in the top of the fermentation tubes every five minutes for twenty minutes intervols. Introduction When the oxygen supply runs short in heavy or prolonged exercise, muscles obtain most of their energy from anaerobic process called glycolysis. Yeast cellls obtain energy under anaerobic conditions using a very similar process called alcoholic fermentation. Glycolysis is the chemical breakdown of glucose to lactic acid. This process makes energy available for cell activity in the form of a high-energy phosphate compound known as adenosine triphosphate (ATP). Alcoholic fermentation is identical to glycolysis except for the final step. In alcoholic fermentation, pyruvic acid is broken down into ethanol and carbon dioxide. Lactic acid from glycolysis produces a feeling of tiredness. For thousands of years, people have used alcohol fermentation in brewing, winewaking and baking (Cambell 2012) Both alcoholic fermentation and glycolysis are anaerobic fermentation process that begins with the sugar glucose. In this experiment we used 30% glucose. Glycolysis requires enzymes which degrade glucose to lactic acid. Alcoholic fermentation follows the same enzymactic paathway for the first couple steps. The enzymes of glycolysis , lactate dehydrogenase, that is replaced by some more enzymes in alcoholic fermentation. These enzymes, pyruvate decarboxylase, convert pyruvic acid into carbon dioxide and ethanol in the alcohol fermentation process.

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