Essay About Fermentation Tubes And Degrees Celcius

Effects of Activators and Ethanol on Fermentation Rates
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Effects of Activators and Ethanol on Fermentation Rates
In this lab we examined how the rate of fermentation is influenced by the type
of substrate, and activators and inhibitors. We used four fermentation tubes in
which we separately combined yeast with MgSO4, pyruvate, ethanol, and glucose.
At five minute intervals we recorded the volume of gas produced in each
fermentation tube. Our results are displayed in the graph. Our results
supported the prediction that pyruvate is an activator of fermentation. But our
results did not support the prediction that MgSO4 is an activator of
fermentation. This could be due to experimental errors, such as the fermentation
tube not being clean, or the glucose being added at a different time. Our
results indicated that as fermentation proceeded and ethanol concentration rose,
the rate of fermentation slowed down. From five to ten minutes there was a sharp
increase in fermentation, then as the ethanol concentration rose, it started to
level off.
Effects of Temperature on Fermentation Rates
In this part of the lab we examined the relationship between respiration rate
and temperature. We combined yeast separately in four fermentation tubes with
four glucose solutions that had been equilibrated to four different
temperatures. We then recorded that volume of carbon dioxide produced in each
fermentation tube at five minute intervals. Our results are displayed in the
graph. We measured the rate of metabolism by measuring the amount of carbon
dioxide produced in milliliters per minute. Our results showed that the rate of
metabolism increased with increased temperature. The correlation between
metabolism and temperature is positive. As temperature increased, the metabolic
rate increased. The difference in rate between the 10 degrees celcius and the 20
degrees celcius tubes was not equal to the difference in rate between the 30
degrees celcius and the 40 degrees celcius tubes. Instead the relationship
seemed to be exponential. Temperature could slow down or stop enzymes which
affect metabolic rate. Generally, reactions are slower in a lower temperature.
Oxygen Consumption by Respiring Beans
In this lab we observed aerobic respiration by quantifying oxygen consumption by
germinated beans. We placed germinated beans, frozen beans, and plastic beads in
three different test tubes. We then place a cotton ball topped with KOH on top
of the beans. We coved the tubes with aluminum foil and placed them in clamps
on a stand. We then added a drop of dye at the end of the graduated pipet of
each tube and monitored its movement at