Thuo and Maria Guerro. Majors Biology. TCC Fort Worth Campus ABSTRACT In reference to the title, the purpose of this experiment was to test the effect of temperature in the form of heat and its effects of carbon dioxide production in fungi in which yeast was used. The method was through alcoholic fermentation which does not require the presence of oxygen for the reaction to happen. A control temperature was set and the anaerobic reaction was to take place with varying amounts of heat added to it and
In our experiments, we tested how yeast respire when placed in different temperatures-between one and ninety nine degrees Celsius-with varying amounts of sugar-between one gram and ten grams. Our hypothesis was if the temperature of the water and the amount of sugar increases, then the amount of carbon dioxide the yeast produces will increase as well. We used three grams of yeast and one hundred milliliters for each ten minute experiment. Once everything was measured out, and the water temperature
Effect of other ingredients on yeast properties • Small concentration of sugar speed up fermenting action. Yeast and concentration above 15% slow the fermentation. • Salt stabilizes / slow the fermentation. • Oil/fat slows down the fermentation action. • pH slows the fermenting action of yeast. • Ideal pH range 4.5- 4.8. • Ammonium chloride is used as a source of nitrogen SUGAR • Act as yeast food. • Contribute to the color of crust. • Sweetens the product and provides flavor and aromas. SALT •
concentration of substrate. Ultimately, this imitates the reactions that occur in the human body when the catalase enzymes break down and balance the hydrogen peroxide. A small disc of filter paper, which had been soaked in yeast, was placed into a hydrogen peroxide solution. The yeast catalase then reacted with the hydroxide peroxide, producing oxygen and water, presented by; H2O2 →H2O +O2. This oxygen produced
culture broth is given below: Fermentation broth using waste bread as substrate: Waste bread 1.5% (NH4)2SO4 0.2% MgSO4.7H2O 0.04% KCl 0.1% KH2PO4 0.2% Yeast Extract 0.1% pH 6.5 Fermentation broth using waste of Citrus sinsencis as substrate: Waste fruit 1.5% (NH4)2SO4 0.2% MgSO4.7H2O 0.04% KCl 0.1% KH2PO4 0.2% Yeast Extract 0.1% pH 6.5 Media preparation: Using the given composition, 110 ml+110 ml culture broth was prepared in the flasks of 200 ml using both the substrates
Specific goals were to achieve 10-12% acidity using constructed lab scale production facilities and to characterize the species of vinegar bacteria used in acetification. Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria, Acetobacter. Therefore, vinegar can be
BIOFUELS Two problems roused the world’s concern in recent years. One is energy crisis caused by the squandering of petroleum fuel. Second problem is environmental problems such as greenhouse effect, global warming, etc. To deal with such problems, renewable sources, utilization technology and bioenergy production technology have been developed. Bioethanol as one of the biofuel can be blended in different proportions in automobiles with gasoline. Biobutanol is also a new biofuel (Liu, Wang, & Zhang