Yeast Fermentation Lab Report

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In the first experiment of this lab, the rate of carbon dioxide produced by yeast when sucrose was added under different conditions was measured and compared. Test tube 1 (containing yeast, 8 ml de-ionized water, and sucrose) produced 0.5 ml of CO2. Test tube 2 (containing yeast, 8 ml of de-ionized water, and sucrose) produced 16.0 ml of CO2. Test tube 3 (containing no yeast, 8 ml de-ionized water, and sucrose) produced 0.2 ml of CO2. Test tube 4 (containing ground yeast, 8 ml de-ionized water, and sucrose) produced 11.0 ml of CO2. Test tube 5 (containing yeast, 3 ml de-ionized water, 5 % acetic acid, and sucrose) produced 0.4 ml of CO2. It can be concluded test tube 3 produced the lowest amount of CO2 because there was no yeast present in the tube, preventing the respiration reaction from occurring. Test tube 4 contained the second lowest amount of CO2 because the acetic acid caused the enzymes in the yeast to denature. …show more content…
Four test tubes containing 1 gram of yeast, 8 ml of de-ionized water, and 10 ml of 20% sucrose were placed into four different temperatures for 30 minutes. Test tube 1 was kept at 0oC and produced 0.35 ml of CO2. Test tube 2 was kept at room temperature and produced 15 ml of CO2. After test tube 3 was placed in the 37oC incubator, 15 ml of CO2. 5.0 ml of CO2 were produced by test tube 4 which was placed in an 85oC incubator. Although test tube 3 (37oC) and test tube 2 (room temperature) both produced 15.0 ml of CO2 after 30 mins, test tube 3 is optimal. This can be concluded because it took 15 minutes for test tube 3 to produce 15.0 ml of CO2 and it took 30 minutes for test tube 2 to produce 15.0 ml of
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