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The document outlines an experiment to study the effect of glucose on yeast fermentation. It hypothesizes that the final volume will be higher with glucose than with distilled water alone. The procedure involves adding yeast to glucose solution or water and measuring the initial and final volumes. It is expected that the glucose solution's volume will increase more due to carbon dioxide production during fermentation. The results will be analyzed to infer how the presence of glucose impacts fermentation.

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DHAARSHANAH A/P DHANABALAN Moe
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37 views3 pages

Paper 3 Edited

The document outlines an experiment to study the effect of glucose on yeast fermentation. It hypothesizes that the final volume will be higher with glucose than with distilled water alone. The procedure involves adding yeast to glucose solution or water and measuring the initial and final volumes. It is expected that the glucose solution's volume will increase more due to carbon dioxide production during fermentation. The results will be analyzed to infer how the presence of glucose impacts fermentation.

Uploaded by

DHAARSHANAH A/P DHANABALAN Moe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Aim: To study the process of yeast fermentation

Problem statement: How presences of starch effect the process of yeast fermentation?

Hypothesis: The final volume of solution with yeast is higher with glucose solution than the
distilled water.

Variables:

Manipulated: Presence of glucose solution

Responding: Final volume of the solution

Constant: Mass of yeast

Procedure:

1. Fill the measuring cylinder with 30 ml of 5% glucose solution that has been boiled and
left to cool to
2. Label the measuring cylinder as A.
3. Fill the measuring cylinder B with 30 ml of distilled water.
4. Put 2g of instant yeast into measuring cylinder A and B
5. Stir the solution in measuring cylinder A with glass rod and rinse it with distilled water
before the stir solution in measuring cylinder B.
6. Close the measuring cylinder with aluminium foil tightly.
7. Measure and record the initial volume of the solutions.
8. Leave the apparatus for 20 minutes.
9. Measure and record the final volume of the solutions.
10. Record your observations in the table below.

Table:

Measuring cylinder Initial volume of the Final volume of the Change in volume of the
solution (ml) solution (ml) solution (ml)
A

Percentage changes: Final volume – Initial volume


X 100
Initial volume
Observation:

The volume of solution in measuring cylinder A increase from ___________ml to


___________ml.

Inference

The volume of solution increases as carbon dioxide gas released during yeast fermentation.

Graph:

Draw a bar chart: Changes in volume / percentage changes in volume

Measuring cylinder / Type of solution

 The title of graph (Axis X and Axis Y) based on the question


 The graph more than ¾ of the graph paper

Operational definition:

The word given in the question shown by responding variable which affected by manipulated
variable.

Example:

Yeast fermentation shown by the final volume of the solutions which affected by the presence of
glucose solution.

KBAT:

Why must the glucose solution be boiled and cooled before it is used?
Answer: To remove dissolved oxygen in the water

Name the gas produced and method to test the gas


Carbon dioxide is produced and it will turn lime water cloudy.
Other substance produced? State the substance and the way to test the substance.
Yes. Ethanol produced and can be detected through the smell of alcohol.

Thermometer placed to detect change in temperature. State your observation.


Temperature for glucose solution with yeast increase as energy produced during yeast
fermentation.

Application:
 Ethanol is used in the making of beer and wine.
 The released carbon dioxide makes bread dough rise.

What you may observed

 Almost immediately, you will observe


bubbles in the yeast mixture.
 The bubbles were tiny bubbles of
carbon dioxide gas that the yeast
was producing oxidation of sugar
 The volume in the solution will rise
up.
 Measure it at constant time duration.

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