Yeast and Fermentation

Dinah Gibson Ms. Lunsford Honors Chemistry 12/6/2011 Abstract barm is widely utilize for making lettuce, beer, and wine. citizenry completely over the world drink and devour those products. This projects looks at which payoff succus with a higher percentage of net income testament go much zymosis. The original purpose of this experiment was to moderate the amount of fermentation of 3 antithetical result juices by and by adding a certain amount of barm. By measuring the type of take juice (independent variable) the amount of fermentation as shown by the reduction of scribble (dependent variable).My supposition my hypothesis is that the fruit juice with a higher percentage of profits will publish more fermentation. The experimental results supported my hypothesis by showing that the results indicate that this hypothesis should be accepted, beca aff halo the orange tree tree juice, which had the highest sugar content, weed the nigh fermentation. Be amaze of th e results of this experiment, I wonder if using more barm would produce more fermentation or if using an differentwise type of juice with 2 of them mixed together like the cranberry-grape juice, would produce less fermentation.The Effect of yeast on Different Fruit Juices Question whats the effect of different juice on yeast? Variable The manipulated variable was the type of fruit juice. The responding variable was the amount of fermentation as shown by the reduction of sugar. supposal That the fruit juice with a higher percentage of sugar will produce more fermentation. Research Report Introduction upheaval has been somewhat for a very long time. People have apply it for making bread, beer, wine and other products. in that respect have been scientists and chemists who have find refreshing things ab knocked out(p) fermentation.There argon many types of fermentation including fermentation of fruit juices, malted grain and other sugars. Fermentation Fermentation is a chemica l gist knead that breaks raze organic matter. Microbes like bacteria carry out this process. Mold and yeast act upon molasses and mineral salts to create penicillin. barm breaks down sugar taken from malted grain and turns it into ethyl alcohol and nose tummydy dioxide gas to carry beer. French Scientist Louis Pasteur discovered that microbes ferment beer and wine. Fermentation is in addition employ to make bread, cheese and yogurt. whatevertimes fermentation can be unhealthy for example milk that has been fermented turns sour. There are 1900 other types of fermentation found. Fermentation is also used to make certain drugs, vitamins and some chemicals. fungus kingdom Fungi are organisms that lack chlorophyll, the green matter that determines use to make their food. Fungi cannot make their own food, instead they absorb it from around them. fit to mycologists there are over 100,000 species of fungus kingdom. yeasts and other one-celled fungi are too sm every to be seen w ithout a microscope. Most types can be seen with the unaided eye.Some of the most common fungi are mildews, molds, mushrooms and plant rusts. Fungi break down complex animal and plant materials into sincere compounds. This process of decomposition enriches the soil and makes essential substances available to pants in a form they can use. Through decomposition, fungi also echo carbon dioxide to the atmosphere, where green plants reuse it to make food. barm barm is a single celled organism. Yeast is a fungus that exists almost everywhere in nature, including the air. Bakers use yeast to make bread rise. Yeast is used for making beer, wine, and other alcoholic beverages.It consists of masses of microscopic organisms. There are 600 species of yeast, but scarcely a few are used commercially. Yeast grows fast, and it grows best in sugar. Yeast cells reproduce by fission and budding. Bud swelling forms on a yeast cell wall, and then it breaks off to form a new single cell. In the earl y times yeast was used for bread, beer, wine and other products. In the 1600s Dutch Scientist Anton Van Leeuwenhoek discovered yeast cells. In 1860 French Scientist Louis Pasteur confirmed that live yeast organisms cause fermentation of beer and wine. How Yeast Is UsedSince yeast fungi lack chlorophyll, yeast relies on other plants to supply their food. They eat sugar from sources like fruit, grain, ambrosia and molasses. Yeast cells produce a chemical called enzymes and ferments that break down their food. Some yeast break down sugar into alcohol and carbon dioxide gas, this process is called fermentation. Bakers yeast is used as a leavening, a substance that makes bread rise. Sugar is needed for fermentation. Bakers may add sugar to the dough to speed fermentation. Yeast breaks down sugar into alcohol and carbon dioxide gas. A substance in the dough called gluten traps the bubbles from the gas.As the gas bubbles expand, the gluten stretches causing the bread to rise. The alcohol produced by fermentation evaporates when the bread is baking. When being baked, the bread yeast is destroyed. Yeast used in wine acts on the sugar in grapes and other fruits to produce alcohol and carbon dioxide gas through fermentation. Most wines reserve the gas to escape into the air. In some champagnes and sparkly wines the gas cadaver to return the drinks natural bubbles. Brewers yeast cannot act at one time on the grain used for beer, so brewers convert the starch in the grain into sugar by means of a process called malting.Yeast is then added to convert the sugar into alcohol. The gas formed during fermentation is wield off the beer and then added again to carbonate it. Yeast is also used for the production of a dietary supplement called single cell protein. Yeast produces expectant amounts of particular vitamins and is used in the commercial production of vitamins. Yeast used in brewing can absorb and store vitamins from their food. People eat these yeasts as vitamin s upplements. Certain yeast fungus can produce volumed amounts of useful substances such as fat, glycerol, industrial alcohol and various enzymes.The yeast is used in the commercial production of these substances. How Yeast Is Made to begin with the commercial production of yeast in the 1890s, yeast fungi from the air leavened the bread that people baked. Homemakers prepared dough and left it show and yeasts landed on it and began the fermentation process. Later excess yeast from the beer and wine making industries was used in bread making. This yeast is called barm. When bakers yeast first became an industry, manufacturers grew yeast fungi on malted grain. Today bakers yeast is produced on molasses, which consists broadly speaking of sugar.Bakers yeast is manufactured in two forms, arid grains and moist cakes. Cakes of yeast are made up of live, active cells. Yeast cells in dried grains are live but not active. Dried yeast mustiness be mixed with warm water before yeast fungi c an grow. Yeast cakes must be refrigerated, but they spoil after about six weeks. Dried yeast doesnt need to be refrigerated but it will last longer. Sugar Green plants produce sugar, but most table sugar comes from sugar cane or beets. Other sources of sugar are cornstarch, milk, maple syrup and honey. Sugar belongs to the class of foods called carbohydrates.Carbohydrates provide energy for plants and animals. There are two kinds of sugar monosaccharaides and disaccharides. Monosaccharaides are the simplest carbohydrates, take glucose and fructose. Glucose is the most important carbohydrate in the blood. Fructose is found in fruits and vegetables. Common disaccharides include lactose and maltose. Lactose is found in milk and is used in the production of some medications. Maltose is formed from starch and it is used in the production of bread and baby food. Summary There are many different things needed for fermentation including, yeast, fruit juice or malted grain, and sugar.Fermen tation produces many products like bread, cheese, yogurt, wine and beer. iodine unhealthy product of fermentation is fermented milk. Material list 16 crystal clear containers 12g Yeast 25000ml Orange juice 1250ml Apple juice 1250ml Cranberry-grape juice 1 Cylinder 1 Gram scale 1 Thermometer PROCEDURES 1. Gather materials. 2. pock four containers OJ control 1, 2, 3 and 4. 3. distinguish four containers as oj1, oj2, oj3, and oj4. 4. Label four containers as ap1, ap2, ap3, and ap4. 5. Label four containers as cgr1, cgr2, cgr3, and cgr4. 6. make up 250ml of orange juice to separately of the containers tagged OJ control 1, 2, 3 and 4. . Add 250ml of orange juice to each of the containers labeled OJ 1, 2, 3 and 4. 8. Add 250ml of apple juice to each of the containers labeled AP 1, 2, 3 and 4. 9. Add 250ml of cranberry-grape juice to each of the containers labeled cgr 1, 2,3and4. 10. Measure the sugar in each of the juices before adding the yeast, repose results. 11. Add one one t housand of yeast to each of the containers labeled OJ 1, 2, 3, and 4. 12. Add one gram of yeast to each of the containers labeled AP 1, 2, 3, and4. 13. Add one gram of yeast to each of the containers labeled cgr 1, 2, 3, and4. 14. Allow the juice to ferment for 72 hours. 15.Use the brix meter to measure the sugar after the fermentation process, record results. 16. Subtract first measurement from the second measurement, record results 17. Compare which fruit juice produced the most fermentation, record results. Data In this graph you can see the amount of sugar in each theme for all three trials. It shows that the orange juice and control group contained the most sugar. In this graph you can see the amount of sugar that each group had after fermentation. This shows that all the groups except the control group, lost a share of sugar. In this graph you can see how much sugar each group lost.It shows that the orange juice contained the most sugar (meaning it produced the most fermenta tion). endpoint My hypothesis was that fruit juices with a higher percentage of sugar would produce more fermentation The results indicate that this hypothesis should be accepted, because the orange juice, which had the highest sugar content, produced the most fermentation. Because of the results of this experiment, I wonder if using more yeast would produce more fermentation or if using another type of juice with two of them mixed together like the cranberry-grape juice, would produce less fermentation.My findings should be useful to wineries because I found that the juices I used produced a large amount of fermentation therefore might make good wine. If I were to conduct this project again I would do more trials, do a replication of the entire experiment, use more varieties of juices and use a better method of measurement. Bibliography Fermentation. Utah State University Intermountain Herbarium. Web. 26 Oct. 2011. <http//herbarium. usu. edu/fungi/funfacts/Fermentation. htm>. Yeast Fermentation. NEWTON, Ask a Scientist at Argonne National Labs Web. 27 Oct. 2011. lthttp//www. newton. dep. anl. gov/askasci/mole00/mole00195. htm>. Katz, Sandor Ellix. Wild Fermentation the Flavor, Nutrition, and Craft of Live-culture Foods. White River Junction, VT Chelsea Green Pub. , 2003. Print. Acknowledgements I would like to thank the pastime people. Without their help, my project would not have been possible My mom for getting all of my materials needed and helping me with the broad design. My Honors Chemistry Teacher (Ms. Lunsfords) for helping me generalize the concept of fermentation. My Aunt for getting me a Brix Meter from her job.