Description
we are asked to find the rate of fermentation by measuring CO2 production. we firstly chose a question then we stated a hypothesis with rationale. then we prepared the experiment to test for our hypothesis. Q: at which temperature (0,24,27) C would the rate of fermentation be faster?Hypothesis : if we test rate of fermentation at different temperatures, then at 27 C the rate of fermentation will be the faster.Rationale: high temperature make the reaction faster therefore, faster production ( needs a resource ). experiment details are attached in the word document. I want someone to write me a report that contains all the things I stated in the word document. ALL instructions are included in the word document, please read them vividly and apply them.
Unformatted Attachment Preview
Purchase answer to see full attachment
Explanation & Answer
Attached.
Running Head: LAB REPORT ON EFFECTS OF TEMPERATURE ON FERMENTATION
PROCESS
1
Lab Report on Effect of Temperature on Fermentation Process
Name of Student
Institution Affiliation
Date
LAB REPORT ON EFFECTS TEMPERATURE ON FERMENTATION PROCESS
Lab Report On Effect Of Temperature On Fermentation Process
Introduction
Fermentation is a chemical process by which molecules such glucose are broken down
anaerobically.
Process occurs during the manufacture of wine and beer. Additionally,
fermentation process usually has frothing resulting from emission of carbon (iv) oxide gas.
Fermentation process regenerates coenzyme NAD+ that releases energy in the form of ATP.
During the fermentation process yields, 2ATP are in each glucose molecule during glycolysis.
The primary process fermentation converts NADH back to coenzyme NAD+ to be used again for
glycolysis. The organic electron acceptor pyruvate or acetaldehyde reacts with NADH leading to
the formation of NAD + while generating other products such as ethanol and carbon (iv) Oxide.
During the conversion of glucose to ethanol, living microorganism and enzymes are essential
thus required to make biochemical reaction occurs. Further, yeast and bacteria are the tiny
microorganisms that play a crucial role in the conversion of biomass to ethanol and carbon (iv)
oxide gas during fermentation. The yeast uses cellular respiration pathway to covert glucose and
another substrate into a product in the absence of oxygen to form different products.
The fermentation equation
C H O 2 CH←→⎯ CH OH + 2 CO + energy
6
12
6
Glucose
3
2...