at which temperature (0,24,27) C would the rate of fermentation be faster?

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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.

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PICTURES FROM MY LAB MANUAL : (1)Contain the introduction for the subject and what we are doing 2 3 contains the stated question and hypothesis and first step of the experiment 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 ) 4 steps of the experiment 5 example of how the experiment looks like 6 example of how the table is being graphed and how it looks like Slope= rate of fermentation Y axis CO2 production (mL) X axis Time (min) 7 my collected data after I ran the experiment At 0 C and 24C and 27 C Dependent variable = rate of fermentation. Use three primary sources CES style in text and in reference. Use sources in introduction and discussion. To get full mark I need to have those in my report :Title: Title is a clear and concise statement that describes what lies in the report. All parts present (author name, names of lab partners, day and time class meets TA's name). Introduction back ground and context: The writer provides a clear sense of why this knowledge may be of interest to a broad audience. The writer describes the current gaps in our understanding of this field and explains how this research will help fill those gaps Background information is completely accurate. Background information has the appropriate level of specificity to provide concise and useful context to aid the reader's understanding References are relevant, adequately explained, appropriately paraphrased and indicate a reasonable literature search Introduction hypothesis: A relevant hypothesis is clearly stated and includes a proposed explanation, evidence that it is testable, and a prediction. (An ifand-then format is not required. More than one sentence may be used.) Methods overall: Written in sentence form, past tense. Presents easy to follow methods, which are logical and adequately detailed for replication. Methods experimental design: Experimental design is appropriate to test hypotheses. Design details (independent and dependent variables, constants, controls, and replication) are clearly explained. Results: Data and trends presented are relevant, accurate and comprehensive. Narrative of results is written in complete sentences, is logically organized, and has reference to figures. Results of statistical references to figures. tests (i.e., p-values) or comparisons are accurately presented with trends, and are consistent with data presented in figures. Results figures and tables: All relevant data is presented in appropriate figures and/or tables. Contains no mistakes. Uses formats or graph types that highlight relationships between the data points or other relevant aspects of the data. Has informative, concise and complete captions or figure legends that include a title. Discussion conclusions: Conclusions are completely logical and are justified by data. A clear indication of whether or not the hypothesis was supported is included. All the important findings and results are thoroughly interpreted and explained. Conflicting data and/ or unexpected results from your study are logically explained Discussion context and significance: Comparisons to previous work put the current study in context. Scientific literature references are relevant, adequately explained, and appropriately paraphrased. Limitations are relevant and conclusions take these limitations into account. Future directions are plausible, insightful, and suggest the next logical research hypotheses. Significance and broader impact of the work is addressed. The reader can clearly see the importance of the current study. References: References indicate an extensive literature search was performed In-text and end references are properly and accurately cited using CSE name- year style with no mistakes Literature cited includes sufficient primary literature and appropriate secondary sources. Note: Proper format includes a one-to-one correspondence between in-text and end references (no references at the end that are not cited in the text and vice versa). Writing style: Correct grammar and spelling. Word usage facilitates the reader's understanding. Informative subheadings significantly aid reader's understanding. A clear organizational strategy is present with a logical progression of ideas. This paper is easier to read than most.
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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...


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