How Using Yeast Enzymes on Glucose Substrate Improved Fermentation Processes Carbon dioxide increases when you add a yeast enzyme to a glucose substrate. The data in the paper shows a correlation; in particular, over time, carbon dioxide levels increase. The causality in the paper can be inferred by the independent variable, meaning the more yeast in the mixture, the more carbon dioxide. This causality is absolute due to our precision during the process of the experiment, and it also contains sources from the Columbia University Press online encyclopedia, the Journal of Applied Microbiology and Biotechnology, and the Journal of the Institute of Brewing. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”?Get the original essayIntroduction“Fermentation, the process by which the living cell is able to obtain energy through the breakdown of glucose and d other simple sugar molecules without the need for oxygen. » (Columbia 2016) In this lab, researchers will experiment with yeast levels in a mixture of distilled water and glucose. With yeast being the independent variable, researchers will manipulate the amount of yeast in each mixture, while measuring the amount of carbon dioxide. Researchers will hypothesize what the data will prove and conclude whether their hypothesis was proven correct or disproven. “Aristotle believed that grape juice was an infantile form of wine and that fermentation was therefore the maturation of the grape extract. Interest in the fermentation process has continued through the ages, and much of modern biochemistry, particularly enzyme studies, emerged directly from early studies of the fermentation process. (Columbia 2016) Fermentation is also a key process in many modern industries, so "one of the keys to achieving better control of flavor formation may be the concentration of dissolved carbon dioxide, which has effects inhibitors on yeast growth and metabolism” (Shen 2003) Finally, concerning the quantity of glucose. “Glucose repression is the effect conferred by high glucose concentrations on many strains of Saccharomyces yeast, rendering various substrate-utilizing systems inactive.” (Cambridge 1992) Our hypothesis was that the more yeast enzyme [independent variable] was added, the more carbon dioxide each tube would produce. The independent variable tested was the yeast enzyme and the dependent variable was the carbon dioxide produced by each tube, measured in centimeters. The control group is test tube #1, which contained no yeast. There were four constant variables, namely time, temperature of the hot water bath, amount of glucose substrate and the solvent of the mixture, namely distilled water.MaterialsWax pencil3 fermentation setups (3 beakers in glass and 6 large test tubes) 3 rubber stoppers with attached tube Distilled water 50% corn syrup solution (original stock diluted in water to 50%) Yeast solution (7 grams of yeast dissolved in 50 ml of distilled water)Metric rulerWatch or timerHot water bath (45 degrees Celsius)MethodsGather the materials for 3 fermentations set up. (Each setup requires a glass beaker with 2 large test tubes and a rubber stopper connected to a piece of tubing.) Use 2003)

Essay / How Using Yeast Enzymes on Glucose Substrate Improved Fermentation Processes Carbon dioxide increases when you add a yeast enzyme to a glucose substrate. The data in the paper shows a correlation; in particular, over time, carbon dioxide levels increase. The causality in the paper can be inferred by the independent variable, meaning the more yeast in the mixture, the more carbon dioxide. This causality is absolute due to our precision during the process of the experiment, and it also contains sources from the Columbia University Press online encyclopedia, the Journal of Applied Microbiology and Biotechnology, and the Journal of the Institute of Brewing. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”?Get the original essayIntroduction“Fermentation, the process by which the living cell is able to obtain energy through the breakdown of glucose and d other simple sugar molecules without the need for oxygen. » (Columbia 2016) In this lab, researchers will experiment with yeast levels in a mixture of distilled water and glucose. With yeast being the independent variable, researchers will manipulate the amount of yeast in each mixture, while measuring the amount of carbon dioxide. Researchers will hypothesize what the data will prove and conclude whether their hypothesis was proven correct or disproven. “Aristotle believed that grape juice was an infantile form of wine and that fermentation was therefore the maturation of the grape extract. Interest in the fermentation process has continued through the ages, and much of modern biochemistry, particularly enzyme studies, emerged directly from early studies of the fermentation process. (Columbia 2016) Fermentation is also a key process in many modern industries, so "one of the keys to achieving better control of flavor formation may be the concentration of dissolved carbon dioxide, which has effects inhibitors on yeast growth and metabolism” (Shen 2003) Finally, concerning the quantity of glucose. “Glucose repression is the effect conferred by high glucose concentrations on many strains of Saccharomyces yeast, rendering various substrate-utilizing systems inactive.” (Cambridge 1992) Our hypothesis was that the more yeast enzyme [independent variable] was added, the more carbon dioxide each tube would produce. The independent variable tested was the yeast enzyme and the dependent variable was the carbon dioxide produced by each tube, measured in centimeters. The control group is test tube #1, which contained no yeast. There were four constant variables, namely time, temperature of the hot water bath, amount of glucose substrate and the solvent of the mixture, namely distilled water.MaterialsWax pencil3 fermentation setups (3 beakers in glass and 6 large test tubes) 3 rubber stoppers with attached tube Distilled water 50% corn syrup solution (original stock diluted in water to 50%) Yeast solution (7 grams of yeast dissolved in 50 ml of distilled water)Metric rulerWatch or timerHot water bath (45 degrees Celsius)MethodsGather the materials for 3 fermentations set up. (Each setup requires a glass beaker with 2 large test tubes and a rubber stopper connected to a piece of tubing.) Use 2003)

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