What are the necessary reactants, products and byproducts of the reaction?.
BIO 122
Fall 2017
Alcoholic Fermentation Lab Report: Do’s and Don’ts for an “A” Lab Report
Introduction: (5 points)
· Must indent for each new concept, idea, and EACH NEW paragraph
· Must be double-spaced
· MUST BE WRITTEN IN PAST TENSE and THIRD PERSON! (i.e. no “I,” “me” or “mine”)
· What is the process of fermentation? Provide a definition in your own words. What are the necessary reactants, products and byproducts of the reaction? Under what conditions does this process occur? Are they aerobic or anaerobic, and what does this mean? What are the final products that are produced in the process?
· What are the different types, alcoholic or lactic fermentation, for example? How do these two types of fermentation differ? Which type of fermentation did we perform our experiment? How was fermentation measured in our experiment? CO2 evolved? Bubble formation?
· What is the real world application of fermentation? What is it used to produce that is commonly used in a household setting? Name or list different products that are the end product of fermentation. Cite outside literature in the Harvard style that is peer-reviewed.
· If a high concentration of yeast and glucose are necessary for fermentation to occur, producing CO2, what does the CO2 indicate? How was CO2 production observed? What are the ideal concentrations of yeast and glucose for fermentation? Why? Why is it that yeast cells require glucose? How is glucose an energy source for cellular work? How does glucose relate to ATP molecules?
· Introduce your variable that you designed in this experiment and provide background information. FOR EXAMPLE, what is ethyl alcohol? Why would it influence the fermentation rate? What is the measure of pH? Why would it influence the fermentation rate? What are the different species of yeast you are using (Candida milleri or sourdough, Quick rise, and champagne yeast) and how is each species different?
· State your hypothesis clearly with reasoning as the LAST sentence of this section.
Methods and Materials: (5 points)
· Must indent for each new concept, idea, and EACH NEW paragraph
· Must be double-spaced
· MUST BE WRITTEN IN PASTE TENSE and THIRD PERSON! (i.e. no “I,” “me” or “mine”)
· What materials were used for the experiment? Respirator setups? How many? Rubber tubing? Clamps or binder clips? 1 mL pipettes? Four small Erlenmeyer’s flasks to create a respirator setup with approximately how much tap water filled? Water bath at 37 degrees Celsius? Test tubes? Yeast solution at what concentration or %? What was the strain or genus species of the yeast used? Did you have to equilibrate your test tubes for 5 minutes first in the temperature environment? Then measure every 2 minutes for a total of 20 minutes per trial?
· What are the actual and initial CO2 evolved values? How did you measure and calculate these values for your data collection?
· How did you measure CO2 production? How did you time this? Did the rubber tubing remain clamped throughout the entire experiment? Why? How did you measure on the pipette as the solution went down?
· Did you do anything differently between Trial I and Trial 2? Errors, adjustments, technique changes? Why?
What are the necessary reactants, products and byproducts of the reaction?
