Complete this Virtual YEAST FERMENTATION Lab first before you answer #1-9 here.
Question 1
1.
Question 2
2.
Question 3
3.
3. What is the ENZYME that yeast uses to break down sugar?
Question 4
4.
Question 5
5.
What gas was produced during this fermentation? How do you know? (Include data and a scientific principle from this lab.)
Question 6
6.
Why didn’t the flask with just water and yeast not produce any gas?
Question 7
7.
Why do you think the boiled flask didn’t produce any gas?
Question 8
8.
Why didn’t the flask with just glucose and water not produce any gas?
Question 9
9.
Why didn’t the flask with the yeast, water, and flournot produce as much gas as the flask with the glucose?
Question 10
10.
Question 11
11.
According to your in-class results of testing how the amount of ***** effects the rate of fermentation, what can you conclude?
Include a scientific explanation.
Remember, each class tested a different variable.
1. Yeast (fungus) cells produce ethanol in a process called fermentation. Which fermentation is shown in this lab?
lactic acid fermentation
Krebs Cycle
ETC
aerobic respiration
glycolysis
alcoholic fermentation
conversion step
2. According to this lab, what are two energy sources that yeast can use to make ethanol?
enzymes
flour
glucose
heat
water
yeast
balloons
carbon dioxide
4. Which condition produced the biggest balloon (and therefore the highest rate of fermentation)?
yeast + glucose + water + boiling
yeast + water
yeast + flour + water
yeast + glucose + water
glucose + water
This lab makes me think of the fermentation that occurs in your muscle cells when you extensively workout.
The point of our body doing fermentation is to keep which process going that makes 2 ATP each time to keep us alive while we push ourselves to our limit?
