Lab Report Assignment: Alcoholic Fermentation in Yeast

Lab Report: Alcoholic Fermentation in Yeast
Your Name
November 12, 2016
Your Institution of Affiliation
Introduction
Alcoholic fermentation and Glycolysis are, for most parts of their processes, similar with each other. Both of these processes are designed to produce energy even in conditions where air (a requirement for most chemical processes) are short in supply CITATION Mor80 \l 1033 (Morton, 1980). The first process, alcoholic fermentation, could be exemplified from the process of brewing. This process happens when Yeast produces energy despite the lack of oxygen (anaerobic reaction), which in turn, breaks down glucose into Carbon dioxide and Ethanol. In contrast to this, the process of Glycolysis results to the production of lactose acid. Alcoholic fermentation and Glycolysis are almost similar with each other, except for the last part of their process which is also the reason for the differences in their end-products CITATION Mor80 \l 1033 (Morton, 1980).
In this experiment, however, much focus is given to Alcoholic fermentation. As exemplified in the process of brewing, energy is created through the
Materials and Methods
The materials used in the experiment includes the following: 4 respirometers, test tubes, 1ml graduated pipettes, aquarium tubing, binder clips, pipette pump, 3 5-ml graduated pipettes (labeled “DI water”, “yeast”, and “ “glucose”), 3-inch donut-shaped metal weights yeast solution, glucose solution, water bath, and DI water.
The experiment began by practicing how to properly use and make a respirometer. The respirometers used in the experiment consisted of a 1 mL serological pipette, aquarium tubing, binder clip, and a test tube. First, the aquarium tubing was attached to the pipette, which was then placed in a beaker filled half way with water. A pipette pump was attached to the tubing and then drew water from the beaker, up to the 0 mL mark. With the pipette pump still attached, the tubing was bent and the clip placed at the bend, as a way to prevent the liquid from falling back into the tube. The clip was slightly removed and immediately replaced, to adjust the liquid level so that it was as close to the O mL mark as possible. 
Next the test tubes for the experiment were prepared. The test tubes were labeled 1, 2, 3, and 4. Necessary amounts of water and glucose were added to all test tubes (Table 1). The yeast was added last to avoid reaction occurring sooner than needed. The test tubes were placed in a test tube rack and then in a 30°C water bath for 5 minutes. As soon as the five minutes had passed, the respirometers were added to each test tube and made ready for obtaining data. Immediately after they were added, the timer started. The liquid level was recorded every two minutes for 20 minutes.
Tube#

DI Water

Yeast Suspension

Glucose solution

1

5 mL

0 mL

3 mL...