Question

What is an example of a fermentation Lab report? Provide relevant background information. You must include these terms: cellular respiration, fermentation, facultative anaerobes, pH. briefly describe your experiment. (What is the independent variable? What is the dependent variable? What are the controlled variables?) What is your hypothesis?

Answer 1

Living organisms are all similar in taking energy from their environments as a means to do biological work.
They gain energy by Cellular respiration and alcohol fermentation. Yeast is a single celled organism, which conducts fermentation when sugar is present, to make chemical energy, and in the process produce alcohol and carbon dioxide.
Experiments were performed to understand this process better. One experiment focused on yeast and glucose, while another observed how yeast fermented and produced CO2 with different types of sugars. Respirometers were used to record the amount of CO2 production.
With the increase in the amount of Glucose, the amount of produced CO2 also increases. The optimal fermentation temperature of traditional brewing yeast is 28–33°C, generally no more than 36°C, which restricts the production of alcohol.
If yeast can efficiently work at more than 36°C high temperature, then the fermentation period would be shortened with the increase of fermentation rate.
When pH is acidic, then fermentation increases.

Thus, temperature, pH and the amount of supplied Glucose are the independent variables.
The rate of fermentation, concentration of CO2 that is released and the amount of alcohol that is produced are the dependent variables.
The variable which will not undergo any change throughout the experiment is the controlled variable. Examples: The amount of energy produced per molecule of Glucose,
Area of the fermenter.

Hypothesis: The rate of fermentation changes with the changes in temperature, pH and the supply of the substrate, Glucose.