Question

Name: ALCOHOL FERMENTATION EXPERIMENT Premise: Yeast are capable of carrying out an anaerobic energy production pathway called fermentation (anaerobic glycolysis). The waste products produced include CO2 and alcohol. All that is necessary to carry out this reaction is an adequate supply of sugar and a lack of oxygen. CO2 NADH + H TPP, NAD+ OH OH Mg2+ C=0 CH2 pyruvate alcohol CH3 decarboxylase CH 3 dehydrogenase CH3 Pyruvate Acetaldehyde Ethanol Without the potential to move into the tricarboxylic acid cycle the pyruvate that would move forward is converted to acetaldehyde by the enzyme pyruvate decarboxylase. The acetaldehyde is converted to ethanol by the enzyme alcohol dehydrogenase in a process that regenerates NAD+ to be used in glycolysis once again. Materials: - Fermentation bottle - Grape juice Universal indicator Lead indicator strip Digital balance Plastic spoon Air-lock Sucrose - Baker's yeast pH paper Weigh boat

Answer 1

Answer 8 :-

1. Fermentation is a process in which the substrate called as glucose is acted upon through glycolysis and then proceeded to undergo anaerobic respiration called as fermentation which leads to the formation of ethanol (alcohol) in case of prokaryotes such as Saccharomyces cerevesae.
2. The reaction shows optimal activity at a pH ranging from 4.8 to 5 which is acidic. The point to be considered is that the enzymes that are associated with the fermentation reaction are better suited to function at a low pH.
3. Enzymes are made up of proteins. These proteins may undergo structural as well as functional changes as a reaction occurs after interaction with a substrate. The optimal pH value supports this configuration although lowering the pH below the optimal range or above the optimal range would lead to disfunctioning of the enzyme. So, the result will be indicative of decrease in the fermentation rate.

Answer 9 :-

1. There are certain chemical agents that are added during the fermentation process which are used to enhance the productivity of the reaction and as well as to specifically isolate the expected strains.
2. Brewer’s yeast also called as Saccharomyces sp. is widely used in the fermentation process and there are physical as well as chemical methods which are used to isolate the products. Using the chemical Potassium metabisulphite helps in specifically targeting the unwanted microbial colony but is not able to affect the fungal stain mentioned above.
3. Apart from this, the mixture can be heated to around a temperature of around 68^oC. This in turn has an inhibitory effect on the fermentation process wherein the process of mechanical filtration is being carried out using a filtration membrane in order to separate the alcoholic mass from the yeast cells.

Note :- Respected Sir, for any doubts, please prefer communicating through comment section and provide an upvote if the answer seems satisfactory. Please reupload the remaining questions once again to be answered.