Question

Table 1: Tube contents for Alcohol Fermentation in Yeast. Tube: Sample: DH2O: Yeast Suspension: (ml) Substrate/Reagent Glucose 1ml 3ml 3ml of 10% glucose 1ml 3ml Variable 1: White chocolate 3ml of 10% melted chocolate 1ml 3ml Variable 2: Dark chocolate 3ml of 10% melted chocolate 1ml 3ml Variable 3: Milk chocolate 3ml of 10% melted chocolate What is the purpose of this experiment? Testing if yeast will ferment in different flavors of chocolate (white chocolate, milk chocolate, & dark chocolate) with glucose as the control Generate a hypothesis about the effect of these different variables on the rate of alcohol fermentation. the more sugar left from the flavoring of the chocolate the higher the fermentation rate of the yeast Write a prediction for the outcome of this experiment if there is less sugar left, then the amount of co2 will increase

Answer 1

in variable 1 , the presence of white chocolate did increase the sugar content in solutipon , hence , it has lower co2 concentration.

in variable 2 , the presence of dark chocolate , decreased the concentration of sugar in the solution . therefore , it will increase the amount of co2.

in variable 3 , milk chocolate has higher content of sugar since it has added sugar in it . it will increase the amount of sugar in the solution , therefore , decreasing the amount of c02 even more than white chocolate.

no , the data provided does not falsify the hypothesis . It provide positive evidence for the hypothesis acceptance.

The more sugar content in the solution , the higher is the fermentation by yeast which will lead to more c02 production.

If I have to repeat this experiment , i will try different types of sugars like glucose , fructose or other saccharides to see their effect on fermentation rate.