Question

2. From your glucose data,

a. From your results table and question 1, how many moles of glucose were consumed assuming all the gas produced was carbon dioxide resulting from the breakdown of glucose? From this, what was the mass of glucose actually used by the yeast in your experiment? Calculate the percentage of glucose used? Do you think the lack of glucose affected the rate of CO2 generation? (1pts.)

b. In the experimental set up, the generated ethanol remains in the flask. How mainly moles of ethanol were generated? Assuming ethanol has a density of 0.78g/mL, what is the volume of ethanol produced and what percentage of that is compared to the total solution volume? (1pts.)

c. Compare each of your plots to the "typical" experimental data shown in the lab instructions, did you observe the slower rate of CO2 generation initially and in the final region? Give possible explanations why different conditions used may have affected the rate differently? (1pts.)

Exper. Sugar Sugar added to flask(g). Milli-moles of sugar. Initial pressure (kPa). Final pressure (kPa). ΔP (Pa). Δn of CO2 (mmoles)

1 Water N/A N/A 89.64 91.11 1.47 0.048

Glucose 0.2000 1.11 88.99 90.20 1.21 0.039

2 Maltose 0.2000 0.584 89.62 91.05 1.43 0.047

Lactose (no Lactaid) 0.2005 0.585 88.96 89.56 0.60 0.020

3 Lactose (0.1 mL Lactaid) 0.2005 0.585 89.62 90.17 0.55 0.018

Lactose (0.5 mL Lactaid) 0.2005 0.585 88.97 88.91 -0.06 0.002

Answer 1