Wine Lab Bio1092
- 1. Fermentation Lab Bio 109L Amaya Albertsen Amanda Groves Whitney McKinney Jamie Monahan Noah Rouse 1
- 2. Introduction This lab is designed to show the process of fermentation and what the effects of using different sugars will have to the amount of CO2 produced. To measure alcoholic fermentation we will be measuring the amount of water displacement caused by CO2. Our hypothesis is that glucose will create the most carbon dioxide in thirty-five minutes in comparison to sucrose, and splenda (sucralose). 2
- 3. Materials Incubator Sugars – Glucose, Splenda, Sucrose (5 grams) Unsweetened grape juice (175 mL for each solution) Yeast solution (40mL for each solution) 3 stands 3 50mL graduated cylinders (for yeast) 3 100mL graduated cylinders (for water) Scale in grams 3 clamps Tap water Glass bowl Thermometer 3 250mL flasks (for sugar solutions) 3 tubes with stoppers 3 paper boats (for measuring sugar) 3
- 4. Methods Gather materials Set incubator for 35°C Adjust clamps on stands Fill 100mL cylinders with water Fill glass bowl half way full of water Cup hand over top of the cylinder & turn upside down Gently place cylinder in glass bowl upside down, making sure the end of the cylinder is in the water Measure where air starts in the cylinder. Get 3 boats for the sugar to be put into for measurement. Make sure to measure a tray by itself to account for its mass. Measure 5g of each sugar. Put 5 grams of each sugar into 3 separate flasks. 4
- 5. Methods cont. Fill the flasks with 175 ml of unsweetened grape juice Put the flasks into the incubator to equilibrate for 10 minutes. While waiting, fill 3 cylinders each with 40ml of yeast solution. After juice and sugar has equilibrated, add 40ml of yeast solution to each flask. Put the stopper end of the tubes into the flasks. Put the end of the actual tubes into a solution. Every 5 minutes, shake the solutions, then measure the CO2 levels and record them in your data table. Do this for 35 minutes. After calculating your data, review your results. 5
- 6. Results 6
- 7. Discussion After conducting our experiment, we concluded that between the three sugars, Glucose created the most carbon dioxide over a 35 minute time period. Glucose measured at 24ml of carbon dioxide, followed by Sucrose with 13ml and Splenda with 5ml. Therefore, our hypothesis is supported because Glucose had the fastest fate of fermentation as shown by the carbon dioxide production. 7