Madison McVey BIOL 111 541 Cellular Metabolism Lab Report In exercise 6 students examined the requirements for fermentation using a constant amount of active yeast and varied the type of sugar tested The group s hypothesis was that all of the sugar solutions would produce CO 2 gas and fructose would react the fastest The null hypothesis was the no reactions would occur and no CO2 gas would be produced To begin the experiment a beaker of water was warmed and a packet of active yeast was added to the warm water 4 tubes were prepared with 10 mL of water and 10 mL of the yeast solution Next 1 8 g of both fructose and glucose were each measured along with 3 42 g of sucrose The sugars were added to an individual tube and the remaining tube with just the yeast solution and water was labeled as the control The tubes were then covered with a larger tube and inverted where the first measurement of where the solution front was located was taken The position of the solution was recorded every five minutes for 35 minutes because after that all of the experimental tubes had exceeded measurements beyond observation The data recorded was compiled into the tables and graph below CO2 mm Rate of Fermentation 60 50 40 30 20 10 0 Sucrose Glucose Fructose Control 0 5 10 15 20 25 30 35 Time in Minutes Time in Minutes 0 5 10 15 20 25 Sucrose 5 8 25 34 41 45 Glucose 14 25 32 40 15 15 15 30 Fructose Control 12 45 Type of Sugar 12 12 12 50 12 46 12 30 49 12 35 12 Analyzing the results we can conclude that our hypothesis was correct as the data indicates a reaction occurred within each experimental tube It was also correct in the fact that fructose reacted and exceeded measureable results the fastest
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