Madison McVeyBIOL 111-541Cellular 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’shypothesis was that all of the sugar solutions would produce CO2 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 individualtube 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 allof the experimental tubes had exceeded measurements beyond observation. The data recorded was compiled into the tables and graph below. 0 5 10 15 20 25 30 35Sucrose 5 8 25 34 41 45 ----- -----Glucose 14 15 25 30 40 46 49 -----Fructose 1515 3245 50 ----- ----- -----Control 1212 1212 12 12 12 12Time in Minutes Type of Sugar0 5 10 15 20 25 30 350102030405060Rate of Fermentation Sucrose GlucoseFructoseControlTime in MinutesCO2 (mm)Analyzing the results, we can conclude that our hypothesis was correct as thedata indicates a reaction occurred within each experimental tube. It was also correctin the fact that fructose reacted and exceeded measureable results the
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