The video above provides a full tutorial of the Fermentation lab.
In this lab investigation, students will convert simple sugars to ethanol. Experimental and control groups will be established to evaluate the effects of yeast and sugar content on fermentation and ultimate ethanol yield.
Learning Objectives
Upon completion, students will be able to:
- Define terminology associated with fermentation
- Describe the process by which sugars are converted to ethanol by fermentation
- Measure ethanol production by means of an electronic ethanol sensor
- Calculate the ethanol yield compared with the theoretical yield form a given sugar source
- Compare results between biomass-derived and laboratory sugar solutions
- Discuss factors determining yield or rate of fermentation
Concepts/Skills
Metabolism, Glycolysis, Fermentation, Energy Content
Prior Knowledge
Background provided
Time Required
120 minutes
Required Supplies
Hot plate with stirrer, yeast suspension, glucose solution, reagent grade ethanol, hydrolysate sample, Vernier Labquest 2 with ethanol probe, Teflon tape, split #6 rubber stopper, Erlenmeyer flasks (#6 stopper size), #6 rubber stoppers, graduated pipette, pipette, volumetric flask