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(Production of CO2 bubbles which were measured in ml) lab results.

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(Production of CO2 bubbles which were measured in ml) lab results.

When fermentation occurrence observation was made in the lab, it was realized that there was a big concentration of CO2 which was produced by the sources of food sampled for the experiment. It was then realized that the source which fermented most was sucrose at a percentage of 10% then followed by the mixture of glucose and sucrose at 5%. The production of CO2 was different at every fermented source of food. The food sources for the experiment were: Fructose, Galactose, Glucose, Sucrose, Xylose, and a control source with no sugar. There was no difference in the control source as there was no reaction that took place (Liu, et.al, 2008).

 

Graph of production of CO2,

The outcome of the results showed yeast fermentation varies in every food source; the difference came as a result of the content of reacting elements. It was then realized that there was much accumulation of CO2 in the sources which had the most substantial amount of sugar going down to the one which has had small sugar content. Glucose had a relative production which can be estimated at 5% while Galactose at 10%.

 

References

Liu, Ronghou, Jinxia Li, and Fei Shen. “Refining bioethanol from stalk juice of sweet sorghum by immobilized yeast fermentation.” Renewable Energy 33.5 (2008): 1130-1135.

Blackford, Christopher L., et al. “Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production.” Molecules 23.1 (2018): 152.

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