Carbon (iv) Oxide Production
Abstract
Several studies depict different factors affecting carbon (iv) oxide production during fermentation. This study carries out an experiment to determine whether glucose concentration and the type of sugar affects the rate of carbon (iv) oxide production. It was proved that different levels of glucose concentration have varying carbon (iv) oxide production rates.
Formulating a prediction
Carbon (iv) oxide production will increase when the concentration of glucose is increased. Below are the prediction values.
| Glucose Concentration (%) | Carbon (iv) oxide production rate- prediction (ppm/s) |
| 2 | 0.5 |
| 5 | 0.8 |
| 10 | 1.6 |
| 15 | 2.2 |
| Null hypothesis | An increase in the concentration of glucose increases the rate of carbon (iv) oxide concentration. |
All sugars will be metabolized by yeast.
| Sugar type | Carbon (iv) oxide production rate- prediction (ppm/s) |
| Glucose | 3.8 |
| Sucrose | 2.4 |
| Fructose | 1.2 |
| Lactose | 0.8 |
| Null hypothesis | There is a high carbon (iv) oxide production rate in glucose than other sugars |
Yeast metabolizes different concentrations of glucose at the different rates because the production of carbon (iv) oxide increases with increase in the concentration of sugars.
Table 1. Glucose concentration vs carbon (iv) oxide production.
| Glucose concentration (%) | ∆ in [CO2] (ppm) | ∆in time (s) | ∆ in time (min) | CO2 production rate (ppm/min) |
| 2 | 618.7 | 36 | 0.60 | 1031.167 |
| 5 | 557.3 | 43 | 0.72 | 774.028 |
| 10 | 639.0 | 37 | 0.62 | 1030.65 |
| 15 | 586.3 | 39 | 0.65 | 902 |
| Water | 587.3 | 31 | 0.52 | 1129.42 |
Examining data
| Glucose Concentration (%) | Carbon (iv) oxide production rate- prediction | Conclusion |
| 2 | 0.5 | There are variations in the actual change in the production of carbon (iv) oxide. Rate does not increase with increase in glucose concentration |
| 5 | 0.8 | |
| 10 | 1.6 | |
| 15 | 2.2 |
Table 3. Group- sugar vs carbon (iv) oxide production rate
| Sugar | ∆ in [CO2] (ppm) | ∆in time (s) | ∆ in time (min) | CO2 production rate (ppm/min) |
| Glucose | 637.0 | 41 | 0.68 | 936.76 |
| Sucrose | 534.2 | 46 | 0.77 | 693.77 |
| Fructose | 466.0 | 36 | 0.6 | 776.67 |
| Lactose | 338.2 | 48 | 0.8 | 422.75 |
| Water | 444.4 | 34 | 0.57 | 779.65 |
Table 4: Class- Sugar vs carbon (iv) oxide production rate
| Sugar type | Carbon (iv) oxide production rate- prediction |
| Glucose | 834.42 |
| Sucrose | 798.23 |
| Fructose | 648.22 |
| Lactose | 586.8 |
| Water | 642.34 |
After examining the data above closely, it can be concluded that the rate of carbon (iv) oxide production varies among the sugars. Yeast, therefore, does not metabolize all sugars equally.
Prediction and conclusion results concur. The hypotheses in both experiments are supported.
The control in the experiments was water. It is necessary to include a control in order to compare with the performance of the actual treatments.
| Locations where yeast grow | Possible food sources |
| Food | Sugars |
| flowers | sunlight |
| Food-producing plants | Water |
Yeast would not metabolize artificial sweeteners because the chemical composition of the sweeteners is different from the natural sugars.
In an experiment set up using Nalgene bottles, the solution containing glucose and galactose is expected to be metabolized at a faster rate.
When lactose is added to beer during the brewing process, the product becomes sweeter since lactose is not fermentable.
Reflection: What happens when temperature is raised during the fermentation process.