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Barf Bag Lab for Glycolysis and Fermentation, Schemes and Mind Maps of Biology

Short lab with cereals to study fermentation and glycolysis processes

Typology: Schemes and Mind Maps

2019/2020

Uploaded on 01/12/2024

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Name(s): _____________________________________________ Date:_____________________
Barf Bag: Alcohol Fermentation Lab
Objective: To observe the effect of food sources on the process of
fermentation by yeast.
Essential Question: How does sugar affect the rate of CO2 production
during fermentation?
3 plastic bags (pint)
3 types of cereal (need to have different amounts of sugar content)
Dehydrated yeast
warm water
Timer
Heat source (i.e. incubator, heat lamp)
Procedure:
1. Label your plastic bags with the cereal brand.
2. Obtain 1 dixie cup full of of each brand of cereal, crush it up, and place in a bag.
3. Add about 100-130mL of warm water (115 F) to each bag.
4. Then, add 1 tsp. of yeast to each bag.
5. Carefully compress all the air out of the bags and seal the bags tightly!
6. Gently shake/squish the bag so that all of the contents mix.
7. Allow the bag to rest in a warm environment for at least 30 minutes.
1
Cereal
Brand
_________
Background Information:
Yeast are tiny unicellular fungi. Yeasts cannot make their own food, so they
need to consume food for energy. They rely on sugar found in their
environment to provide them with the energy that they need to grow and reproduce.
Yeast can utilize aerobic respiration but can also utilize fermentation when oxygen isn’t
available. When yeast is used to make bread, for example, the yeast will use up the available
oxygen inside the dough very quickly and will then use only fermentation.
ATP will be made via glycolysis, which requires no oxygen. After glycolysis the yeast will
remove a CO2 from the pyruvate which will be used to oxidize NADH to NAD+.
Today, we will experiment to determine if different amounts of sugar have an effect on CO2
production. This determination will be made based on observation of the quantity of products
produced during a chemical reaction. The plastic bag will be used to house our chemical
reaction.
Materials:
2
Cereal
Brand
_________
3
Cereal
Brand
_________
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Name(s): _____________________________________________ Date:_____________________

Barf Bag: Alcohol Fermentation Lab

Objective: To observe the effect of food sources on the process of

fermentation by yeast.

Essential Question: How does sugar affect the rate of CO 2 production

during fermentation?

❑ 3 plastic bags (pint) ❑ 3 types of cereal (need to have different amounts of sugar content) ❑ Dehydrated yeast ❑ warm water ❑ Timer ❑ Heat source (i.e. incubator, heat lamp)

Procedure:

  1. Label your plastic bags with the cereal brand.
  2. Obtain 1 dixie cup full of of each brand of cereal, crush it up, and place in a bag.
  3. Add about 1 00 -130mL of warm water (115 F) to each bag.
  4. Then, add 1 tsp. of yeast to each bag.
  5. Carefully compress all the air out of the bags and seal the bags tightly!
  6. Gently shake/squish the bag so that all of the contents mix.
  7. Allow the bag to rest in a warm environment for at least 30 minutes.

1 Cereal

Brand


Background Information: Yeast are tiny unicellular fungi. Yeasts cannot make their own food, so they need to consume food for energy. They rely on sugar found in their

environment to provide them with the energy that they need to grow and reproduce.

Yeast can utilize aerobic respiration but can also utilize fermentation when oxygen isn’t available. When yeast is used to make bread, for example, the yeast will use up the available oxygen inside the dough very quickly and will then use only fermentation.

ATP will be made via glycolysis, which requires no oxygen. After glycolysis the yeast will remove a CO2 from the pyruvate which will be used to oxidize NADH to NAD+.

Today, we will experiment to determine if different amounts of sugar have an effect on CO 2 production. This determination will be made based on observation of the quantity of products produced during a chemical reaction. The plastic bag will be used to house our chemical reaction.

Materials:

2 Cereal Brand


3 Cereal Brand


Data:

1. What chemical reaction was taking place inside of each bag?

2. What is the chemical reaction for this process? Fill in the blanks below:

C 6 H 12 O 6 (____________) + yeast + H 2 O (water) → _____________ + 2C 2 H 5 OH (ethyl alcohol) + ATP

3. Circle the REACTANTS of the chemical reaction.

4. Circle the PRODUCTS of the chemical reaction.

5. Predict which cereals will demonstrate the most fermentation activity. Why did you

choose this one? Use macromolecules in your answer.

6. If two cereals have the same carbohydrate amount in grams/serving, but one cereal

produces much faster fermentation, propose a reason this difference would occur.

Bag 1 Observations:

Bag 2 Observations:

Bag 3 Observations:

water (^) ethanol glucose carbon dioxide yeast ATP

water (^) ethanol glucose (^) carbon dioxide yeast ATP