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Fermentation Effects on Sugar Types

The document summarizes two fermentation experiments conducted to test different sugar sources with yeast in varying environments. In the first experiment, table sugar produced the best results with a balloon inflation volume of 175mL when tested in a warm environment. In the second experiment, none of the sugar sources (corn syrup, table sugar, brown sugar) produced balloon inflation when tested in a cold environment, indicating that temperature affected the fermentation process.

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Ema Arroyo Lopez
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468 views2 pages

Fermentation Effects on Sugar Types

The document summarizes two fermentation experiments conducted to test different sugar sources with yeast in varying environments. In the first experiment, table sugar produced the best results with a balloon inflation volume of 175mL when tested in a warm environment. In the second experiment, none of the sugar sources (corn syrup, table sugar, brown sugar) produced balloon inflation when tested in a cold environment, indicating that temperature affected the fermentation process.

Uploaded by

Ema Arroyo Lopez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Wildred Arroyo

Dr. Franqui-Villanueva | Intro. Biology 1 Lab


Fermentation Worksheet

Sugar Source 1: Brown Sugar

Experiment #1

I.V.: Testing substances (corn syrup, table sugar, and brown sugar)

with a certain amount of yeast and observing what reaction it will

cause the balloons in a warm environment.

D.V.: Recording which substance will increase the balloons’ volumes

and which will let the balloons remain deflated.

C.V.: Stirring process will last for 1 minute, waiting time to watch

reaction is 2 hours, and all solutions contain yeast.

Corn Syrup Table Sugar Brown Sugar Negative Control


Fermentation Fructose Sucrose Sucrose N/A
Volume N/A 175mL N/A N/A

Which source worked best?

To begin with, I tested this experiment twice because on my first try, I didn’t see any changes.

All the balloons were deflated and it did not looked like the example that the professor provided

on the experiment worksheet demonstration. So, I decided to conduct this experiment again to

test what I could do in order for at least one balloon to inflate. This time I added one more scoop

of sugar and yeast to the Table Sugar solution. I’m not truly sure if the addition of yeast help my

substance inflate but for future experiments, I will add more yeast to my solutions. The Corn

Syrup and Brown Sugar did not inflate nor had a volume when it was submerged under the
Wildred Arroyo
Dr. Franqui-Villanueva | Intro. Biology 1 Lab
water. In conclusion, my table sugar source worked best than the other substances because it

made the balloon inflate and also its volume was higher than the syrup and brown sugar.

Experiment #2

I.V.: Testing substances (corn syrup, table sugar, and brown sugar) with a certain amount of

yeast and observing what reaction it will cause the balloons

in a cold environment.

D.V.: Recording which substance will increase the balloons’

volumes and which will let the balloons remain deflated.

C.V.: Stirring process will last for 1 minute, waiting time to

watch reaction is 2 hours, and keeping the same cold

temperatures for each solution.

Corn Syrup Table Sugar Brown Sugar Negative Control


Fermentatio Fructose Sucrose Sucrose N/A

n
Volume N/A N?A N/A N/A

Which source worked best?

None of these sources worked. I’m unsure if I did something wrong or if this is what’s meant to

happen. I did the exact same procedures for experiment #1 but with cold water and I placed them

in the refrigerator for 2 hours. Once I took out the sources, they were all deflated and they did

not have any volume when submerged in the water… they could barely be submerged under the

water. In conclusion, none of the sources worked on this experiment when being exposed to low

temperatures, meaning that the environment affected the fermentation of our sources.

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