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Yeast Fermentation Rate in Varying Concentrations of Glucose
Yeast fermentation is a method of glucose metabolism that doesn’t require oxygen. It is the process by which yeast and other living cells are able to obtain energy through the breakdown of glucose and other simple sugar molecules in the absence of oxygen (The Columbia Encyclopedia, 2000 p. ... Fermentation is the way in which yeast cells continue glycolysis without the use of oxygen. ... Basically alcohol is the waste products of yeast. The formula of alcoholic fermentation is: C6 H12 O6 ® 2 CH3COCOOH®2 CO2 + 2 CH3CHO ®2 CH3CH2OH (Miller, 1995 p. ... The optimum temperature for alcoholic yeast fermentation is between 18 and 26 degrees Celsius (www. ... If the temperature is any higher or lower than the optimum, the yeast will not ferment as well or possibly not at all. If the temperature is too cold, the kinetic energy of the yeast decreases, therefore lowering the rate of collisions between enzymes and substrates. ... If the level of acidity stays around 7 or neutral the fermentation will be greater than the fermentation in lower or higher levels of acidity. ...
The type of sugar also has an effect on yeast fermentation. Yeast exhibits a variable preference for different sugars. Yeast readily utilizes four sugars, sucrose, glucose, fructose, and maltose (Miller, 1995, p91). Glucose is what both humans and yeast use to derive energy. ... Yeast must have the necessary enzymes to use each type of sugar.
Approximate Word count = 1178
Approximate Pages = 4.7
(250 words per page double spaced)
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