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    Lab Report 5

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    This document describes an experiment to produce alcohol through the anaerobic fermentation of sugar by yeast. The experiment uses sugar, water, baker's yeast, and a plastic bottle sealed with a surgical glove to observe fermentation. Students measure the circumference of the inflated glove over time to observe how fermentation progresses and produces gas to inflate the glove.

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    Lab Report 5

    Uploaded by

    its me
    71 views2 pages
    This document describes an experiment to produce alcohol through the anaerobic fermentation of sugar by yeast. The experiment uses sugar, water, baker's yeast, and a plastic bottle sealed with a surgical glove to observe fermentation. Students measure the circumference of the inflated glove over time to observe how fermentation progresses and produces gas to inflate the glove.

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    LAB-REPORT-5

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    This document describes an experiment to produce alcohol through the anaerobic fermentation of sugar by yeast. The experiment uses sugar, water, baker's yeast, and a plastic bottle sealed with a surgical glove to observe fermentation. Students measure the circumference of the inflated glove over time to observe how fermentation progresses and produces gas to inflate the glove.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    71 views2 pages

    Lab Report 5

    Uploaded by

    its me
    This document describes an experiment to produce alcohol through the anaerobic fermentation of sugar by yeast. The experiment uses sugar, water, baker's yeast, and a plastic bottle sealed with a surgical glove to observe fermentation. Students measure the circumference of the inflated glove over time to observe how fermentation progresses and produces gas to inflate the glove.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    NAME / COURSE

    Experiment No. 5
    ALCOHOLIC FERMENTATION
    Fermentation is the anaerobic oxidation of sugars to form ethanol or ethyl alcohol. On
    the other hand, aerobic oxidation of sugars will produce acetic acid. Wine preparation is not
    limited only to the fermentation of sugar cane. It can also be done to any kind of fruit that
    may be in season during the performance of the experiment, as long as the amount of sugar is
    adjusted to provide enough substrate for the production of alcohol.
    Yeast (Sacharomyces cerevisiae), is a fungus that produces the enzyme to hasten the
    anaerobic/aerobic oxidation of the sugar. Brewer’s yeast is more preferred than Baker’s yeast
    but the latter is used in the experiment due to economic considerations, and the availability of
    the material.

    OBJECTIVES:
    At the end of the experiment, the student will be able to:
    1. produce alcohol from sugar in an anaerobic fermentation; and
    2. observe how fermentation takes place in alcohol making.

    EQUIPMENT AND MATERIALS:


    1. 1 kg brown sugar 5. Rubber band/tape
    2. 1 four-liter plastic bottle 6. Distilled water
    3. 1 surgical glove 7. Funnel
    4. 10 g Baker’s yeast 8. Tape measure

    PROCEDURE:
    1. Rinse the plastic bottle thoroughly with water and remove any labels.
    2. Fill the bottle with 1 kilogram of sugar.
    3. Add 3 liters of distilled water. Put the lid back and shake thoroughly to dissolve all of
    the sugar.
    4. Add 5 grams of dry yeast to the solution. Put the lid back on and shake gently to mix
    in the yeast.
    5. Remove the lid and stretch a surgical glove completely over the opening of the bottle
    (over all of the ridges). If needed, seal with rubber band or tape.
    6. Leave the bottle to rest in a warm location for 30 minutes, observe as the yeast
    produces foam. Keep the set-up out of direct sunlight.
    7. After every time intervals (45 mins, 1hour, 1.5 hours), examine the bottle and observe
    how the surgical glove inflates by measuring its circumference.
    8. Store the set-up for 2 weeks or until the surgical glove deflates. The crude alcohol will
    then be ready for distillation.

    REPORT SHEET
    EXPERIMENT NO. 5: ALCOHOLIC FERMENTATION

    DATA
    Date prepared

    Start of alcoholic fermentation

    End of alcoholic fermentation

    Volume of crude alcohol

    Date of evaluation

    Taste of product

    SURGICAL GLOVE CIRCUMFERENCE (cm)


    CONTENT
    45 mins 1 hour 1.5 hour

    GENERALIZATION/CONCLUSION:

    QUESTIONS:
    1. What are the other chemicals that can be produced from fermentation besides ethanol?
    2. Differentiate aerobic from anaerobic fermentation.
    3. What happens to the sugar when it reacts with yeast? Why does the surgical glove
    become inflated after several minutes?
    4. Why do you think having a tight seal with the balloon on the bottle’s opening is
    important in this experiment?
    5. Why does yeast produce ethanol during fermentation if ethanol is eventually toxic to
    them?

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