Vernier Software and Technology
Vernier Software & Technology

Sugar Fermentation by Yeast

Figure from experiment 24 from Investigating Chemistry through Inquiry

Introduction

Yeast can metabolize sugar in two ways, aerobically, with the aid of oxygen, or anaerobically, without oxygen. When yeast metabolizes a sugar under anaerobic conditions, ethanol (CH3CH2OH) and carbon dioxide (CO2) gas are produced. An equation for the fermentation of the simple sugar glucose (C6H12O6) is:

{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}} \to {\text{2 C}}{{\text{H}}_{\text{3}}}{\text{C}}{{\text{H}}_{\text{2}}}{\text{OH  +  2 C}}{{\text{O}}_{\text{2}}}{\text{  +  energy}}

The metabolic activity of yeast can be determined by the measurement of gas pressure inside the fermentation vessel.

Objectives

In the Preliminary Activity, you will use a Gas Pressure Sensor to monitor the pressure inside a test tube as yeast metabolizes glucose anaerobically. When data collection is complete, you will perform a linear fit on the resultant graph to determine the fermentation rate.

After completing the Preliminary Activity, you will first use reference sources to find out more about sugar fermentation by yeast before you choose and investigate a researchable question dealing with fermentation.

Sensors and Equipment

This investigation features the following Vernier sensors and equipment.

Option 1

Option 2

Additional Requirements

You may also need an interface and software for data collection. What do I need for data collection?

Standards Correlations

See all standards correlations for Investigating Chemistry through Inquiry »

Investigating Chemistry through Inquiry

See other experiments from the lab book.

1Physical Properties of Water
2Baking Soda and Vinegar Investigations
3An Investigation of Urea-Containing Cold Packs
4Conductivity of Aqueous Solutions
5Identifying a Pure Substance
6Investigating the Energy Content of Foods
7Investigating the Energy Content of Fuels
8Evaporation and Intermolecular Attractions
9Enthalpy Changes
10Reaction Stoichiometry
11Beer's Law Investigations
12Colligative Properties of Solutions
13Long Term Water Monitoring
14Vapor Pressure and Heat of Vaporization Investigations
15Acid-Base Properties of Household Products
16The Effect of Acid Deposition on Aqueous Systems
17Acid-Base Titrations
18Conductimetric Titrations
19Oxidation-Reduction Titrations
20Investigating Voltaic Cells
21Baking Soda and Vinegar Investigations Revisited
22Reaction Rates
23Enzyme Activity
24Sugar Fermentation by Yeast
25Nuclear Radiation

Investigation 24 from Investigating Chemistry through Inquiry Lab Book

<i>Investigating Chemistry through Inquiry</i> book cover

Included in the Lab Book

Vernier lab books include word-processing files of the student instructions, essential teacher information, suggested answers, sample data and graphs, and more.

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