1. Fermentation Lab

2. Fermentation Equation
C6H12O C2H5OH + 2CO ATP
Glucose ethanol carbon dioxide + 2 ATP

3. Anaerobic vs. Aerobic Anaerobic = without oxygen
C6H12O C2H5OH +2CO2 +2 ATP
Glucose ethanol + carbon dioxide +2 ATP
Aerobic = with oxygen

4. Alcohol Fermentation
Must be airtight (or it will go into an aerobic respiration)
By yeast and some kinds of bacteria

5. We’re Using Yeast
Saccharomyces Cerevisae.
Note Budding

6. CO2 Produces Holes in Bread
Yeast product of carbon dioxide makes holes as it expands in the bread

7. Water Bath: A beaker inside of a beaker
This keeps the water temperature even

8. Ideal Growing Conditions
1. moisture
2. a temperature between 10 and 50ºC but ideally 30-37ºC
3. a food source such as sugar or flour
WATCH THE THERMOMETER!!!!!
Keep it in the beaker.

9. Gas Collection Tubes Take readings from tube Holes already in lid
Invert in warm water to act as waste container for ethanol

10. Running a little slow… Sheldon will give your solution a boost…
(yeast loading)
Dry Dormant Stage

11. Sample Data p. 3 minutes mL CO2 minutes mL CO21 .5 9 2
1.0 10
4.5 3
1.5 11
5.0 4
2.0 12
5.5 5
2.5 13
6.0 6
3.0 14
6.5 7
3.5 15
7.0 8
4.0 16
7.5