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What conditions are the most favourable for microbial food production? -…
What conditions are the most favourable for microbial food production?
Types of possible Conditions
pH level
Neutral
acidic
alkaline
Water
Sucrose Water
Glucose water
distilled water
Salt water
Temperature
hot
cold
warm
How can we Measure?
Fermentation
Ethanol+ Ethanol vapour
CO2 Produced (PPM) (PPM/s)
Water displacement
Heat Produced
Type of Mircrobial?
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom
Bacterias
Lactobacillus
Lactobacillus is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria
Make lactic acid
Used in yoghurt or milk
Molds
Penicillium
roqueforti
Makes roquefort cheese. The cut curd is inoculated with Penicillium roqueforti
Methodology
Hypothesis
If the sugar type is glucose, then hence there will be a greater rate of CO2 ppm/s produced. Other sugars will yield a slower rate of reaction.
Aim
-To determine the effect of type of saccharides (sugars) on the rate of fermentation of yeast by measuring the CO2 that is produced.
Safety hazards
Electronic Scale
Sugar
Baking yeast
Alcohol thermometer
Conical Flask (250ml)
Eletic water bath
Limitations
Independant
-Sugar type (glucose, sucralose, and lactose).
Dependant
-Rate of CO2 production (ppm/s).
Controlled
-Type of yeast
Quantity of yeast
Concentration of sugar solution
Errors
Random
How many Researchers will be partaking in study
Airtight Seal Between conical flask in CO2 Probe
Same amount of Zymase Enzyme in Yeast
Systematic
Water bath failing to keep Temperature at 37C
Vernier CO2 Probe Calibration error
Background Information
Introduction to experiment
Sacharide type (sugar)→/yeast Ethyl Alcohol+Carbon Dioxide
The role in bread production
The role in Beverage production (Wine+ Beer + spirits)
What are the uses of Yeast fermentation
Beverage Production
Wastewater processing
Food Production