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In this experiment, we will explore fermentation. As you read Chapter 13, one of the fates of pyruvic acid can be the production of carbon dioxide and ethanol. The pyruvic acid is made from carbohydrate by glycolysis. By measuring the amount of CO2 made over time, you can measure the efficiency of glycolysis. The basic experiment is relatively simple. 1. Prepare a sample of carbohydrate in water. Take note of the concentration in % (use volume or weight). 2. Completely fill a small juice glass with the carbohydrate mixture. 3. Add yeast to the mixture. Start with 1.4 tsp. 4. Mix the carbohydrate, water, yeast mixture. If you spill some make sure the juice glass is filled to the brim. 5. Place a flat-bottom bowl over the juice glass. 6. Invert both the bowl and juice glass together, being careful not to spill the contents. Now the glass is upside down in the bowl. 7. Watch the glass for at least 2 hours, recording the size of the bubble formed every 15 minutes. The size of the bubble can be estimated by measuring the height of the bubble in cm. Multiply the height by (1/4)x(diameter in cm)x(diameter in cm) x pi. Pi is approximate 3.14. (V= h x pi x r^2). Run this experiment 4 times (Since there is a lot of waiting, you can start a second experiment after you get the first started). One experiment should be a control, using no carbohydrate. Vary only one variable. For example, one student might test sucrose (table sugar), Karo syrup, and honey. Another student might vary the concentration of carbohydrate; 5%, 10%, 15%. Another student might vary the temperature: in an ice bath, room temp, in a 100 degree F oven. This is a case where I would like to see you design your own experiment. Make a lab report of your own design. It should have the following components:
1. Introduction and Objectives.
2. Procedure (What did you do?).
3. Results in tabular form.
4. Conclusion ( What do your results mean in terms of what you have learned about enzyme kinetics, glycolysis, and carbohydrate metabolism?)