2. Fermentation Done By : Danny Seow Leonard Chen Kenneth Chua Marvin Lywe

3. OBJECTIVE To Determine Whether Yeast Ferments Glucose Or Sucrose Faster At Different Concentration

4. APPARATUS NEEDED  Three Sets Of Test Tubes  Three Sets Delivery Tubes  Bunsen Burner With Lighter  Thermometer  Three Empty Beakers  Three Spatulas  One Stopwatch

5. SUBSTANCES REQUIRED  Yeast  One Packet Of Ice  Calcium Hydroxide ( Limewater )  Five Beakers Of Different Concentration Of Glucose Solution  Five Beakers Of Different Concentration Of Sucrose Solution

6. PROCEDURES  Add Water To Three Beakers  Heat It Up To 100 o C  Add Ice To Maintain The Temperature At 37 o C  Pour 15 ml Of Calcium Hydroxide (Limewater) Into Twelve Different Test Tubes  Pour Each Of The Different Concentration Of Glucose And Sucrose Solution Into Test Tubes

7. PROCEDURES (Part 2)  Use The Spatula To Add Some Yeast Into The Test Tubes Of Glucose And Sucrose Solutions  Immediately Cover The Test Tubes With The Delivery Tubes That Connects To The Test Tubes Of Calcium Hydroxide (Limewater)  Set Up Another Control Experiment With Plane Water

8. PROCEDURES (Part 3)  Place The Test Tubes Of Glucose And Sucrose Solutions Into The Beakers Which Are Maintained At 37 o C  Keep A Record Of The Number Of Bubbles Produce Within A Time Spend Of 10 Minutes

9. ~?~?~WHY~?~?~ Questions  Why Have A Control Test?  Why Must We Maintain The Temperature At 37 o C? Answers  Because It Will Help Prove That The Bubbles Do Not Appear From No Where  Because Yeast Denatures At High Temperature And Becomes Inactive In Low Temperature

10. RESULTS YEAH!!!

11. Glucose 16 28 37 37 34 26 23 15 10 Sucrose 13 16 24 24 21 16 13 09 00

12. OVERALL NUMBER OF BUBBLES Glucose- 228 Sucrose- 136

13. Average Bubbles Per Hour Glucose- 20.72 Sucrose- 12.36

14. CONCLUSION Yeast Ferments Glucose Much Faster Than Fermenting Sucrose

15. TO MAINTAIN FAIRNESS… …  Maintain The Temperature At 37 o C  Setting Up The Glucose And Sucrose Solution Making Them The Right Concentration  The Amount Of Yeast Added Must Be Equal  The Amount Of Solution Added To The Set Up Must Be Equal  The Amount Of Calcium Hydroxide (Limewater) Added Must Be Equal

16. DIFFICULTIES ENCOUNTER  Keeping Kenneth Tame At All Times And A Way From Any Explosive And Poisonous Substance In The Laboratory  Keeping Check Of Three Setup At The Same Time  Adding Equal Amount Of Glucose/Sucrose Solution, Calcium Hydroxide (Limewater) And Yeast  Trying Very Very Hard Not To Burn The Laboratory Down

17. APPLICATION Fermentation And Wine Making Man Realized The Importance Of Fermentation. By Cutting Off The Oxygen Supply To The Yeasts, Making Them Respire Anaerobically Which Means Breaking Down Food Substances And Release a Comparatively Small Amount Of Energy In The Absence Of Oxygen. The Alcohol Produced Is Used For Brewing e.g. In Making Wines And Beers.

18. SPECIAL THANKS Shaun Wong – Help To Carry Out The Experiment (Erm…. …) Miss Evelyn Teo – Instruct Us And Giving Us Advices Mr. Ng (Lab Asst.) – Providing Us With The Required Substances And Apparatus Mr. Iskandar – For His “LOVE” Towards Us (Hopefully Can Get Some More Points)