There are many different foods and drinks that are fermented. Explore and research how these food and drinks are made and share with your classmates what you found.
http://www.bch.cuhk.edu.hk/vlab2/animation/fermentation/index.html
Yeast are commonly used in many baking
and fermenting processes. Yeast are able
to take sugars found in wheat, grapes,
apples, rice, potatoes, and so many other
foods and produce carbon dioxide (CO2)
and ethanol such as wine, sake, vodka,
tequila, etc.
In this week’s lab, we will learn more about
alcohol fermentation by yeast. Begin the
lab by going to the Yeast Fermentation Lab
and complete this fun lab and answer the
questions.
Flask 1
Water and yeast.
Water, yeast and
Flask 2
glucose.
Flask 3 Water yeast and
glucose: boiled
Water and
Flask 4
glucose.
Flask 5
flour.
Water, yeast and
1. Which flasks inflated the balloons.
Why?
2. What was the chemical reaction to
produce gas?
3. What is the purpose of boiling in
Flask 3?
4. What is the purpose of flask 1, 3
and 4?
5. Why did the blue litmus paper turn
red?
6. What is the principle used in this
experiment?
7. Below is the chemical reaction of
fermentation. Where did the CO2 and
ethanol (C2H5OH) come from?
zymase
C.H2Os(aq)
2C.H:OH(aq) + 2CO:(9)
Glucose
Ethanol
Carbon dioxide
8. Explain the concept of
fermentation shown in this figure
below including the role of ADP,
pyruvate and acetaldehyde and
NAD+/NADH.
ADP ADP
ATP
ATP
+ PP
Glucose
C
2 Pyruvate
NAD+
NAD+
NADH
NADH
2 Acetaldehyde
2 Ethanol
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