Effect Of Ethanol On Glucose Metabolism In Saccharpmyces cervisiae
...our food industry. Yeast is needed to prepare many foods such as; bread, yogurt, cheese and beer. Methods and Materials: The depend variable (carbon dioxide production) was measured over a forty-five minute period with results recorded in five minute intervals. A control group was also measured, a test tube with no yeast was also observed. The independent variable (difference in glucose metabolism) will be used to determine optimal ethanol concentrations (%) solution for this experiment. Results: Results of the experiment found that the yeast organisms metabolised best in low concentration of ethanol (%) while the yeast in the higher concentrations had very low metabolic activity. However, the most carbon dioxide production was displayed in the test tube with no ethanol. Refer to figure 1 for exact values of the yeast’s fermentative capacities in the different concentrations. Figure 2 also illustrates that the yeast in the higher ethanol concentrations took much longer long time to start the metabolic process. While our control group had no carbon dioxide production, therefor no glucose was metabolised. This fact is also shown in the figures. Discussion: Assumptions were made before the experiment that the yeast in lower ethanol concentrations would metabolise much more glucose and much faster. As well the yeast in higher ethanol concentrations would take much longer to consume much less glucose. Our findings seem to support the hypothesis. One exception was found, the yeast in the 15% ethanol concentration had more metabolic activity than its 12% counterpart. This is accep...