How sugar substitues affect Yeast reproduction

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How sugar substitues affect Yeast reproduction

Postby vonadara » Tue Dec 02, 2008 5:09 pm

Hi,
i am doing research on how to do my experament and i was wondering if you could use a fermentation tube to collect CO2 and judge how the yeast is reproducing or growing :? ? Please help.
Thanks a bunch
vonadara 8)
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Re: How sugar substitues affect Yeast reproduction

Postby ScienceExpert123 » Tue Dec 02, 2008 5:59 pm

dear vonadara,

thank you for contacting science buddies. your project sounds interesting. Regarding your question, a fermentation tube can be used to measure the amount of co2 from fermenting yeast. This amount can be used to quantify fermentation. I found by a google search another protocol that calls for measuring the amount of co2 from yeast fermentation. (http://wci.wrdsb.on.ca/Science/SBI%204U ... tation.pdf) You can substitute the syringe with a test tube or graduated cylinder and the glucose solution (which would be your control in the experiment) with sugar substitutes. Also, I want to remind you to be careful when working with yeast because it can be harmful to humans.

good luck,
scienceexpert123
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Re: How sugar substitues affect Yeast reproduction

Postby vonadara » Wed Dec 03, 2008 4:27 pm

Thanks scienceexpert123 :)
That is a great site it should help a lot
Thanks agian
:) vonadara 8)
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what is the chemical make up of sugar substitutes?

Postby vonadara » Wed Dec 03, 2008 4:39 pm

Hello :D
I have another question what is the chemical make up of sugar substitutes like aspartame,saccharin,acesufame-k and corn syrup?also what are the comerchial names of these substitutes? (sorry about spelling i am not very good at it :? )
thanks agian
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Re: How sugar substitues affect Yeast reproduction

Postby ChrisG » Wed Dec 03, 2008 4:42 pm

Hi Vondara,
I just wanted to add that we have our own project related to measuring yeast metabolism here:
http://www.sciencebuddies.org/science-f ... p009.shtml
Of course, you can ignore the parts about varying the oxygen concentrations.

For your questions about the chemical makeup and commercial names of those sugar substitutes, I recommend doing an internet search for those names. If you can't find information on one of them, or are confused about what you find, we'll be glad to help.

Also, I merged your second topic with your original topic so that the experts can follow the the progress of your project and keep track of assistance that you have already received. Please keep future posts related to your project in this topic.

Thanks and good luck,
Chris
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Re: How sugar substitues affect Yeast reproduction

Postby vonadara » Thu Dec 04, 2008 10:16 am

Thank you ChrisG :mrgreen:
That will help me find more things to research.I will keep all my posts in here i didn`t think you could or should do that.
thanks agian. :D
vonadara 8)
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Re: How sugar substitues affect Yeast reproduction

Postby vonadara » Thu Dec 04, 2008 10:28 am

Hi its me again just want to know if there are any safety tips you have for handling yeast. It is the packaged kind but i dont know
vonadara 8)
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Re: How sugar substitues affect Yeast reproduction

Postby ChrisG » Thu Dec 04, 2008 11:39 am

Hi,
Basic precautions for working with powdered yeast are to avoid inhalation or direct contact with skin or eyes. The packaged bakers yeast is granulated, which makes it easier to handle and less messy.If you do get some yeast on you, just wash it off. Most people would consider yeast "non-toxic" but as with any substance, there are some potential hazards.
Please let us know if you need more info about safety.
Thanks,
Chris
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Re: How sugar substitues affect Yeast reproduction

Postby vonadara » Fri Dec 05, 2008 1:41 pm

Oh ok thanks Chris I don`t want to get sick. I will be careful and follow the guide lines my teacher gave me about working with dangerous subtances. :)
Thanks agian :D
vonadara 8)
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Re: How sugar substitues affect Yeast reproduction

Postby ChrisG » Fri Dec 05, 2008 2:38 pm

Sounds like a good plan, Vonadara. I'm sure you won't get sick.
Good luck,
Chris
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Re: How sugar substitues affect Yeast reproduction

Postby vonadara » Mon Dec 08, 2008 10:14 am

Thanks I wont worry about it :mrgreen:
vonadara 8)
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Re: How sugar substitues affect Yeast reproduction

Postby vonadara » Sun Dec 14, 2008 6:29 am

Hello agian i was wondering if you had any info on how much carbon dioxide is produced by yeast on average?
Thanks
vonadara 8)
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Re: How sugar substitues affect Yeast reproduction

Postby staryl13 » Sun Dec 14, 2008 8:15 am

Hi,
Well it depends on what temperature you are measuring carbon dioxide production at...but you can check out this website for some experimental data-
http://en.wikibooks.org/wiki/GCSE_Scien ... emperature
hope this helps, good luck!
"There is a single light of science, and to brighten it anywhere is to brighten it everywhere." -Isaac Asimov
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Re: How sugar substitues affect Yeast reproduction

Postby donnahardy2 » Sun Dec 14, 2008 8:44 am

Hi Vonadara,

Yeast will produce 6 molecules of carbon dioxide for every 6-carbon sugar that they use. You should have had some chemistry by now, so here is the formula for the fermentation:

C6H12O6 (sugar, such as glucose) + 6O2 (oxygen) -> 6CO2 (carbon dioxide) + 6H2O + 38 ATP(energy)

As Stary13 mentioned, the volume of the carbon dioxide depends on the temperature, and also the pressure.

We use artificial sweeteners because they taste sweet, but can't be used by humans as an energy source. What artificial sweeteners are you planning to use? Do you think the yeast will be able to use them as an energy source and produce carbon dioxide?

Donna Hardy
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Re: How sugar substitues affect Yeast reproduction

Postby vonadara » Mon Dec 15, 2008 5:08 pm

Thanks Donna Hardy and staryl13
That will help I was thinking about using aspartame, corn syrup, and saccharin. I was going to make the temperature around room temperature.Thnks again.
vonadara 8)
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