Why did Acidity DECREASE in Yeast Fermentation Experiment
Posted: Wed Sep 05, 2018 11:27 pm
We conducted an experiment to test the effect of pH levels of water on yeast growth. Group 1 started with a pH of 7.0, and ended with a pH of 4.0 - Group 2 started with 4.5 and ended with 4.0 - Group 3 started with 3.5 and ended with 4.0!! How can that be? They all started with a temperature of 35 degrees Celsius - however, Group 1 and 2 had an ending temperature of 21 degrees, while Group 3 had a temperature of 23 degrees. The yeast species was Saccharomyces cerevisiae and it was undergoing anaerobic respiration as the test tubes were covered. Each group had the same amount of sugar and water.
Can someone explain how to pH increased for group 3? I read an article talking about how ammonium is produced from "protein destruction" and how that can increase pH, but why did it not for the others? If anyone has an idea it would be much appreciated!!
Can someone explain how to pH increased for group 3? I read an article talking about how ammonium is produced from "protein destruction" and how that can increase pH, but why did it not for the others? If anyone has an idea it would be much appreciated!!