experiment anaerobic respiration yeast
Post on 27-Apr-2015
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Experiment :
To investigate Anaerobic Respiration In Yeast.
Problem statement :
What are the products of fermentation in food?
Variables :
Manipulated variables : Presence of yeast
Responding variables :Changes in the properties and the taste of the
glutinous rice.
Fixed variables : Anaerobic condition
Hypothesis :
In the absence of oxygen, yeast undergoes anaerobic respiration to allow the
fermentation process to happen in glutinous rice and give sweet taste to the
glutinous rice after the fermentation process.
Materials :
5% of Yeast, 5% of peppercorn powder, some glutinous rice.
Apparatus :
Two small container with container cover.
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Technique :
Note that the changes in properties and taste of the glutinous rice after a
night.
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Glutinous rice Glutinous rice divided into two container
Yeast
Peppercorn Powder Yeast and peppercorn powder are mix together
The mixture were scattered into container labeled A
The mixture are not added into container B
Both container were closed tightly with it’s cover
Both container are left for 2 days at room temperature
Container A after the first day Container B after the first day Container A after the second day
Container B after the second day
Procedure :
1. The glutinous rice is clean and dips into clean water for 2 hour to make
the glutinous rice soften.
2. After two hour, the glutinous rice is steam-cooked till the glutinous rice
is cook.
3. The glutinous rice is then divided into two portions and is put into
container for each of the portion. The glutinous rice is flattened in the
container and each container are marked with A and B
4. 5% of yeast and 5% of peppercorn powder is then mixed in the other
container.
5. The mixture of yeast and peppercorn powder is then scatter onto the
glutinous rice and the mixture is scattered to whole over the glutinous
rice in container A. Container B only contain glutinous rice without the
mixture of peppercorn powder and yeast.
6. Both containers are then closed with container cover and are left for 2
days. The fermentation process will happen during that period.
7. The changes were observed on the next day to see the changes in the
properties of the gluttonous rice in both container.
8. The container cover were open on the second day and the properties
and the taste of both glutinous rice in container A and B were observe,
tasted and recorded.
9. The results are recorded in the table.
Results :
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CONTAINER
BEFORE EXPERIMENT AFTER EXPERIMENT
PROPERTIES
OF
GLUTINOUS
RICE
TASTE OF
GLUTINOUS
RICE
PROPERTIES
OF
GLUTINOUS
RICE
TASTE OF
GLUTINOUS
RICE
A
B
Discussion :
1. The peppercorn powder is use to help the process of fermentation. The
peppercorn powder will help increase the temperature of the yeast thus
accelerate the process of fermentation.
2. The mixture of peppercorn powder and yeast is scattered whole over
the glutinous rice to ensure that the fermentation process will occur on
the whole surface of the glutinous rice.
3. The container is kept close to ensure that oxygen would not enter the
container and to allow the fermentation process to occur.
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4. The experiment were left for two days to ensure that the fermentation
process can occur smoothly.
5. The taste of the glutinous rice will become sweet although there is no
sweeteners were put into the container A.
Conclusion :
In the absence of oxygen, yeast undergoes anaerobic respiration to produce
sweet taste for the food through fermentation process, thus the hypothesis is
accepted.
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