Introduction
Environment incubator can be defined as a modified biological environment to suit a certain experiment. The environment may be modified to provide certain condition necessary for a particular biological experiment. Microbes as microscopic organisms that can either respire aerobically or anaerobically. For instance, yeast is an anaerobe that respires anaerobically. Yeast enzyme is used in the fermentation process because they convert grape sugar into ethyl alcohol. Yeasts are eukaryotic micro organism which belongs to the kingdom fungi and which respires anaerobically. Yeast will be used in this experiment. The main purpose of this experiment will be to determine the factors that may affect the rate of anaerobic respiration when microbes such as yeast are placed in different biological controlled environment.
The significance behind this lab experiment was to recognize the environmental conditions that are vital for the process of fermentation. Apart from this, recognizing the types of potential energy sources for fermentation and to describe the mechanics of an enzyme co-factor are also some of the rational for this experiment. In this experiment, different solutions all in which yeast is present and to determine in which of the eight solutions will rise faster once placed in warm water. The prediction of which sugar would yield the fastest is flask number eight that is made up of glucose and yeast. The question therefore is whether temperature affects fermentation.
A number of materials were used in this experiment. For instance eight different flasks each filled with different solutions. The flasks represent incubators in which different conditions were provided. Flask A had 60ml of distilled water and 60ml of yeast. Flask B is filled up with 50ml of glucose, 20ml of NAF and 50ml of yeast. Flask C filled up with 60ml sucrose and 60ml of yeast. Flask D is filled up with 60ml of lactose and 60ml of yeast. Flask E is filled up with 50ml of lactose and 50ml of yeast. Flask F is filled up with 60ml of starch and 60ml of yeast. Flask G contained 50ml of NutraSweet and 60ml of yeast. Flask H contained 60ml of glucose and 60ml of yeast. Another material used was a water bath which was set at thirty seven degrees. Remember this is the optimum temperature for most organisms such as human beings.
After putting each solution in the flask, a cover was placed on the flask together with a pipette in each flask. The levels of solutions were then adjusted to 0ml. Each flask was then placed in water bath and the measurement taken after every ten minutes, the first recording was taken at 0 minutes and the last recording was recorded at forty minutes. However, in some flasks, the solution was ascending at a much faster rate hence the need to check them regularly. As the levels were approaching the top of the pipette, I recorded the level and then set the level back to zero. Each recording was then added back to previous recording. After completing the experiment, the tube containing Naf was disposed. While disposing them, I put on gloves for safety purposes.
Results
The results were as follows after forty minutes. In flask A containing distilled water and yeast was 3.1ml, flask B was 2.9ml, flask C was 31.2ml, flask D was 3.5ml, flask E 18.7ml, flask F was 3.2ml flask G was 12.5ml and flask H was 37.5ml. It was noticed that the level of carbon IV oxide in the flask that was made up of glucose, NaF and yeast was low because of the presence of NaF which inhibits glycolysis hence preventing fermentation. However, the level of carbon iv oxide in a solution that contained glucose and yeast was highest because of the direct relationship of glucose, yeast and fermentation hence the more the glucose, the more the level of carbon iv oxide.
Discussion
The following were the result of the experiment: The results were as follows after forty minutes. In flask A containing distilled water and yeast was 3.1ml, flask B was 2.9ml, flask C was 31.2ml, flask D was 3.5ml, flask E 18.7ml, flask F was 3.2ml flask G was 12.5ml and flask H was 37.5ml. It was noticed that the level of carbon iv oxide in the flask that was made up of glucose, NaF and yeast was low because of the presence of NaF which inhibits glycolysis hence preventing fermentation. However, the level of carbon iv oxide in a solution that contained glucose and yeast was highest because of the direct relationship of glucose, yeast and fermentation hence the more the glucose, the more the level of carbon iv oxide. This experimental proved that different inhibitors ferment at different levels when put into a water bath. This experiment was based on the background of the anaerobic and aerobic respiration.
Conclusion
Work Cited
Toole Glenn. Essential A2 Biology for OCR. U.S.A: Nelson Thornes, 2004
