The rate of fermentation at different temperatures
Abstract
In the experiment, three tubes of fermentation containing yeast in each specified temperature tested were applicable in the determination of temperature effect on glycolysis rate. Fermentation happening in oxygen absence is an anaerobic reaction, with cellular respiration happening with the application of oxygen. They both involve the breakage down of sugar to enable release of energy. Fermentation leads to the production of energy in small quantity with larger volume of carbon dioxide release. The fermentation in this experiment presented through the placing of the tubes in a water bath in an interval of ten minutes for thirty minutes time. The amount of the carbon dioxide produced is then measured during the fermentation process at every ten minutes interval for four different temperature levels of the water baths. This is the procedural method of determining the rate of glycolysis with differing effects of the temperature specified. Before performing the experiment, there was a hypothesis with the fermentation rate in a warm bath being higher in comparison to the cold and hot with control. The null hypothesis will prove of no change in the rate of fermentation following the hypothesis aspect. Before the hypothesis, the fermentation rate in the specified warm baths is higher in comparison to the controlled bath. The fermentation rate in the control baths is considerably higher in comparison to the cold bath.
Introduction
Glycolysis refers to the procedure of breaking down the two-pyruvate acids. It is an element of the cellular respiration, which comes about in the cytosol and does not require oxygen. Cellular respiration has additional two elements beside the glycolysis. The two elements include the Krebs cycle, and the System of Electron Transport. The foremost objective of cellular respiration is the production of sufficient quantities of energy for the utilization by cells. The products from the glycolysis process include carbon dioxide, two ATP s, and water. On the contrary, fermentation refers to the pathway of anaerobic metabolism, which breaks down sugars for the production of sufficient quantities of energy Mandani 2 for the cells. Fermentation takes place in the nonexistence of oxygen and consequently produces a lesser quantity of the 2ATPs and a larger quantity of the carbon dioxide. The hypothesis created suggests that the rate of fermentation in a warm water bath is higher in comparison to the controlled bath. It also suggests that rate of fermentation in the controlled baths is superior in comparison to the cold baths.
Lastly, the rate of fermentation in the controlled water baths record lower levels in comparison to the hot baths. In one of the experimentations, the scientists attempted to observe the outcome of altering the composition of plasma membrane to test out whether the plasma membrane can have an adaptation that is responsive to the low rates of temperature in fermentation. The outcome demonstrates that the fermentation rate in the warm bath is superior in comparison to the other baths. The hypothesis is acceptable, whereas the null hypothesis is redundant. The conclusion possibly will be that temperature has apparent effects on the rate of fermentation.
Testing of the alterations in the plasma membrane with low temperature involves use of a stain of Saccharomyces bayanus and two stains of Saccharomyces cerivisae. Apparently, low temperatures would limit the growth of yeast thereby increasing fermentation period. This was the basis of the hypothesis according to the findings of the research. In the experiment, the rate of fermentation at various temperatures is the major concern of the researchers. In essence, temperature has great influence on fermentation rate of yeast. Different results emerged upon putting fermentation tubes in the cold bath. Cold bath represents fermentation conducted at low temperatures. According to findings of the experiment, carbon dioxide did not constitute products. Very low temperatures inhibit growth of yeast. Since release of carbon dioxide is essential upon putting fermentation tubes in a medium such as water, cold temperature would slow down fermentation process and eventually no carbon dioxide produced.
Although fermentation of large wine requires extreme temperatures, it is crucial to control the temperatures to prevent possibility of losing certain important products of fermentation. Scientists would therefore employ automatic systems to balance the rate of temperature. Balancing of the rate of temperature would help simulate the process of fermenting wine. However, the experiment that involved fermentation of yeast indicated that temperature increases would substantially reduce the rate of fermentation process. When temperatures become higher than the optimum, enzymes become inactive and denatured. Enzymes do not take active role in altering the rate of fermentation process at high temperatures. Conversely, an increased level of carbon dioxide characterizes the experiment involving use of warm bath. Enzymes are actually active with warm temperature (about 350C). In essence, controlling the rise and fall in temperature during the experiment is paramount for success of the fermentation process.
A group of scientists carried out an experiment by putting metabolic tracers in a temperature ranging from 4 to 20 degrees. The hypothesis showed an increase in temperature, which eventually increased the energy, amounts, which were produced, and a reduced use of carbon efficiency. The scientists managed to gather metabolic traces in only one place. Another aspect, which was attained because of the scientific experiment, was that, there was an increase in respiration by 10 fold. The scientists observed that there was a relative activity in the metabolic processes, and there was a change in the production of energy. On the final experiment, the scientists were trying to experiment and compare the metabolic responses to the increase in temperature in soils from the high elevation and the low elevation.
The result of the experiment indicated that there was a shift in the activities from the pentose phosphate to glycolysis, which had a high temperature in the soils. Another result obtained from the experiment indicated that there were responses in the Krebs cycle, biosynthesis and the ATP production, which were self-dependant. In this case, the biosynthesis, which is also the biogenesis, is the enzyme-catalyzed process, which happens in the cells of living organisms, and its substrates are converted into more products, which are complex. The whole process of biosynthesis consists of different enzymatic steps. With this, the result of the experiment indicated that there was a low energy production and the use of the growth processes and maintenance was incomplete. This experiment is closely related to the fermentation processes, which occurs in high temperatures. During high temperatures, the enzyme activities change because of energy productions, which will be incomplete.
Methods
There was mixing of 50 g of glucose and 2 packages of Saccharomyces cerivisae in making the mixture used in the experiment. The mixture was then put into 1L of lukewarm water. Four different temperature baths were prepared during the experiment to ensure that there are different conditions for the glycolysis. There was feeling of three fermentation tubes for each of the baths, with 40 ml of the mixture. The tubes were placed readily near the baths in order to ensure a constant recording for the temperatures. The 4 baths were put in hot bath of about 600C followed by placing them on a cold bath of 00C then into a warm bath of 35 0C and finally to a control bath of 230C respectively.
Initially, the tubes were placed in their respective baths for about 6 minutes. The tubes were then removed out followed by shaking, in the quest to remove any existing carbon dioxide released during the experiment. Subsequently, the tubes were put in their baths at ten minutes intervals for 30 minutes. This could ensure that there is measurement of the released carbon dioxide produced in the various tubes. Immediately after the ten minutes, the amount of carbon dioxide was measured through measuring the amount of bubbles released at the end of the tubes. The technique for measuring the amount of carbon dioxide could ensure that there is marking of the place where the bubbles end by the help of a ruler. The measurement could then be usable in calculating the volume recorded in each tube.
The carbon dioxide produced by the procedure is measured. The time interval between measurements is ten minutes. The first centimetre of bubbles is taken to be equivalent to one millilitre. After the first one, every 0.5 centimetres is equal to one millilitre. The procedure was redone two more times. From the statistics obtained on completion of the experiment, the standard deviation is calculated. This is followed by calculation of the t-test value.
Results
The experiment revealed that the fermented solution that had been kept in the bath at 34oC had the highest rate of carbon dioxide production per minute at 0.53 ml/min. the fermented solution that was kept in the cold bath at 0oC produced the lowest average amount of carbon dioxide per minute at approximately 0 ml/min. This is illustrated in table 1 below. The fermented solution in the hot bath at 59oC produced carbon dioxide at a rate of 0.031 ml/min. After the first ten minutes, the production of carbon dioxide in the fermentation in the hot water bath decreased steadily until it was close to nil. This is illustrated in figure 1 below. While the standard deviation of the cold bath was zero, that of the warm bath came out as 0.058.
The standard deviation of the warm bath was the lowest at 0.005. The standard deviation of the control bath matched that of the warm bath at 0.058. After calculating the t-test values, that of the cold bath came to 8.96 while that of the hot bath was 8.0. The t-test value of the warm bath was the lowest at 4.86. The differences in readings obtained will be explained in detail later in this report.
Discussion
Carbon dioxide produced after the fermentation is placed in a cold bath produced carbon dioxide measured in millilitres per minute at intervals of ten minutes. Results collected include 1.3 ml per min, 2.67 ml per min and 5ml per min. An aggregate of the result collected from the data retrieved from the experiment ranged in 0.9 Ml per min and 0 Ml per min. The fermentation placed in warm water resulted in different readings as concerns to the rate of carbon dioxide produced. The result collected ranged from 4.6 Ml per min and 5.3 Ml per min. A further experiment on the reaction of the fermentation in a control bath produced other sets of data to include 1.3 Ml per min, 2.67 Ml per min, and 5 Ml per min. The results of the different experiment compared indicated that the rate of carbon dioxide produced from the reaction of the fermentation remained highest. This is when placed in warm water attributed by increased fermentation.
The rate of fermentation in hot water measuring at a temperature of 59oC recorded a lower threshold due to the annihilation of enzymes as compared to the warm bath. Fermentation at a temperature of 00 C recorded the lowest rate attributed by the reduced movement of molecules hence hindering the production of carbon dioxide gas. Inclusion of control bath, at a temperature of 230 C, in the experiment, indicated that it slowed down the rate of fermentation. A difference in the t-tests values obtained from the cold, hot and warm baths of values (8.00, 8.96 and 4.86) indicated higher values to that of the critical t-test of value 2.78. Result of the experiment showed that the hypothesis indicating that the rate of fermentation in a warm bath being more than the control was true but the null hypothesis remained false.
The hypothesis assuming fermentation rate in bath control is ultimately higher in comparison to the cold bath as acceptable with the null rejected. The result was considerably meaningful in real life application. For instance, in yeast application allowed to a specified room temperature until accomplishment of growth ready for baking. There are varieties of possible reasons meant for the results. One includes the application when the temperature is low at zero degrees with the resulting reaction of glucose to the pyruvic acid. It will slow down since the glucose will not undergo break down in lower temperatures with immediate stoppage yielding carbon dioxide. The fermentation rate in the baths controlled is also lower in comparison to the hot bath. The result obtained shows the fermentation rate in warm baths being higher compared to the rest of the given baths.
The result was acceptable following the t-values of the cold, hot and warm versus the controlled bath being different. The hypothesis is acceptable with rejection of the null hypothesis. The conclusion realised could prove that the specified temperatures have the general effects on the fermentation rate. The amount of the carbon dioxide produced is then measured during the fermentation process at every ten minutes interval for four different temperature levels of the water baths. This is the procedural method of determining the rate of glycolysis with differing effects of the temperature specified. Before performing the experiment, there was a hypothesis with the fermentation rate in a warm bath being higher in comparison to the cold and hot with control
In the essence of high temperatures for instance, 590 C, the fermentation yield is relatively low. This is because reaction occurs at a faster rate thus resulting into denaturing of the enzymes that are responsible for the fermentation process. High temperatures also results into evasion of some yield because of reduction of enzymes actively involved in fermentation. According to the experiment, the warmth bath recorded the highest amount of CO2 production. The highest production of CO2 is because of the moderation of temperature to simulate the rate of fermentation. Just like the case of fermentation of wine, it is critical to apply high temperatures. This temperature must moderate fermentation with the aim of not denaturing the enzymes active during the process (Zenteno, M 44). The cold bath reflects relatively low temperature (00 C).
This temperature is responsible for the decrease of motion in relation to the molecules. In the experiment of observing the changes with reference to plasma membrane under modification of the temperature levels, it is observable that there was a restriction of the growth of yeast and increase in the length of fermentation. This is an indication that low temperatures restrict yeast growth while lengthening the process of fermentation (Torija, MJ 131). Temperature increase has the capacity to generate greater amount of energy resulting into increased metabolic activities (Dijkstra, Paul 2029). There were elements of errors in the measurement of the quantity of CO2. This is because the approximation of the bubbles of the CO2 gas demands accuracy. The findings of the results are essential for generalization and application in future research studies on either Saccharomyces cerivisae or any other applicable measurement of the glycolysis. Effect of temperature is also vital to execution of future experiments.
Works cited
Dijkstra, Paul., Thomas, Scott C., Heinrich, Paul., Koch, George., Schwartz, Egbert., Hungate, Bruce. Effect of temperature on metabolic activity of intact microbial communities: Evidence for altered metabolic pathway activity but not for increased maintenance respiration and reduced carbon use efficiency. Soil Biology & Biochemistry. 43 (10): 2023-2031, 2011.
Torija, MJ., Beltran, G., Novo, M., Poblet, M., Guillamon, JM., Mas, A., Rozes, N. Effects of fermentation temperature and Sccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. International Journal of Food Microbiology. 85 (1- 2): 127-136, 2003.
Zenteno, M. Isabel., Perez-Correa, J. Ricardo., Gelmi, Claudio A., Agosin, Eduardo. Modeling temperature gradients in wine fermentation tanks. Journal of Food Engineering. 99 (1): 40- 48, 2010.
Appendix
t-test values Standard Deviation of Overall Average (mL/min) Overall Average CO2/min. (mL/min) Group
0.058 0.3 control
8.96 0 0 cold
4.86 0.058 0.53 warm
8.00 0.005 0.031 hot
Cumulative Amount of CO2 Produced
30 MIN. (mL) 20 MIN. (mL) 10 MIN. (mL) Temperature
8.97 3.97 1.3 Control
0 0 0 Cold
15.3 10 4 Warm
0.9 0.9 0.9 Hot
