What type of experiment should I run on Lactose?
I need to do my science fair project on the topic Lactose. I need to deem of an experiment to run, with an independent variable and dependent. I'm running blank as of now...
Answers: Sounds fun. Lactose is a sugar found within milk and is disaccaride comprised of a galactose and glucose monomers. I would evaluate fermentation rates as measured by gas production between lactose, glucose/dextrose. Since an enzyme is required to break the disaccaride into monomers before fermentation, their fermentation rate may be slower... or not. An experiment question might be "Does β-D-galactosidase enzyme activity slow fermentation rates?"
five jars/bottles near a narrow neck for your reaction vessel. Go to a wine making/brewing store and get rubber stoppers and fermentation locks. The type that look like an S sitting on the side are perfect for measure gas production.
Boil enough water to fill adjectives containers 75%. Boil covered for 10 minutes to ensure sterility of the water. Take off heat and allow to cool to "thaw out." Once warm, in a clean chalice, add a cup of the boiled water and one packet of bread yeast together, stir, and cover. Allow it to sit for about 5 minutes. This is your adjectives starter culture.
ttle with water only
- Bottle beside yeast and no sugar
- Bottle with lactose and no yeast
- Bottle with yeast and lactose
Over the subsequent seven days, periodically count how fast bubbles (which will be about the same size) travel through the fermentation lock. Counting for two to three minutes should be enough. This will tell you how fast the yeast is using up the sugar. You may find that precipitate on, dextrose if fermented faster, but after the yeast acclimate, they ferment at the same rate.
You can plot this on Excel to make a neat graph beside time 0 being the addition of yeast (x axis) and bubbles per minute plotted on the Y axis. Source(s): BS in biochemistry
Related Questions:
Answers: Sounds fun. Lactose is a sugar found within milk and is disaccaride comprised of a galactose and glucose monomers. I would evaluate fermentation rates as measured by gas production between lactose, glucose/dextrose. Since an enzyme is required to break the disaccaride into monomers before fermentation, their fermentation rate may be slower... or not. An experiment question might be "Does β-D-galactosidase enzyme activity slow fermentation rates?"
five jars/bottles near a narrow neck for your reaction vessel. Go to a wine making/brewing store and get rubber stoppers and fermentation locks. The type that look like an S sitting on the side are perfect for measure gas production.
Boil enough water to fill adjectives containers 75%. Boil covered for 10 minutes to ensure sterility of the water. Take off heat and allow to cool to "thaw out." Once warm, in a clean chalice, add a cup of the boiled water and one packet of bread yeast together, stir, and cover. Allow it to sit for about 5 minutes. This is your adjectives starter culture.
ttle with water only
- Bottle beside yeast and no sugar
- Bottle with lactose and no yeast
- Bottle with yeast and lactose
Over the subsequent seven days, periodically count how fast bubbles (which will be about the same size) travel through the fermentation lock. Counting for two to three minutes should be enough. This will tell you how fast the yeast is using up the sugar. You may find that precipitate on, dextrose if fermented faster, but after the yeast acclimate, they ferment at the same rate.
You can plot this on Excel to make a neat graph beside time 0 being the addition of yeast (x axis) and bubbles per minute plotted on the Y axis. Source(s): BS in biochemistry
Related Questions: