To investigate which sweetener is best reactor for the yeast.

Purpose of the experiment

To investigate the rates of reaction between sugars

To understand which sugar sweetener is the best reactor with yeast

Abstract

Yeast plays an important role in this energy cycle process. Yeasts are responsible for decomposition and hence recycling of nutrients in the environments. Therefore, when the yeast is placed in a solution containing sugar in an environment free of sugar there is multiplication of cells and sugar is converted to carbon dioxide and alcohol in a process called fermentation CITATION DAm89 l 1033 (Stewart., 1989). In this experiment we will determine the which of these sugars and sugar sweeteners best reacts with yeast in the process of fermentation. From the results obtained it was evident that maltose and glucose that there was no reaction since there is less sugar and 1% sweet and low solution got the highest rates since it has the highest content of sugar.

Introduction

Living organisms require energy for growth, development and maintenance. They have to make use of the genetic materials to help them regulate the various biological activities including the reproduction process. Yeast plays an important role in this energy cycle process. Yeast is a minute substance that is made up of living forms of unicellular eukaryotic. These living forms can break down carbohydrates into carbon monoxide and ethanol. Yeast is from the kingdom Fungi of the phylum Ascomycota. Their unique characteristic of being saprotrophs enables them to be able to get nutrients from the external environment by secreting the external enzymes. Yeasts are responsible for decomposition and hence recycling of nutrients in the environments. Yeast is used in the production of bread and alcoholic beverages. The cells in the yeast contain sugar in high concentrations which are fermented anaerobically to form alcohol and carbon monoxide. Therefore, when the yeast is placed in a solution containing sugar in an environment free of sugar there is multiplication of cells and sugar is converted to carbon dioxide and alcohol in a process called fermentation.

Sugar and sugar Sweeteners

These are carbohydrates. Carbohydrates are organic compounds made up of carbon, hydrogen and oxygen atoms with hydrogen and oxygen in the ratio of 2:1. Carbohydrates are mostly found in sugars or other compounds that are non-crystalline such as cellulose and starches. Sugar sweeteners are chemically synthesized form of natural sugars. These sweeteners come in two types the natural sweeteners and the chemically synthesized sugars CITATION Mit08 l 1033 (Helen., 2008). The common test for these sugars is their sense of sweetness that is usually detected by the tongue taste buds and the brain assimilation activities. Most of these sugars have permitted for general food use while others mostly the artificially- synthesized one have been deemed not appropriate for consumption.

In this experiment we will determine the which of these sugars and sugar sweeteners best reacts with yeast in the process of fermentation. We will take different types of sugars and react them with yeast at a constant temperature and measure the gas produced as the solution decreases in the process. The solution with most sugars will produce the most gas (carbon dioxide) and will have the less solution at the end of the experiment. This will be the best sugar reactor with yeast.

Methods and materials

Materials

1% of Glucose 15ml of solution.

1% Maltose 15ml of solution.

1% Starch 15ml of solution.

1% Splenda 15ml of solution.

1% Equal 15ml of solution.

1% of Sweet & Low 15ml of solution.

0.5 grams of yeast

6 tests tubes

Thermometer

Stop watch

Methodology

In the six test tubes provided 1% of each of the test specimen was prepared to form a 15ml solution. Yeast was then added to each of the test tubes and the temperature of the test tubes were recorded using a thermometer. The tubes were placed in a water bath with a 35 degrees’ Celsius temperature with the thermometer used to regulate the temperature.

The tubes were left in a constant temperature of 35 degrees Celsius. with the thermometer used to regulate the temperature.

The tubes were checked after every seven minutes to monitor the reaction while monitoring the temperature to remain constant. The results of first seven minutes were recorded after an initial reaction The next column recorded the next seven minutes after subsequent reaction. The final column recorded the last seven minutes of the reaction ending at the 21st minute.

Results

The results from the experiment were recorded in the table below

SPECIMEN TIME TEMPERATURE RESULTS (ml)

0.5 grams of yeast 7 14 21 37 -0.1 3.1 7.7

1% of Glucose 7 14 21 37 0.0 0.0 0.0

1% Maltose 7 14 21 37 0.0 0.0 0.0

1% Starch 7 14 21 37 0.0 1.7 4.3

1% Splenda 7 14 21 37 0.1 2.1 5.0

1% Equal 7 14 21 37 0.0 1.4 4.0

1% of Sweet & Low 7 14 21 37 7.0 14 21

Discussion and conclusion

From the results obtained it is evident that

There was a steady rate of reaction observed on the 0.5 grams of yeast solution.

This is the basic enzyme reaction.

There was no reaction observed on the 1% glucose and 1% maltose solution.

The saturation of enzymes can be explained by molecules. The molecules of a monosaccharide sugar are too small as compared to a typical yeast enzyme. However, the larger ratio of sugar molecules to yeast enzymes leads to sugar molecules occupying every enzyme siteCITATION Gad59 l 1033 (Elmer, 1959). Therefore, this has no significant impact in the rate of reaction and thus no reaction was observed in the glucose and maltose.

There was a steady rate of reaction in the samples of 1 % starch 1% Splenda and 1% equal.

Starch and Splenda are polysaccharides with bigger sugar molecules compared to a typical yeast enzyme. This leads to a smaller ratio of sugar molecules to yeast enzymes leads to sugar molecules occupying every enzyme site and thus a higher reaction CITATION Gad59 l 1033 (Elmer, 1959).

The highest rates of reaction were recorded on the 1% sweet and low solution.

sweet and low solution contains many polysaccharides with bigger sugar molecules compared to a typical yeast enzyme. This leads to a smaller ratio of sugar molecules to yeast enzymes leads to sugar molecules occupying every enzyme site and thus a higher reaction CITATION Gad59 l 1033 (Elmer, 1959).

Conclusion

From the results obtained it was evident that

Maltose and glucose and other monosaccharides react least with yeast. The reaction is directly proportional to the number of sugar molecules a solution has and therefore polysaccharides react best with yeast.

Artificial sugars such as Splenda and sweet and low react highest with yeast.

Maltose and glucose are not the best reactors to yeast.

Artificial sugars Splenda and sweet and low are the best reactors to yeast.

The objectives of the study were achieved as the study was able to employ different techniques and got a result.

For future tests, the test should include an even broader range of samples and also the aspect of how temperature affects the rate of reaction should be investigated.

References

BIBLIOGRAPHY Elmer, G. J., 1959. Fermentation process kinetics.. Journal of biochemical and microbiological technology and engineering, I(4), pp. 413-429.

Helen., M., 2008. Sweeteners and sugar alternatives in food technology.. s.l.:John Wiley & Sons.

Stewart., D. T. I. R. a. G. G., 1989. Sugar utilization by yeast during fermentation.. Journal of industrial microbiology , 4(4), pp. 315-323.