IDV: different types of sugar

DV: ethanol production in fermented glutinous rice

What is the effect of different types of sugar (sucrose (table sugar), glucose (dextrose), fructose,
lactose, maltose) on the ethanol production of fermented glutinous rice?

Suggested types of sugar: sucrose (table sugar), glucose (dextrose), fructose, lactose, maltose
- find these in powder form.

Make connections between the use of artificial sweeteners that are healthier options for those
cannot consume high sugar snacks/foods, i.e., those with diabetes type 2? Non-communicable
diseases; diabetes type 2, stroke, high-blood pressure.

1. INTRODUCTION

1.1
Background Information

Yeast respiration and fermentation:

What are the two main metabolic pathways that yeast can use to generate energy?
How does the availability of oxygen impact whether yeast undergoes aerobic respiration
or anaerobic fermentation?

Sugar substrates and fermentation:

How do different sugar types, such as glucose, fructose, and sucrose, differ in terms of
their chemical structures?
Why might glucose be preferred by yeast for fermentation compared to other sugars?
What additional processes might yeast need to carry out in order to use more complex
sugars like sucrose and maltose?

Sugar combinations and metabolic pathways:

How might the presence of multiple sugars in the growth medium affect the overall
metabolism of yeast?
Why could interactions between different sugars lead to variations in fermentation rates?
 Can you hypothesize how yeast might prioritize the use of different sugars when they are
present together?

Ethanol production as a measure of fermentation:

Why is ethanol commonly used as an indicator of yeast fermentation activity?

How does the rate of ethanol production correlate with the rate of anaerobic fermentation
by yeast?
What are the advantages of using ethanol production as a measure of fermentation over
other potential indicators?

Rationale for the experiment:

Why is investigating the impact of different sugar combinations on yeast fermentation

important?
What insights can we gain by systematically altering sugar ratios in the growth medium?
How might the natural prevalence of different sugars in various environments relate to
yeast metabolic adaptations?

Significance of the study:

In what ways might the findings of this study contribute to more sustainable fermentation
processes?
How might the metabolic versatility of yeast make it an interesting subject of study in
various scientific fields?

Yeasts can typically use two different pathways to produce ATP from sugars, namely
respiration and fermentation, said Annabel Morley in her article titled An evolutionary
perspective on the Crabtree effect. They stated that respiration results in a high yield of ATP
meanwhile fermentation has a much lower ATP yield but does not require oxygen. At high
levels of sugar and oxygen, yeasts can produce ATP via respiration, fermentation, or a
concurrent use of both pathways. In cellular respiration, organic molecules are broken down
producing ATP, carbon dioxide, and water. This is shown through the journal of
Undergraduate Biology Laboratory Investigations. They mention that the byproduct of
fermentation would be ethanol and it could be manipulated according to the sugar they are
using. A book titled Yeast also mentions that fermentation does not require oxygen.
Aerobic respiration refers to a process that requires oxygen. Pyruvate is broken down into
carbon dioxide and water, and a large amount of ATP.

Every sugar has various structures. For example, different sugars can be similar with
respect to their monomer composition but may differ in the bonds between these
constituents. This is being mentioned through a website of national library of medicine.
Glucose, lactose, galactose are monosaccharides while maltose and maltose are known to
be sugars/alcohols/polyols. As fermentation progresses, glucose is consumed at a faster
rate than fructose, leading to an increase in the fructose to glucose ratio regarding a journal
titled “Kinetic Modelling of Wine Fermentations: Why Does Yeast Prefer Glucose to
Fructose” by Leanie Mocke. Compared with fructose, glucose would be less sweet.

Ecica Y mentioned in her blog that adding more sugar could affect the metabolism of the
yeast. The presence of a high sugar concentration in the fermentation medium may result in
substrate inhibition, which inhibits cell growth and ethanol production, says direct science. In
conclusion of both cities, they stated that more sugar content would increase the ethanol
production. According to Journal of Undergraduate Biology Laboratory Investigations, a
 higher glucose content increases ethanol production because sugar molecules are more
easily available for the cell to use for fermentation. QW you can see throughout the fresh
essay that the carbon dioxide production varies. This correlates to the ethanol production as
well. As the formula of fermentation would be C6H12O6 (aq) 2C2H5OH(aq) + 2CO2(g)

A journal from the National library of medicine stated that the ethanol yield is important
during fermentation. The ethanol I have mentioned lately that the formula for fermentation in
the previous diagram in which sugar will be broken down into carbon dioxide and ethanol.
João Nunes de Vasconcelos stated that during fermentation, ethanol is shown through the
presence of bubbles. This shows how easy it would be to figure out the presence of ethanol.
The growth of cell could also be determined through the ethanol concentration which is
mentioned through the journal of applied microbiology. Production of bioethanol during
fermentation depends on several factors such as temperature, sugar concentration, pH,
fermentation time, agitation rate, and inoculum size. It is clearly stated by science direct..
Production of bioethanol during fermentation depends on several factors such as
temperature, sugar concentration, pH, fermentation time, agitation rate, and inoculum size.
The type of sugar used to create yeast can influence the amount of ethanol generated
according to the journal of Undergraduate Biology Laboratory Investigations

—-------------------------------------------------------------------------------------------------------------

During this experiment, independent variables and dependent variables are figured out.
The independent variable is the condition that is manipulated (selected or changed) by the
experimenter The dependent variable is the variable that the experimenter measures, which is
assumed to be affected by the independent variable. This definition is mentioned in bioninja.
Independent variables in this experiment would be the types of sugar and the dependent
variable would be the ethanol production. During fermentation, ethanol and carbon dioxide will
be produced. In this case, we would like to emphasize the ethanol production. Alexandru in his
book called Production and Management of Beverages stated that Alcohol fermentation or
ethanol fermentation is the anaerobic (non oxygen requiring) pathway carried out by yeasts
where sugars (generally glucose) are converted into ethanol and byproducts. The process of
alcohol fermentation can be divided into two steps. In the first part, known as glycolysis, the
yeast breaks down one mol of glucose to form two moles of pyruvate. These are converted into
2 mol of carbon dioxide and 2 mol of ethanol (fermentation). This correlates with different ratio of
sugar which are (1:1 Ratio of Glucose to Fructose, 2:1 Ratio of Glucose to Sucrose, 3:1:1 Ratio
of Glucose to Maltose to Galactose, 1:1:1 Ratio of Glucose, Fructose, and Lactose, and 4:1
Ratio of Xylose to Glucose).

Fully describing the experiment. Must include independent variable (including range),
dependent variable and species name if relevant. Must be clear, focused, and purposeful.
Importance of question in the academic context, personal significance, interest, or curiosity
of the investigator. How the research question was formed.

The aim and objective of this experiment is to determine whether ethanol correlates with
the different types of sugar we’ll be testing. As you can see that different sugar will produce
varies ethanol production throughout the experiment in the explanation above.

1.2 Research Question

How do different sugar combinations (1:1 Ratio of Glucose to Fructose, 2:1 Ratio of Glucose to
Sucrose, 3:1:1 Ratio of Glucose to Maltose to Galactose, 1:1:1 Ratio of Glucose, Fructose, and
Lactose, and 4:1 Ratio of Xylose to Glucose) affect the respiration rate of yeasts in ethanolic
fermentation as measured by ethanol production using ethanol sensor over the course of 3
minutes with incubation at 32°C?

1.3 Hypothesis
What you think will happen and why (support with theory and resources; minimal 3
resources, properly cited)

According to Journal of Undergraduate Biology Laboratory Investigations, Yeast respires at

different rates when certain variables are manipulated, such as the sugar type added to the
yeast and they found that the glucose had the highest rate of ethanol production compared
to both water and saccharine. This will produce a hypothesis that glucose will have the
 highest rate of ethanol. In hypothesis, the ratio 4:1 xylose to glucose. Another journal from
Journal of Undergraduate Biology Laboratory Investigations stated that the more sugar
content would increase the ethanol production which we could predict that the more sugar
ratio would have the highest presence of ethanol production. As it has been mentioned
above that Production of bioethanol during fermentation depends on several factors such as
temperature, sugar concentration, pH, fermentation time, agitation rate, and inoculum size.

APA in-text citations:

https://owl.purdue.edu/owl/research_and_citation/apa_style/apa_formatting_and_style_
guide/in_text_citations_the_basics.html

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5637245/

https://books.google.co.id/books?id=vMpVKtRLht4C&newbks=0&printsec=frontcover&pg=PA25
1&dq=Why+might+glucose+be+preferred+by+yeast+for+fermentation+compared+to+other+sug
ars%3F&hl=ban&source=newbks_fb&redir_esc=y#v=onepage&q=Why%20might%20glucose%
20be%20preferred%20by%20yeast%20for%20fermentation%20compared%20to%20other%20s
ugars%3F&f=false

https://undergradsciencejournals.okstate.edu/index.php/JUBLI/article/viewFile/8728/1869.pdf

Pg. 253

1.4 Variables
Put into a table.
1.4.1

Independent variable:

Independent Different types of sugar (ratio)

Variable (1:1 Ratio of Glucose to Fructose, 2:1 Ratio of Glucose to Sucrose, 3:1:1 Ratio
of Glucose to Maltose to Galactose, 1:1:1 Ratio of Glucose, Fructose, and
Lactose, and 4:1 Ratio of Xylose to Glucose) 1 ratio would equals to 5 grams
which can be measure through

Dependent Ethanol production during the fermentation process.

 Variable This is measured using an ethanol sensor which can determine the percentage
of ethanol from through the breaking down of sugar.

Controlled variables:
https://samples.freshessays.com/effect-of-different-sugars-on-the-rate-of-respiration-of-yeast.ht
ml

Variable Likely impact upon the How the variable will be

investigation What would
happen if this variable is not
controlled?
Mass of sugar Various sugar masses will have
various respiration rates,
influencing the final result.
Sugar will also serve as a fuel
source for the yeast.
Mass of yeast The variable quantity of yeast
affects the volume of CO2 gas
generated, hence influencing
the end outcome.
controlled
The exact mass of sugar, 5gr for
1 ratio will be used in the entire
experiment.
To ensure data accuracy, the
same mass (5±0. 10𝑔) of yeast
will be used in the entire
exploration.

Type of yeast varied yeasts have varied rates _________will be used in the
of respiration. The use of entire experiment.
different yeast strains will have
an effect on the final results.

Time for Respiration
As all of the substrates are used
up, the respiration rate slows
down. Variable respiration times
will produce incorrect outcomes.
-The tie of each trial will be (75
minutes). A digital timer will be
used during the entire
experiment to ensure an
accurate time.

Independent variables
- Mention your IDV and explain how you want to manipulate it
- Explain the measurement tool that you want to use (includes unit and uncertainty)
- Explain why you choose that tool instead of the other tools
1.4.2
Dependent variables
- Mention your DV and explain how you want to manipulate it
- Explain the measurement tool that you want to use (includes unit and uncertainty)
 - Explain why you choose that tool instead of the other tools
1.4.3
Controlled variables
- Mention your relevant controlled variables and explain how you want to control it
- Explain the possible effect in your experiment if you do not control it

2. PROCEDURE
2.1
Equipment/tools
Put into a table.
List all the equipment showing size, number, and uncertainty

2.2 Materials
List all the equipment showing size and number (quantity)

Equipement/tools Material

- Beaker - 50 grams of glucose

- Ethanol sensor
- 10 grams of fructose
- Stirring rod
- Balance - 5 grams of sucrose
- 5 grams of maltose
- 5 grams of lactose
- 5 grams of galactose
- 20 grams of xylose
- 5 pax of yeast

2.3

PASCO Ethanol Sensor

50 grams of glucose, sucrose, lactose,

 Fermipan (yeast)

2 cm3 pipette

Spatula

Mortar and pestle

Digital scale

25 mL measuring cylinder

250 mL conical flask

Hydrogen peroxide

Labeled Diagram

2.4 Methods

1.

2.5 Safety Precautions

Because yeast consumption might lead to health concerns, I cleansed my hands after each
session and washed all items. It is immoral to squander things such as yeast and sugar kinds,
therefore I needed to be very careful not to overuse the various components by only utilizing
what I required and nothing more. I also packed up any extra items (such as sugar kinds).

Reference list (following APA edition format)

____________________________________________________________________________
https://www.frontiersin.org/articles/10.3389/fmolb.2014.00017/full
https://drive.google.com/file/d/1p4Q1tLB9nYr7MSX6d-9mn3drE9udla9O/view?usp=sharing

https://books.google.co.id/books?hl=id&lr=&id=Q82QAwAAQBAJ&oi=fnd&pg=PP1&dq=How+do
es+the+availability+of+oxygen+impact+whether+yeast+undergoes+aerobic+respiration+or+ana
erobic+fermentation%3F&ots=kL5Nwe2W-E&sig=bFL9rMBQOYsQqcUW7MUNzl-RZ4M&redir_
esc=y#v=onepage&q&f=false

https://www.sciencefacts.net/alcoholic-fermentation.html

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7357269/

https://core.ac.uk/download/pdf/37411402.pdf

https://www.stgermain.co/blogs/baking-fundamentals/how-the-amount-of-sugar-can-affect-activit
y-of-yeast

https://www.sciencedirect.com/science/article/pii/S2405580816302424

https://drive.google.com/file/d/1UPPPqml_GAG945LxO_iXzJ6SqPvAQsQI/view?usp=sharing

Fresh Essays. (March 2023). Effect of Different Sugars on the Rate of Respiration of Yeast.
Retrieved from
https://samples.freshessays.com/effect-of-different-sugars-on-the-rate-of-respiration-of-yeast.ht
ml

https://ami-journals.onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2009.04657.x

https://undergradsciencejournals.okstate.edu/index.php/JUBLI/article/viewFile/8728/1869.pdf

https://www.google.co.id/books/edition/Production_and_Management_of_Beverages/4Rl-DwAA
QBAJ?hl=ban&gbpv=0