FACULTY OF SCIENCE AND MATHEMATICS

SSI 3013 - INFORMATION AND COMMUNICATION

TECHNOLOGY IN SCIENCE

ASSIGNNMENT 2 - THE PROCESS OF YEAST PERMENTATION

NAME MATRIC NUMBER

NUR AFFA NAJIHAH BINTI ISWANDI D20221102314

NOOR SYAMIEHA BINTI MAT JANI D20221102329

NURUL FARHANA BINTI ABDUL JABAR D20221102308

NURUL AINA HAKIMA BINTI ISHAK HELMI D20221102313

LECTURER’S NAME : EN. AZMI BIN IBRAHIM

GROUP : A
 Yeast fermentation is a vital biochemical process with wide-ranging applications
in various industries, including baking, brewing, and biofuel production. At its core, yeast
fermentation involves the conversion of sugars into alcohol and carbon dioxide in the
absence of oxygen. This anaerobic process is facilitated by the action of yeast, a
single-celled microorganism belonging to the fungi kingdom.
The significance of yeast fermentation cannot be overstated. In baking, yeast
fermentation is responsible for leavening dough, resulting in the light and airy texture of
bread and other baked goods. In brewing, yeast fermentation is the cornerstone of beer
production, where yeast converts sugars from malted grains into alcohol and carbon
dioxide, imparting characteristic flavors and aromas to the final product. Moreover, yeast
fermentation plays a crucial role in biofuel production, where yeast is utilized to convert
sugars from plant biomass into ethanol, a renewable and environmentally friendly
alternative to fossil fuels.
In this laboratory experiment, we aim to observe the process of yeast
fermentation firsthand and understand its underlying principles. By creating a conducive
environment for yeast growth and metabolism, we will monitor the production of carbon
dioxide gas as a byproduct of fermentation. Through careful observation and analysis,
we seek to gain insights into the kinetics and dynamics of yeast fermentation and its
implications in various industrial processes.
By elucidating the mechanisms of yeast fermentation, we can not only enhance
our understanding of fundamental biochemical processes but also harness its potential
for the development of innovative solutions in food, beverage, and energy industries.
Through this experiment, we embark on a journey to unravel the mysteries of yeast
fermentation and its transformative impact on the world around us.

Variable manipulated : Presence of yeast

Variable responding : Changes in temperature, lime water and ethanol smell
Variable fixed : The volume of boiled glucose solution and the anaerobic
Condition

Material:
● 5% yeast suspension
● 5% boiled glucose solution
● Lime water
● Paraffin oil

Apparatus :
● Boiling tube
● Test tube
 ● Digital thermometer
● Measuring cylinder
● Delivery tube
● Cork

PROCEDURE

1. Fill 2 boiling tubes with 15 ml of 5% glucose solution that has been boiled and left
to cool.
2. Label the boiling tubes as A and B.
3. Put 5 ml of 5% yeast suspension into boiling tube A.
4. Add paraffin oil into both of the boiling tubes.
5. Close both boiling tubes with the cork that has a hole and a delivery tube.
Prepare 2 test tubes with 2 ml of lime water respectively. Dip the end of each
delivery tube into each test tube that contains lime water.
6. Leave the apparatus for 1 hour.
7. Measure and record the initial and final temperature using a digital thermometer.
8. Record your observations in the table.

Result:

Boiling tube Temperature at the Temperature at the Changes in lime

beginning of end of experiment water
experiment (°C) (°C)

A 31 35 Turn cloudy

B 31 31 N changes

Discussion:

1. What type of data logger do you use in this experiment?

- We use digital thermometer in this experiment to record the temperature of
both solutions in the beginning and end of the experiment.
 2. How is the anaerobic condition maintained to ensure that the fermentation
process is complete?
- By using paraffin oil which acts as a barrier between oxygen and glucose
solution.

3. What is the purpose of boiling the glucose solution earlier?

- To sterill and release any oxygen in glucose so that it can do an anaerobic
respiration
.

Unique Features of This Activity

● Data more accurate

Data recorded is more accurate as this software detects every object
movement in the experiment from one point to the next point accurately.
Therefore, it is not a problem to get accurate data using this software without any
movement of the phone during taking video of the experiment.

● More than one data can be plotted on the same graph

More than one data can be plotted on the same graph. The graph can be
made using this software. Usually this combination of graphs is needed to
facilitate the comparison of graphs with different variables made.

Conclusion:

In conclusion, digital data loggers provide detailed information on all temperatures

recorded at present intervals. Digital thermometers offer a more comprehensive view,
enabling users to analyze temperature trends, fluctuations, and potential anomalies
over time. The hypothesis stated that yeast fermentation produces energy, carbon
dioxide, and ethanol. The hypothesis was supported because fermentation is a
metabolic process in which microorganisms such as bacteria and fungi. Yeast converted
original compounds, usually carbohydrates like sugar and starch into alcohol.