Fermentation – Making Beer

LO: Explain the role of yeast in making beer under different conditions
Can you remember the word equation for anaerobic respiration
in yeast?

Can you write the symbol equation for the anaerobic respiration
of yeast (microorganisms)?

Can you remember the equation for anaerobic respiration in

animals?
 Fermentation – Making Beer
Learning Objective:
Explain the role of yeast in making beer under
different conditions

Success Criteria:
I can recall the word and symbol equations for anaerobic respiration in yeast
(5.5)
I can describe how yeast is used in fermentation of beer, yogurt and baking of
bread (5.5)
I can describe a practical to measure the rate of anaerobic
respiration of yeast (5.6)
I can make predictions about the rate of anaerobic respiration of
yeast under different conditions (5.6)
Fermentation (Anaerobic Respiration by Microorganisms )
 Fermentation (Anaerobic Respiration by Yeast )

Aerobic respiration releases the most energy

Anaerobic respiration in animals and yeast produce much less

energy
Making Beer and Alcohol
 Making Beer
Where does the sugar come from?

Why does the fermenter need an airlock?

https://www.youtube.com/watch?v=Wxo9PHc3jNw
Fermentation
 Making bread

From 1 minute

https://www.youtube.com/watch?v=FYClCHVT00M
Investigating the Rate of Anaerobic Respiration
What is the liquid
paraffin for?

Or hydrogen carbonate
indicator
What will we observe in the experiment?
Investigating the Rate of Anaerobic Respiration
What is the liquid
paraffin for?

Or hydrogen carbonate
indicator

1. How do I measure the rate of anaerobic respiration?

2. What would happen to the rate of respiration in each of the following

situations- explain your answer.
1. Boil the yeast before adding it
2. Increase the concentration of glucose in the solution
3. Increase the temperature up to 40 oC
Investigating the Rate of Anaerobic Respiration
What is the liquid
paraffin for?

Or hydrogen carbonate
indicator
1. How do I measure the rate of anaerobic respiration?
1. Measure the volume of carbon dioxide gas produced by attaching a gas syringe/counting
bubbles
2. Measuring the time it takes for indicator to change colour.

2. What would happen to the rate of respiration in each of the following situations-
explain your answer.
1. Boil the yeast before adding it – rate decreases, yeast killed, therefore no respiration and no
carbon dioxide gas produced
2. Increase the concentration of glucose in the solution – rate of respiration and gas
production should increase
3. Increase the temperature up to 40 oC- rate should increase as speed of reaction increases
due to increased kinetic energy of particles. This will continue until optimum temperature
 Fermentation EQ Review

10 minutes to do exam question

Fermentation EQ 4 Review
Triple Biology: CO2 present: red 🡪 yellow colour change