Statement of Problem:

Thomas always observed that during the sugar can reaping season, whenever there is a

spill of sugar cane on the road that days after there would be a very pungent smell. In a science

class Thomas was told that the reason for his observation was due to the fact that the bacteria

present in the sugar started to respire anaerobically by a process known as fermentation. He was

also told that yeast cells respire anaerobically in the production of bread and yogurt. The school

did not have the resources to carry out this experiment and so Thomas decided to carry out the

experiment on yeast to test the theory he had learnt in biology class. Design a research project to

prove that carbon dioxide and ethanol are products of anaerobic respiration.

Rationale:

We specifically chose this topic to get a hands-on experience on the effects of

fermentation to actually prove that ethanol and carbon dioxide are the byproducts of

fermentation. However, the benefit of doing this research does not end here, at the end of this

research project one would gain enough knowledge to be able to learn how fermentation is used

in the food and beverage industry, for example, wine and bread, if he/she chooses to go in such

career path, for example a baker or a vintner.

Hypothesis:

1) The pungent smell and sour taste in yogurt are due to the ethanol production in

fermentation.

2) The raising of the bread is due to the production of carbon dioxide in fermentation.
Literature Review:

Anaerobic respiration is respiration which occurs as a result of a lack of oxygen. Yeast

cells have the ability to respire both aerobically and anaerobically. When yeast is added in food

production, it will respire aerobically to produce carbon dioxide and water, however as the

oxygen level becomes depleted, the yeast begins to undergo anaerobic respiration, creating

ethanol and carbon dioxide instead. Anaerobic respiration in yeast is also known as fermentation.

Fermentation is defined as the metabolic pathway that causes the breakdown of a

substance through the action of microorganisms such as bacteria, moulds, or yeast. These

microorganisms contain enzymes which break down complex foods by hydrolysis to form

simpler compounds. There are two commons types of fermentation: alcoholic fermentation (as

seen in yeasts) and lactic fermentation. The process of fermentation and knowledge of fermented

foods have existed since ancient times (Shurtleff and Aoyagi, 2004). Since then, many scientists

have investigated the process and its used in food production. In the 16th century, Antoine

Lavoisier demonstrated the process of transforming sugar into alcohol and carbon dioxide; in the

19th century, Louis Pasteur proved that fermentation and food spoilage was as a result of living

organisms.

Methodology:

The apparatus was set up as shown in Figure 1.1. 2g of yeast was measured accurately in

a weighing boat using an electronic balance. The test-tube containing the glucose/sucrose

solution was labelled ‘F’ and the test-tube containing the limewater solution was labelled ‘L’.

The weight of the yeast was determined by subtracting the weight of the weighing boat from the
weight of the weighing boat and yeast. The measured yeast was then added to a test tube. 50 ml

of distilled water was measured in a measuring cylinder and transferred to the test-tube. 3g of

glucose/sucrose was measured and made into solution using 100ml of distilled water.

The glucose/sucrose solution was transferred to the test-tube containing the yeast. The

mixture was then shaken and a small amount of vegetable oil was added to the surface of the

mixture in the test-tube using a dropper. The mixture was heated to 40 degrees Celsius and the

temperature was monitored using a thermometer. The color change of the lime water solution in

test-tube L was observed as well as the characteristic smell produced in test-tube F.

The glucose-yeast solution was then added to the apparatus setup as shown in Figure 1.2.

The mixture was then heated to a temperature between 77-82 degrees Celsius and the distillate

was collected in a distillation flask. Iodoform test was carried out by adding a 3 drops of iodine

solution to the distillate. 30ml of sodium hydroxide was then measured and added to distillate as

well and the mixture was warmed for 10 minutes. Observations were recorded.

figure 1.1
figure 1.2