A student placed a solution of glucose and yeast in a vacuum bottle & sealed it with a two hole stopper...?
...The temperature of the yeast-glucose solution increased gradually with time, and the color of the indicator was observed and recorded throughout a 2-period day. The purpose of this investigation was most likely to 1. Study the relationship between temperature and pressure. 2. Demonstrate the release of energy by a chemical process. 3. Show that proteins are produced by yeast. 4. Study autotrophic nutrition in yeast.
Alcohol is formed on mixing yeast in a glucose solution under a proper condition. Is this process slow, or fast?
Slow or fast compared to what?‘Proper’ conditions kind of implies relatively ‘fast’.A batchwise yeast fermentation will be characterized by multiple slow and fast phases.
Why is yeast and glucose solution prepared with cooled boiled water?
Yeast dies if it is too hot!!!
Why doesn't the reaction that occurs between glucose and benedict's reagent, happen when sucrose reacts with benedict's reagent?
The Benedict's reagent test for reducing sugars. A reducing sugar has a C=O in its formula. All monosaccharides are reducing sugars; they all have a free reactive carbonyl (C=O) groups. Some disaccharides have exposed carbonyl groups and are also reducing sugars. Other disaccharides, such as sucrose, are non-reducing sugars and will not react with Benedict's solution. Starches are also non-reducing sugars.Disaccarides such as lactose and maltose are reducing sugars, but sucrose (table sugar) is not. The C=O in fructose and glucose are broken during dehydration synthesis when sucrose is formed.Starch doesn't react with Benedict's solution. "But isn't starch made of glucose molecules?" you ask. Yes, but it only has a very few C=O at the end of the long chains. If the starch is broken down, then it will give a positive reaction to Benedict's reagent.
Why does salt cause stress but other solutes like glucose don't?
All solutes can cause stress for some cell type. You need to be more specific for which organism/celltype you are interested in and what specific stress that you are interested in.For example, in bakers yeast glucose generally does not cause osmotic stress as NaCl does. This is because the surface of the yeast cell is so covered with sugar transporters that it is effectively fully permeable to glucose in that direction.
What will happen when the yeast cell is added to a sugar solution?
When a yeast cell comes in contact with a sugar solution, it takes a little while to decide if this new environment is a nice place to reproduce and raise a family. If not, (too hot, too cold, no nutrients available, etc.) nothing will happen.If the yeast likes this new environment, it will begin to reproduce and grow. This growth and reproduction will begin a chemical process that will convert the sugar into alcohol and carbon dioxide. As long as the environment continues to be “nice” the process will continue until all the sugar is gone or the alcohol level gets so high that it is poisonous to the yeast and kills them.
Why does a sugar solution with yeast powder become alcoholic in taste?
Because (in simple terms) yeast is a living organism that eats sugar. It consumes the sugar and “poops out” heat, carbon dioxide, and alcohol as the byproducts of its consumption.This is the basics of fermentation. The same is true of grapes being fermented to create wine, grains being fermented to create beer, maguey being fermented to make pulque, apo, sekmai and kallu in India, and so on.What you’re tasting is actual alcohol. The yeast is digesting the sugars in the solution and releasing alcohol as the byproduct/waste product. Hence the alcoholic taste.
What is the product of fermentation in yeast?
Yeast fermentation: CO2 and ethanol energy (2 ATP) used in bread making when ethanol accumulates upto 15% yeast cells gets killed
Why does , the volume of Co2 produced by glucose increase as time increases? respiration of yeast experiment?
If the yeast are fermenting glucose, they will produce large amounts of CO2 because fermentation is a very inefficient way of making ATP. The yeast only gets 2 ATP per glucose by fermentation, compared to 36 by aerobic respiration. For this reason, the yeast must burn glucose fast, producing large amounts of waste (CO2) fast. This is why bread rises. The yeast in the dough ferment the sugar i the dough, making lots of CO2 and the bread rises. If there was lots of O2 in the dough, the bread would never rise.