Hi, I'm an A-level student currently studying chemistry. I am presently
involved in an extended investigation, which makes up part of my final
grade, on the comparison of the rate of fermentation with use of different
sugar substrates. Below is my outline proposal . . . .
During alcoholic fermentation, yeast metabolises glucose to form ethanol
and carbon dioxide using a metabolic pathway consisting of a number of
enzymes. By making the assumption that the yeast cell is a single
catalytic reactant, glucose (as a control), mannose, galactose and
fructose will be added separately to yeast solution.
Because the multi-based pathway consists of steps, the rate of reaction
will be heavily reliant on the slowest rate determining step. Comparison
of reaction rates of each sugar with yeast will give an indication as to
whether different pathways, (for example not that of glucose) were
utilised.
To measure the rate of reaction, substrate concentration of each
monosaccharide will be varied and a measurement of carbon dioxide, the
by-product of fermentation, will be obtained.
If you have any information that you feel could be of use, constructive
criticism of the proposal or titles and authors of any useful reference
materials, please e-mail me at richards_ at msn.com
Thankyou for all your help; I look forward to hearing from you.
Felicity Richards
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