parkstone at lds.co.uk wrote:
>> 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.
[snip]
You had best be explicit about temperature control. Bulk fermentations
get hot; small scale fermentations must be thermostated. Not only will
base metabolic rate depend upon temperature, but water saturation of
offgas plus PV=nRT will alter your measurements.
--
Alan "Uncle Al" Schwartz
UncleAl0 at ix.netcom.com ("zero" before @)
http://www.ultra.net.au/~wisby/uncleal.htm
(Toxic URL! Unsafe for children, Democrats, and most mammals)
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