Malt vs. Corn Syrup

Caroline C. Cope

September 24th, 2012

Biology Laboratory 101

Malt Extract Vs. Corn Syrup Fermentation

Abstract

To assess the fermentation of alcohol, two different extracts were used to measure the efficiency at which two extracts fermented. Six different test tubes were prepared for the fermentation production of malt extract and corn syrup. Each of the test tubes had a second test tube that collected the carbon dioxide released during the experiment. The amounts of carbon dioxide collected was done in intervals of five minutes for a total of thirty minutes. The result of the carbon dioxide readings showed that the greater amounts of yeast present produced high carbon dioxide readings. As expected the control test tubes (which contained no yeast) yielded no carbon dioxide. The fermentation rate of corn syrup, nearly doubled that of the malt extract’s due to the fact that malt took longer to fermentate because the yeast had more to break down than it did in the corn syrup.

Introduction

Cellular respiration is an expression of a cell’s process by which the cell discharges energy from the chemical union of food molecules and supplies energy for the rest of the cell to continue its cycle (J.S. Morton). There are two types of respiration that can occur; aerobic and anaerobic. Aerobic is the cellular respiration that uses oxygen to produce ATP to fuel the cell. Anaerobic is when the cell does not use oxygen to produce ATP for the cell (Cellular Respiration). During anaerobic respiration, the cells use fermentation as a way of generating ATP for the cell. The process begins in the photosynthesis of the plant, where the light obtained is turned in to monosaccharide sugar glucose. The glucose is turned into sucrose and distributed throughout the plant and with the help of ATP, the cell can easily access the stored glucose and use it as energy (Cellular Respiration). Cells can use proteins, carbohydrates, and fats to feed the...