Which product of alcoholic fermentation did you measure in this experiment? Prov

Question

Which product of alcoholic fermentation did you measure in this experiment? Provide a hypothesis to predict the effects of the following 3 treatments on alcoholic fermentation. State your hypothesis in the format of an "if... then" statement. For example, "if higher amounts of glucose increase the rate of alcoholic fermentation, then I predict that amounts of CO2 would higher be produced faster. a) Effects of sucrose on alcoholic fermentation b) Effects of NaF (Sodium fluoride) on alcoholic fermentation c) Effects ofMgso4 (Magnesium sulfate) on alcoholic fermentation

Explanation / Answer

11. Here is not mention any experiment. In alcoholic fermentation glucose and other sugars convert in to ethanol and carbon dioxide by biological process. Thus, ethanol and carbon dioxide can measure as a product.

12.a. Sucrose as like glucose increase the rate of alcoholic fermentation. Many researchers suggested that if sucrose concentration is increased in medium then rate of alcoholic fermentation also increased.

12.b. Sodium fluoride will stop the alcoholic fermentation. Many research showed in experiments that 0.05 M concentration of sodium fluoride is enough to entirely stop the production of carbon di oxide therefore stops the process of alcoholic fermentation in yeast.

12.c. Magnesium sulphate will increase the rate of fermentation. When Magnesium sulphate is combined with yeast nutrient, it enhances their effect on the rate of fermentation considerably.

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