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Fermentation

The original questions were: do carbohydrate sources have an effect on the rate of fermentation? And, which carbohydrate source has the greatest effect on fermentation? Our hypothesis stated that carbohydrate sources will speed up the process of fermentation and polysaccharides will it up the fastest, disaccharides will be relatively fast, and monosaccharide will be the slowest.
Carbon dioxide change is indicative of fermentation therefore, we set up an experiment that included six carbohydrate sources: glucose, lactose, maltose, starch, and cellulose. The answer to the first question to our hypothesis is yes carbohydrate sources do have an effect on fermentation rate; however, the answer to the second question was the reverse of our original hypothesis. Monosaccharides have the greatest or fastest effect, followed by disaccharides, and polysaccharides have the least or slowest effect on the rate of fermentation.
According to our data, Table 2. and Figure 2., the mean dec...

Posted by: Andres Cisneros

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