Does the amount of sugar present in a solution effect fermentaion rates?
107806
yes if the bacteria in the solution can break down and use that type of sugar. having more food means they will reproduce faster and will ferment more. although this can be dependant on if o2 is present or not. but in general as your question is stated...yes.
967067
that's so weird, we're doing something similar in my bio class...\n\nI would agree with you....glucose should be broken down faster...perhaps theres some error in ur results.\n\nI did the same experiment...and I had glucose produce a little more CO2 than sucrose.
269487
A concentrated solution has more sugar and is more conductive.
995016
You need to extract the sugar from the solution.\n\nExtract it by using a solvent where sugar dissolves but the salt won't.  If the sugar dissolves more in your other solvent, the extraction will be faster.  You might try isopropyl alcohol (2-propanol or IPA) as the solvent.\n\nStep by step:\n\nGet an separation funnel of the right size.\n\nPour in your solution.\n\nPour in the IPA.  Confirm which layer is the aqueous (bottom) and which is the organic layer.)\n\nMix the two layers by gently shaking and swirling.\n\nSeparate the two layers, by decanting the top layer (fastest).\n\nRepeat w/ fresh IPA.\n\nIf you want the sugar, then boil off or rotovaporate your IPA.\n\nYou'll have to check or determine the solubility of sugar in IPA (can't find it in my CRC Handbook, but I don't have alot of time).
179057
It's not C.  An increase in pH makes a solution more alkaline, meaning less H+ in the fluids.\n\nI'm going to say A here because a rise in pH is associated with increased O2 binding to hemoglobin.
690946
Fermentation typically refers to the conversion of sugar to alcohol using yeast. The process is often used to produce wine and beer, but fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt. The science of fermentation is known as zymology.\n\nIn its strictest sense, fermentation (formerly called zymosis) is the anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. Fermentation does not release all the available energy in a molecule; it merely allows glycolysis (a process that yields two ATP per glucose) to continue by replenishing reduced coenzymes. Depending on which organism it is taking place in, fermentation may yield lactate, acetic acid, ethanol, or other reduced metabolites. Yeast produces ethanol and CO2; human muscle (under anaerobic conditions) produces lactic acid.\n\nFermentation is also used much more broadly to refer to the bulk growth of microorganisms on a growth medium. No distinction is made between aerobic and anaerobic metabolism when the word is used in this sense.\n\nFermentation usually implies that the action of the microorganisms is desirable. Occasionally wines are enhanced through the process of cofermentation. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred.\n\nThe reaction differs according to the sugar being used in the process of anaerobic respiration, below, the sugar will be glucose (C6H12O6) the simplest sugar.\n\nSymbol Equation\n\n C6H12O6 → 2C2H5OH + 2CO2 + Energy Released (118 kJ mol−1)\n\nWord Equation\n\n Sugar (glucose) → Alcohol + Carbon Dioxide + Energy
514650
No. Generally water that is distilled and/or deionized will still read as a pH  of 6 or 7 due to the Bohr effect. Basically the Carbon Dioxide concentration in the atmosphere reacts with the surface of the water and through mulitple reactions lowers the pH of the water by increasing the H+ concentration.\n\nTherefore if your are reading and conducting an experiment and it does not explicitly say to conduct it in a vaccum then that water should be fine.
391119
It's called a saccrimeter, not sure of the spelling.  Wine and beer makers use it to measeure the amount of sugar left while fermenting.
983905
Unsaturated: Add sugar in a small quantity to water and stir it so that the sugar dissolves completely. This is unsaturated solution.\n\nSaturated: Continue to add sugar in step of small quantities and stir vigorously till the sugar  dissolves completely. Stop when you see that no more sugar is being dissolved. This is saturated solution.\n\nSuper Saturated: Once the sugar solution is saturated, add more sugar to the solution such that sugar does not dissolve even after stirring vigorously. This is a super-saturated solution.\n\nREMEMBER: Saturation level is directly proportional to the temperature of the solution. Higher the temperature, higher will be the quantity of sugar being dissolved in the same amount of water.
733454
Cellulose degradation to methane under continuous fermentation conditions was compared using Cellulose degradation to methane under continuous fermentation conditions was compared using fully mixed, fully mixed with solids return, sludge-blanket, and fixed-film fermenters.^In fully mixed fermenters, a decrease in hydraulic retention time (HRT) of two weeks or less caused the washout of anaerobes capable of converting volatile fatty acids to methane, while at increased feeding rates over 1 g/L day the rapid growth of cellulolytic anaerobes upset the balance between acid formation and its conversion to methane.^Circulation of cellulose and difficulty in settling of cellulose with attached bacteria imposed problems in the use of other types of fermenters.^On the basis of information obtained from this study, a fermenter which combined a fully mixed phase for cellulose degradation and a fixed-film phase with preimmobilized bacteria for converting fatty acids to methane in one vessel was devised.^Using this fermenter, a mixed culture converted cellulose to methane at 4.8 g/L day ata HRT of six days as compared to 0.7 g/L day at a HRT of 28 days in the fully mixed fermenter.
888851
i dont think it changes much as you increase the amount of ethanol in water
930110
Well, for starters, Temp is important for the catalytic effect, a low temp will slow the reaction, while too high a temp will kill the yeast.  Sugar is the food source for the yeast, so if there is not enough, the yeast wont divide as much.  Water is important of course to provide a comfortable anaerobic environment. Hope that helps you some.
767418
fermentation is the process by which some types of microorganisms (like yiest) use monosacchaide (like glucose) as nutrint and porduce metabolite and CO2  by oxidising it partially and release partial energy.\nthe diff between glycolysis and fermentation is that -----\nin glycolysis glucose is fully oxidised and produce complete energy wich is greater than energy released in fermentation. moreover in fermentation carbohydrate is partially oxidised
765430
if the glucose concentration (and osmotic level) is too high, the microorganism that does the respiration cannot exist or metabolize. like a concentrated syrup or honey. it is simply too concentrated to allow microbial growth, get it?
712818
more soluble in what solution?
911906
....Sorry, but your question is unclear.  \n\nRephrase?\n\nMethyl Alchohol is soluble in water, so there is usually some slight energy expended as the solute dissolves in the solvent.  But other than that, I can't see what effect could occur related to pH or buffer capacity.
593819
It appears that the constants are calculated at one condition (dry,wet,etc) whereas the effective is closer to reality.  See\n\nhttp://www.pnas.org/cgi/content/full/102/45/16293