Fermentation

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Fermentation
Ethanol fermentation is a pathway responsible for the production of a variety of foods and drinks. The primary agent of fermentation in this experiment was the yeast plant which ferments sugars to carbon dioxide and alcohol. As predicted by the hypothesis the addition of sucrose is proportional to the level of fermentation which is tested by the release of gas. Subsequently, an increase of both the gas release and substance X are observed. The experiment is not dependent on the concentration of the substrate. In prior tests by Rhind et al. (7), the researchers succeeded in proving that sucrose is directly proportional to the carbon (IV) oxide emission.
The fermentation of sucrose happens in stages. The first step is the digestion of the sucrose into two monomer compounds. The monomers of sucrose are glucose and fructose.
Secondly, the glucose is broken down to pyruvate acid in a long process called glycolysis. Lastly, the pyruvic acid is converted to ethanol. The end products released are carbon dioxide and ethanol (Rhind et al. 15). The rate of reaction eventually flattens out since the concentration of the sucrose is at a maximum for all the enzymes necessary for yeast fermentation (Hendriks et al. 12).
Also, the metabolic by-products of fermentation often saturate the solution reducing the yield. However, this can be tested by adding the concentration of yeast to the experiment which in this case wi…