Engineering the Efficiency of Alcoholic Fermentation
Sucrose samples after producing CO2Copyright 2021 Jamie Sorrell, University of Southern Mississippi RET
In this activity, students conduct a research-based activity to explore, graph, and analyze data, and evaluate the efficiency of alcoholic fermentation via reactant type and reactant concentration. After reviewing the major concepts of balancing a chemical reaction and how this concept relates to alcoholic fermentation, they design and observe experiments in a closed system (a balloon), and measure CO2 production (CO2 Volume) through water displacement. Students analyze their collected data on their assigned reactant by compiling it in a graph.
Microorganisms are often used in industries (such as biotechnology and engineering). Fermentation is a common process we use to engineer and manufacture goods like food or drinks which is known as yellow biotechnology. Yeast’s ability to perform alcoholic fermentation is the chemical process used to manufacture beer and wine. Engineers in yellow biotechnology have developed methods and reactant concentrations that yield high quality and high quantity of product; however, yeast are living cells, so they must be nurtured and maintained to ensure cost efficiency and product production.
After this activity, students should be able to
- Use engineering skills to test the product efficiency of different carbohydrate reactants (nutrient availability) on alcoholic fermentation.
- Identify constants and variables while conducting test/experiment.
- Collect quantitative data.
- Compile their quantitative data in a graph.
- Discuss the outcome of their results through poster presentation and verbal conclusion of findings.