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What are the commercial products produced by fermentation...

What are the commercial products produced by fermentation...

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What are the commercial products produced by fermentation or anaerobic respiration? List at least two.

1. What are the commercial products produced by fermentation or anaerobic respiration? List atleast two.2. What is the purpose of respiration?3. What are the differences between anaerobic and aerobic respiration?4. Why do disaccharides produce more CO2 than monosaccharides?Experiment-Specific QuestionsDigestion of Individual Sugars by Yeast Cells1. For each of the sugars fermented by yeast, fill in the chart below to determine CO2 production?Results TableSugarGlucoseFructoseMaltoseMaltotrioseInitial Gas Volumet=0 minutes (mL).1mL.0mL.3ml.0mLFinal Gas Volumet=5 minutes (mL)21.6mL7.8mL24.4mL5.0mLVolume of CO2 producedFinal - Initial (mL)21.5mL7.8mL24.1mL5.0mL2. For each of the sugars fermented by yeast, fill in the chart below to determine the mg of sugarconsumed per minute during fermentation.o For column one usen = (P × V) ÷ (R × T)o to calculate the moles of CO2 producedo Usemoles of sugar consumed = moles of CO2 produced ÷ (2 × number of simplesugars in that sugar)o to calculate the moles of sugar consumed3.oUsemg of sugar per minute = (moles sugar) × (MW g/mole) × (1000 mg/g) ÷ (5minutes)o to calculate the mg of sugar fermented per minuteCalculations TableSugar Moles of CO2 producedMoles of Sugar ConsumedMg of sugar/min4. Based on your results, which sugars should be provided to yeast grown commercially to minimizethe amount of sugar that needs to be purchased?I need a little help if someone has the time. I am doing a Biology Lab in Late Nite Labs and I do notunderstand this. Maybe someone could help me out.Here is the questions/formulasExperiment 1 - Fermentation of Different SugarsFor each of the sugars fermented by yeast, record the following data for CO2 production:(a) name of the sugar(b) initial gas volume at t=0 minutes (mL)(c) final gas volume at t=5 minutes (mL)(d) volume of CO2 produced (mL)(e) temperature in the flask (deg C)Add to your data the amount of mg of sugar consumed during fermentation. To calculate this, we need touse the ideal gas law and the equation for the chemical reaction that produces CO2 gas from sugarmolecules.Here’s how to calculate it:1. In the background to this experiment, the fermentation reaction is given:C6H12O6 --> 2CH3CH2OH + 2CO2 + energyThe coefficients in front of the molecules tell us in what ratio reactants are used and products areproduced. In this case, 2 CO2 molecules are created for every glucose molecule consumed.Remember that the sugars tested in this experiment are either monosaccharides, disaccharides ortrisaccharides, meaning that they are composed of 1,2 or 3 simple sugar molecules such as glucose andfructose, both of which have the molecular formula C6H12O6.Therefore, the relationship between CO2 gas produced to sugar consumed can be written as:number of CO2 molecules =2 * (number of sugar molecules) * (number of simple sugars in that sugar)This means that for:a monosaccharide, 2 CO2 molecules are produced per molecule of sugara disaccharide, 4 CO2 molecules are produced per molecule of sugara trisaccharide, 6 CO2 molecules are produced per molecule of sugar.2. The next step is a little more complicated and it uses the Ideal Gas Law to convert volume of gas tomolecules. To simplify the calculation, we use the mole as our unit number of molecules and themolecular weight of each sugar.The ideal gas law relates the moles of CO2 gas molecules to its volume by:n = (P * V) / (R * T)where

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