What various ways can be used to measure the rate of fermentation in yeast? I have all ready used a respirometer to measure the amount of c02 produced, are there any other ways that can be used, without using a respirometer?
2007-03-29 03:48:50 · 5 answers · asked by Anonymous in Science & Mathematics ➔ Biology
You can use a hydrometer (saccharometer) to determine sugar utilisation/degradation at intervals and plot these on a graph (sugar content vs time) The yeast converts the sugars into ethanol and carbon dioxide.
Measuring alcohol production during fermentation (by distillation) can also be used as a tool, so too is analysing yeast counts( yeast cells that are in suspension). During fermentation pH decreases rapidly at first and then steadies at the end but this is a very crude way to determine fermentation rate.
I'm a Brewmaster....this is what is done in Breweries to monitor fermentations!
2007-03-29 04:08:56 · answer #1 · answered by Brewmaster 4 · 0⤊ 0⤋
The idea of measuring the sugar disappearing is a good one. You can measure the density of the solution. As sugar is broken down to alcohol and CO2, the density of the solution will decrease. This is a commonly used technique in the beer and wine industry.
2007-03-29 03:59:29 · answer #2 · answered by hcbiochem 7 · 0⤊ 0⤋
If sugar goes in and ethanol and carbon dioxide come out, those are the primary things to measure. You already measured CO2, so that leaves alcohol and sugar to measure.
Measure the rate of ethanol accumulation or the rate of sugar degredation.
2007-03-29 03:58:59 · answer #3 · answered by Jeye 3 · 1⤊ 0⤋
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2016-07-01 23:56:22 · answer #4 · answered by ? 3 · 0⤊ 0⤋
You could measure the weight of the mixture to see how much sugars they have converted to CO2.
That doesn't include the sugar they've converted into more yeast, so I'm not too sure...
2007-03-29 03:57:43 · answer #5 · answered by mgerben 5 · 0⤊ 0⤋