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Modelling Pasteur's Fermentation Experiment

About microscopic forms of life, including Bacteria, Archea, protozoans, algae and fungi. Topics relating to viruses, viroids and prions also belong here.

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Modelling Pasteur's Fermentation Experiment

Postby djet » Tue Jun 17, 2008 4:45 am

For a prac exam - have to write up and carry out this experiment. I only have half the information and was wondering if anyone has heard of this experiment and can fill in the gaps.
You put yeast and a substrate (don't know what) into a test tube and heat (in a water bath). Thermometer used when heating. There is a cork stopper on test tube and vasoline to secure and avoid leakage of CO2. Observations to be taken afterwards. What I don't know is how this is modelling Pasteur's experiment on fermentation (where he discovered that microbes cause wine to sour during fermentation). Has anyone ever done the simulation of his experiment?
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Postby mith » Tue Jun 17, 2008 6:46 am

I think the yeast have to eat something.
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Re: Modelling Pasteur's Fermentation Experiment

Postby MisterATP » Fri Jul 04, 2008 7:55 pm

At some point similar experiment I did in national biology olympiad. I had to determine what sugar is in the test tube according to intensity of respiration of yeast (according to amount of CO2 in each test tube).

This Pasteur's experiment exhibits that when yeast reach level of very low concentration of oxygen the fermentation begins and later yeast dies because of high concentration of ethanol (in your experiment the amount of CO2 must deacrese).
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