About microscopic forms of life, including Bacteria, Archea, protozoans, algae and fungi. Topics relating to viruses, viroids and prions also belong here.
I'm simply trying to make my own old fashioned diet soda pop. The question that am hoping one of you can answer has to do with the yeast consuming the sugars. To cause carbonation, my base recipe calls for 2 tablespoons of white granular sugar (about 24 carbohydrates). The remaining sweetness is added using concentrated sucralose which has near zero net carbohydrates. How much of the 24 carbohydrates will be consumed by the fermenting yeast?
FYI - Here is my recipe:
1/2 gallon water (zero carbs)
1/2 teaspoon concentrated liquid sucralose (equiv. to 2 cups sugar, zero carbs)
2 tablesppons white granulated sugar (24 carbs from sugar, needed for fermentation)
4 tablespoons ginger (4 carbs from sugar)
Juice from 1/2 a lemon (2 carbs from sugar)
Boil the ingredients above. Then mix in the following:
1/2 gallon water, room temp. (zero carbs)
1/8 t. yeast (0.1 carbs from sugar)
Bottle and let sit at room temperature for one week.
The total recipe has about 30 carbs from sugar. But, what will the actual carb counts be of the finished carbonated beverage?
is it really wise to add ginger and lemon to a yeast mixture? Pretty sure ginger has some antiseptic properties.
Living one day at a time;
Enjoying one moment at a time;
Accepting hardships as the pathway to peace;
what was your procedure and conclusion?
Hi, I've I have also done this experiment for my A2 coursework. I recorded the volume of carbon dioxide produced at every 30 minute interval up to 90 min of Glucose/Sucrose/Maltose/Lactose/Fructose.
My results showed that Glucose produced the most co2 and Sucrose second.
However, I'm unsure as to what statistical test to use! My teacher recommended a test of difference, so I used the Mann Whitney U test however my null hypothesis was accepted. I am only carrying out the statistical test between Glucose and Sucrose since Glucose is a monosaccharide and Sucrose, a disaccharide. Also, otherwise I'd have to carry out way too many tests, to compare each sugar with each other.
Here are my results:
These are averages:
(Vol of co2 produced after:)
30 min 60min 90min
Glucose 5.5 15.5 24.4
Sucrose 6.4 10.4 17.5
Fructose 4.3 9.5 16.4
Maltose 3.1 4.6 6.1
Lactose 3.0 3.9 4.2
I'm only carrying out my statistical test between Glucose and sucrose, so these are the individual trials:
Glucose at 30mins
first trial: 2cm3
2nd trial: 4cm3
3rd trial: 10.5cm3
Sucrose at 30mins
1st trial: 4.2cm3
2nd trial: 6cm3
3rd trial: 9cm3
Glucose at 60 mins
1st trial: 12.5cm3
2nd trial: 16cm3
3rd trial: 18cm3
Sucrose at 60mins
1st trial: 9.2cm3
2nd trial: 10cm3
3rd trial: 12cm3
Glucose at 90mins
1st trial: 24.0cm3
2nd trial: 24.2cm3
3rd trial: 25cm3
Sucrose at 90mins
1st trial: 16.7cm3
2nd trial: 16.8cm3
3rd trial: 18.9cm3
So any help?
Also, I don't think I can use a Mann Whitney U test because you need at least 6 samples/trials, I only have 3 at each 30 minute interval. My teacher said to do comparisons at every 30 minute interval between the two sugars.
Thanks in advance!
And a Mann Whitney U also suppose that your variable are all independant, and unless you are doing one test at each time point (with very few samples, which is not recommended)that is not good.
I would do a paired test.
And to make it all possible there are plenty of software available. I often useInstat that can be tested for free, the help might even help you choose a good test for what you do.
Science has proof without any certainty. Creationists have certainty without
any proof. (Ashley Montague)
If you are testing for a difference between groups, you could run an ANOVA followed by a multiple comparisons test (e.g., Tukey's) if the ANOVA showed a significant difference. There is a ton of code for doing this in R...it is pretty simple.
Who is online
Users browsing this forum: No registered users and 2 guests