CHAPTER 3
MATERIALS AND MATHODS
The experiment “Manufacture of Whey Beer” will be carried out in the lab of Department of Food Technology Guru Jambheshwer University of Science and Technology, Hisar Haryana. Details of experimental techniques to be employed during the course of work are given under the following heading:
1. Procurement and collection of ingredients.
2. Formulations.
3. Flow Diagram adopted for manufacturing control & experimental Whey beer.
4. Detailed procedure for manufacturing control & experimental Whey beer.
5. Physico-chemical analysis of control and experimental Whey beer.
6. Rheological analysis of control and experimental Whey Beer.
7. Organoleptic analysis of control and experimental Whey beer.
8. Microbiological
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Plate count agar was filled in each Petri dish and incubated at 35oC for 48 h ± 2h. After incubation colonies were counted manually and results were expressed as cfu/ml.
PCA (Plate Count Agar) Preparation 23.5g of PCA powder was suspended in 1000ml distilled water and boiled to dissolve the medium completely. It was then sterilized by autoclaving at 15 psi pressure (121oC) for 15 minutes
Yeast and Mold Count - Chloramphenicol Agar (YC Agar) was used for yeast and mold growth. Yeast and mold counts were calculated following the FAO method described by Valerie et al. (2001). Serial dilution (10-1 to 10-6) of the fruit samples was made and 1 ml portion of each of these dilutions was pour onto separate plates of YC Agar by spread plate method. Petri dishes were incubated in the dark at 22-25oC for 5 days. Colony count was done manually and results were expressed as cfu/g.
Chloramphenicol Agar (YGC Agar) (ISO 7954): For Saccharomyces lactis.
Principle: Yeast Extract provides basic nutrients. Glucose acts as carbon energy source. Chloramphenicol inhabits bacterial growth and agar is the solidifying
Another critical problem with sample processing and analysis is cold settling the wild yeast. After collecting berries from the valley floor, interns cold settle berries at 8 degrees Celsius for 48 hours. They also cold settle berries harvested from the hillside for 20 hours. However if the temperature is too low, the yeast would be "cold shocked"; although low temperatures may help to preserve the aroma but it will slow the activity rate of yeasts, thus resulting in the lag phase and fermentation activity will be stuck. When fermentation is stuck, microorganism (yeast) growth rate will be reduced and they will minimally consume sugar to convert them to ethanol.
The yeast menace is known by several different terms, candidosis, yeast infection,monilia and thrush. Symptoms of yeast infections are vast, however there are some that are more obvious, these include chronic tiredness, cystitis and thrush that continues to come back even after you have treated it. Some other symptoms which are not as obvious include, anxiety,mood swings, fluid retention ,allergies,depression,inability to loose weight,constipation, diahorrea, PMS, acne and dermatitis as well as hypoglycaemia. With a list as exhaustive as this, it's easy to see why it's deemed one of the most debilitating immune deficiencies and nutritional disorders of our time, As with any infection, one or many of the symptoms may exist, however, advanced
The bacteria, which is found in flies’ natural food source rotting fruit, was represented by the yeast, and the sugar was represented by the maple syrup. The purpose was to be able to identify which substances the flies were attracted to the most
The aim of the experiment was to test what effects that ethanol solution has on the membrane permeability of B. Vulgaris. The B. Vulgaris samples were approximately 1cm3. They were kept the same size to ensure accurate results. A control test was conducted in distilled water to obtain a result to compare. The ethanol treatments were 40% and 70%.
This is the second step. During fermentation, from a rough dense mass lacking extensibility and with poor gas holding properties, the dough slowly changes into a smooth, extensible dough with good gas holding properties. As the yeast cells grow, the gluten protein pieces clump together to form networks. Hence, the alcohol and carbon dioxide are formed from the breakdown of carbohydrates that are found naturally in the flour. Enzymes present in yeast and flour also help to speed up this reaction.
1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).
Title: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control.
For example, fermentation occurs in yeast in order to gain energy by transforming sugar into alcohol. Fermentation is also used by bacteria, they convert carbohydrates into lactic acid. Ethanol fermentation is done by yeast and certain bacteria, when pyruvate is separated into ethanol and carbon dioxide. Ethanol fermentation has a net chemical equation: C6H12O6 (glucose) > 2C2H5OH (ethanol) + 2CO2 (carbon dioxide). This process of ethanol fermentation is used in the making of wine, bread, and beer.
The B. Vulgaris samples were approximately 1cm3. They were kept the same size to ensure accurate results. A control test was conducted in distilled water to obtain a result to compare. The ethanol treatments were 40% and 70%. To prepare the solutions a 70% ethanol solution was used to make 40%.
What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii.
Effect of Yeast on Temperature on Hydrogen Peroxide Solution in Water Khalid Al Sabeeh Ms. Dobrin 11-G Chemistry HL Jan 5, 2015 Abstract: Within this lab yeast was added to hydrogen peroxide solution in water. Temperature was the factor to be tested. In all trials, the initial and final, when yeast was added temperatures increased by 10˚C respectfully per trial.
Yeast is alive because it can to metabolize and respond to environmental changes. The purpose of the first experiment was to determine whether yeast can metabolize. The bromothymol blue solution with yeast changed from blue to yellow. Bromothymol blue is an acid-base indicator that turns yellow in the presence of acid. The color change indicates that carbonic acid was formed from the reaction of water and carbon dioxide, a byproduct of metabolization.
A 50 mL buret was obtained and was washed with NaOH solution. After filling the buret with NaOH (titrant) and preparing the KHP (analyte) in the Erlenmeyer flask, the solutions were titrated. The volume used from the NaOH solution was recorded. C. Determination of the Acidity of Soft Drinks First, the soft drinks were heated.
Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.
Conclusion The GC ethanol analysis method described above has a simple concept, its rapid, and extremely accurate, determining ethanol precisely without interference from other beverage components. With this method, it takes only 7 to 8 min to complete a sample analysis for the determination of ethanol content in a beverage sample. Analyst handling is minimized to prevent deviation in results or possible human error. This method requires a gas chromatograph and a digital integrator, both reasonably expensive and sophisticated pieces of equipment.