Lactic Acid Fermentation
The focus of this experiment is to investigate the rate at which different sugar solutions will digest and turn acidic the quickest when introduced to the bacterium. The four sugar solutions used consist of glucose, sucrose, lactose, and maltose, along with a positive and negative control group. Within each sugar solution is bacteria (yogurt), base, pH indicator, and KOH. After each solution is made they are placed in an incubator for 48 hours to ferment. The final result of this experiment showed that sucrose was the most active sugar compared to glucose, lactose, or maltose. The negative and positive controls changed as they should have.
BIOL 200
Tracy Mullins
Banquet Room
9 – 11 AM