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Fermentation of glucose using yeast

Description

The alcohol (ethanol) in beer and wine is produced by the fermentation of glucose by yeast. In this experiment, a glucose solution is left to ferment. The resulting mixture is then tested for the presence of ethanol.

Credits

:
This is an experiment from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry.
fermentation-of-glucose-u...



Apparatus Chemicals

Eye protection

Each pair of students requires:

Conical flask (100 cm3)

Boiling tube

Measuring cylinder (50 cm3)

Access to a balance (1 d.p)

Cotton wool

Sticky labels

Warm water 30–40 °C (Note 1)

Glucose, 5 g

Yeast (as fast acting as possible), 1 g

Limewater

Refer to Health & Safety and Technical notes section below for additional information.

 









Page last updated October 2015

The alcohol (ethanol) in beer and wine is produced by the fermentation of glucose by yeast. In this experiment, a glucose solution is left to ferment. The resulting mixture is then tested for the presence of ethanol.

ADDITIONAL INFORMATION

This is a resource from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry. This collection of over 200 practical activities demonstrates a wide range of chemical concepts and processes. Each activity contains comprehensive information for teachers and technicians, including full technical notes and step-by-step procedures. Practical Chemistry activities accompany Practical Physics and Practical Biology .