JESSICA PERSONS AND KEARA LAESSIG The Great Gatsby Chapter 4.
The Effect of Yeast and Temperature on the Alcohol Content of Zea Maize after Fermentation Madeline...
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![Page 1: The Effect of Yeast and Temperature on the Alcohol Content of Zea Maize after Fermentation Madeline LaBelle—Warren Mott High School Keara Miley—Lake Shore.](https://reader036.fdocuments.in/reader036/viewer/2022062421/56649dce5503460f94ac2e81/html5/thumbnails/1.jpg)
The Effect of Yeast and Temperature on the Alcohol Content of Zea Maize
after Fermentation
Madeline LaBelle—Warren Mott High SchoolKeara Miley—Lake Shore High School
![Page 2: The Effect of Yeast and Temperature on the Alcohol Content of Zea Maize after Fermentation Madeline LaBelle—Warren Mott High School Keara Miley—Lake Shore.](https://reader036.fdocuments.in/reader036/viewer/2022062421/56649dce5503460f94ac2e81/html5/thumbnails/2.jpg)
MMSTC 2
Background
• Petroleum oil supplies are being depleted • They are being used up rapidly• A sufficient alternative is needed• Biofuel can be used instead–Made from renewable biomass resources– Safe and environment friendly
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MMSTC 3
Background
• Biofuel emits 51% less greenhouse gases than fossil fuel– More efficient methods of production• Due to new technologies
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4
Background
• Biofuel is made from the fermentation of plant matter
• Fermentation is the process in which yeast and enzymes break down sugars and convert them into alcohol
MMSTC
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MMSTC 5
Background
• Alcohol content is directly related to how well a material can be used as a biofuel– The higher the better
• The higher the alcohol content, the hotter is burns and the better it is for a car’s engine
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MMSTC 6
Background
• Cars have combustion engines• How a combustion engine works– Increase in pressure from combustion expands the
cylinder– Pushes piston and causes crankshaft to turn
• The hotter a material burns, the more combustion– More efficient
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MMSTC 7
Background
• Different types of biofuel– Corn ethanol– Cane ethanol– Cellulosic ethanol
• Cane ethanol is most efficient• Corn ethanol is the most common in America– Corn is the most abundant source here– No import taxes
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MMSTC 8
Background
• Two different corn ethanol production processes– Dry milling– Wet milling
• Dry milling is the most common• Wet milling is more extensive but produces
more byproducts
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MMSTC 9
Dry Milling
• Kernels ground up, enzymes and water added– Called mash– Enzymes break down starches into sugar
• Mash heated to reduce bacteria• Mash is cooled and yeast added– Fermentation starts
• When fermentation finished, it is distilled– Distillation separates substances
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MMSTC 10
Wet Milling
• Kernels soaked and the middle is removed– Used to produce corn oil
• Starch and gluten separated– Gluten used for animal feed
• Water and enzymes added to ferment– Remaining starch used to make corn syrup
• Mixture distilled and sent to oil companies
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MMSTC 11
Terminology
• Zea maize– Corn
• Saccharomyces cerevisiae– Type of yeast
• Hydrometer– Tool used to measure alcohol content of a material
• DOE– Design of experiment
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MMSTC 12
Purpose
• To find a way to make corn ethanol more efficient by increasing the alcohol content– Different temperatures during fermentation– Different amounts of yeast added to the mixture
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MMSTC 13
Problem Statement
What amount of Saccharomyces cerevisiae and what temperature during fermentation would yield the highest alcohol concentration in Zea maize?
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MMSTC 14
Hypothesis
Out of all amounts of Saccharomyces cerevisiae (1, 2, and 3 grams) and temperatures (22, 25, and 28 °C), 3 grams of yeast at a temperature of 22 °C will yield the highest concentration of alcohol in fermented corn.
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MMSTC 15
Data Measured
• Dependent variable– The alcohol content of the fermented corn (%)
• Independent variables– The amount of yeast (grams)– Temperature during fermentation (°C)
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MMSTC 16
Materials
• Active dry yeast (Saccharomyces cerevisiae)
• 21 half-bushels of corn• 21 emptied two liter
bottles• Scale• Funnel • Balloons
• Blender• Hydrometer• Mesh colander• Incubator (set at 22, 25,
and 28 °C)
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MMSTC 17
Blender
Mesh Colander
2 Liter Bottle
Balloon
Scale
Active Dry Yeast
Corn
Funnel Graduated Cylinder
Hydrometer
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MMSTC 18
Procedure
• Blend corn mixture together and measure alcohol content with hydrometer
• Add yeast to mixture (amount dependent on trial)
• Pour mixture into a 2 Liter bottle with the funnel
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MMSTC 19
• Place bottle in incubator (temperature dependent on trial)
• After four days, remove the corn mixture and measure alcohol content with hydrometer
• Subtract second alcohol measurement from the first
Procedure
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MMSTC 20
• Record the value in the table• Repeat for each combination of temperature
and amount of yeast
Procedure
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MMSTC 21
Procedure Video
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MMSTC 22
Data
High and Low Values
Temperature (°C) Amount of Yeast (g)
- Standard + - Standard +
22 25 28 1 2 3
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MMSTC 23
DataDesign of Experiment Data
Order Run Result Order Run Result Order Run Result
1 Standard 6 1 Standard 6 1 Standard 6
2 + + 7 2 + + 7 2 + + 8
3 - - 5 3 - - 5 3 - - 6
4 Standard 6 4 Standard 5 4 Standard 8
5 + - 8 5 + - 7 5 + - 8
6 - + 5 6 - + 5 6 - + 6
7 Standard 7 7 Standard 6 7 Standard 6
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MMSTC 24
DataStandard Trials
6 6 7 6 5 6 6 6 6
0 1 2 3 4 5 6 7 8 90
1
2
3
4
5
6
7
8
Trial
Alc
ohol
Con
tent
(%)
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MMSTC 25
Data
RunsFirst DOE Second DOE Third DOE Average
Temperature (°C)
Amount of Yeast (g)
+ + 7 7 8 7.33
- + 5 5 6 5.33
+ - 8 7 8 7.67
- - 5 5 6 5.33
Grand Average: 6.145
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MMSTC 26
Observations
Date Observation
Oct 22 9 standard trials are set up. Corn and yeast blends are consistent.
Oct 26 Corn and yeast blend produced CO2 which can be seen by the balloon inflating.
Oct 29 All (+,-) trials produced CO2 and the balloons inflated.
Nov 2 Only 3 (+,+) trials produced CO2. The balloon on the Trial 2 bottle did not inflate resulting in a redo of this trial.
Nov 6 All (-,-) trials produced CO2 and the balloons inflated.
Nov 10 All (-,+) trials produced CO2 and the balloons inflated.
Nov 13 Trial 17 (-,+) blend seemed more separated than the rest, but still produced CO2 and stayed consistent with rest of trials.
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MMSTC 27
Data Analysis and Interpretation
• A Two Factor DOE was used– Temperature (°C)– Amount of yeast (g)
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MMSTC 28
What is a DOE?
• DOE stands for a Design of Experiment• DOE measures the individual effects and
combined effects of different factors• Appropriate for this experiment because two
different factors were manipulated at two levels
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MMSTC 29
Data Analysis and Interpretation
• The effect of temperature on the alcohol content of fermented corn was 2.17 units
• As temperature increased, the alcohol content increased by 2.17 units
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MMSTC 30
Data Analysis and Interpretation
-1 10
2
4
6
8
10
6.5 6.33
Amount of Yeast (g)
Alc
ohol
Con
tent
(%)
• The effect of the amount of yeast on the alcohol content of fermented corn was -0.17 units
• As the amount of yeast increased, the alcohol content decreased by 0.17 units
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MMSTC 31
Data Analysis and Interpretation
-1 10
2
4
6
8
10
7.677.33
5.33 5.33
Amount of Yeast (g)
Alc
ohol
Con
tent
(%)
• The effect of temperature and yeast has an effect of
-0.17 units• There may be an
interaction between the two effects because the slopes are not parallel
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MMSTC 32
Determining Significance
• Any effect that is greater than two times the range of standards is deemed significant
• None of the variables were considered significant in this experiment
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MMSTC 33
Conclusion
• The hypothesis was rejected• Neither temperature during fermentation or
amount of yeast had a significant effect on the alcohol content of corn after fermentation
• These results of this experiment agree with current work in this field
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MMSTC 34
Why Did These Results Occur?
• The amount of yeast had no effect because yeast can only convert the sugars that are present in the mixture and after these sugars are converted can do no more
• Temperature will only speed up the process
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MMSTC 35
What Will Have an Effect?
• The only factor that will have a significant effect on the amount of alcohol in a material is the amount of sugar in a material
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MMSTC 36
Sources of Error and Weakness
• Incubator temperatures fluctuated slightly• Yeast was left in water to rehydrate for longer
than necessary• Balloon did not always inflate with carbon
dioxide during fermentation
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MMSTC 37
Recap
• An alternative fuel source is needed to replace fossil fuels– Biofuels (ethanol)• Made from fermented plant matter
• High alcohol content is directly related to how well a biofuel can be used
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MMSTC 38
Recap
• What amount of yeast and at what temperature during fermentation will yield the greatest alcohol content?
• The hypothesis was that 22 °C and 3 grams of yeast would yield the highest alcohol content– Hypothesis was rejected
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39
Recap
• Corn, water, and yeast were blended and poured into a two liter bottle with a balloon placed around the mouth
• The bottle was placed into an incubator to ferment
• Alcohol content was taken using a hydrometer
MMSTC
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MMSTC 40
Recap
• A two factor DOE was used– Temperature (°C)– Yeast (g)
• Neither variable had a significant effect – Yeast can only convert the sugars that are present– Temperature speeds up the process
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MMSTC 41
Real World Applications
• This information can be used by the fuel industry by saving time, money and resources used during the production of biofuel
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MMSTC 42
Further Research
• Rerun the experiment using different materials such as sugar cane, beats, or switch grass. Experimenting with different plants could help find an abundant source that would be more efficient
• Use and compare different types of yeast
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MMSTC 43
Acknowledgements
• Skip Walker – Works at local brewery
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MMSTC 44
Works Cited• "Biofuel Info." Information about Biofuel, What Is Biofuel,
Renewable Energy Solutions, Ethanol Uses. Biofuel Watch, 2010. Web. 18 Sept. 2012. <http://www.biofuelwatch.org/>.
• Curry, Jim. "Yeast and Fermentation." MGreisMeyer. Dukes of Ale BJCP Preparation Course, 19 Apr. 2009. Web. 18 Sept. 2012. <http://www.mgriesmeyer.com/doatest/bjcp/yeastAndFermentation.pdf>.
• "Dry Mill Ethanol Production." Ethanol Info. N.p., n.d. Web. 12 Oct. 2012. <http://people.hws.edu/environmentalstudies/Ethanol%20Info/Dry%20Mill.html>.
![Page 45: The Effect of Yeast and Temperature on the Alcohol Content of Zea Maize after Fermentation Madeline LaBelle—Warren Mott High School Keara Miley—Lake Shore.](https://reader036.fdocuments.in/reader036/viewer/2022062421/56649dce5503460f94ac2e81/html5/thumbnails/45.jpg)
LaBelle -- Miley
Works Cited• "Fermentation: World of Microbiology and
Immunolgy." Fermentation. Ed. Brenda Wilmoth Learner. N.p.: n.p., n.d. N. pag.Gale Virtual Reference Library. Web. 9 Sept. 2012. <http://go.galegroup.com/ps/retrieve >.
• Janson, Lee W. Brew Chem 101: [the Basics of Homebrewing Chemistry]. North Adams, MA: Storey, 1996. Print.
• "Practical and Theoretical Considerations in the Production of High Concentrations of Alcohol by Fermentation." ScienceDirect.com. N.p., n.d. Web. 05 Dec. 2012.
• "Some Interesting Oil Industry Statistics." Oil Industry Statistics from Gibson
• Consulting. N.p., n.d. Web. 05 Dec. 2012.
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LaBelle -- Miley
Works Cited
• Stairs, David. Yeast. Portland, Or.?: D. Stairs, 1999. Print.• "Wet Mill Ethanol Production." Ethanol Info. N.p., n.d. Web.
12 Oct. 2012. <http://people.hws.edu/environmentalstudies/Ethanol%20Info/Wet%20Mill.html>.
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MMSTC 47
Any Questions?
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MMSTC 48
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MMSTC 49
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MMSTC 50