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DATA
LOGGER
NURSYAFIDAH BINTI JOHAN
(D20162076163)
NURSYAKIKA BINTI HASAN
(D20162076164)
AZILAH BINTI HASAN
(D20162076165)
SBI 3013
INFORMATION AND COMMUNICATION TECHNOLOGY IN BIOLOGY
GROUP A

ANAEROBIC RESPIRATION:
FERMENTATION
Scientific Concept:
 Anaerobic respiration occurs in condition of limited oxygen supply or in absence
of oxygen.
 The glucose is not fully oxidised to carbon dioxide and water but partly
disintegrates into ethanol and carbon dioxide in plant cells during anaerobic
respiration.
 𝐶6 𝐻12 𝑂6 2𝐶2 𝐻5 𝑂𝐻 + 2𝐶𝑂2 + 2ATP

ENGAGE
(set induction)
WHAT ARE THE IMPORTANT INGREDIENTS DO YOU NEED
TO MAKE A BUN?
WHAT MAKES THE DOUGH EXPAND AND BECOMES
BIGGER?
HOW TO CONTROL THE BUN EXPAND AND BECOMES
BIGGER IN THE SHORTEST TIME ?

EMPOWER (carried out an experiment)
Procedure:
1. Measure 4 grams of yeast by the
electronic balance.
2. Prepare 3 different concentration of
glucose solutions which are 5%, 10% and
15%.
3. Boil all the glucose solutions under the
Bunsen flame to evaporate any dissolve
oxygen in the solution.
4. Cool down the glucose solutions by the
ice to prevent the heat produce killed the
yeast during the fermentation.
5. Connect the carbon dioxide sensor with
the data logger.
6. Mix the glucose solutions with the yeast
in the reagent bottle under the water bath
with temperature 30 𝑜
𝐶 .
7. Add a layer of oil on the top of the
solutions to prevent gas trap on the
solution.
8. Seal the carbon dioxide sensor to the
reagent bottle of the mixed solution.
9. Put the reagent bottle under the water bath
for 10 minutes.
10. Record the amount of carbon dioxide at
each 10 second interval.
11. Step 4 to 11 repeated but the
concentration of glucose solution is
changed to 10% and 15% respectively.

RESULTS
Graph Of Amount Of 𝐶𝑂2 Produce Versus Time
QUESTIONS
1. Based on the graph, which fermentation of
glucose produce higher amount of carbon
dioxide gas? Why?
2. What can you conclude from this
experiment?
ANSWER
1. In the same period of time, fermentation of
yeast in glucose 5% have produced higher
amount of carbon dioxide. This can be explain
as in high concentration of glucose such as 10%
and 15%, the increase in glucose concentration
led to in the increase in fermentation time.
Besides, when the glucose content increased,
the glucose uptake rate decreased, this will
affect the rate of fermentation. Thus, as longer
time is required for fermentation of yeast to
occur, it have reduced the amount of 𝐶𝑂2
produced for both 10% and 15% of glucose
fermentation.
2. Fermentation of different concentration of
glucose will have different rate of fermentation
and different amount of end product in fixed
time.

ENHANCE
(QUESTIONING)
In the production of fruit wine , most fruits have
natural sugar in them and without adding extra
sugar, these can be turned into a wine of about
4% to 6% volume alcohol. This is a low alcohol
content.
How high alcohol content of fruit wine is
produced?

ENHANCE
To make a stronger wine about 12% - 17% sugar is needed to bring
the alcohol content up to level high enough.
The increase in glucose concentration led to in the increase in
fermentation time. Besides, when the glucose content increased,
the glucose uptake rate decreased, this will affect the rate of
fermentation process, resulting in higher amount of by produces in
times, thus producing fruit wine with alcohol content.

ENHANCE
LIST OF PRODUCT THAT APPLY
FERMENTATION??

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Data logger

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