Professional Documents
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Punctuality
Name of student
Badol, Mariel D.
Denis, Debie
Mandapat, Rhea Jane
Miranda, Piolo
Simbre, Noveeh
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Accuracy of the data
Name of student
(5)
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(5)
(5)
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100%
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II. PROCEDURE
A. FERMENTATION OF CANE SUGAR
Assemble a fermentation set-up as follows:
1. In a 500 ml Florence flask, place 50 gms of brown cane sugar and 1 gram of
disodium phosphate.
2. Dissolve 1 teaspoon of yeast in 15 ml of water. Add this to the sugar in the flask
together with 150 ml of water. Stir until the sugar is dissolved.
3. Close the flask with a rubber stopper provided with a delivery tube so that the
evolved gas will bubble through a solution of clear lime water.
5. Keep the set-up inside the locker for 5-6 days at room temperature.
Fermentation set-up:
B. PURIFICATION BY DISTILLATION
1. Decant 100 ml of the fermented sugar solution carefully into a distilling flask
through small cotton plug in a funnel.
2. Prepare a distillation set-up. Put two boiling stones in the distilling flask.
3. HAVE THE SET-UP CHECKED BY YOUR INSTRUCTOR.
NOTE: Reserve the remaining fermentation mixture in the Florence flask for activity no.
25 (acetic acid).
C. PROPERTIES
A. Combustibility: Pour a few drops of the distillate on a watch glass and ignite.
Describe the result. The flame is Blue luminous flame.
B. Presence of water:
1. Heat 1 gm of finely pulverized copper sulphate gently in an evaporating dish.
Describe the result: The copper sulphate become white powder.
PROF. WILFRED B. BAMBICO, Ph.D.
Department of Professional Education, School of Teacher Education
2. Place a few drops of distillate into the heated copper sulphate. Describe the
result: The white powder turned into light blue powder.
4. Shake occasionally and allow to stand. Describe the result. A green colored
substance was formed at the bottom.
Write the equation for the formation of iodoform from ethyl alcohol.
CH3CH2OH + 4I2 = 6NaOH - CHI3 + HCOONa + 5 NaI + 5H2O
III. QUESTIONS:
1. Define fermentation. An enzymatically controlled anaerobic breakdown of
an energy-rich compound (as a carbohydrate to carbon dioxide and
alcohol or to an organic acid).
2. What is the role of:
a) Yeast in fermentation: Yeast are microbes that break down sugars using
alcoholic fermentation. They are anaerobic and break sugar down into
CO2 and ethyl alcohol.