Yeast Fermentation Lab

Title: How Ph Levels Affected the Fermentation of Beer
Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function.
Predictions:
Alcohol Percentage Analysis for the Control and the Experimental
During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control. There should be a higher alcohol percentage in the control than that of

In the control, beta-amylase was present unlike the experiment, which resulted in less molecules lingering.
Discussion:
1.
a. My results matched my prediction regarding alcohol percentage by weight. I predicted that the control would have a higher alcohol content than the experimental since beta and alpha amylase are working together. Since only Alpha-Amylase worked in the experimental, there was probably bigger carbohydrates present in the flask, therefore, there was a lower alcohol percentage since yeast can’t digest bigger sugars.
b. My results also matched my prediction regarding mean reducing carbohydrate levels during the mashing process between the control and the experimental. My prediction stated that there would be less reducing carbohydrate ends in the experimental, which was proven in the data table.
c. My results also matched my prediction regarding the amount of carbohydrates left after fermentation in the flasks. Based on my predictions, there should be more carbohydrates left in the experimental after fermentation since there was less alcohol produced. The lower percentage of alcohol suggests that there was less reactions that occurred, therefore causing less alcohol