There are many reasons why marijuana should be legalized in my opinion. The first reason as proved by the research which was done at the Halved medical school suggested that it releases anxiety, by relieving pain and reducing nausea. It also helps in reducing the effects of chemotherapy. The third reason is that it will contribute to the economy of the country as tax will be charged to the marijuana being sold.   The fourth reason is that it will help to control the amount of marijuana being sold and being consumed by individuals. 

 

Loria. k and Welsh .J 2015.Health benefits of marijuana1.xx.fbcdn.net/v/t1.0-9/14907234_1789674137980713_7847417019559340786_n.jpg?oh=86bd6166ccb41e4888017465a73a284e&oe=589B5163

http://www.businessinsider.com/health-benefits-of-medical-marijuana-2014-4/#chemical-found-in-marijuana-stops-cancer-from-spreading-5

 

 

Leoncia Niyigena.169623680

Carrie Ginou

Bio1506AB

 

1 November 2016.

 

 

 

 

 

 

 

 

 

 

 

 

 

INTRODUCTION

 There are two kinds of fermentation, lactic acid fermentation and alcoholic fermentation.  Fermentation is one of the metabolism process which take place in the cellular cells which produces ATP for our cells to use. Both types of fermentation take place in absence of the oxygen but requires the pyruvic acid and NADH to react with glucose. Alcoholic fermentation produces ethanol, NAD+ plus carbon dioxide and the lactic acid produces the NAD+ and lactic acid. “Fermentation is vital for many organisms, such as yeasts, certain molds, and bacteria, because it allows them to obtain energy required to carry on life processes.  Alcoholic fermentation is especially important for human beings, as it is used to produce alcoholic beverages, bread, and many other everyday items” (Alba-Lois, 2010). Fermentation starts with the breaking down of glucose in the process called glycolysis, this produces pyruvic acid which is either converted to ethanol and carbon +dioxide also it can be converted into lactate after the lactic acid has fermented. The aim of this experiment is to determine the amount of carbon dioxide produced in different types of sugars during yeast fermentation.  Yeast fermentation which provides us with alcohol it was found that “fermentation is a consequence of the yeast multiplication, and the yeast have to be alive for alcohol to be produced”. (Pasteur published his seminal results in a preliminary paper in 1857). The hypothesis is that sucrose will produce more carbon dioxide than the other sugars as it has two types of sugars, fructose and glucose which is involved in cell respiration, therefore it has more chance in producing the highest amount of carbon dioxide among the other sugars. 

METHODS

5 large test tubes and 5 small test tubes.  5 plastic pipettes, Pasteur pipette and 2 washers, nuts (weight) to fit on pipette stem and labelling materials. A stop watch and the solution of yeast, sucrose, glucose, starch, stevia and tap water. Take the 5 small test tubes and label them and label the 5 big test tubes. Put two-thirds of each solution in the small test tubes and add yeast using the Pasteur pipette until it’s completely full.  Take the small test tube and put it inside the bigger test tube and flip it upside down so that the bigger test tube should cover the small test tube. You may use a finger or a pencil to help you invert. Do this for all the test tube. See the method picture.

Place the 5 test tubes in a 37 °C incubator and record the time below. Check the test tubes every 5minutes to observe the size of the gas bubble that accumulates in the small tubes. Stop the experiment when there are bubbles formed in any of the test tube which equals half of the test tube. And record the time which the experiment was stopped.

 

 

 

RESULTS

Table 1: The rate of carbon dioxide produced in the types of sugars.

 | Test Tube Number | Volume of the (tube ml) | Remaining liquid (ml) | CO2 produced. (ml) | Rate of CO2 production (ml/minute)
 | Glucose | 10 | 9.4 | 0.6 | 0.03
 | Stevia. | 10 | 4.4 | 5.6 | 0.28
 | Sucrose. | 10 | 4.4 | 5.2 | 0.26
 | Starch. | 10 | 9.6 | 0.4 | 0.03
 | Tape water. | 10 | 10 | 0 | 0

 

A representative of a yeast cell.

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 Figure

 

                        

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 DISCUSSION

Five test tubes were used both same size and the same amount of the yeast was applied which was two-thirds of the sugar and the one-third was yeast. The only difference was the type of the sugar which was inside. Table1 represents the results of each test tubes after the incubation at 37°C it took 16 minutes for the bubbles of carbon dioxide to be half in some of the test tubes. In the test tube, which we had stevia and yeast, there was a high percentage of carbon dioxide produced. In the second test tube, we have sucrose and yeast, there was also high production of carbon dioxide. And the third test tube had glucose and yeast, it did not produce much of the carbon dioxide but no much like in the stevia. The fourth test tube we had starch and yeast and it did not change much as it produced little carbon dioxide. The last test tube was water with yeast and there was no change, which means there was no production of carbon dioxide in that test tube.

In my group our hypothesis was that sucrose will produce more carbon dioxide than the other sugar, basing on my results my hypothesis is proven wrong as sucrose only produces little amount of carbon dioxide compared to the other sugars. Basing on my results we see that stevia produced the highest amount of carbon dioxide, and the water test tube was kept as a control for the experiment as there was no any carbon dioxide produced in it. However, this experiment was only one trial and it’s possible that our group made a mistake as we did not repeat the experiment to be sure.  As Sucrose consists of two types of sugars and because of that its bond easily broken down by the yeast enzymes than other sugars. According to Berbert (1979), “the sucrose concentration of the unfermented beans generally comprised about 90% of the total sugars” this just proves that sucrose consists of so many types of sugars“enzymes cannot hydrolyze starch into its individual glucose units” (Muhammad, F. Zubair, S. 2010) this just explains why there was no much carbon dioxide produced during the yeast fermentation in the starch.

 

REFERENCE

Alba-Lois, Luisa, Ph.D. "Yeast Fermentation and the Making of Beer and Wine." Nature.com. Nature Publishing Group, 2010. Web. 20 Feb. 2015. <http://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813>.

         Muhammad Anjum, F., Zubair Sabir, M., Issa Khan, M., & Pasha, I. (2010). Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality. Nutrition & Food Science, 40(4), 395-402. doi:10.1108/00346651011062041

         Hashim, P., Selamat, J., Syed Muhammad, S. K., & Ali, A. (1998). Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. Journal of the Science of Food and Agriculture, 78(4), 535-542. doi:10.1002/(sici)1097-0010(199812)78:4<535::aid-jsfa151>3.0.co;2-6