Drop / Bubble Counter
11
The rate of gas production in an active yeast fermentation of sucrose
1. Set up the apparatus as shown in the diagram above. Test to make sure bubbles rising
up in the reservoir will be detected. Attach the Bubble Counter to the
EASY
SENSE unit.
2. Place 40 cm
3
of active yeast solution (e.g. 0.1% w/v) into the conical flask.
In this graph the
end point
occurred at a
pH of 4.85 after
44.7 cm
3
of acid
had been added
End point
pH
Volume of
acid added
