Lab 5: Fermentation and Biofuels Flashcards
Fermentation
The process of producing ethanol through the breakdown of carbohydrates by yeast.
Ethanol
A type of alcohol produced through fermentation, commonly used as a biofuel.
Biological efficiency
The measure of how efficiently the fermentation process produces ethanol.
Data analysis
The process of interpreting and drawing conclusions from experimental data.
Biofuels
Alternative sources of energy, such as ethanol and biodiesel, produced from organic materials.
Sustainable
Environmentally friendly and capable of being maintained over the long term.
Environmentally friendly
Having a minimal impact on the environment.
Investments
Allocations of money or resources for the purpose of generating future income or benefits.
Biodiesel
A type of biofuel made from vegetable oils or animal fats.
Refineries
Facilities where raw materials are processed to produce usable products.
Renewable Fuel Standard Program
A program aimed at increasing the production of renewable fuels, such as corn ethanol.
Net energy gain
The amount of energy gained from a process after accounting for the energy input required.
Eutrophication
The excessive growth of algae and other aquatic plants due to the presence of nutrients in water bodies.
Groundwater
Water located beneath the Earth’s surface, often used as a source of drinking water.
Aquatic ecosystems
Ecosystems found in bodies of water, such as lakes, rivers, and oceans.
Herbicides
Chemicals used to kill or inhibit the growth of unwanted plants.
Fertilizers
Substances added to soil or plants to provide essential nutrients for growth.
Greenhouse gases
Gases, such as carbon dioxide and methane, that trap heat in the Earth’s atmosphere.
Carbon-neutral
Not contributing to the increase of greenhouse gases in the atmosphere.
Sugarcane
A tall perennial grass used for the production of sugar and ethanol.
Greenhouse gas emissions
The release of gases that contribute to the greenhouse effect and global warming.
Rainforests
Forests characterized by high rainfall and biodiversity, often found in tropical regions.
Carbon dioxide
A colorless gas produced during fermentation and other processes, known for its role in climate change.
Biodiversity
The variety of plant and animal species in a particular habitat or ecosystem.
Food security
The state of having reliable access to a sufficient quantity of affordable and nutritious food.
Wheat
A cereal grain commonly used for food and, potentially, biofuel production.
Genetic engineering
The manipulation of an organism’s genes to achieve desired traits or outcomes.
Cellulose
A complex carbohydrate found in the cell walls of plants, potentially usable for biofuel production.
Carbohydrates
Organic compounds made up of carbon, hydrogen, and oxygen, serving as a source of energy.
Starch
A complex carbohydrate made up of glucose molecules, commonly found in plants.
Metabolic processes
Chemical reactions that occur within living organisms to maintain life and support growth.
Baking
The process of cooking food using dry heat, often in an oven.
Distillation
The process of separating components of a liquid mixture based on differences in boiling points.
Concentration
The amount of a substance present in a given volume or mass.
NaCl
The chemical formula for table salt, sodium chloride.
Alcohol concentration
The amount of alcohol present in a solution, often expressed as a percentage.
Green fuel
A type of fuel that is produced from renewable sources and has a lower environmental impact.
Experimental question
The specific question that a scientific experiment is designed to answer.
Null hypothesis
A statement that suggests there is no significant difference between variables being tested.
Alternate hypothesis
A statement that suggests there is a significant difference between variables being tested.
Dependent variable
The variable being measured or observed in an experiment, which is affected by the independent variable.
Control
A standard or reference group used for comparison in an experiment.
Constant factors
Variables or conditions that are kept the same throughout an experiment.
Alcohol concentrations
The amount of alcohol present in a solution, often expressed as a percentage.
Replicates
Multiple instances or samples used to repeat an experiment and increase the reliability of results.
Yeast solution
A liquid mixture containing yeast and other substances, used in fermentation experiments.
Alcohol
A class of organic compounds characterized by the presence of a hydroxyl group (-OH).
Carbon dioxide production
The generation of carbon dioxide gas as a by-product of certain chemical reactions, such as fermentation.
CO2
The chemical formula for carbon dioxide, a gas produced during fermentation.
Volume
The amount of space occupied by a three-dimensional object or substance.
Conversion factor
A ratio used to convert one unit of measurement to another.
Overflow
The spilling or flowing over the edge of a container due to excessive volume or pressure.
Corrected fluid height
The adjusted measurement of fluid height in a tube, accounting for any overflow.
Reverse Osmosis
A water purification process that removes impurities by forcing water through a semipermeable membrane.
