Title: Unit 6 Lab
Course: BFM 201 Ethanol Production > Section: BFM 201 Ethanol Production

Unit 6 Lab

View these two presentations prior to coming to lab for an introduction to the topic of fermentation and counting viable yeast cells. The first presentation is from the series of videos from Nebraska. This one is discussing the fermentation process in the facility. The second presentation is by Learning Solutions, NC Community Colleges demonstrating the proper method for counting cells using a hemocytometer.

"Can Corn Fuel the Future? Chapter 4," by Nebraska Corn Kernels, Standard YouTube License

If you cannot see the video above, click here to open it in a new window.
video by Learning Solutions, NC Community Colleges, Standard YouTube License

If you cannot see the video above, click here to open it in a new window.

This week's unit covers an introduction to yeast biology. In this lab, you will have hands-on experience to determine yeast number and viability using a hemocytometer and microscope. You will work with the Ethanol Trainer:
- Go over safety procedures
- Perform system set-up
- Perform material transport

For this week's lab report:
1. Explain how to determine yeast number and viability.
2. Explain the basic safety procedures on the Ethanol Trainer.
3. Diagram Material Transfer on the Ethanol Trainer.