The following is a lab report on fermentation and its inhibitors.

ABSTRACT For hundreds of years, spices have been used by sailors to inhibit the fermentation of the alcohol they transported. These spices, including Clove were used with good reason. In this study it was found that 1% clove solution inhibited a fermentation reaction by as much as 0.093ml/min. The clove solution also decreased the total evolution of CO2 by as much as 2.845 ml. The process of fermentation is better inhibited using microbial inhibitors such as …

…Glucose only is 0.455mL/ min compared to 0.362mL/min for Glucose + Clove. The total amount of CO2 evolved in the Glucose only solution is 10.505mL compared to 13.350mL in the solution inhibited with clove. From the results I can conclude that clove is a suitable inhibitor, proving to be more effective than Ethanol, which is the natural inhibitor produced during fermentation. ACKNOWLEDGEMENTS Timothy Paustian (2003), University of Wisconsin-Madison. W.H. Freeman (2003). Campbell, Reece (2002), Biology Sixth Edition.