The purpose of this lab is to see the effect of growth that the sugar has on the yeast.
How does the amount of sugar in the experiment affect the growth of the yeast? The independent variable was the amount of sugar. The dependent variable was the amount of yeast and water. We measured the growth in a 10 minute time period. The control consisted of 2 grams of yeast, 2 grams of sugar and 25 mL of water at a temp. of 40 degrees Celsius.
If you add more sugar then the yeast will grow more.
Methodology and Procedure
To begin the experiment we received 2 grams of yeast, 2 grams of sugar, and 25 ml of 40 degrees Celsius water. Then we poured the yeast in the test tube, followed by the sugar, and finally the water. After that we placed the test tube in the test tube rack and watched as it grew for 10 minutes. The foam grew 3 cm in 10 minutes. We did this process again except with 3 grams of sugar, and the foam rose 7 cm in 10 minutes. After that we used 4 grams of sugar and the foam grew 8 cm in 10 minutes. For the final experiment we used no sugar and the foam only grew half of a cm in ten minutes.
Data and Results
Discussion and Analysis
The results of this experiment did not support the hypothesis. The hypothesis was not supported because of the lack of foam production. There are many reasons why this could occur, but the most probable reason is that 2 grams of yeast was not enough for the expected foam production. Throughout the experiment the group observed that there would be no foam production for about the first the 3 minutes, then the foam production rose rapidly. The most important data received in the experiment was how much the foam grew, We observed that the more sugar there was, the more foam production there was. The one weakness the group had was that are measurements could have been more accurate, such as the amount of yeast in each test. The lab was limited because the test tube would only allow the foam to grow about 10 cm before the foam would overflow. If the group added more yeast and sugar would the results be different? What if we decreased the yeast? These are questions that have still yet to be answered and will provide more data for this experiment.
Works Cited
It is extremely important that you cite any and all sources that you use for your experiment. This includes any graphics that you use. Refer to the MLA Citation Guide in the Writing Handbook for proper format. You may skip this section if the only materials used were instructions given by your teacher (verbal or written).
Introduction
Methodology and Procedure
To begin the experiment we received 2 grams of yeast, 2 grams of sugar, and 25 ml of 40 degrees Celsius water. Then we poured the yeast in the test tube, followed by the sugar, and finally the water. After that we placed the test tube in the test tube rack and watched as it grew for 10 minutes. The foam grew 3 cm in 10 minutes. We did this process again except with 3 grams of sugar, and the foam rose 7 cm in 10 minutes. After that we used 4 grams of sugar and the foam grew 8 cm in 10 minutes. For the final experiment we used no sugar and the foam only grew half of a cm in ten minutes.
Data and Results
Discussion and Analysis
The results of this experiment did not support the hypothesis. The hypothesis was not supported because of the lack of foam production. There are many reasons why this could occur, but the most probable reason is that 2 grams of yeast was not enough for the expected foam production. Throughout the experiment the group observed that there would be no foam production for about the first the 3 minutes, then the foam production rose rapidly. The most important data received in the experiment was how much the foam grew, We observed that the more sugar there was, the more foam production there was. The one weakness the group had was that are measurements could have been more accurate, such as the amount of yeast in each test. The lab was limited because the test tube would only allow the foam to grow about 10 cm before the foam would overflow. If the group added more yeast and sugar would the results be different? What if we decreased the yeast? These are questions that have still yet to be answered and will provide more data for this experiment.Works Cited