Experimenting with Different Solutions and how they Affect the Growth of Yeast Fermentation
Introduction - Katherine
Background 1. The purpose of the cellular processes project is to see how different factors affect the yeast fermentation. 2. Cellular respiration is the process that releases energy from food in the presence of oxygen. Cellular respiration captures the energy from food in three main stages, which are glycolysis, the Krebs cycle, and the electron transport chain.
Yeast is a one-celled organism that is microscopic. It is located in the group of organisms called fungi. Yeasts obtain food from the organic matter around them; they secrete enzymes that break down the organic matter into nutrients they can absorb. Yeasts obtain food from glucose, fructose, and other simple sugars, which are found it most fruits. Yeast enzymes chemically break down the sugars into products that the cell can use.
Fermentation is a process by which cells release energy in the absence of oxygen. It also breaks down sugars. In the absence of oxygen, fermentation releases energy from food molecules by producing ATP.
Experimental Design 1. If the water substance were changed to a different liquid how would the yeast fermentation be affected? 2. Yeast fermentation – independent variable 3. Different solutions – dependent variable 4. We measured the growth of the yeast after fermenting for 5 minutes. 5. Our controlled condition was using water instead of a different substance
Hypothesis 1. If yeast fermentation stays the same with the same temperature and substance, then different solutions with change the yeast fermentation, because the different solutions have different temperatures and different amounts of sugar in them.
The warmer the temperature of the solution the higher the yeast ferments.
The yeast gave off more of a sweet smell when mixed with the different solutions
The more sugary drinks didn't mix as well
Discussion and Analysis -Kendra
The results we got back from the yeast fermentation experiment are not exactly what were expected. The results given back from the energy drink solution and the orange crème soda solution weren’t what we expected because we were expecting the yeast to dramatically rise. The problem was that the drinks weren’t hot enough causing the solution not be mixed up well with the yeast and sugar. The hotter solutions were the ones that had the dramatic rise. The results do support our hypothesis because we predicted that the solutions would change the growth of the yeast fermentation which it did. Each solution had pretty consistent numbers that had different growth rates of the other solution. The data relates to the body of knowledge in the subject because it shows that with different temperatures and the amount of sugar in the solution the rate will be different. Some suggestions for the future with this experiment is to make sure that the drink are hotter instead of being refrigerated.
Experimenting with Different Solutions and how they Affect the Growth of Yeast Fermentation
Introduction - Katherine
Background1. The purpose of the cellular processes project is to see how different factors affect the yeast fermentation.
2. Cellular respiration is the process that releases energy from food in the presence of oxygen. Cellular respiration captures the energy from food in three main stages, which are glycolysis, the Krebs cycle, and the electron transport chain.
Yeast is a one-celled organism that is microscopic. It is located in the group of organisms called fungi. Yeasts obtain food from the organic matter around them; they secrete enzymes that break down the organic matter into nutrients they can absorb. Yeasts obtain food from glucose, fructose, and other simple sugars, which are found it most fruits. Yeast enzymes chemically break down the sugars into products that the cell can use.
Fermentation is a process by which cells release energy in the absence of oxygen. It also breaks down sugars. In the absence of oxygen, fermentation releases energy from food molecules by producing ATP.
Experimental Design
1. If the water substance were changed to a different liquid how would the yeast fermentation be affected?
2. Yeast fermentation – independent variable
3. Different solutions – dependent variable
4. We measured the growth of the yeast after fermenting for 5 minutes.
5. Our controlled condition was using water instead of a different substance
Hypothesis
1. If yeast fermentation stays the same with the same temperature and substance, then different solutions with change the yeast fermentation, because the different solutions have different temperatures and different amounts of sugar in them.
Methodology and Procedure - Kendra
Data and Results - Katherine
Discussion and Analysis - Kendra
The results we got back from the yeast fermentation experiment are not exactly what were expected. The results given back from the energy drink solution and the orange crème soda solution weren’t what we expected because we were expecting the yeast to dramatically rise. The problem was that the drinks weren’t hot enough causing the solution not be mixed up well with the yeast and sugar. The hotter solutions were the ones that had the dramatic rise. The results do support our hypothesis because we predicted that the solutions would change the growth of the yeast fermentation which it did. Each solution had pretty consistent numbers that had different growth rates of the other solution. The data relates to the body of knowledge in the subject because it shows that with different temperatures and the amount of sugar in the solution the rate will be different. Some suggestions for the future with this experiment is to make sure that the drink are hotter instead of being refrigerated.Works Cited