The purpose of this yeast lab is to test what sugars, mixes, etc. can get the yeast to “fizz” up the farthest from a certain point when the ingredients were added together and mixed up to make a light brown solution. We mixed four individual substances together to test this experiment and see what sugar/liquid had the most effect on it. One of the questions that were asked for this lab was: How can we affect the fermentation of yeast with different sugars? The main purpose/goal of this lab is to see how the yeast will ferment with different substances. Our independent variable was the sugar. We changed out the sugar for four different experiments that we did. Our Dependent variable was the yeast, or the base of the experiment. When we observe the “fizz” that rose past the line that the mixture started at. The answer to this question that was asked is “One can change the fermentation of yeast with different sugars by using some sugars that were either stronger, weaker, or just altogether weaker/stronger to affect liquids.” If we change the sugars in our experiment, then the yeast will change along with the sugar, because the yeast is the dependent variable, it needs some other item to change the affect of this lab.
Methodology and Procedure
1.Frist day, we put the 2g of yeast and 25ml of water in the test tube. The water’s temperature was about 37°C. Next, we put 2g of sugar and 3 drops of oil in the test tube. We Mix the all contents and wait 10 minutes. On the second day, we did two different experiments. The first experiment that we finished, we put 2g of yeast and 25ml of water in the test tube. The water’s temperature was about 36°C. Next, we put the 2g of brown sugar and 2 drops oil in the test tube. We Mix the all contents and wait 10 minutes. Our second experiment that we finished we put 2g of yeast and 25ml of water in the test tube. The water’s temperature was about 25°C. Next, put 2g of sugar and 2 drops of oil in the test tube. We mixed all the contents and waited 10 minutes. For the third day, we put 2g of yeast and 25ml of water in the test tube. The water’s temperature was about 36°C. Next, put 2g of salt and 2 drops of oil in the test tube. We Mix the all stuff and wait 10 minutes. Our outcomes were all different for every experiment we did.
Discussion and Analysis
1. The height is different to change the contents in the experiment. Because the nutrition facts of sugar, brown sugar, and salt are different.
2. Our result of experiment: when we put the sugar in, the result of bubbles rose 4cm after 10 minutes and put the brown sugar, the result of bubbles rose 6.5cm after 10 minutes. We put the sugar and changed the temperature of water, the bubbles rose 2cm after 10 minutes and we put the salt, which the bubbles did not rise anymore.
3. To find out the changes when adding sugar, brown sugar, and salt.
4. Our error is as well as changes something; we changed each experiments’ temperature of water.
5. In our lab, we could have been more careful when transporting the sugars, water, yeast, etc. to the test tube so that we could have a more precise answer.
6. My hypothesis supported the data because the sugar, brown sugar, and salt’s result of the experiment was different according to each other nutrition fact. The yeast’s height of our data showed difference in the solution like my hypothesis.
7. Our results, when compared to other peers lab results, were about right even though there is no exact measurement for each experiment. Even though we spilled some of our contents, we were still pretty close to what we were looking for.
8. We spilled a little of the sugar, brown sugar, and salt in the experiment and at room temperature, the water temperature was changed a little bit during the experiment. We also spilled a little to mix everything in while experiments.
9. Some of the other questions we ran into when we were experimenting were: “What would happen if we changed the temperature of the water?” “What would happen if we switched out the amount of the contents we put in?”
Data and Results
|| || Day 1 || Day 2 || Day 3 || Day 4 ||
|| yeast added || 2g || 2g || 2g || 2g ||
|| water added || 25 mL || 25 mL || 25 mL || 25 mL ||
|| sugar added || 2g/splenda || 2g/brown sugar || 2g/sugar || 2g/salt ||
|| || || || || ||
Yeast Fermentation Lab
Introduction
- The purpose of this yeast lab is to test what sugars, mixes, etc. can get the yeast to “fizz” up the farthest from a certain point when the ingredients were added together and mixed up to make a light brown solution. We mixed four individual substances together to test this experiment and see what sugar/liquid had the most effect on it. One of the questions that were asked for this lab was: How can we affect the fermentation of yeast with different sugars? The main purpose/goal of this lab is to see how the yeast will ferment with different substances. Our independent variable was the sugar. We changed out the sugar for four different experiments that we did. Our Dependent variable was the yeast, or the base of the experiment. When we observe the “fizz” that rose past the line that the mixture started at. The answer to this question that was asked is “One can change the fermentation of yeast with different sugars by using some sugars that were either stronger, weaker, or just altogether weaker/stronger to affect liquids.” If we change the sugars in our experiment, then the yeast will change along with the sugar, because the yeast is the dependent variable, it needs some other item to change the affect of this lab.
Methodology and Procedure- 1. Frist day, we put the 2g of yeast and 25ml of water in the test tube. The water’s temperature was about 37°C. Next, we put 2g of sugar and 3 drops of oil in the test tube. We Mix the all contents and wait 10 minutes. On the second day, we did two different experiments. The first experiment that we finished, we put 2g of yeast and 25ml of water in the test tube. The water’s temperature was about 36°C. Next, we put the 2g of brown sugar and 2 drops oil in the test tube. We Mix the all contents and wait 10 minutes. Our second experiment that we finished we put 2g of yeast and 25ml of water in the test tube. The water’s temperature was about 25°C. Next, put 2g of sugar and 2 drops of oil in the test tube. We mixed all the contents and waited 10 minutes. For the third day, we put 2g of yeast and 25ml of water in the test tube. The water’s temperature was about 36°C. Next, put 2g of salt and 2 drops of oil in the test tube. We Mix the all stuff and wait 10 minutes. Our outcomes were all different for every experiment we did.
Discussion and AnalysisData and Results
|| yeast added || 2g || 2g || 2g || 2g ||
|| water added || 25 mL || 25 mL || 25 mL || 25 mL ||
|| sugar added || 2g/splenda || 2g/brown sugar || 2g/sugar || 2g/salt ||
|| || || || || ||
Works Cited
NO RESOURCES