"Experimenting the Fermentation Processes of Yeast with Different Solutions"
Introduction : Sarah Cummings
In this lab we experimented how different solutions could affect the yeast in fermentation. The purpose of this lab is to see how the different ingredients and factors in the solutions affected the growth of the yeast. We used three different Mountain Dew products: Original Mountain Dew, Mountain Dew Voltage, and Mountain Dew Kick Start. Once we added everything we needed to add to the yeast we waited 5 minutes to see the results. Our experimental question was “Could different levels of sugar and sodium affect the fermentation of the yeast?” The independent variable was the solution or the drink that we mixed the yeast and sugar with. The dependent variable was the yeast. The control was water. Our experiment was a little but messed up because at the very end we realized that the solution needed to be warm in order for the fermentation to work so we didn’t really get to see much of a difference. Our hypothesis was “If different types of Mountain Dew are used as a solution, then the fermentation would speed up”
Methodology and Procedure : Reagan Martin
Get a test tube and put 3 grams of yeast in it
Take 25 grams of a liquid (we used regular Mt. Dew, Mt. Dew Voltage, Mt. Dew Kick Start and warm water) and put the liquid in the same test tube as the yeast
Mix the 2 substances together in the test tube
Put 2 grams of sugar in the yeast and liquid mixture
Now mix all 3 substances together in the test tube
Put a few drops of oil on top of the year, sugar, and liquid mixture
With a marker, draw a line where the top of the mixture stops
Finally, wait for about 5 minutes and watch fermentation happen
After 5 minutes, draw another line where the mixture stopped
Lastly, measure the distance between the 2 lines
Our results for regular Mt. Dew showed that the yeast sank .5 centimeters after 5 minutes. Results for Mt. Dew Voltage presented that the yeast rose 1.25 centimeters after 5 minutes. Mt. Dew Kick Start affected the yeast after 5 minutes by the yeast decreasing .1 centimeters. After 5 minutes of the yeast being in warm water the yeast rose 2.75 centimeters.
Data and Results : Sarah Cummings
Written Observations
The extra solutions would not make the yeast go through fermentation because they were cold
we realized after our experiment was over that the solution needed to be warm in order for it to work.
Discussion and Analysis : Reagan Martin
Our hypothesis was not supported. They hypothesis that we made was that the yeast would rise a lot like the warm water. After we preformed the experiment three times and averaged the results, we noticed that the warm water was always rose noticeably more that regular Mt. Dew, Mt. Dew Voltage, and Mt. Dew Kickstart. Once we studied the data carefully and the four different solutions we came about and idea of why the Mt. Dew products didn’t make the yeast rise as much as the warm water did. We believe that since the Mt. Dew products were chilled and kept in the refrigerator while the warm water was at 37 degrees Celsius the temperature was a big factor in the process of fermentation. I think a better experiment would be if we tested the Mt. Dew products at room temperature and then again after we heated it to 37 degrees Celsius so it would be at the same temperature as the warm water. This experiment helped me understand the big factor in the fermentation process of yeast. The biggest questions I have over this lab are, “Why does temperature affect fermentation?” and “Does temperature only affect the fermentation of yeast or does it affect other organisms also?” This experiment helped expand my knowledge on fermentation processes.
Introduction : Sarah Cummings
In this lab we experimented how different solutions could affect the yeast in fermentation. The purpose of this lab is to see how the different ingredients and factors in the solutions affected the growth of the yeast. We used three different Mountain Dew products: Original Mountain Dew, Mountain Dew Voltage, and Mountain Dew Kick Start. Once we added everything we needed to add to the yeast we waited 5 minutes to see the results. Our experimental question was “Could different levels of sugar and sodium affect the fermentation of the yeast?” The independent variable was the solution or the drink that we mixed the yeast and sugar with. The dependent variable was the yeast. The control was water. Our experiment was a little but messed up because at the very end we realized that the solution needed to be warm in order for the fermentation to work so we didn’t really get to see much of a difference. Our hypothesis was “If different types of Mountain Dew are used as a solution, then the fermentation would speed up”
Methodology and Procedure : Reagan Martin
Our results for regular Mt. Dew showed that the yeast sank .5 centimeters after 5 minutes. Results for Mt. Dew Voltage presented that the yeast rose 1.25 centimeters after 5 minutes. Mt. Dew Kick Start affected the yeast after 5 minutes by the yeast decreasing .1 centimeters. After 5 minutes of the yeast being in warm water the yeast rose 2.75 centimeters.
Data and Results : Sarah Cummings
Written ObservationsDiscussion and Analysis : Reagan Martin
Our hypothesis was not supported. They hypothesis that we made was that the yeast would rise a lot like the warm water. After we preformed the experiment three times and averaged the results, we noticed that the warm water was always rose noticeably more that regular Mt. Dew, Mt. Dew Voltage, and Mt. Dew Kickstart. Once we studied the data carefully and the four different solutions we came about and idea of why the Mt. Dew products didn’t make the yeast rise as much as the warm water did. We believe that since the Mt. Dew products were chilled and kept in the refrigerator while the warm water was at 37 degrees Celsius the temperature was a big factor in the process of fermentation. I think a better experiment would be if we tested the Mt. Dew products at room temperature and then again after we heated it to 37 degrees Celsius so it would be at the same temperature as the warm water. This experiment helped me understand the big factor in the fermentation process of yeast. The biggest questions I have over this lab are, “Why does temperature affect fermentation?” and “Does temperature only affect the fermentation of yeast or does it affect other organisms also?” This experiment helped expand my knowledge on fermentation processes.