The Effects of Various Sugars on the Fermentation of Yeast
Introduction
The experiment we have done was about cellular respiration. Some background information would be knowledge over respiration and knowledge of yeast. First lets talk about respiration. Respiration is a process that releases energy and is used by most organisms on Earth. During respiration oxygen and sugar is broken down and used as energy. The bi-products of respiration are carbon dioxide and water. Yeast uses fermentation, which is like respiration, but does not require oxygen. In our lab we use different "foods" to see how it affects the fermentation of the yeast.
Methodology and Procedure
Our procedure for the yeast project included a few materials. It included, the yeast, warm water, four different types of sugar, and test tubes. First we put 3 grams of yeast in the test tubes and then 2 grams of each type of sugar in each separate test tube. Then we filled each tube with warm water and then marked the point at which the yeast sat. Then we let it sit for ten minutes at a time. After the ten minutes we marked how far the yeast rose from the original mark. We found out that all of the sugars affected the rate of rise in the yeast differently. We ran the experiment twice two make the data more precise.
Data and Results The results of our experiment were very different. For our graph we used the average amount of fermentation. the results surprised us what we had thought would happen happened, but only once. We tested each sugar twice and had received opposite results on the second test than what we had gotten on the first test.
Our hypothesis were that the Splenda and Stevia would rise most. But our predictions were partly correct as the Stevia did not rise. We had no idea which sugar would rise most, but we predicted these certain sugars because of the ingredients in them. We took the experiment twice with practically the same results. As far as we know, we had no sources of error expect for the fact that, physically, the Splenda and Sweet & Low would overflow out of the test tubes in under the 10 minute times limit. Our question for further research would be "Would different temperature effect the different sugars in rising from the yeast and water?" This completes our Discussion and Analysis.
The Effects of Various Sugars on the Fermentation of Yeast
Introduction
The experiment we have done was about cellular respiration. Some background information would be knowledge over respiration and knowledge of yeast. First lets talk about respiration. Respiration is a process that releases energy and is used by most organisms on Earth. During respiration oxygen and sugar is broken down and used as energy. The bi-products of respiration are carbon dioxide and water. Yeast uses fermentation, which is like respiration, but does not require oxygen. In our lab we use different "foods" to see how it affects the fermentation of the yeast.Methodology and Procedure
Our procedure for the yeast project included a few materials. It included, the yeast, warm water, four different types of sugar, and test tubes. First we put 3 grams of yeast in the test tubes and then 2 grams of each type of sugar in each separate test tube. Then we filled each tube with warm water and then marked the point at which the yeast sat. Then we let it sit for ten minutes at a time. After the ten minutes we marked how far the yeast rose from the original mark. We found out that all of the sugars affected the rate of rise in the yeast differently. We ran the experiment twice two make the data more precise.Data and Results
The results of our experiment were very different. For our graph we used the average amount of fermentation. the results surprised us what we had thought would happen happened, but only once. We tested each sugar twice and had received opposite results on the second test than what we had gotten on the first test.
Discussion and Analysis
Our hypothesis were that the Splenda and Stevia would rise most. But our predictions were partly correct as the Stevia did not rise. We had no idea which sugar would rise most, but we predicted these certain sugars because of the ingredients in them. We took the experiment twice with practically the same results. As far as we know, we had no sources of error expect for the fact that, physically, the Splenda and Sweet & Low would overflow out of the test tubes in under the 10 minute times limit. Our question for further research would be "Would different temperature effect the different sugars in rising from the yeast and water?" This completes our Discussion and Analysis.Works Cited