Compare The Amount Of Sugar When Combined With Water And Yeast

Procedure: Measure the volume, mass, length and temperature of a variety of items. Create dilution of sugar water.

The bottle with higher concentration of sugar tends to produce more carbon dioxide. After 10 minutes, The

In this experiment the four different types of sugar substitutes will be tested with yeast to determine if the type of sugar substitute directly affects the respiration rate of yeast. The four different types of sugar substitutes include Saccharin (Sweet ‘N Low),

First students obtained 8 graduated cylinders and labeled them. Each one contained a different ratio of vinegar and water. These graduated cylinders with the liquid were weighed and recorded.Then, students obtained an Alka-Seltzer tablet and recorded its mass. Then one alka-seltzer tablet was dropped into each of the graduated cylinders. Students had to

In this activity two sets of experiments are performed to determine the rate of cellular respiration by measuring the amount of CO2 in fermentation tube. Larger the rate of cellular respiration, larger will be the amount of gas produced. To conduct the experiment yeast and water were added together at first. Yeast mixture was poured into the test tube and another test tube on the top. After flipping the tube upside down the amount of gas produced was observed at the top of Tube for about 10 minutes to determine the Cellular Respiration Rate.

The sucrose concentration in the solution was varied to 10%, 20%, 30%, 40% and 50% in order to examine the effect of varying sucrose concentration on the CO2 production of yeast cells.

The data collected showed that as the Heating time increased the Falling time decreased in both the Mayple Syrup and the Honey. The Honey seemed to have a huge change in falling time as the heating time increased. There werent any outliers in the data; so therfore the results were pretty consistant. Other than the fact that the honey had a higher range in change for falling time than the Syrup; the results were very similar

The results showcased that the greater the amount of glucose (C6H12O6 ), the greater the amount of CO2 that was produced. To make sure that the results had a low chance of being contaminated by outside forces, there were controls put in place: 10 mL of water, the temperature of the water at 55°C, 1.0g of yeast, the 6 minutes it took to measure the foam, and the type of sugar. These controls were put in place so that it would be easier to observe how the amount of glucose affects the amount of CO2 produced. Furthermore, the mean of the amount of CO2 produced (mm) after 6 minutes in 55°C water when the concentration of glucose (C6H12O6 ) was 1.0g was 2.25mm, when it was 1.5g, the mean was 3.05mm, when it was 2.0g, the mean was 3.60mm, and when it was 2.5g, the mean was

The procedure for this experiment was to first obtain four balloons and blow them up in order to stretch them. Then obtain and fill the four large test tubes each with thirty milliliters of warm forty degrees Celsius water and two grams of dry yeast which was weighed on a scale and scooped out by a spatula. After five milliliters of water, ten percent glucose, fructose or sucrose went into one of the four test tubes. Then parafilm was placed on top of each of the test tubes to seal them and they were swirled activating the yeast through rehydration. After swirling the film was removed and the balloons were tightly placed on the test tubes. Then finally observed the tubes build up of CO2 all the while swirling gently every fifteen minutes, recording observations.

In my experiment, I was trying to find the answer for my main question which is, what drinks out of Coke, Diet Coke, Red Bull, Gatorade, and Sunny D will have the highest glucose concentration level after adding the enzyme, invertase? I chose this experiment because when I first looked into the topic, it got me really interested learning about the role of enzymes in our body and the different types of sugars and how they fluctuate our blood glucose levels. I decided to do this project since I thought that many people could learn and benefit from my information and I would also enjoy doing it. My experiment consisted of me taking five different drinks and using glucose urine test strips, to test the amount of glucose present in these drinks before and after adding invertase.

The class data that was received supported the group members’ hypothesis that the rate of osmosis will increase if the sucrose concentration increases as well. The trend line that was received from the data also supported the hypothesis because it increased as the sucrose concentration increased. The initial weight gain percents were all different because all of the groups’ sugar concentrations were not completely identical. The method used wasn’t entirely accurate because there could’ve been some flaws such as some bags weren’t secured enough and might have leaked sucrose into the de-ionized water causing the results to be different. The bags might have not been washed thoroughly which could have ultimately allowed sucrose into the de-ionized water. The results could have been more accurate if the baggies were left in the

Sugar plays a fundamental role in cooking and especially in baking. Aside from sweetness, it can provide coloring as well as moisture and bulk. Brown sugar and white sugar provide these things to different degrees but how different are they from each other? Do they taste the same? Can you use one in place of the other? We answer these questions and more in this installment of SPICEography Showdown.

The results from the experiment support the hypothesis that all six sugar samples would produce carbon dioxide as a result of cellular respiration. The carbon dioxide produced can be correlated with the energy being produced during the cellular respiration because it is a by-product of the decomposition reaction. The experiment proved my second theory wrong that splenda would produce the least amount of carbon dioxide of the sugars. According the the graph in Figure 02, the lowest producing sugar was in fact, lactose. Glucose was the highest carbon dioxide producing sugar. Sucrose was the second highest producing sugar and Splenda the third highest. The experiment supported my last theory that of all the sugars, glucose would produce the most carbon dioxide being that its rate of energy production was about 18 times that of lactose. This is because glucose is a simple sugar that is directly used in the glycolysis cycle which leads to the following energy producing steps. The other sugars, sucrose, lactose, and splenda are disaccharides that require

The weigh boat was first placed on the scale. The scale was zeroed. Then, the mealworms were gradually added until a mass of (2.00 ± 0.01)g was measured. The exact weight was recorded. In a similar manner, (2.00 ± 0.01)g of paper towel was weighed onto a weigh boat using an electronic balance for the control tube. The exact weight was recorded. Three soda lime packets were placed in the bottom of each test tube using tweezers. The weighted-out mealworms and paper towel were placed in the two experimental condition and one control test tube respectively. Each test tube was closed using the stopper assemblies. Approximately (0.050 ± 0.005)mL of the methylene blue indicator was added to the end of each pipette by placing the pipette in the indicator solution and pulling the indicator inward using the syringe. The indicator was pulled to the center of the pipette. Each pipette was laid horizontally using the height adjuster on the side of the tank. Fifteen minutes was timed using a stopwatch in order for the soda lime packets to remove the carbon dioxide in the system. Equilibrium was established. After fifteen minutes, the syringe was used to move the tail of the indicator to the 0.5mL mark on each pipette. The stopwatch was started. The position of the tail of the indicator on the two experimental and one control test tubes was recorded

Investigate the use of a hydrometer and a refractometer in determining the sugar content of a solution and the possible limitations in each of these pieces of equipment with regard to the introduction of ethanol.