Elephant toothpaste is such a fun science experiment. Elephant toothpaste is very unique with its name and what it is. It really does look like elephant toothpaste so the key factor in this science experiment, is the random and fun factor. It is a very common experiment done in the classroom. You only need a few easy to find ingredients to make the foamy substance. The foamy reaction is caused by the rapid decomposition of hydrogen peroxide. The supplies you will need are:
1. 16 ounce plastic bottle
2. ½ cup hydrogen peroxide 6%
3. 1 Tablespoon of dry yeast
4. 3 Tablespoons of warm water
5. Liquid dish soap
6. Food coloring
7. Small cup
8. Safety goggles
9. Tray
You will begin my putting your safety goggles on because the hydrogen
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The second step would be to add your favorite food coloring. You could get creative and add more than one color to make rainbow toothpaste. Next you will need to add the dish soap, 1 tablespoon of it to be exact. In a separate bowl mix warm water and the yeast for at least 30 seconds. Make sure to mix it well so the chemical reaction can start immediately. Now pour the warm water with the yeast mixed in into the bottle and watch the magic happen! The Foam is so cool! The foam that was produced is special because each bubble is filled with oxygen. The catalyst is the yeast and it helps remove the oxygen from the hydrogen peroxide. Yeast is a microorganism that is alive. We used Baker’s yeast and is the name of the strain of yeast used in bread dough to rise. Hydrogen Peroxide is a clear liquid which can bleach clothes and can be used to kill germs in skin cuts and scrapes. Because it did this exceptionally fast it created a lot of bubbles. If you could be close enough to the bottle you could have felt that the bottle heated up. This is because it caused an Exothermic reaction. This is means it not only created the bubbles it created heat. Putting the live yeast with the
Set timer for 10 minute countdown for the trial to have the same and equivalent results during this time allocation with the remaining trials. 19. Poured the measured yeast into the individual CO¬2 probe bottle with the sucrose-NaCl solution using a funnel. 20. Briefly shook the CO2 probe bottle to begin the yeast reaction.
1) The substrate for this procedure was hydrogen peroxide. The enzyme used (contained in the yeast) would have most likely been catalase.
The first brand of bubble gum tested was Bubble Yum. Each of us chewed a piece of Bubble Yum for 3 minutes using a timer. After three minutes, we each blew a bubble. We used a ruler to measure the diameter of the bubble. We did this by holding the ruler from the blower’s mouth to the end of the
The rate of reaction will be measured by timing how long it takes for the spheres of yeast to sink and float up to the top again.
The experiment was conducted to determine the impact different yeast amounts had on yeast fermentation. It was hypothesized that the more yeast added the more CO2 would be produced. The carbon dioxide production was measured in the fermentation of yeast with solution of no yeast in test tube 1, 1mL yeast in test tube 2, and 3mL of yeast in test tube 3 over a period of twenty minutes. All of the yeast amounts produced CO2, but test tube 3 was the most efficient of the three.
Got cold, bubbled and fizzed. Then turned into clear water and had bubbled on the sides
Higher levels of solution should produce higher levels of product. The independent variable for the control group data and the experiment data is the yeast concentration. The dependent variable for the control group data and the experiment data is how much oxygen is produced. The Constant for the control group data and the experiment data is time and amount of hydrogen peroxide. The products of the experiment will increase if the levels of reactants increase. Denatured yeast may cause change in the reaction of the experiment. For all trials of the control group, the concentration of yeast is 6ml. For the experiment data, the yeast concentration varies from 8mL, 10 mL, 12 mL, 14 mL, and 16 mL. The temperature may cause change in the reaction of the combination of yeast and hydrogen peroxide
The 13th Amendment, created out of the ashes of the American Civil War, declared that “Neither slavery nor involuntary servitude, except as a punishment for crime whereof the party shall have been duly convicted, shall exist within the United States, or any place subject to their jurisdiction." It was an end to the harsh cruelty that was brought upon African Americans for generations; however, a loophole exists within a simple phrase: “except as a punishment for crime…”. Even though all Americans are considered free under the 13th Amendment on paper, in reality this cannot be further from the truth as people were still considered a slave to the state if they committed a crime. Over time though, this “hands-off” doctrine approach gradually started to shift throughout the 1960s and 70s because the Civil Rights Movement stretched far beyond just African Americans. For prisoners, it was a justifiable call to action for basic human rights.
Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.
I will be doing my science fair project on what ingredient will best activate a package of dry yeast. Dry yeast was developed by Fleischmann's company during WW11, so that people in the army did not have to get their yeast refrigerated, while still being able to easily make bread. Activating means to cause an act or function. Activating dry yeast makes the yeast makes it thick, bubbly, and foamy. It will be an off white in color and sometimes appear to be more of a light brown. Yeast is single-celled fungi. There are roughly over 600 species of yeast that we know of. Many of which can be distributed greatly in nature. Where exactly can we get yeast? This may be a common question one may have about yeast. Yeast can be exudates in plants. This includes cacti and the sap of the plants. Also, yeast can be found in the skins of fruits like grapes, apples, and peaches. You may also get yeast from the skin of berries.
For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so
cerevisiae were obtained and labeled accordingly. These served as the starting point for the experiment. An untainted YPD plate is retrieved and sectioned into three areas and labeled: “A”, “B”, and “C”. A small sample of each strain of yeast is taken and lightly spread onto its own section of the YPD plate. The plate will then be left in the incubator at 30 ° C for 24 hours. In the time preceding time five more media plates are acquired and labeled according to a key that indicates the type of media it is. After the time of incubation the original YPD plate is then replicated on SD+His+Leu, SD+His+Ura, SD+His+Leu+Ura and YPD plates (YPD being the control). Each plate needs to be labeled in the same manner as the first media plate so observations can be correctly made. Each replica place should also be labeled according to which strains are going to be transferred to it. A cylinder shape block, with a compression ring is used along with a precut section of velvet in order to transfer an identical pattern of the yeast on the original plate. All of the plates are reentered into the incubator for 48 hours, then the new growth is observed and
1. Place the beaker containing the mixture on the hot plate and heat until the white fumes no longer form (about 15 minutes) during the sublimation process.
4) One package of active dry yeast was added to bottle labeled ‘5mL’ and solution was swirled.
Fermentation a metabolic process with occurs in the absence of oxygen molecules also known as an anabolic reaction. It is a process of glycolysis in which sugar molecules are used to create ATP. Fermentation has many forms the two most known examples are lactic acid and alcoholic fermentation (Cressy). Lactic acid fermentation is used in many ranges from food production such as bacteria to its use by fatigued muscles in complex organisms (Cressy). When experimenting with organisms such as yeast which was done in this experiment you follow the metabolic pathway of Alcoholic fermentation (Sadava). Where the sugar molecules are broken down and become ethanol (Sadava). But the end product of fermentation is the production of