Elephant Toothpaste: A Fun Science Experiment

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.

8) One package of active dry yeast was added to the bottle labeled ‘10 mL sugar’ and solution was swirled by rod gently.

Salinity - All yeast spheres will be soaked in the same water, with no salt added

1) The substrate for this procedure was hydrogen peroxide. The enzyme used (contained in the yeast) would have most likely been catalase.

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.

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

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.

Got cold, bubbled and fizzed. Then turned into clear water and had bubbled on the sides

We will start with the equipment. You will need the following equipment: Fermentation Tank, Heat Source, Homemade Still, and Containers for the Product. All of these are fairly self explanatory with exception of the Still. Provided is a simple illustration of a

Like why does yeast bubble, when was yeast discovered for baking purposes, and how do we use yeast in everyday life? Well, when you add a pinch of sugar to your yeast it will bubble, this is if it's not expired. The yeast feeds on the sugar and once the released carbon dioxide expires the dough will rise. Adding a pinch of sugar will be a constant in my project. Vinegar cancels out the ability for yeast to grow, so this is why many people use vinegar for a home remedy for yeast infections on the body. With only a small amount of baking soda yeast rises more, but if there is too much then the growth will get

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

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

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

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

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.