Science experiment:

Ruth Garcia
Oct.4.2013
Does the ammount of sugar added to yeast
effect the ammount of carbon dioxide realeased?
Aim: Does the amount of sugar added affect the quantity of CO2 released during
yeast fermentation?
Hypothesis:
I think that that the more sugar you add the more carbon dioxide os released, because
there is a reaction between the sugar and the yeast so the more sugar you add the
more reaction or carbon dioxide is released. To be exact, four Teaspoons so the more
sugar more co2 released.
More about my hypothesis, why, I thought what I thought.
Its just like soda the more air bubbles you put the more fizz in your drink, is the result of
sugar and yeast.
Variables:
Independent variable: Amount of grams in sugar, and water, and yeast.
Dependent variable: Amount of CO2 released.
Constant: The yeast will should be constant threw out procedure.
Materials:
1. glass bottle per group
2. ballon per group per group
1.5 grams of yeast per group
1. measuring cup per group
15. grams of sugar per group
1. kettle
1. thermometer per group
1petri dish (to hold the yeast in) per group.
1. beacon per group
1. teaspoon per group
Room temperature 50 degrees Celsius.
Procedure:
1. Measure the yeast to 1.5 grams of yeast, and put it into the petri dish.
2. Measure 15 grams of sugar and place it into another petri dish.
3. Take ballon and stretch it out, by blowing into it to make the ballon medium size.
4. Measure 100 millimeters of water, and heat it to 50 degrees Celsius.
5. Put the water into another flause and then add the sugar immediately.
5. Mix the liquid then immediately place it on top of the flause so that it is sealed.
Observation:
After about 20 min the ballon stood up. Sadly our team didn't measure the correct
amount of yeast. So we had less reaction than anybody else's, because we added less
sugar. However the ballon blew up but it was much smaller than everyone else's. It is
also interesting that in the results even when you add more sugar some of the results
were the same as some of the results in the first
part.
Results
Results (showing the chart of all the teams. My teams' results are missing.)
Concussion:
Based off of the results above, I have realized that in trial 4 through 6 the measurement
increased around the balloon, I imagine that my hypothesis is right. My hypothesis I
thought that I was creect because when you and more sugar to the yeast the reaction
increased just like in soda thats why it has so much sugar. In the next verse there is the
real reason why CO2 increased with the more sugar you put.
I thought that 10 grams of dugar would be the maxium ammount of sugar but I was wrong it was 15
grams of sugar but I meant to hypothesize that the more sugar added (15 grams) would release the
maxiumm ammount of ycarbon dioxide.
What really happens...
The yeast eats the sugar that releases carbon dioxide. So The amount of sugar does
effect the amount of CO2 by increasing it.
Product ion of CO2 by Yeast
0
5
10
15
20
25
30
Trail 1: Trail 2: Trial 3: Trial 4: Trial 5: Trial 6: Trial 7: Trial 8: Trial 9:
Trial Number
C
i
r
c
u
m
f
e
r
e
n
c
e

(
i
n

c
e
n
t
i
m
e
t
e
r
s
)
I did use the interenet and used gneral information to make my hypothesis, but I can not
find the page, sorry.