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Ok , it was good result

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Το μονοπάτι της διερεύνησης ήταν αντίστοιχο σε μικρότερη κλίμακα με μόνο μια παράμετρο (τη συγκέντρωση της ζάχαρης). Αποτελέσματα ήταν πανομοιότυπα.
Το μονοπάτι ήταν γραμμικό με σκαμπανεβάσματα (αλλαγή θερμοκρασίας επώασης).

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ok good no problem

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Yes

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turkey
the amount of sugar increased in proportion to the amount of gas

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I focused on the problem first. I think about the solutions. I found the solution that I see fit. I have identified and revised the missing of the solution. and I get the result.

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I investigated path followed Scientific research Method.
Problem,observation,enformation,hypothesis,to check experiment (two variant ),result,if result is false, to hypothesis  be turn back .to Result yeast produced CO2 and balloon
swells.

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Fermentation of Yeast & Sugar - The Sci Guys: Science at Home

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My hypothesis was wrong and  than I followed the similar way as in video demonstrated in the video. The result was successful.

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The simplest is water and sugar

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I only ysed water and sugar. same results, even if in a simpler manner.

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Jeane de Fatima, Rio de Janeiro - Brasil 

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Jeane de Fatima, Rio de Janeiro - Brasil 

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excellent experiment we can see that the reactions differ because of the amount of sugar I am impressed imagine a child perceive through this.

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zeynep , Turkey,I followed the same protocole with exception of adding more sugar

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zeynep , Turkey,I followed the same protocole with exception of adding more sugar

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I used only 6 test tubes (0%, 20%, 40%, 60%, 80% and 100% syrup) and I placed them on room temperature (22*C). The amounth of yeast was same in all test tubes. Investigation path was similar to the one demonstrated in the video. The only controle tube was the one with 0% of syrup. Results were pretty much the same.

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Yes, more sugar gives rise to more gas

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I used the same bottle and the same amount of water but I increased the amount of sugar.

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The investigation path was similar to what is demonstrated in the video but not as elaborated, which goes to show that the same conclusion can be drawn with a simpler experiment design.

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I set-up my experiment similar to that of the protocol with one significant difference. I tested the variable of sugar (content) rather than yeast. My control balloon had yeast, but no sugar. In the protocol, the control balloon had sugar, but not yeast. My results were similar to the protocol. However, one observation that I was unable to account for was the lack of reaction in Balloon 1 (the control- yeast, but no sugar). If I am understanding the chemical reactions of yeast and yeast combined with sugar, then my control balloon should have produced some gas since it contained the yeast. Since the protocol did not have a sample with yeast and no sugar I was unable to confirm this observation. Did anyone have a control with yeast and no sugar that can comment on the reaction (or lack there of)? THANKS!

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I only differentiated the amount of sugar but did not add the control tubes

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The investigation path was similar to what is demonstrated in the video but not as elaborated, which goes to show that the same conclusion can be drawn with a simpler experiment design.

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I took three tubes.
I assured that the volume of yeast was constant in all three tubes. Also the volume of water in all three tubes varied according to the sugar concentration
My experiment was more or less on the same lines but did not have so much precision as there were not many readings taken as shown in the video. However I did use a control where no yeast was used at all.

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I followed a similar investigation path, but I prepared only five tests. I thought that it was sufficient.
I changed my hypotheses from second step, because my first hypothesis was wrong (I thought that the difference among two fruit preparations was the content of preservatives).

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Loved the investigation done. Will definitely do it with my students in lab. It would be really fun to do it and a highly enriching experience. 

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Loved the investigation done. Will definitely do it with my students in lab. It would be really fun to do it and a highly enriching experience. 

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Ricardo RG:  I get impressed by your investigation, I did not do measure of among of yeast, water and sugar, and I could not compare results with more accuracy. I have seen other investigation of classmates have done similar studies, they are great students and researchers, even have used different temperatures for their test tubes as you had. I think some classmates have many knowledge of chemistry.My balloons expanded more and more sugar it had, but I did not compare different situations of among of ingredients, and temperatures. I did not do a good protocole.

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Ricardo RG:  I get impressed by your investigation, I did not do measure of among of yeast, water and sugar, and I could not compare results with more accuracy. I have seen other investigation of classmates have done similar studies, they are great students and researchers, even have used different temperatures for their test tubes as you had. I think some classmates have many knowledge of chemistry.My balloons expanded more and more sugar it had, but I did not compare different situations of among of ingredients, and temperatures. I did not do a good protocole.

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My conclusion was close to the one in the video but it was simple and not detailed.
Just looking at the two jars at first, we see that they are the same but then the ingredients content shows true value.

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My path is conceptually close to the one on the video but much simpler. I compare the gas production in different ampunts of sugar levels. The amount of yeast and water are the same , the temperature is stable so the only focused point is the effect of the sugar quantity

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I like Bertha's idea about temperature. If nothing else I think it would be something to consider in your controls. Typically we ask our students to do a 5 by 5 type of analysis. This means 5 samples for each of 5 different conditions. This helps incase there is something amiss in one of the samples. So looking at the experiment that they have in the video (I was unable to do the experiment myself due to supply issues) I would then repeat the experiment with the yeast and sugar 4 more times for each of the concentrations. For the ones where there was no gas production I would repeat only the first two concentrations and not repeat the others mostly to conserve resources.

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I could see that the higher concentration of sugar, the greater the amount of gas. At different temperatures, gas production was faster at 40 ° C. At 2 ° C the activity of the yeast is inhibited, there was very little gas production.

By mistake, I added a double amount of water to the tube at 40 ° C with a higher concentration of sugar and even then the largest amount of gas was generated.

The last observation was at 6 hours after the experiment started and there was no more gas production. The production was during the first hour. I think the investigation path is linear. There are new questions to explore.

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Just watch different size of baloons and thinking about results.

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I didn’t use control bottles without yeast so I couldn’t verify that the gas come from yeast activity. I consider it obvious from past experiences but it’s not obvious that without yeast we would have any gas. I ad dry yeast because easy to misure a same quantity (it was ready), so in the concentrated samples yeast mainly stayed dry. I didn’ t compare the concentration of sugar with the initial labels so even if I arrive to similar conclusion in general I couldn’t be sure about our particular case of study. That’s could be done even as a esteem and importante for the students to understand the role of measuring in lab. work.

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I used a simpliest path with water and sugar.

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I have used a sample only with water and I have been adding different amounts of sugar.

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I made use of a simpler experiment than the one used in the video and I pointed out that it is only the concentration of sugar that inhibits yeast proliferation.

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I used a simpler method/protocol due to constraints in the lab of equipment. I used only one control and not as many different sucrose concentrations.
The investigation confirmed the proposed hypothesis

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My protocol is very simple just observe the difference in the concentration of sugar.

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I used the same quantity of yeast and varied sugar content but the water added was different as I had to soak the yeast. Maybe that's how the test tube with more water showed more gas. My inquiry path was linear but didn't take in control and experimental method. I only experimented with varying quantity of sugar and water. Also, I should have waited for more time. Maybe measured at different time intervals and noted down results.

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Experiment is well organized. It is certain that sugar stops yeast activity. More sugar means well-preserved product. But because it is a preserve for human consumption, is it healthy?

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After 4 hours the tube with the high concentration inflated the balloon to the maximum size. However keeping in mind the initial problem, the preparation with the higher sugar concentration was better preserved. I added a lot of sugar in another tube and put in the same amount of yeast . When observed after 4 hours there was no significant increase in the balloon size.Yes the path was linear as the conclusion of the first stage gave rise to the second stage analysis.

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Using different sugar concentration I got maximum inflation in the t

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nabeul , Tunisia
i tried to use a similar protocol , by making constant the quatitity of yeast to 1 gramme and to vary the added sugar in the different tubes from 0 grammes to 8 grammes  the results and the comclusion are summirized in the follow document ,for our case in order to avoidjam' spoil the efficient ammount of sugar should be added in order to inhibit any yeast multiplication  ( i added the document in my learning diary )

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The procedure employed in the video is more complete and complex. I use less samples but protocol was similar. I think that I may say, as a conclusion, that more sugar preserves the food better than less sugar and demonstrates that high sugar content inhibits yeast activity.

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I used a similar protocol, however mine was less elaborate. We differed in the use of the control (i was taking the "syrup doesn't spontaneously emit gas" as given, but can appreciate that my students might not). I used less test samples due to the constraints on my time in the lab.

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I used a simple experiment
but in the end you can connect with yours, the only difference was the concentration of sugar.

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I use less samples but protocol was the same.

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I did not include a control experiment to verify my results. This was an error on my part.

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I think I should have had control tube or cup and pay more attention to the amount of sugar used for experiment. Maybe I never reacher the minimum to start the yeast work

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The inquiry path is similar, thxx! :)

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The experiment confirmed my hypothesis. My protocol was simpler then in video.

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I followed a circular investigation path to reach an answer: I tried alone, I discovered my hypothesis with my daughter, we experimented these. I compared my experiments with student’s experiments. I tried again with more attention to the quantities of sugar and yeast. I tacked photos to document it. I compared my experiments with the video posted and I understood that I haven’t find the % of sucrose in water that inhibits gas production and I haven’t found the ml of gas produced. I want to try again and to find the answers to my questions.

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The changing factor in my experience was the amount of sugar in the container. However, I completed the preparation by the same amount of water in each tube (while the video presented here adjusts its complement to 30 ml to have the same total amount)

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My protocol was simpler than yours but very similar: the only difference was the concentration of sugar.

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my protocol was simpler but in a way quite similar, the only factor changing was the amount of sugar, and the results were basicaly the sam

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My experiment was quite similar to the example, but more "rudimentary" in materials and organization. I pointed on pupils' autonomy and group observation.

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I have followed similar investigation path. My experiment based on different amounts of sugar content  (the affect of sugar on yeast cells) and it was far more simple and faster than yours experimental approach. I have reached the same results; yeast activity (gas production is observed through the inflation of a balloon) is promoted by certain amount of sugar (inflated balloon), high amounts of sugar inhibit yeast activity (gas production is absent, the balloon remains empty).

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This is the synthesis of the protocol I used, working in collaboration with my religion colleague:

1.5 g of brewer's yeast were added to 1.8 ml of water without mixing, in each of the 5 tubes. Different amounts of sugar have been added to the mixture:

Test tube 1: sugar 0 g
Test tube 2: 3 g of sugar
Test tube 3: 6 g of sugar
Test tube 4: 9 g sugar
Test tube 5: 12 g sugar
we added a sixth yeast-free test tube with 1.8 ml of water and 15 g of sugar.A balloon was attached to each tube. The blends were left undisturbed for about an hour.

Remarks: after 1 hour, the balloon 2 had completely inflated. The other balloons were deflated except for Balloon 3 which was slightly swollen.

The results of the experiment mainly show that:

1. Sugar is necessary for the yeast to ferment and release carbon dioxide (CO2). In the absence of sugar (tube 1), no gas was produced as was the absence of yeast in the tube 6.
2. Too much sugar, in tubes 4 and 5 have inhibited the quantity of yeast activity with a low production of carbon dioxide.Conclusions:
The experiment was successful but we found some procedural errors. We would have to mix the mixtures before inserting them into the tubes. In fact, only the tube 2, which was slightly mixed gave good results.

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This is the summary of the protocol with the science colleague:
1.5 g. of brewer's yeast were added to 1.8 ml of water without mixing, in each of the 5 tubes. Different amounts of sugar were added to the mixture: 1st tube 0g sugar; 2nd tube 3g sugar; 3rd test tube 6g sugar; 4th tube 9g sugar; 5th tube 12 sugar. We added a 6th tube with 1.8 ml of water and 15g of sugar, without yeast.
At each test tube we put a balloon like a hat ... The blends were left undisturbed for about an hour ....
Comments after one hour:
the balloon 2 was fully inflated, the others were deflated with excitement for the balloon 3 which was slightly swollen.
The results of the experiment mainly show that:
the sugar is necessary so that the yeast can ferment and emit carbon dioxide. In the absence of sugar (test tube 1), no gas was produced as in test tube 6 due to the absence of yeast.
Too much sugar (in tubes 4 and 5) have inhibited the activity of yeast with a low production of carbon dioxide.Conclusions:
The experiment was successful and we detected some procedural errors. We would have to peel the ingredients before inserting them into the tubes. In fact only the test tube n. 2 which was slightly misdirected gave good results.

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The protocol of the experiment is simpler than that demonstrated in the video. The difference is in the concentration of sugar used in the fermentation process.
When more sugar is used, it is the preservation and preservation of the jams / foods, because the high sugar content inhibits the activity of the yeast so that the yeast process does not materialize.

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Not good . I take too small quantity of sugar. Next was the same.

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As compared to the one presented in this video, my approach was conceptually similar but the execution was much simpler.

I was lucky that my results reflected the scientific expectations even though I did not really make an effort to relate my variables (sugar concentration) to the variables in the fruit preparations (as per the labels).

Also I only prepared one control as my aim was to confirm that yeast can only produce a gas when it has sugar that it can break down. The video on this page on the other hand is taking the approach of ensuring that sugar does not produce the gas without yeast.

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I planned a controlled experiment, with dependent and independent variable. I forgot to include controlled experiment for each of the erlemayer flask with different amount of sugar (I only had one without sugar).

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I suspected that presence of sugar might be the key, which was correct, unfortunately I was not patient enough. I should have mve observed it all a bit longer, took more pics and make let´s say a graph from my results. Also I tried to add lemon juice to one of my mixtures, unformtunately

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More sugar preserves the food better than less sugar.Demonstrates that high sugar content inhibits yeast activity

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My course to find the answer and to confirm my initial case was not very good. I had to design it better.

What is my dependent variable?

It is the quantity of gas to be produced.

What is my independent variable?

It is the amount of sugar in the mixture with the yeast.

What else can affect my dependent variable apart from the independent one? these variables are controlled.

Amount of yeast-water mixture should be the same everywhere.

The containers have the same size.

The balloons are the same.

Placing on the pipes.

The temperature is constant and constant.

Have the blends done properly.

We place different amounts of sugary water in the yeast mix and we see balloons at regular intervals.

The delay in gas production is due to the largest amount of sugar in the yeast mix.

My route was not in a straight line but during the experiment I had to go back several times to get the right mixes.

I could choose another approach path to put plain sugar or glucose or brown sugar or fructose. I could approach it from many angles.

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1.The condition of tubes were the same: the amount of water and yeast  and temperature. The tubes differed between each other the amount of sugar and then the size of balloon /the amount of carbon dioxide/.
2. I had one control tube without sugar. I compared the size of balloons in test tubes to control tube.

3. My inquiry path was linear.

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My hypothesis was correct. I wrote that adding preservatives prevents spoiling (adding sugar prevents spoiling food).

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I've proven that the amount of sugar increases activity of the yeast but I haven't proved what quantity of sugar inhibits yeast activity. So, I actually haven't validated my hypotesis.

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My investigation path was wrong and really simply. I did not use enough experiment to validate the hypothesis so, my conclusion was wrong. I did not take in account:
The same final volume

Two tubes with the same concentration of the jars

Different `photos different time 0 hours, 2 hours, 4 hours, 6 hours

10 test tubes with different concentration and 10 control test tubes one per each

Values tested were concentration not mass

They calculated the final concentration of sugar of each test tube

Conclusions; saccharose amount influence in gas activity but the influence in gas production does not depend linear with the amount of sugar

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The procedure employed in the video is more complete and complex. I opted for a simpler procedure which I would expect my 13 year old students to come up with had this investigation been presented to them.

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The path followed was having the same bottle, the same balloon and the same amount of water but different yeast portion

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The path followed was having the same bottle, the same balloon and the same amount of water but different yeast portion

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We made different investigation paths in the classroom.

The groups had different water temperature, different water quality (gas/no gas), different amounts of sugar and two types of yeast (fresh and dehydrated). We had only one reference tube.

We saw that the amount of gas in the same time was not equal and in the tube with the highest % of sugar was no yeast activity.

Inquiry path was not lineal.

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INQUIRY PATH STEPS
1. Research activity about yeast (homework).
2. Present two types of jams in class, one with more sugar than the other. It could be done with preparations that have different types of sugar (sacarose, fructose, etc.) and no sugar.
3. Open them and leave them on the class for a week or two.
4. Brainstorming about what have happened (come up with a group hypothesis).
5. Lab activity similar to the one proposed.
6. Lab report with group conclusions.

The experiment confirms the hypothesis. Added sugar in a certain amount preserves food.

PS. Some groups did not get the same conclusion because they use different amounts of sugar.

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1.Suggestion to check the different sugar content and amount in the jams that the students have at home or supermarket.
2.Ask if they have ever seen a spoiled jam and if they have made questions about this fact.
3.Video to watch at home
4.Questions in the class
5. Scientific method and reflection making
6.Brainstorming: students reflect about what was happening.

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In experiment, I used a scientific approach. I made the hypothesis that the amount of gas is a pro-proportional sugar mass in the preparation. The experiment confirmed the hypothesis.

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My way to operate is by using the scientific method. I try to write the observation step by step in other to make my students reflect about what was happening.

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I did only half the way with towards my hypothesis. I have also to test temperature influence.

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I used the sequential technique in the scientific research method. It could also be added to the process in a sugar-free environment. the beginning of gas formation in the bubbles indicates a significant relationship between yeast and sugar content. but as the amount of sugar increases, the alcohol level may be increased. so the bacteria produced by the bacteria did not turn out to be methane. Similar results and comments have been made with friends who made other participant commentaries. the query path is expected to be linear. but some ambient conditions can cause problems with temperature and pressure. risk of contamination or chemical cleaning and hygiene effects on the container used.

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The experiment confirmed the initial hypothesis . More sugar preserves the food better than less sugar.

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I should have had more concentrations of sugar above 40%, to show the inhibition of yeast by their food source.

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In the experiment, I changed only one parameter, because I was examining the correlation between the amount of sugar and the gas produced. However, I did not find out that excess sugar inhibits yeast's activity

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the experiment just half confirmed my hypothesis. Added sugar preserves food, but it is not correct the afirmation that the mor sugar concentration, the more yeast activity.
In my experiment I did not prepare as hight concentration of sugar as it is shown in the video.

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the experiment confirmed my hypothesis. Added sugar preserves food.

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The experiment show how sugar concentration affect activity of yeast.

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The balloon inflates due to the formation of a gas produced by the yeast through fermentation. To ferment the yeast it needs sugar.
[The gas that inflates the balloon is carbon dioxide]

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The result of the experiment showed out that the yeast cells need sugar for their activity,but to a certain extend,because otherwise it prevents their activity

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The experiment confirmed the hypothesis. Yeast cells need sugar for their activity but to much sugar prevents that same activity.

To fasten the activity I could have used warmer water, but I did not want to - the jam was not heated and it spoiled anyway. It would be interesting to research the temperature effect on yeast cells but I assume the experiment would not be that simple to perform.

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My experiment demonstrates that high sugar content inhibits yeast activity.

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In my experiment, the amount of water and yeast in each bottle was the same. The amount of sugar was different and so I could see that the amount of sugar has an effect on the activity of yeast and produces different amounts of gas.

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My protocol demonstrates the effect that sugar has on yeast cell activity. Certainly the protocol followed in the video shows quantitatively at what concentrations of sugar the activity of the cells is inhibited, this allows to justify the difference between the two fruit preparations

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Yeasts are living organisms that feed on sugar. Having processed sugar, they secrete bubbles of carbon dioxide, so the ball was inflated. In the heat process is faster.

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The balloon has reacted more quickly which had the most yeast and sugar. In other balloons, fermentation depends on sugar concentration.

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I show that without sugar yeast are inactiv. I think that the hypotesis is true. The content of sugar is important. In tube with sugar there was activity of yeast. I didn't show that big amount of sugar makes yeast inactiv.

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I tried to use the scientific method (hypothesis, experiment, analysis).
The protocol I used was much simpler than the one in the video. As a result, I did not find the point of concentration in which the activity declines. I did find that the concentration of sugar takes a part in the process.

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I was able to comparre how the incresing concentration of sugar influences the production of gas. I have unfortunatelly forgotten about the control test.

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In my experiment I saw that useing big amount of sugar was slowed of grow of yeast.
According to this result I can make a generalization about the hypothesis.

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I wanted to show, that the amount of sugar in a medium is the key to the solution. So I took the same amount of water and yeast, but an unequal amount of sugar in my five tubes. The experiment shows that the reactions depend on the amount of sugar. I didn’t make control tubes without yeast to proof the hypothesis. I would do it better in the future. 

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I wanted to show, that the amount of sugar in a medium is the key to the solution. So I took the same amount of water and yeast, but an unequal amount of sugar in my five tubes. The experiment shows that the reactions depend on the amount of sugar. I didn’t make control tubes without yeast to proof the hypothesis. I would do it better in the future. 

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In my experiment, I wanted to show that the amount of sugar can start or stop the reaction. Small amount of sugar can start the reaction - the yeast could grow, but the big amount of sugar had stopped the reaction - yeast didn't grow.

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The investigation path I followed is this one:

I wanted to demostrate yeast’s activity depend upon the quantity of sugar.

I used three test tubes.

In each one I put 15 mL of water and 2 g of yeast.

The tube 1, without sugar, is the control, while in the tube 2 I put 2 g of sugar and in the tube 3 I put 4 g of sugar.

I observed the three tubes after:
1. half an hour
2. one hour
3. two hour
4. four hour

After half an hour the ballon on the tube 3 inflated.
After one hour the ballon on the tube 2 inflated.
After four hours the balloon on the tube 1 didn’t inflated.
Conclusion: the quantity of sugar influence yeast’s activity. Yeast cells are more active if there is more sugar.

I believed that my protocol was linear but after I saw your video I understood that it was necessary to use other tubes with more quantity of sugar ( for example tube 4 with 6 g of sugar, tube 5 with 8 g of sugar,…..) so to observ yeast’s activity in these situation.