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You

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Too much water

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I tried the experiment twice. The second attempt was successful.

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Παρατήρηση μετά από  παραμονή σε θερμό υδατόλουτρο 30 min
------------------------------------------ζάχαρη
(ml) %w/v  Παρατήρηση
-------------------------------------------
0     0 %  Τζούφιο
1     8% Φούσκωσε χαλαρά
3,5  28% Φούσκωσε καλά
6,5  52%   Τζούφιο
9    72 %  Τζούφιο
-------------------------------------------
Προβλήματα:
1. Δεν παρατηρήθηκε δημιουργία αερίου σε θερμοκρασία δωματίου. ΛΥΣΗ: Έβαλα τους σωλήνες σε ένα ποτήρι με λίγο ζεστό νερό (υδατόλουτρο)
2. Δυσκολία στη ζύγιση και μετά στον υπολογισμό των συγκεντρώσεων της ζάχαρης. Πιθανά μεγάλα σφάλματα που δεν επηρεάζουν την γενική εικόνα.
Συμπέρασμα
Η μαγιά αναπτύσσεται καλύτερα σε μεσαίες συγκεντρώσεις ζάχαρης και δεν αναπτύσσεται σε έλλειψη ή σε μεγάλες συγκεντρώσεις ζάχαρης
Πρόταση
Να καταναλώνεται γρήγορα το προϊόν με μικρή συγκέντρωση ζαχάρων

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I don't know if the concentrations are right. but the experiment is great!!

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the result of experiment is nearly same

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It can produce less sugar and medium amount of sugar gas. But enough sugar is preventing gas production.

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the result of experiment is nearly same

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turkey
proper heat and time, has lots gas volume

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nazım kırdaş
I did not encounter any difficulties while experimenting.
when the end result of the experiment was examined, a close hypothesis was obtained.

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1.I didn't any difficulty came across while experimenting.
2.Idin't have any doubt.
The  result is successed.

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The result successful

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With  has lots of gas

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My experiment testing hypothesis that yeast and sugar are influenced also by temperature of water.
1st test tube: water 0°C+yeast+sugar; 2nd test tube: control;
3rd test tube:water 40°C+yeast+sugar; 4th test tube control;
5th test tube:water 100°C+yeast+sugar; 6th test tube:control.
Conclusion: 3rd test tube has produced the most quantity of gas. Water at 0°C and 100°C inhibit yeast activity.
1) Difficulties are encountered in putting ballons on test tube more rapidly than the reaction goes.
2) My question is on different type of yeast. It would be interesting to make an experiment to compare different kind of yeast.

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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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The reaction with water in the mass it does not efferve so much and does not produce as much gas, when the alcohol is used the chemical reaction will produce more gases

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I did the experiment my third attempt was succesful

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I use this type of experiment in my classes. And my students do it easily. Results are great.

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I have done a similar experiment before but never using sugar. I am at home but will set this up with TY

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I tried the experiment twice. The second attempt was successful.

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Experiment result with immobilised yeast
First step: immobilization of yeast in sodium alginate gel. It allows to work in more controlled conditions.
Second step: measurement of CO² production with pH indicator.

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Sugar content added in moderate quantities to the mixture of water and yeast will produce the most amount of gas, which can be seen by the size of the inflated balloon.

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I did the experiment with slight variation. I had taken three test tubes
A with no sugar
B with moderate sugar (50%)
C with very high and very little water
The balloon increased in size only for the B, the one with moderate sugar
There was no such doubt while performing the experiment. In fact the results were very appealing. As seen in the picture, the middle one has maximum inflation of balloon as there was 50% sugar

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In this experiment, the amount of sugar in a medium level produces more gas so that we testify there is a prominent growth of yeast cells. But somehow as we increase the amount of sugar excessively, it inhibits the growth of yeast cells and that prevents the gas production.

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Hi all, I really appreciate your posts. Based on where I am located, it has been a bit hard to find all of the materials. For example, I had to try 5 shops to finally get balloons (there are only 5 shops in town that cary such things). Has anyone used a substitute successfully? If so what did you use?
Thanks
Kathryn

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I don't know if the concentrations are right. but the experiment is great!!

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Hypothesis CO2 production be yeast cells..docx

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experiment successful!
same temperature, different mass of sugar and the results are not the same.

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The sugar affect the medium activity.

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The problems I encountered were: 1 - the time of start for each container was different as (even with help) it was very difficult to measure sugar and put balloon on top to start at the same time; 2 - the water temperature for each container might not have been exactly at the same temperature at the starting time.

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Hypothesis: The sugar content affects the level of yeast activities.
Materials: 5 bottles, 5 balloons, 5 samples of dry yeast (7 gr), gucose syrup for cakes , water.
Procedure:
I didn’t have a balance to misure the syrup so I used a graduated container for preparing cakes. The syrup was thick and sticky so it wasn’t easy to measure the ml precisely. I filled up each bottle with growing quantity of syrup and put them at level with water up to 100 ml. At the end I added a small bag of dry yeast (7 gr) and shook. I closed all the bottles with a balloon. I made three photos, just prepared , after half an hour, after one hour. In this post you can the photo made after one hour. From left the bottles contain:
1° just water and yeast
2°water, yeast and 25 ml of glucose syrup
3°water, yeast and 50 ml of glucose syrup
4° water, yeast and 75 ml of glucose syrup
5° yeast and 100 ml of glucose syrup.
After one hour in the 1° case the balloon blow up a little, the 2° was the quicker and the most to inflate, the 3° blow up to but less and slower, 4° and 5° bottles don’t
blow up at all.
Glucose help yeast activity but not if too concentrate because of lack of water I think.

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The experiment does not allow to verify the hypothesis.
First: the yeast that is usually used is chemical yeast or rather "chemical booster", composed of phosphates and carbonates. It is not organic yeast, so the bubbling observed is decomposition in CO2.
It has been a very fun experience that I did with my daughter anyway.
The differences observed in the photograph are due to:
1st my daughter mistakenly removed a balloon.
2nd in the sample with the most amount of sugar, it is possible that the viscosity of the liquid makes CO2 bubbling difficult (or maybe, the balloon was punctured).
I'll repeat the experiment when I get real yeast.

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As we have seen, the experiment was conducted with the same amount of yeast in the different tubes while the added sugar varied. We could see that as the sugar concentrations grew, the balloons were becoming more and more swollen. This is due to the fact that as the concentration of sugar increases, the concentration of the gas that develops from the reaction also increases.

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Hypothesis: The sugar content in a medium affects the level of activity of years cells, and thus the quantity of gas they produce in a given time

Equipment: 5 test tubes, 5 balloons, yeast, water, sucrose

Method:
Measure out 5 equal amounts of yeast (5g) as well as 5 equal volumes of water (50ml)

Measure out 5 unequal volumes of sucrose solution (0mL, 5mL, 10mL, 15mL, 20mL)

Label test tubes A,B,C,D,E

Into each test tube place the water, then the yeast, then the sucrose source, placing the balloon on top of the test tube each time

Note and record the result

Results:
The test tubes with low sucrose solution produced more gas

Errors/Problems encountered
Time
Each test tube was started at separate times

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I usually use yeast when I prepare bagle for my kids and then I put warm milk and sugar to activate yeast.

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I experimented using dry yeast as we don't have the product mentioned in the video easily available in India. Since I was experimenting at home, I used teaspoons to measure sugar, 1/4, 1/2, 3/4/ and 1 teaspoon of sugar and added same quantity of yeast and water. After some time approx 15 minutes, the tube with one teaspoon of sugar showed more reaction and the balloon started filling with gas. The one with the least sugar showed very less gas release.

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Experiment: yeast fermentation dependence on sucrose content

Protocol:

·         Base sucrose solution (A): 22g sucrose + 18g H₂O

·         Flask (1): 20ml H₂O

·         Flask (2): 5ml (A) + 15ml H₂O

·         Flask (3): 20ml (A)

·         2 drops of yeast suspension in water were added to every flask and they were closed with deflated balloons.

Observations:

After 20 hours at room temperature, the balloon on flask (2) was inflated, while the other did not change volume.

Conclusion:

Yeast do not ferment glucose glucose to CO₂ in water and in high concentration of sugar, but they do if sucrose content is about 14%.

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Initially there was not much activity , the temperature of the water was increased to 38deg and then the balloon started to inflate indicating the activity in the yeast. The sugar concentrations were different in each tube.

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nabeul , Tunisia
I summirize my testing in the following padlet

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The experiment was made with the same amount of yeast The ingredients used for the experiment are: 2 g of sugar, 5 g and 10 g The amount of yeast is constant and this has allowed joined with a little sugar to grow abundantly.

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Put the same amount of yeast and water in each container. Using a mass balance place varying amounts of sugar into each container with the water and yeast. The container with the least amount of sugar will produce the most gas as sugar will prevent yeast from flourishing. The one with the greatest amount of sugar will produce the least gas as sugar will inhibit yeast growth..
Note that the temperature should remain constant at all times so there is only one variable.

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I had to use my own sugar solution with glucose

I didn’t have balloons, so I used gloves and cut off the fingers

The fingers were not identical, it was also impossible to place them on my measuring cups in the same way

I “dissolved” the dry yeast i some water to make it easier to measure the same amount of yeast

I put the same amount of yeast solution into each cup - I used a syringe

I put subsequently 10 - 15 - 20 - 25 - 30 milliliters of glucose solution to the cups

Problems:

I added sugar to yeast not at the same time

I covered the cups not at the same time

My balloons were too tight

The space left in the cup was not the same, so there was less space for gas

and I do not know how much air was in each ballon when I placed them

FAILURE!!!!!!

BUT after some time the gas was produced!!!
https://drive.google.com/open?id=1xFr4Ab8tF2OD_rTla43JS6ztJXdK_8Ra

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Here's our experience of holograms. It was interesting for my young learners. Enjoy! Thxxx! :)
https://www.thinglink.com/scene/916114570911678467

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Testing hypothesis: 
The sugar content in a medium affects the level of activity of yeast cells, and thus the quantity of gas they produce in a given time. 
Execution 
1. Split the yeat in five equal pieces (3g) 
2. Weigh five unequal amounts of sugar – 

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My experience was a failure. Indeed, this may have been due to inappropriate material. The balloons used were birthday balloons, too thick it seems. They did not inflate as expected.

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I don't have materials at home and it's weekend. But I have done this experiment at school with students so I know the results.

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PROTOCOL:

AIM: “The sugar content in a medium affects the level of activity of yeast cells, and thus the quantity of gas they produce in a given time”

MATERIALS:

- YEAST

-  MINERAL WATER

- SUCRE CHANNE WITH SACCAROSE

- 4 IDENTICAL GLASS

- 4 BALLONS

PROCEDURE

In each glass add 2cl of water and 3g of yeast, gr of sucrose as indicated into protocol and then close the glass with a balloon.

-          1 glass contains 2cl water + 3g of yeast + 0 g sucrose;

-          2 glass contains 2cl water + 3g of yeast + 5 g sucrose;

-          3 glass contains 2cl water + 3g of yeast + 10g sucrose;

-          4 glass contains 2cl water + 3g of yeast + 15g sucrose;

OBSERVATION

After one hour, the first balloon didn't inflate. The other 3 balloons inflated in different ways.

CONCLUSIONS:

In absence of sugar, the yeast doesn't develop gas.

The gr of sugar content affects the level of activity of yeast cells. More sugar causes more gas production.

But I have not found how much gr of sugar inhibit gas production, and I have not found how much ml of gas were produced.

Questions:

How much of yeast and sugar do I have to use for appropriate results? What appends if I use warm water? How many glass do I have to use to find the exactly gr of sucrose for the gr of yeast? Can I use a syringe to test the ml of gas produced?

Difficulties:

Stop my daughter who wants try and try again and find all materials to try and try again.

We had fun with balloons.

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In the classes of biology or chemistry we use experimental classes to explain how the process of anaerobic fermentation of transformation of a substance into another from microorganisms, such as bacteria and fungi, called in these cases of ferments. Thus, the more sugar is put into a container (test tube), the more yeast activity will be observed and consequently the more gas will be produced at a certain time. Yeast gas formation depends on the sugar concentration.

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1g/2g/4g/8g/1

Testing hypothesis:
The sugar content in a medium affects the level of activity of yeast cells, and thus the quantity of gas they produce in a given time.

Execution
1. Split the yeat in five equal pieces (3g)

2. Weigh five unequal amounts of sugar – 1g/2g/4g/8g/16g.

3. Mix every amount of sugar with the same amount of mineral water (4ml) and yeat.
4. Put every amount of the mixture in a single jar.

5. Put a ballon over it and control every half hour the increasing of the volume.
Difficulties while experimenting:
1. The time needed to put the balloons on the test tubes.

2. We cannot measure the difference in the rate of gas production between tubes 4 and 5.

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My hypothesis was that the fruit preparation with added sugar left the jar B unspoiled. I have decided to tray with different amounts of sugar. I have used 4 test tubes, 4 balloons, digital thermometer, test tube rack, yeast, mineral water and sugar.
Test tube 1: 2g of yeast, 3 ml of mineral water, 1g of sugar, orange balloon;
test tube 2: 2g of yeast, 3 ml of mineral water, 2g of sugar, yellow balloon;
test tube 3: 2g of yeast, 3 ml of mineral water, 3g of sugar, green balloon;
test tube 4: 2g of yeast, 3 ml of mineral water, 4g of sugar, blue balloon.
Observations: after two hours only one balloon inflated, the orange one. After next two hours the orange balloon inflated a little bit more, the yellow balloon was partially inflated, the green and the blue balloons inflated very slightly, almost insignificantly.
Conclusion: the sugar content affects on yeast cells. More sugar causes more gas production. (Very) High amounts of sugar some how inhibit gas production. Questions: How much of yeast do I have to use for appropriate results? Why do I have to use mineral water? What is the difference between mineral water and potable water for yeast cells?

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yeast and nothing, you do not "feed" the yeast, with sugar the yeast is "happy" to be fed. If you have to much sugar something inhibit the gas building by accident we had this with beer last week ago

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yeast and nothing, you do not "feed" the yeast, with sugar the yeast is "happy" to be fed. If you have to much sugar something inhibit the gas building by accident we had this with beer last week ago

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The experiment was made with same amount of yeast : 2 g of sugar, 5g , and 10 g . It is clear that a little amount of sugar helps yeast to grow and two much sugar really inhibits

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This is the protocol of the experiment I held in my class as part of a CLIL project about "easy chemistry" (3rd grade)
1) Add 50 g. of yeast to 150 ml of water and stir well
2) put 20 ml of water and yeast in each tube;
3) add sugar to each yeast in this proportion:
tube 1: 0 gr sugar
tube 2: 1 gr sugar
tube 3: 2 gr sugar
tube 4: 4 gr sugar
tube 5: 8 gr sugar
Cover each tube with a balloon.
Label the tubes indicating the amount of sugar you put in it.
Observation: after one hour, the first balloon didn't inflate. The other 4 balloons inflated in different ways.
The fifth balloon fully inflated.

Conclusions: in absence of sugar, the yeast doesn't develop gas.

The quantity of sugar affects the inflation of the balloons.

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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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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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Here is summary of how I tested my hypothesis:

10g of baker’s yeast were added to 150ml of water and mixed well. 5ml of this mixture were poured in each of 5 test-tubes. Different amounts of sugar were added to 10ml of water as follows:

Tube 1: 0g sugar
Tube 2: 0.5g sugar

Tube 3: 2.0g sugar

Tube 4: 3.5g sugar

Tube 5: 5.0g sugar

The sugar mixtures were added to the respective yeast-containing test-tubes and a balloon was attached to the rim of each tube. Mixtures were all shaken, labelled and left undisturbed for some time.

Observations: After 3 hours, balloons 2 and 3 had inflated most. Balloon 4 inflated to a slightly smaller size, while balloon 5 had barely just started inflating. Balloon 1, the control test-tube, did not inflate at all. These results are illustrated by the second picture on my padlet.

The results show primarily that:

1.     Sugar is needed for yeast to respire and emit a gas (CO₂). In the absence of sugar (tube 1) no gas was produced.

2.     Too much sugar, over a certain limit, can inhibit the amount the yeast activity (tube 5).

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I was kind of improvising due to lack of test tubes, so I simply used ballooons for reactions. What I used - 4 balloons, a bag of dry yeast, two tea spoons of sugar, few drops of lemon, water (80ml, divided proportionally) . Balloons got numbers:
1. yeast, water
2. yeast, water+sugar
3. yeast, water, sugar+fex drops of lemon (not enough:-()
4. Yeast, water, lemon
I took pictures after an hour and 2.5 hours. The reaction went best with sugar (see a pic below)

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After 2 failed attempts, my final results and conclusions from the experiment are as follows:

My initial hypothesis (1st case) was confirmed in part. The amount of sugar slowed the fermentation, the more the gas was observed later in the balloon.

Probably the sugary mixture (amount of sugar and water) was not enough to stop the reaction.

Experimental procedure.

Each test tube had a maximum capacity of 20 ml.

To each tube was added 5 ml of water and yeast mixture. (30 ml of warm water with 3 g of yeast).

The sugary mixture was made from 30 ml of water with 15 g of sugar.

·         In the tube with the yellow balloon I did not put any sugary water at all.

·         In the tube with the light green balloon 3ml of solution.

·         In the tube with the dark green balloon 6ml of solution.

·         In the tube with the purple balloon, 9ml of solution.

·         In the tube with the red balloon 12ml of solution.

What made me difficult in the process?

·         Find the right proportions in water and yeast as well as water with sugar.

·         Working with my children.

·         My wife.

·         I did not make a good start, I did not see the fruit-sugar ratio on the jam.

·         I did not know where to start.

f I had doubts and questions in the process ... and of course I had.

Is quantity enough?

·         Why do not you incorporate sugar or yeast into water?

·         How do I put the balloons tightly on the tubes?

·         Should I stir them up to shake them? if so how many?

·         Anytime should I look at them and take photos?

·         Are balloons okay or have any small holes?

·         Will I Prepare?

More on my learning diary. https://padlet.com/theo_leftheroudis/Theo_EUN_ACADEMY

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Protocol:
1.      Materials: 5 tubes, 5 bags of dried yeast, 5 balloons, mineral water,  cup to measure , sugar and teaspoons; 1 teaspoon= 5 g sugar

2.      Procedure:

control tube- 50 ml water, 1 bag of dried yeast /7g/, baloon
experimental tubes:
A. 50 ml water, 1 teaspoon of sugar, 1 bag of dried yeast / 7 g yeast/, baloon
B. 50 ml water, 2 teaspoons of sugar, 1 bag of dried yeast, baloon

C. 50 ml water,
3 teaspoons of sugar, 1 bag of dried yeast, baloon
D. 50 ml water, 4  teaspoons of sugar, 1 bag of dried yeast, balloon

Observing during 60 minutes, room temperature;

Results:
Control tube – no gas

A.     Small balloon

B.     Bigger balloon

C.     The biggest  balloon

D.     Big balloon

Question:
How to choose the amount the ingredients?

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We use this experiment in chemistry to show students how fermentation works. Basically, more sugar you put in a bottle the more activity of the yeast will be observed and the baloon/or plastic bag will be filled with more gas.

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Objective: hypothesis to be tested “ the sugar content in a medium affects the level of activity of yeast cells, and thus the quantity of gas they produce in a given time”

Materials:

4 conical flask, water,Yeast, Sugar, balloons

Experiment:

1st In each conical flask labeled from A to D add 200ml of water and 5g of yeast.

2nd Add different amount of sugar in each conical flask; A no sugar, B 5 g of sugar,  C 10 g of sugar, D 15 g of sugar.

3rd Seal all the conical flask with a balloon and wait some time to observe if something happened

Results: conical flask A with no sugar nothing happened, B is slightly inflated, a small amount Objective:of gas is produced, C is more inflated than B and finally D is more inflated than C

Conclusion: the more amount of sugar, the higher inflation of the balloon.

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Experimental Procedure:
·           200 ml of water were poured into 5 conical flasks

·           A teaspoon of yeast was added to each conical flask

·           4 plastic containers were prepared with different masses of sugar: 1g, 2g, 4g, 6g.

·           Each conical flask was labelled with the amount of sugar that would have been added. The last conical flask would not have any sugar added in order to serve as a control. This conical flask was labeled “control”.

·           Sugar was poured simultaneously in all conical flasks and immediately covered by the balloon.

·           The set up was observed and left for 30 minutes.

Observations:

·           The conical flask containing water only (control) and conical flask with 1g of sugar did not produce any changes or inflation to their balloon.

·           Conical flasks containing 2g, 4g and 6g of sugar were observed inflating the balloon. The 2g balloon was the least inflated, followed by the 4g and the 6g balloon.

Conclusions:

·           As the sugar content increases the amount of gas produced inflating the balloon increased. Therefore, as more sugar is added, yeast reacts more to produce more gas.

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Using 10 grams of dried yeast in 50ml of water in 4 plastic bottles, labelled 1 to 4. take away the cup and place a balloon on top. Adding 0 grams sugar, 10 grams sugar, 20 grams sugar and 30 grams sugar to the bottles. 4th balloon got bigger 

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Using 10 grams of dried yeast in 50ml of water in 4 plastic bottles, labelled 1 to 4. take away the cup and place a balloon on top. Adding 0 grams sugar, 10 grams sugar, 20 grams sugar and 30 grams sugar to the bottles. 4th balloon got bigger 

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EXPERIMENT RESULTS
The more sugar a preparation has, the less active yeasts are. You can confirm it by checking the amount of gas produced.

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The more sugar that the composition has,the more gaz the mix produces.

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I have had this experiment with my students of the secundary school last year. The results are the same I see here and they really enjoid the experiment. I remember  we need some time to wait the yeast grow up, half an hour more or less.

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My results are completely same as everyone had. :)

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I try this experiment  with students of the third class of the Primary school.
They  enjoied themselves to see what  was happening, but I have some problems to decide the quantity of the ingredients to use for a good result.

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I had 5 tubes. 200ml water 20 ml yeast. 25gr 75gr 100gr 125gr 175gr of sugar .25 and 175 almost didn't inflated .100gr had inflated the most .

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Four test vessels were placed in turn,
1) 5 gr sugar + 100 ml water + 1 equal parts yeast
2) 10 g sugar + 100 mL water + 1 equal part yeast
3) 15 g sugar + 100 mL water + 1 equal part yeast
4) 20 gr sugar + 100 ml water + 1 equal parts yeast
I prepared the solutions. I put 4 plastic rubber balloons into the mouth of the test vessel with the pharmacy tire. I waited for 1 day in a cool and light-free environment. the first hours did not change much but after a while the balloon filled volume increased from 26-28 hours until the amount of the bubbles was less than the amount of sugar.

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Materials: 4 small bottles,8 grams of yeast, 200ml of water, 34 grams of sugar and four ballons.

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Materials: 4 small bottles,8 grams of yeast, 200ml of water, 34 grams of sugar and four ballons.

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Experiment:
1.Pour 50 ml of water and 2 grams of yeast in each bottle.
2.
In bottle n.1 add 2 gr. of sugar and seal the bottle with a ballon..
In bottle n.2 add 7 gr. of suggar and seal the bottle with a ballon.
In bottle n.3 add 10 gr. of sugar and seal the bottle with a ballon.
In botlle n.4 add 15 gr. ob sugar and seal the bottle with a ballon.
WAIT...
What happens?
Bottle n.1: nothing
Bottle n.2: the ballon inflates a little.
Bottle n.3: this ballon inflates more than in the bottle n.2
Bottle n.4: the ballon is the most inflated.

The conclusion is that the amount of sugar influences in the production of gases.

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Protocol: I used 5 grams of dried yeast in 100ml of water in 4 flasks, labelled A to D. Then I added 0grams sugar, 10grams sugar, 20grams sugar and 30 grams sugar to the flasks, and put a ballon over the neck of the flask.
Flask D inflated the most.

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I used 5 tubes. Each tube had the same amount of water (100ml) and yeast (20gr). The amount of sugar was different. In the 1st tube: 5gr, 2nd: 10gr, 3rd: 20gr, 4th: 30gr and 5th:50 gr. i found out that the baloon inflation depends on the amount of sugar in the tube, and the more sugar the tube contains maximizes the inflation.

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Test results:
The more sugar concentration , the more yeast activity, so the more gas produced.

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Put the following substances in three different tubes (use the same amount of each substance):

test tube n. 1: water + brewer's yeast
test tube n. 2: water + sugar
test tube n. 3: water + brewer's yeast + sugar

Quickly attach a balloon to the mouth of each tube.

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Test tube with max. sugar concentration Inflates maximum.

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I conducted this experiment with grade 7 so as to teach them the reaction taking place and formation of gas.
The activity went well. Sugar plays a very important role.
The only difficulty I faced while doing this experiment was the balloons i procured had a big mouth compared to the test tubes I had so I had to conduct the same experiment again with a conical flask. The balloon with maximum sugar inflated the maximum and one with no sugar did not inflate at all.

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1. Pour 3 tablespoons of warm water into the bottle. Put the bottle in a bowl with warm water.
2. Pour 1 teaspoon of sugar into a bottle of water. Then add half a packet of yeast. Shake the contents of the bottle.

3. Put the ball on the neck of the bottle. After a while he will start to inflate.

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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Eduardo, SpainProtocol:Put 200ml of water in each of 3 bottles. Put a spoonful of yeast in each bottle Put 1g of sugar in the second bottle and 5 g of sugar in the third one. Put a ballon on top of each bottle as a lid  (different colours)wait 1h to see the final result.Results: the balloon in the bottle without sugar did not experiment any inflation. The balloon in the bottle with 1g of sugar suffered a little inflation. The balloon with 5g of sugar experimented the biggest inflation. Conclusions: The quantity of sugar is plays an important role in the yeast activity.Difficulties: Find test tubes, so I used bottles of water instead. Doubts or questions: How much of each ingredient do I need? How much time do I need to wait?

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Eduardo, SpainProtocol:Put 200ml of water in each of 3 bottles. Put a spoonful of yeast in each bottle Put 1g of sugar in the second bottle and 5 g of sugar in the third one. Put a ballon on top of each bottle as a lid  (different colours)wait 1h to see the final result.Results: the balloon in the bottle without sugar did not experiment any inflation. The balloon in the bottle with 1g of sugar suffered a little inflation. The balloon with 5g of sugar experimented the biggest inflation. Conclusions: The quantity of sugar is plays an important role in the yeast activity.Difficulties: Find test tubes, so I used bottles of water instead. Doubts or questions: How much of each ingredient do I need? How much time do I need to wait?

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I've done the experiment using 6 tubes with 5 ml of water and 1 g of yeast.
tube 1: no sugar
tube 2: 1 g of sugar
tube 3: 2 g of sugar
tube 4: 3 g of sugar
tube 5: 4 g of sugar
tube 6: 5 g of sugar
In tube 1 nothing happend, there was no activity of yeast. In other tubes gas was produced by yeast. In tube 3 and 5 was so much gas that baloons dropped off from tubes.

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I think that sugar accelerated the fermentation. Students love this experiment.

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Protocol:

Put 200ml of water in each of 3 bottles.

Put a spoonful of yeast in each bottle

Put 1g of sugar in the second bottle and 5 g of sugar in the third one.

Put a ballon on top of each bottle as a lid  (different colours)

wait 1h to see the final result.

Results:

the balloon in the bottle without sugar did not experiment any inflation.

The balloon in the bottle with 1g of sugar suffered a little inflation.

The balloon with 5g of sugar experimented the biggest inflation.

Conclusions:

The quantity of sugar is plays an important role in the yeast activity.

Difficulties:

Find test tubes, so I used bottles of water instead.

Doubts or questions:

How much of each ingredient do I need?

How much time do I need to wait?

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materials,:
Baker's yeast, mineral water, sucrose (table sugar)
5 conical flasks
5 baloons
procedure
to each flask add 50 ml of water and 1g of Baker's yeast, then to the 1st baker add one spoon of suger, to the 2nd baker ad two spoons of sugar and so on. Then mix thorougly and put a balloon on each flask. Obsserve for a while.

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Material:

3 test tubes

3 ballons

3 x 15 mL of water

3 x 2 g of veast

6 g of sugar

Procedure:

Put in tubes (1, 2, 3) 15 mL of water with 2 g of yeast

Put 2 g of sugar in tube 2

Put 4 g of sugar in tube 3

Put a ballon on each tube ( 1, 2, 3)
Conclusion:

the quantity of sugar influence yeast’s activity. Yeast cells are more active if there is more sugar.

I didn’t come across any difficulties while experimenting but I had a doubt about the quantity of each ingredient.
In the following file there are some pictures.