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In the yeast fermentation lab, the most carbon dioxide was produced in the 4th beaker. In each beaker, we added one half teaspoons

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What I learned about alchoholic fermentaion is that when there is more sugar

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I learned that yeast is a fungi that grows on a source of sugar,  and in the process of it converting the sugar into usable energy,  (the process is alcoholic fermentation) it releases C02 and alcohol.

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I learned that yeast is a fungi that grows on a source of sugar,  and in the process of it converting the sugar into usable energy,  (the process is alcoholic fermentation) it releases C02 and alcohol.

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In the yeast fermentation lab i learned that if you add too much sugar the yeast won't produce as much carbon dioxide when you add 1 or 1.5 tablespoons or sugar the yeast will produce more carbon dioxide.

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I learned that yeast produces yeast with sugar is placed in hot water, that it would produce foam and  carbon dioxide. I also learned that sugar is a big food of yeast. The carbon dioxide released from the yeast is just a bi-product.

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I learned the formula for alcoholic fermentation, it is pyruvic acid + NADH = Alcohol + CO2 + NAD+

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I learned the formula for alcoholic fermentation, it is pyruvic acid + NADH = Alcohol + CO2 + NAD+

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In the Yeast Fermentation Lab, I learned that when you put in boiling water and sugar with yeast, it produces CO2.

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I learned that yeast fermentation produces carbon dioxide when sugar is added to yeast and hot water.

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Josh Augustine

I learned that yeast is a single-celled fungi that relies on other organisms for food. Yeast and bacteria both grow on their food source. The yeast formula is: glucose= ethyl alcohol + carbon dioxide + energy. The break down of glucose can make carbon dioxide in the air. Lastly, if you put the right amount of sugar then it will create the most amount of carbon dioxide.

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In the yeast fermentation lab, I learned about how yeast feeds on sugar (glucose) and then creates CO2. In order for the balloon to inflate the most it can, the amount of sugar needs to be less than or equal to, but not more than the amount of yeast.

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I learned that if you add to much sugar, it doesn't produce as much sugar compared to how much it makes if you add less. I also learned that if you add an amount in the middle, it still doesn't produce much carbon. I know this because majority of people in core 3 had balloon 1 or 2 having the biggest circumference.

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In the yeast fermentation lab was that the more sugar or food given to the yeast, the more carbon dioxide and carbon will be released. However, when there is a large amount of sugar, the yeast doesn't release as much. This is because when yeast converts sugar into molecules it uses for energy, three things are produced: Energy, the essential product, along with carbon dioxide and alcohol as waste products. A reason that the yeast with the most sugar might not have increased as much could be because the amount of sugar was too much work for the yeast to convert so it didn't release as much carbon dioxide or alcohol

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Rahul Iyer
I learned that if you put too much sugar in the yeast then the yeast will not grow as much unless you put the right one. Also if you put the right amount of sugar then it will create the most amount of carbon dioxide.

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In the yeast fermentation lab I learned about alcoholic fermentation. When sugar is added and the yeast feeds on it it reproduces, which then produces carbon dioxide. In the absence of oxygen yeast ferments.

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The yeast fermentation lab demonstrated that in alcoholic fermentation, used by yeast in yeast fermentation, CO2 (carbon dioxide) is produced dependent on the amount of sugar the yeast can reach and interact with, until a certain point. At that point, the yeast hits a maximum and cannot produce any more CO2, even though there is more sugar.

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I learned from the yeast fermentation lab that the more sugar there is, the more carbon dioxide is produced, causing the balloon to inflate. 

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I learned from the yeast fermentation lab that the more sugar there is, the more carbon dioxide is produced, causing the balloon to inflate. 

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Sitara

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Evan                             What I learned in the yeast fermentation lab is that the more sugar contained, the more the balloon will inflate because more carbon dioxide will be present, but too much sugar does not help either, as the 5th balloon did not inflate at all, with the most sugar present.

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Evan                             What I learned in the yeast fermentation lab is that the more sugar contained, the more the balloon will inflate because more carbon dioxide will be present, but too much sugar does not help either, as the 5th balloon did not inflate at all, with the most sugar present.

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What I learned in my Fermentation Lab by Jacob Gillispie.

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What I learned in my Fermentation Lab by Jacob Gillispie.

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Hello everyone. This is Jacob here, and this is what I learned in my fermentation experiment. I learned that in order to produce the maximum amount of CO2, yeast needs a mixture of sugar equivalent to around 1 teaspoon of sugar per teaspoon of yeast. In my experiment Group 2 produced the most CO2. So I presume it produced the most alcohol as well.

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I learned that too much sugar and no sugar at all will affect the amount of carbon dioxide made from the yeast. The test tube in the middle, produced the most carbon dioxide. My hypothesis was the beaker with the most amount of sugar would create the most amount of carbon dioxide. Beakers #2 and #3 created the most amount of carbon dioxide.

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What I learned from the yeast fermentation lab is that when there is sugar, yeast produces Carbon Dioxide. The lab demonstrated that when there is more sugar in the test tube, the yeast does not produce more carbon dioxide. It goes up to a point until the yeast has too much sugar and does not produce any carbon dioxide

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What I learned from the yeast fermentation lab was that the more sugar present in the yeast's environment, the more carbon dioxide will accumulate and the balloon will inflate larger, along with the hot water. The sugar, yeast, and hot water combined will make foam. However, too much sugar may not produce enough carbon dioxide. For example, the fifth group did not produce a sufficient amount of carbon dioxide. Yeast also perfroms alcoholic fermentation, in which yeast breaks down the sugar and converts into alcohol. The alcohol will turn into bubbles and

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Yeast use fermentation to break down sugar molecules to obtain glucose, which then turns into energy, carbon dioxide, and alcohol. The equation for this process is C6H12O6 = 2CH3CH2OH + 2CO2 + energy. The reactant is glucose, a sugar, and the products are ethyl alcohol, carbon dioxide, and energy. Energy is the essential molecule, while carbon dioxide and alcohol are the by-products.

When more sugar was placed into the test tube with the yeast and water, more carbon dioxide was released into the balloon, as more fermentation occurred. However, if too much sugar was placed into the tube, it resulted in the balloon being smaller than the control, which had no sugar.

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What I learned about alcoholic fermentation in the yeast fermentation lab
is that when more amount of sugar are added to yeast it releases more carbon dioxide until it gets to 2 tsp because in the yeast fermentation formula sugar produces carbon dioxide and more sugar produces more carbon dioxide but is there is too much sugar and the yeast can't break it down and less carbon dioxide is released.

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What I learned in the Yeast Fermentation  lab was that when you combine sugar with yeast and hot water, it makes FOAM.... ( laughs evilly ) mutters under breath *the world is mine* I also learned that if you added hot water to the inactivated yeast, the yeast would produce carbon dioxide, and I learned that the 3rd test tube, which had 1.5 teaspoons of sugar, produced the most FOAM.... ( looks around nervously ) mutters under breath *no one saw that*.... I think that the reason that the 3rd

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In the Yeast Fermentation lab, I learned all about the fermentation of yeast. When yeast is placed in boiling water with sugar in it, the yeast will expand and make foam. It lets out CO2 that will make the balloon on top of the balloon expand. This proves that CO2 is let out of fermentation. Why the yeast is doing this is it is trying to obtain energy as a product. There are waste products created by the fermentation, however. The waste products created are alcohol and CO2.