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1.) Define qualitative and quantitative data.
Qualitative data is data recorded through keen scientific sketches and writing through observations, while quantitative data is data recorded through graphs and comparisons by measuring numbers and different measurements to compare.
2.) What are the independent variables and controls?
The independent variable, or something that varies in the experiment was the temperature of the water in each beaker, one was room temperature, and the other was warmer that room temperature. The control, or something that stays the same in the experiment was the amount of sugar and yeast in both beakers.
3.) Was the experiment open or closed?
The experiment was a closed system, meaning that no matter could enter and exit the experiment. The experiment was closed because the balloon covered the mouth of the beaker, so no gas that was created could escape, which helped us in recording and comparing our experiment since the system was closed.
4.) Restate the scientific question and hypothesis.
The scientific question was asking how temperature affects the amount of alcoholic fermentation in yeast, and my hypothesis in the If, Then, Because format is that if we use hot water in one beaker and room temperature in another, then the yeast with the hot water will produce more CO2 in the beaker than the one with room temperature water, since warmer temperatures and environments activates yeast more which makes it produce more carbon dioxide.
5.) Insert a photo of your data.
6.) Write a conclusion by using CER.
Claim: Warm water is more effective for fermentation in yeast than room temperature water. Explanation: Warm water is better for fermentation since it activates yeast more and makes the yeast do anaerobic cellular respiration for energy and makes it produce more CO2 and alcohol. Reasoning: Warm water activates yeast more because the warmth warms up the water and oxygen which makes the oxygen spread out and the water evaporate to make water vapor. This doesn't allow oxygen to get near the yeast which makes yeast do more alcoholic fermentation than when the temperature is colder.
7.) What further questions do you have on this topic?
3 further questions I have about yeast fermentation is that how the amount of sugar and yeast as an independent variable will affect the amount of fermentation, is flour or sugar better at fermentation with yeast, and how a open system could affect the data and measurements in an experiment

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Yeast is a single-celled organism that has thousands of varieties and people use yeast to make alcohol from the organism's alcoholic fermentation. This kind of alcohol is used in many baking and beverage recipes such as bread, wine, and beer. Yeast can accomplish alcoholic fermentation better if it is domesticated instead of in the wild. Each variety of yeast can accomplish different kinds of fermentation and uses. Saccharomyces cerevisiae (Yeast) | Biology (uiowa.edu)

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Anaerobic Cellular Respiration is a kind of Cellular Respiration most single-celled organisms like bacteria, yeast, or larger organisms like muscles use this process. The reactant is Glucose, the chemical process only happens in the Cytoplasm, the main product is less ATP energy than Aerobic Cellular Respiration and the waste products are Carbon Dioxide and alcohol, usually being either Ethyl, Ethanol, or Lactic. The Cellular Respiration that makes Ethanol is Alcoholic Fermentation, this kind of Cellular Respiration is found in only small organism and uses Glucose to make Ethanol and Carbon Dioxide. Ethanol is a kind of alcohol that makes alcoholic beverages like beer and wine alcoholic and is used in gasoline and oil. The Cellular Respiration that makes Lactic Acid is Lactic Fermentation, this kind of Cellular Respiration is found in both large and small organisms and uses Glucose to make Lactic Acid. Lactic Acid is the chemical that dairy products use and gives yoghurt and and other dairy items a specific taste. It is also used by muscles when there is a lack of oxygen being distributed, so it makes ATP with Glucose, and the waste product, Lactic Acid makes the muscles sore.https://byjus.com/biology/aerobic-anaerobic-respiration and http://www.differencebetween.net/science/health/difference-between-alcohol-and-lactic-acid-fermentation

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Aerobic Cellular Respiration is a kind of Cellular Respiration that mostly large organisms like Plants and Animals do to turn glucose into ATP or chemical energy. The reactants of Aerobic Cellular Respiration are Oxygen and Glucose, then the chemical change happens in the Cytoplasm and the Mitochondria and the product is ATP energy and the waste products are Carbon Dioxide and Water. https://byjus.com/biology/aerobic-respiration/https://byjus.com/biology/aerobic-respiration/

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The Mitochondria is an organelle in both plant and animals cells. It is responsible for Aerobic and Anaerobic Cellular Respiration and distributing the chemical energy made from this process to the rest of the cell so it can survive and support life.

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Energy is the ability to do work. There are two kinds of energy, kinetic and potential, kinetic is energy in motion, and potential is stored energy. The specific type of energy we are studying is chemical energy. Chemical energy is released from potential to kinetic when the bonds are broken, and Chemical energy is made in the process of Cellular Respiration in the form of ATP. All living things needs energy to live and survive.