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The amount of sugar is directly proportional to the size of the flask.
So how much sugar is more, the balloons are bigger.
And vice versa ...

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The yeast causes the sugar to turn into alcohol, carbon dioxide, and energy. Carbon dioxide gas causes the balloons to inflate. So the more sugar will produce more gas .The bottle with the most sugar will have maximum inflated balloon.

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I prepared two glass. A and B. I put yeast, sugar and water in A glass. after I put a baloon glass A. After, I put yeast and water in B glass. I put a baloon glass B. Baloon A is Bigger Baloon B.

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1. Βάζουμε σε κάθε έναν από 5 περιέκτες την ίδια ποσότητα μαγιάς
2. Στον πρώτο προσθέτουμε 1mL σιρόπι, στον δεύτερο 1mL κ.ο.κ.
3. Συμπληρώνουμε με νερό μέχρι το ίδιο ύψος.
4. Τοποθετούμε από ένα μπαλόνι στο στόμιο κάθε περιέκτη.
5. Βάζουμε τους περιέκτες σε ζεστό μέρος και ελέγχουμε το φούσκωμα του μπαλονιού

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The ballons with a larger amount of sugar were bigger than those with less sugar in it. These results of the experiment therefore support the main hypothesis:

The sugar content in a medium positively correlates with the produced gas, even though the correlation does not seem to be linear. Therefore, an increase in activity of yeast cells is presumed

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Pratima Singh, India
Yes the experiment was conducted with various levels of sugar and same amount of yeast. The inflammation of balloon showed fermentation level.

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the more sugar the more gas. So the bottle with the most amount of sugar has the largest ballon.

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There weren't difficulties or problems with the experiment, but instead there were interesting results. I took 4 bottles and filled every of them with yeast. In the first bottle I put no sugar, in the second one 1 tsp. of sugar. In the third one I put 2 tsp. of sugar and in the fourth and last one I put 3 tsp. of sugar. On every bottle I put a balloon and waited a while. After 30 Minutes I recognized that the bottle with the most sugar inside blew up the most. Because of the sugar there has been produced a lot of

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yes it s dıffıculty

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Yeast is fed with sugar and the more sugar, the more gas. In the experiment, the balloon was more swollen.

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sugar and gas are connected

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The bottle with the most amount of sugar has the biggest ballon.

More sugar = more gas

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No difficulties encountered. The more sugar, the more active the yeast i.e. the more carbon dioxide produced. However, if the concentration of sugar becomes too high, then the yeast cannot work and no carbon dioxide is produced (osmosis - kills the yeast cells).

Balloon could burst if too much carbon dioxide is produced.

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MORE SUGAR MORE GASS

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The more sugar I add, the more gas for balloons :)

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I did this experiment with my students. yeasts became so active with much sugars and tepid water the balloon swall up the preparete that contains much sugar and tepid water

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when ı put a spoon of sugar, the balloon swells even more.

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well the most prominent thing noticed was that the sugar level in the industrial things is more and the preservatives made them durable for long.

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Recently I made homemade marmalade. I did the experiment, comparing mine againts a industrial one. Indeed the results turned out to be similar to the ones depicted in the video. The natural one wasn't as expired as the industrial one.

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of course the fermentation process with yest is faster, longer in time and growing more.
if we add winegar and carbonate there will be a faster growing but the foam will dissapear quickly.
The ballons will came bigger with yeasts then with mineral+carbonate .

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Materials:
5 test tubes & rack
Pipette and filler
Dried yeast
Distilled water
Sugar
Waterbath at 37oC
5 balloons
Method:
1. Blew up each balloon to stretch them out.
2. Placed 10 cm3 water in each test tube.
3. Added no sugar to test tube 1.
4. Added 0.5 of a spatula of sugar to test tube 2.
5. Added 1 spatula of sugar to test tube 3.
6. Added 1.5 spatulas of sugar to test tube 4.
7. Added 2 spatulas of sugar to test tube 5.
8. Shake all test tubes to dissolve the sugar.
9. Add 1 spatula of yeast to each test tube, mix thoroughly.
10. Attach a balloon to the top of each test tube.
11. Place in the waterbath for I hour.
12. Note any change to the balloons if present.
Result:
Testube 1: no inflation of balloon.
Test tubes 2-5 all balloons inflate to some degree, getting progressively bigger, the more sugar was added.
Conclusion: the hypothesis was correct, sugar is required by yeast for respiration, this produced the gas,  CO2, which helped inflate the balloons.  The more sugar added the more respiration occurred, the bigger the balloon. The control inflated a little, this could be due to food reserves in the yeast cells themselves.

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TURKEY

WITH THE VARIETY OF THE SUGAR WITH VINEGAR REACTION, CARBONATE WITH VINEGAR IS DIFFERENT IN REACTION.

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When I put a spoon of sugar, the balloon swells a little bit, when I put 3 spoons, the balloon swells even more.

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We did this experiment and saw that yeast is affected by sugar and creates more activity in the organism.

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I used 3 bottles with 20 ml of water and 5g of yeast for each bottle. Bottle number 1 did not have any sugar in it. Number 2 had 1 tea-spoon of sugar and the last bottle had 2 tea-spoons of sugar.
As expected the thrid bottle with most of the sugar inflated the most.
With this experiment the hypothesis that the percentage of sugar is responsible for the activity of yeast is confirmed.

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The experiment confirms the hypothesis that The sugar content in a medium affects the level of activity of yeast and by volume of gas, but the effect is not linear.  If the content of sugar is too large - fermentation activity decreases.

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The balloon of the sugar was swollen more
.The difference remained unchanged.

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I carried out the experiments at home conditions.

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I conducted the experiment with the result that there is a correlation between sugar content and CO2 production. As the first increases, the other increases as well.

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Balloons inserted into bottles with different yeast and sugar ratios were swollen at different levels. This indicates that the ratio of products in a product causes different reactions.

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Protocol: same quantity of yeast, growing quantities of yeast.
Results: the more sugar, the slower but also the larger the production of gas.

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Conclusions

1.     Sucrose is necessary for yeast to produce CO₂

2.     There is a max concentration of sucrose after which the reaction stops (there was no observable reaction effect in test-tube with pure sucrose syrup)

3.     In the test tube with smallest concentration of yeast the CO₂ appeared in the shortest time, but stopped after some time and the carbon dioxide didn’t filled all the balloon.

4.     The CO₂ appeared quicker in the test tubes with lower concentration of sucrose syrup, in order: 0,4, 0,6 and 1 cm³. There was one exception of this rule: 0,8 cm3 of syrup, in which the amount of CO₂ appeared as the last one.

5.     Probably there was a mistake with preparing the mixture with 0,8 cm3 of syrup.

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I didn't have trouble doing the experiment. because I had detailed plans before the lessons.

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The container with the highest amount of sugar produced the most gas.  Difficulties - several balloons have broken.

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Experiment design: the same amount of dry yeast, same volume, same temperature, different amount of sugar in each sample.

Observation: The more sugar, the more active the yeast are and the more CO2 is produced. However, there is a maximum sugar content. After this has been overcome, the yeast will become less active.

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As I am a teacher-to-be, I could not use any material from a school's science lab, but I tried the experiment at home. My experimental set-up was as followed:
Four bottles (volume 250ml) were filled with 200ml of water (room temperature) and 7g  yeast each.
To bottle #1, no sugar was added. To bottle #2 I added 1 tsp., to bottle #3 2  tsp. and to bottle #4 4 tsp. of sugar. Then the bottles were covered with balloons.
Every 20 minutes (0-80') I checked for changes in the balloons' size. As expected, the balloon covering the bottle with the highest amount of sugar grew the most.
The only problem I faced during this experiment is , that the blue balloon had a small hole in it. That's the reason why it ended up having the same size as the orange balloon.

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When the yeast get warm water and some food to eat (in the form of sugar), they will become active. And as they eat the sugar and break it down for food, they release carbon dioxide, which fills up the balloon. ..

more sugar more reaction and vice versa..

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As you raise the amount of sugar in the bottles yeast will produce more carbondioxide due to fermantation process. But it will fall down after an amount of maximum, since sugar itself is also a chemical that would be fatal in excessive amounts of it.

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More gas was observed in the balloons of excess sugar than the balloons of the bottles containing less sugar.

When we support yeast , it forms carbon dioxide gas. This gas mixture also inflates the bubble by creating bubbles.

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Problems: How must water temperature must be? How much sugar and yeast?

Experiment. Water – warm, little more than room temperature. Yeast – the same in each little glass. Sugar – first one none, and than in each one little more. Result – in first nothing happend. In each other baloon lightly inflated – depending on the amount of sugar. The best reaction with less sugar.

Very similar with pizza making ;)

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Less sugar and yeast makes better reaction.

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five

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Test:five test tube with the same quantity of water and the same of yeast; in the first tube no sugar, in the secon I/2 tea spoon of sugar, in the third 1 teaspoon, in the fourth 1 and 1/2 teaspoon, in the fifth 2 teaspoon of sugar.In each tube put a ballon.Wait.... The different quantity of sugar influence the fermentation visible trouth the swelling of balloons

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Yes the difficulty I came across while experimenting was I had to approximate the  measurements since I do not have measuring instruments.
Yes the questions I had was that how much carbondioxide must have been released in the fermentation process of yeast and sugar and how the differences in size   came in the inflating
of balloons.

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When I put a spoon of sugar, the balloon swells a little bit, when I put 3 spoons, the balloon swells even more.

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five ruber balloons

the same amount of dry yeast

5 ml of 0, 0.125, 25, 50 and 100% of saturated sucrose in water

40 min incubation room temperature

RESULTS
25% SATURATION gives most gas production

DIFFICULTIES

NO LAB household equitment

DOUBTS

May be a leakage that alters the amount of yeast

may be not saturated initial solution

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We tried this experiment with different beverages, such as coke, fruit juices (pomegranade and peach), water just to make sure kids can compare sugar contents of them. Apparently, water made no difference in balloons, the most gas is produced with coke.

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We set up the experiment as advised by yourselves, however we did not  include a control for each of the different measurements of sugar.

Set-Up:
Six Test-tunes : 4-5 g of fruit+ 5ml of distilled water and 2ml of yeast conc. 0.05g/ml.

6 Test-tubes without fruit contained a variable mass of sugar + 2ml of yeast conc 0.05g/m and 5ml of distilled water.

I did expect more inflation in the balloons, maybe the freshness of the yeast, the amount used  and the amount of time we left the experiment run for affected the inflation of the balloons.
What volumes of each solution would you recommend to use?

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Increasing the amount of sugar is directly proportional to the volume increase of the balloon

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1. Did you come across any difficulties while experimenting? If yes, which ones?

There were several difficultes, most of them because I didn´t have an analytical balance, so I had to measure the yeast and the sugar in spoons.... Also I had to substitute the substitute the syrup for a sugar solution.
Annother problem was that the holes in the tube support were not equal so in the pictures, it appears that the teste tubes are diffrent, but they are all the same...

2. While experimenting these were some questions I had to find an answer to:

how much yeast should I use?

how much sugar solution should I use in each bottle?

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Magdalena, Poland

1. Did you come across any difficulties while experimenting - yes at school experiment our solutions lost temperature fast - so this variable wasn't constant. For future I should use a waterbath.
2. Did you have any doubts or questions while experimenting?  Generally - no, it was easy. May be - how could you easily measure volume of carbon dioxide?

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The experiment I’ve been conducting several times with students and teachers – confirms the hypothesis that The sugar content in a medium affects the level of activity of yeast (measured by volume of gas) but the effect is not linear. The higher concentration of sugar – the more active fermentation occurs only  in the range 0-15% sucrose in the reaction mixture.  If the content of sugar is too large, the DECREASE of fermentation activity is observed. While it is about 50% sugar concentration and above – no fermentation occurs.

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When I put a spoon of sugar, the balloon swells a little bit, when I put 3 spoons, the balloon swells even more.

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All 3 bottles were filled with 50ml of water, 1 small spoon of yeast and were put into the oven at 50°.

Bottle 1: no sugar added -> no swelling of the balloon

Bottle 2: 1 small spoon of sugar added -> swelling of the balloon

Bottle 3: 2 small spoons of sugar added -> even more swelling of the balloon

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Procedure:
Put;
Tube 1: 20 mL water, 2 spatula of yeast
Tube 2: 20 mL water, 2 spatula of yeast, a half spatula of sugar
Tube 3: 20 mL water, 2 spatula of yeast, 1 spatula of sugar
Tube 4: 20 mL water, 2 spatula of yeast, 1 and a half spatula of sugar
Tube 5: 20 mL water, 2 spatula of yeast, 2 spatulas of sugar

Results:
No swelling in tube 1,
No swelling in tube 2,
Very little swelling in tube 3,
Swelling in tube 4
More much swelling in tube 5

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https://www.youtube.com/watch?v=wgXZxXxnzJU

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Protocol:
1. Prepare two stocks solutions:
a) yeast solution (0,4 g/ml mineral water), 50 ml.
Mix well.
b) sucrose solution (1 g/ml mineral water), 20 ml.
Mix well.
2. Label the tubes: C, 1,2,3,4,5.
3. Fill each tube with 5 ml of yeast solution (0,4 g/ml).
4. Add mineral water: 5, 4, 3, 2, 1 and 0 ml in tubes C, 1, 2, 3, 4, and 5 respectively .
5. Add 0, 1, 2, 3, 4 and 5  ml of sugar solution (1 g/ml) in tubes C, 1, 2, 3, 4, and 5 respectively. The final volume in each tube is 10 ml.
6. Mix well.
7.Put balloons on top and leave the preparation at RT for 2 hours. Check results.

Results:
- in the control tube (C) without sugar threre is not fermentation. The gaz emitted in test tubes is the result of yeast activity.
- in tube 6 there is less fermentation than on the other tubes. High concentration of sugar probably inhibit fermetation.

Some of the problems we could find are:
the amount of yeast and sugar necessary and the time given the reaction to proced.

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Materials:
fresh yeast-cane sugar-warm water (better if 38 degrees C-four balloons-four bottles-
Put the same amount of water in the bottles,0 gr of sugar in the first bottle,5 gr in the second,10 gr in the third,50 gr in the fourth,put the same amount if fresh yeast  (5 gr) in all bottles and then position the balloons at the top of the bottles.
The next morning the balloon on the fourth bottle is full air because of C02.
The C02 depends on the amount of sugar.

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Prepare some tubes:
1. Mineral water 50 ml
2. Mineral water50 ml + Yeast (1 spoon)
3. Cane syrop 50 ml
4. Cane syrop 50 ml + yeast (1 spoon)
Put the ballons
Leave the tubes at 25 ºC during 24 hours

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Equipment: 9 bottles, 9 balloons, Sugar solution, water, fizzy water, Yeast solution, measure (in lieu of a graduated cylinder).

Method:
1. Measure increasing amounts of Sugar solution into 8 of the bottles (5ml, 10ml, 15m...50ml).
2. Add enough tap water to each bottle such that the total volume is 50ml (45ml, 40ml, 35ml....0ml).
3. Add 15ml of fizzy water to each bottle.
4. Add 5ml of Yeast solution to each bottle and then cover with a balloon.
5. Set up a control which has 50ml sugar, fizzy water but no Yeast. Cover with a balloon.
6. Leave over night.

Results:
Bottles 10%-60% all inflated, except 20% (anomaly). 70 & 80% did not inflate, nor did the control.

Conclusion:
Concentrations of sugar up to 60% supported respiration in Yeast however, 70% and above did not as seen in the deflated balloons.

Evaluation:
Limitations included the equipment available.
- I didn't have graduated cylinders or pipettes therefore my results may not be as accurate.
- I would also have liked to include more controls but I only had these 9 bottles, which also varied in size.
- Result for 20% don't fit with the trend. There could have been an issue with the balloon, or perhaps the limitations mentioned above meant the total volumes of each component were not accurate.

Questions: Is this telling us anything about reproduction in Yeast or just respiration?

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Materials:
Warm water
4 bottles
4 balloons
yeast
sugar
I inserted the same amount of water and yeast into the four bottles, after which I inserted different quantities of sugar in the four bottles and placed the balloons.
Result I noticed that the balloons swelled on the basis of the amount of sugar. The amount of carbon dioxide is dependent on the amount of saccharose

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PROTOCOL
Materials: Dehydratated yeast, water, sugar, test tubes, balloons.
Procedure:
Put 5 ml of water and a teaspoon of yeast inside each tube.
After, add different amount of sugar in each one.
Close the mouth with balloon.
After a while, you can observe.

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materials
-tree pieces of bottle
-tree pieces of rubber balloon
-dyr yeast
-glass rod
-sugary water
- water

procedure
add only 250 ml of water and 1 g of yeast into the first flask and close the mouth with a balloon. (control group)
In the second bottle 250 ml of 60% sugar water solution, add 1 g of yeast and balloon closed mouth.

In the third bottle, we added approximately 88% sugar water solution with a density of 250 ml and closed the mouth with a balloon.
We waited for a while and looked at the swelling amount of the balloons. the first bottle was not seen in the second bottle of the second bottle was more than the balloon was seen.
as a result
yeast mushrooms in the first bottle for the lack of sugar and CO2 gas can not produce because the balloon is not swollen.
In the second bottle, because the sugar and the water content in it was sufficient, the respiratory enzymes were working very comfortably and inflated the balloon by producing co2.
In the third bottle, there is sugar, but since there is not enough water for the enzymes to work, CO2 produces less, causing the balloon to swell.

unfortunately we don't have photos for this experiment we did during the course two years ago. but I explained the experiment with the steps.

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The tube with some sugar didnt inflate. However the one sugarless one inflated.

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Actually I am on holiday and I cannot prepare any experiment. But I know that for my bakery I put yeast and sugar in a cup to prepare the yeast. After a few minutes the yeast is liquid and the volume is increasing. If I put only yeast in a cup, nothings happens. After some time the yeast is drying out.

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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.

I put same amount of mineral water, yeast in each test tube. I didn’t add any sugar consent of one, and 1 spoon to yellow, 2 spoons to green, 3 spoons to orange balloon’s test tube.

I thought difficulty is making a hypothesis. That’s the hardest part for me after a hypothesis given or created, it is easy to design an experimental setup as a science teacher. This is my, experimental setup;

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Great ideas ! I will do it next month because it is spring holidays in Croatia

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I am not able to do this interesting experiment at this moment, but i propose the next protocol:
Put the same amount of mineral water and yeast in all containers. Then, different amounts of sugar are added to each jar. A balloon should be mounted at the mouth of the container. The mixture containing the highest amount of sugar will swell at least the balloon.

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I am not able to do this experiment at the moment, but  I mixed the flour and yeast to make my pizza.
The natural yeast is Levital (www.levital.es).
This is a simpler way to demonstrate the effect of fermentation.
Years ago he did it with high school students (once a year we did pizzas).

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I am unfortunately not able to perform this experiment at the moment. However, I am lucky to have already done this kind of experiment in a university course last semester, and what I was able to draw from it is that yeast feeds on sugar and produces carbon dioxide, which would lead to the balloons getting inflated.

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I just did it. I can't reproduce it at the moment

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Hypothesis: Does the amount of sugar in the environment affect the amount of carbon dioxide?
My experiment setup: We took 5 tubes and put the same amount of water and yeast in them. We didn't put sugar in tube 1. We put 2 teaspoons in the second tube, 2 teaspoons in the third tube, 3 teaspoons in the fourth tube and 4 teaspoons in the 5th tube and observed and observed the balloons in their mouths. After 12 hours there was carbon dioxide output in the yeasts with the appropriate amount of sugar. The amount of sugar was not increased, so the yeasts were not active. One of the preserves did not contain microorganisms due to the higher sugar content.

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The 2 jams does not contain the same amount of sugar. The yeast cells need sugar. This is the explanation of the different observation. I supposed the 2 jams had same ingredients, it was a bad hypothesis.

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Unfortunately, at this time I can not perform the experiment. Despite this, the protocol and the results to expect are:
- Put the same amount of yeast in all tubes, for example a coffee spoon.
- Fill the different tubes with different proportions of water and syrup, the first with only water, the last one with only syrup, and the intermediates with different proportions of water and syrup.
- Cover the tubes tightly with the balloons and leave them under the same conditions of temperature (for example around 20ºC) and light.
- After 24 or 48 hours, observe how many balloons have been inflated, which will be proportional to the amount of gas emitted.

It is expected that remarkable differences will be observed, with an emsión of CO2 related to the concentration of sugar in the medium.

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At the end of the experiment, we observed that the yeast was a living being, fed with sugar and released carbon dioxide gas and this gas emitted bad smell.

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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. the fact that we actually observed some inflation in all the balloons treated with sugar may be due to the fact that the quantity of sugar we added was not sufficient to prevent yeast activity. We should have employed more flasks with higher sugar concentrations in order to approximate better the right dilution.

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Additional picture

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Hypotheses: Sugar concentration affects the fermentation process.

The protocol includes the follows steps:

1.       Put the same amount of yeast (one tea spoon) into each testing tube.

2.       Add  to testing tubes sugar syrup and mineral water solution in next proportions:

Tube 1: 20 ml water

Tube 2: 5 ml sugar syrup + 15 ml water

Tube 3: 10 ml sugar syrup + 10 ml water

Tube 4: 15 ml sugar syrup + 5 ml water

Tube 5: 20 ml sugar syrup

3.       Close the tubes with balloons

Results

After 8 hours:

Tube 1: no gas generation. No fermentation process exists.

Tube 2: small amount of gas.

Tube 3: the highest amount of gas.

Tube 4: smaller amount of gas than in tube 3.

Tube 5: A little big higher amount of gas than in tube

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the higher sugar content correlated with greater volumes of gas being produced.
To test the hypothesis, we prepared four samples. One control had no yeast and another had no fruit. Different amounts of sugar, from (0g, 3g, 6g, 10g), were added to fruit preparations. The test tubes were covered with balloons, this allowed us to observe the amount of gas produced.
After a day, the tubes with only fruit and only yeast were equally uninflated. The tubes with sugar present showed that the more sugar that was present in the tube, resulted in a more inflated balloon indicating more gas being produced.

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Jelena , Montenegro
High sugar reduces the production of carbon dioxide View: - baking yeast, sugar, mineral water, three plastic flasks and three balloons.

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Material:

Sugar, distilled water, baker’s yeast, pear (mashed),  test tubes, balloons, test-tube racks, masher,  scale, graduated cylinder, pipette, Erlenmeyer flask, test tube rack

Procedure:

Test 1: I Prepared a solution with baker’s yeast 5g in 100 mL distilled water (0,05g yeast/ mL) and let it settle for 3h (activate)

I also Prepared several test tubes  with different masses of sugar: 0g, 1g, 2g, 4g, 6g, 8g,10g,

Add 5mL of water and  2mL of the yeast solution (0,05g yeast/ mL).

All the test tubes where inoculated at the same time.

Cover the test tubes with balloons.
Test 2:  As I wanted to replicate the condition of the jam I also did the same test but adding fruit. I did not have figs, so I did it with mashed pear.  ( also followed the process described above) the chart in the file shows the mass of pear added in each test tube.
Results and conclusions: some balloons were more swollen than others. the ones in test 2 were more urgent than the ones in test 1, that is, the ones with fruit. However, I expected the test tubes
with a high content of sugar to have less activity than those with moderate amount of it, and it did not happen. In part, I think it was because I added the sugar solid, without dilluting and then the fruit. some mass of the sugar, settled and was not available, as it can be seen in the test tubes after cleaning ( photo 2) so I think some improvements in the procedure must be done, such as dissolving the sugar and homogenizing it with the fruit.

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To investigate the effect of sugar concentration on yeast activity
Materials
7 graduated cylinders
Water bath set at 35’C
Thermometers
Dried yeast
Distilled water
10%,20%, 30% 40%, 50%, 60%  sugar solutions
Washing up liquid

Method
Place 20cm3 of solution into labeled graduated cylinder and place in waterbath  of 10 minutes.
Add 2drops of washing up liquid to each cylinder
Add 2g of yeast to each graduated cylinder
Record the volume of foam produced after 3 minutes.
Repeat experiment to ensure accuracy of results

Results

Distilled water 0cm3 of foam
10% solution 15cm3 of foam
20% solution 25cm3 of foam
30% solution 40cm3 of foam
40% solution 20cm3 of foam
50% solution 8cm3 of foam
60cm3 solution 0cm3 of foam

Conclusion
The reaction taking place is the yeast breaks down the sugar and produces carbon dioxide. This carbon dioxide reacts with the washing up liquid to produce foam.
As the concentration of sugar increases yeast activity increases however too much sugar seems to inhibit yeast activity.

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Ingredients: sugar, mineral water, baloon, baker yeast
A spoon of sugar it adds to first bottle, respectively 2,3 spoons of sugar to theother bootles.The sugar wasnt added to the bottle control. AFTER 5 HOURS, THE GAS WASNT OBSERVED IN THE 3rd and 4 baloon.So, the sugar content in an environment affects the activity level of the yeast cells and hence the amount of gas they produce at some point.

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My experiment was quite successful.

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We tried this experiment with natural juice.

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We tried this experiment with different beverages, such as coke, fruit juices (pomegranade and peach), water just to make sure kids can compare sugar contents of them. Apparently, water made no difference in balloons, the most gas is produced with coke.

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In order to complete the experiment, we have gathered four 250ml flasks and we have prepared the following solutions.

1. 1st flask: 100ml of mineral water, 1g of yeast, 0g of sugar.

2. 2nd flask: 100ml of mineral water, 1g of yeast, 5g of sugar.

3. 3rd flask: 100ml of mineral water, 1g of yeast, 10g of sugar.

4. 4th flask: 100ml of mineral water, 1g of yeast, 20g of sugar.

We have covered them with balloons and after 24h we have realized that the more amount of sugar the flask have the more amount of gas was generated, even thought we lost some gas during the process.

# data[].attributes.body
4 flasks & balloons-a weighted fixed quantity of yeast (e.g. 1g) for each flask-100 ml of three dilutions of the sugar solution in water (as it is, 1:2 and 1:3)-a blank of yeast in pure water (100ml)-timer. Both the sugar solution and the pure water are put at the same (room) temperature to avoid the occurrence of different temperatures in the flasks due to different dilutions. We thus expect that the yeast activity (which is enhanced at 30 to 34°C) will take a bit longer.

We put the yeast in the four flasks, add the 100 ml of pure water in one of them (the blank) and 100 ml of each solution in the other three flasks, plug each flask just after having put the water and start the timer.

Results
After 4 hours we see that the balloons have stopped inflating. The most inflated balloon is the one containing the 1:2 sugar solution while the other two with yeasts are similarly inflated; the balloon with yeasts in pure water is empty.

Discussion
It is the quantity of sugar which, actually, inhibits fungal activity. When the sugar quantity in the water solution exceeds the quantity in the cells they collapse due to osmosis and molds does not develop.

The fact that we actually observed some inflation in all the balloons treated with sugar may be due to the fact that the quantity of sugar we added was not sufficient to prevent yeast activity. We should have employed more flasks with higher sugar concentrations in order to approximate better the right dilution.

# data[].attributes.body
At the moment, I don't have to do experiment because I made jam so many time in my life.
In biological products are not added any supplements or sugars and it is commonly known that they spoil in a few hours or a maximum of a few days after opening.