Small and Mighty by Rdgonlinecourse

Experiment result

lorenzo_scarafia — 2019-11-25 17:15:31 UTC

I've done this experiment at school and through what I remember the result is a rising of CO2 inside the ballon there are bubble inside the bottle and the ballon rises 'till it explodes.

Sweet potatoe peel in half closed jars kept in the dark. With and without water. After 8 days

2020-04-18 07:59:24 UTC

2020-04-18 08:01:10 UTC

Coffee in half closed jars kept in the dark. With and without water. After 8 days

2020-04-18 10:09:50 UTC

2020-04-18 10:10:12 UTC

Onken natural set(yogurt)

Yeast Fermentation Simple Experiment

2020-04-22 08:21:30 UTC

200ml water
1 tbsp instant yeast
2 tbsp white sugar

Left shaken mix for an hour and balloon was seen to have accumulated some air, but not enough for it to be extended fully.

Date of experiment 22nd April 2020
R. AlLamki

2020-04-24 12:56:15 UTC

Apple core, Day 10, left side in fridge, no mould. Right side out of fridge, mould growth evident (hard to see through the jar though!) JY

Yeast Fermentation

2020-04-26 05:25:21 UTC

5.5 liters juice
One with added sugar-1.25 cups
One with no added sugar
2.5 grams yeast each
Very active (foamy, bubbly) fermentation after 12 hours at 30 degrees Celsius

Decomposition (RH 28/4/2020)

2020-04-28 14:32:03 UTC

After4 days
One jar open, the other sealed. Condensation forming on the sealed jar.

Decomposition (RH 1/05/2020)

2020-05-01 15:09:08 UTC

After 8 days
Open jar :Skin and body shrinking and discolouration of the apple body. Closed jar little change to day 4

Decaying strawberries

2020-05-04 10:06:07 UTC

One strawberry kept in the fridge, the other in a cupboard. Both were in sealed containers. After 4 days the one kept in the fridge is pretty much the same as it was at the start. But the one at room temperature has started to liquefy and has grown a lot of mould.

Decomposition (RH 5/05/2020)

2020-05-05 18:06:12 UTC

Day 12 dramatic change to the open sample. mould starting on the sealed sample.

Comparison of two 30mm pieces of orange peel, one with no soil, one with soil (started 26/4/20). To be covered with greaseproof paper and left at ambient temp (15 - 20 deg C) in same light conditions.

2020-05-08 10:36:04 UTC

After two days (no soil)

2020-05-08 10:39:29 UTC

After 2 days (with soil). Some decomposition beginning.

2020-05-08 10:40:52 UTC

2020-05-10 11:07:06 UTC

Experience
Add water 200 ml and each bottle
Add sugar in different amounts (half - four) suspended
Add suspended yeast, cover the bottle with balloon, and measure the balloon at different times (0-15-30-45-60) seconds

Decomposition (RH11/5/2020)

2020-05-11 13:46:34 UTC

After 18days
The sealed jar sample has mould on the surface, but has not dried out as much as the open jar sample.

2020-05-14 17:10:54 UTC

Bottle sterile by hot water
Fresh milk, pasteurization 80ْ C
Suspended from pre-prepared yogurt
Mixing fresh milk with yogurt sample
Leave for 6-8 hours

Yeast fermentation experiment

2020-05-14 18:02:49 UTC

2020-05-14 18:03:52 UTC

Yeast fermentation experiment after 2 hours. it was interesting that by removing the experiment away from the sunny window to a darker counter for the sake of photography and leaving it there for the next 15 minutes, that the rate of expansion in the balloon decreased slightly and increased once again when moved back into the sunlight.

Fermentation of sweet potatoes with 15cl(150ml) of distilled water,three spoons full of sugar, date of fermentation 08-05-2020 time 16:16 local time at a normal room temperature, (B)the same but no added sugar,after 8days because there was no balloon I noticed swollen of the plastic,but the content failed to decay,the one without sugar has more pressure than the one with sugar,again A decomposed bait than B,observation: sugar affects the co2 in sweet potatoes ethanol fermentation, distilled water may not be a good idea

2020-05-16 06:21:55 UTC

Thanks

Decomposition (RH 21/05/2020 )

2020-05-21 18:07:02 UTC

After 28 days.
Sample with open jar completely dried out. Sample 2 sealed jar mould progressing along the sample. Condensation still within the jar.

2020-05-31 16:37:06 UTC

Decomposition experiment
Apple and soil (sealed jar in cupboard)
Day one.

2020-05-31 16:38:35 UTC

Decomposition experiment
Shop brought bread (unsealed jar in fridge)
Day one.

Decomposition (RH 05/06/2020)

2020-06-05 14:16:10 UTC

After 41days.
Sample 1( left), complete dehydration, Sample 2( right) mould progressing across the surface 95% dehydration just starting to show at the edges of the sample. The image would not upload I will try at another time :(

2020-06-06 09:05:10 UTC

Decomposition (RH 6/6/2020)
Left sample completely dehydrated.
Right sealed sample, mould on 90% of the Apple. Just started to dehydrate. Condensation still on the inside of the jar.
After 41 days

2020-06-14 16:56:13 UTC

2020-06-14 16:57:22 UTC

Apple sample with soil (sealed) in cupboard
2 weeks later
Fogging on inside of jar but only slight decomp on apple

2020-06-14 17:00:04 UTC

Side view of apple with soil 2 weeks later

2020-06-14 17:00:58 UTC

Bread crust not sealed in fridge
2 weeks later
No signs of decomposition,slight appearance of staleness

Used last Bottle as control bottle

2020-06-14 17:03:52 UTC

This is at beginning of experiment
Balloons measured 5.5 cm

Balloons 20 minutes in

2020-06-14 17:07:32 UTC

Bottle b has increased to 12cm
Bottle c has increased to 13cm
A and D remain the same

After 40 minutes

2020-06-14 17:09:50 UTC

Balloon b is now 20cm
Balloon c is now 22.5 cm
A and D unchanged

Investigating the effect of temperature on the rate of yeast fermentation.

2020-06-19 15:06:05 UTC

After 30 mins the bottle surrounded by warm tap water (right) clearly produced a larger amount of gas than the bottle surrounded by ice (left).

experiment

2020-06-20 18:05:43 UTC

add water sugar and yeast and after 15 minutes this happened

Experiment to see if it is possible to collect microbes from the air 1

2020-06-25 17:26:51 UTC

identical pieces of wholemeal bread were put in each jar, without touching the bread. 5ml cold water was added to each. One jar was immediately sealed and the other left open in a domestic setting for 15 minutes.

Experiment to see if it is possible to collect microbes from the air 2

2020-06-25 17:35:55 UTC

16th June Initial appearance

Experiment to see if it is possible to collect microbes from the air 3

2020-06-25 17:36:08 UTC

20th June both samples have patches of green growth. Jar 2 has a small patch of pink.

Experiment to see if it is possible to collect microbes from the air 4

2020-06-25 17:36:17 UTC

25th June Control appears completely liquified. There are six distinct patches of green and white growth in jar 2

Decomposition of the wet salty slice of sourdough bread after 11 days of experiment. Mould.

2020-07-25 22:49:14 UTC

Despite my hypothesis that salting will preserve the bread, water was the main growth factor far more important than preserving effect of salt.

Decomposition of the salty apple slice after 17 days of experiment.

2020-07-25 22:55:11 UTC

Despite my hypothesis that salting will preserve the apple, water, apparently, was the main growth factor far more important than preserving effect of salt.

Decomposition of the dry slice of apple.

2020-07-25 22:58:05 UTC

There is almost no signs of mould growth. Whereas, I got a sort of dried apple after 17 days of experiment.

Decomposition of the dry slice of sourdough bread.

2020-07-25 23:01:59 UTC

I got a piece of rusk after 17 days of experiment.

Decomposition

2020-07-27 15:10:54 UTC

RH 27/07/2020
After 95days
Looks like the green mould is being taken over by the white mould. There must be enough oxygen being produced to maintain the moulds growth.

How the amount of sugar affects the rate of fermentation.

2020-07-28 21:23:30 UTC

Qualitative result after 210 minutes from start. I used cane sugar, overdue for 1 month yeast and tablespoon instead of teaspoon for sugar.

2020-08-08 17:33:26 UTC

I used nylon and sealed it with a tread instead of balloon, the nylon did not rise to this extent until 30 minute after the mixture. I guess it stayed that long because of the nylon I used. I also noticed the more the sugar I add the more it ferments.

Blueberries in small jars. One with 1 ml water, other one with 1 ml hydrogen-peroxide.

2020-10-10 21:27:50 UTC

Picture shows the two jars. Inlay shows a jar with a 5 euro-cent coin for comparison.
It's unbelievable, but nearly two weeks later nothing has changed. The berries must either be radiated or treated with chemicals!

Different setup

2020-10-17 11:37:47 UTC

Using larger bottles (1 liter), I realised more oxygen would be in and the experiment would take more time before going to fermentation. Then I had to use less (dry) yeast (2 teaspoons), decided to keep the sugar constant (2 teaspoons), but add different small amounts of table salt. I expected the salt to inhibit the yeast, but look the results: the largest balloon is with the highest concentration of salt (3 units; unfortunately one bottle - 2 units salt - didn't produce any gas at all).

How sugar amount affects rate of fermentation

2020-11-02 01:05:00 UTC

With 1 spoon of yeast in all first 4 bottles and respectively 0, 1/2, 1, 4 and 4 table spoons of sugar in bottle 1 to 5, I realised the second experiment while using 200 ml of water in each container. Here is the qualitative result after 66 minutes from start. I used sugar and active dry yeast.

MY CAILLE MILK BY KOUASSI CHRYSTELLE

2021-03-07 00:03:55 UTC

Here are the ingredients I used:

• ½ kg of powdered milk

• 2 liters of lukewarm water

• 2 to 3 tablespoons of plain yogurt

PREPARATION OF THE CURD:

Use a plastic bowl for this recipe and do not use an aluminum bowl.

Pour the powdered milk into the bowl and add the water and mix until it becomes smooth and even.

Finally add the yogurt and close the container with a lid.

Place the container in a warm environment, cover it with 2 towels and let it ferment for 8 to 12 hours.

I usually do this in the evening and the next morning it will ferment well.

After fermentation, the milk will be creamy and taste a little sour.

You can serve it with porridge, rice or enjoy it with sugar or even without sugar.

Curdled milk can be stored in the refrigerator for at least 1 week.

Investigating whether the yeast bloom on grapes helps them to keep fresh longer

saedwards72 — 2021-03-08 20:19:39 UTC

I read somewhere that the yeast bloom on fruit helps it to keep fresher for longer. To test this I am comparing 2 grapes from the same bunch. One I have washed to remove the bloom, the other has not been washed. I have placed them in identical sterilised jars and put them in a dark cupboard.

Apple decomposition over a week:

islagracebailey — 2021-03-10 16:57:09 UTC

I chose to investigate the effect of light exposure on decomposition, i.e. whether or not an exposure to light speeds up the rate of decomposition.
Some things to note:
- One slice was allocated to condition A (windowsill)
- Another was allocated to condition B (shaded area)
- The lids were placed on, rather than screwed on, to admit some oxygen
- A week later, there have been some notable changes in appearance (i.e. brownness, appearance of 'hair-like' growths)
- Original hypothesis proved; exposure to light DOES seem to speed up the rate of decomposition (see phtots0

2021-03-14 11:04:34 UTC

AAISHA ALNASSERI

Small and Mighty: Bacterial Growth Experiment

tekno — 2022-04-27 03:32:25 UTC

by jagarrisonjr
Instead of doing the yeast experiment, I decided to culture bacterial samples from two different locations in my backyard.
The first sample was taken from an ephemeral pool of water that collects in a depression in a decorative rock. The second sample was taken from rain-saturated soil near my workshop. The samples were first mixed with sterile water, then fractioned, and then inoculated petri plates with a sample from each of the sites.
The first culture was quite successful. I then used an inoculation loop to place a culture from each of the samples onto fresh petri plates. Again, the cultures were highly successful! Upon completion of the culture phase, I took a small culture from each of petri plates, placed them on slides, and using the Gram Stain Process, I stained each culture. I then mounted a cover glass over each slide using Permount mountant medium. I was able to identify Cocci and Bacilli on each slide, but due to not having more than 400x magnification on my microscope, I was not able to go further. Some bacteria, however, seemed to form chains, but this was more inference than exact observation. I will post further when I receive both 20x eyepieces and a 1000x oil immersion objective. This was both a fun and instructive exercise!

Microbes are amazing

fsv6cj5yzn — 2022-10-04 00:36:14 UTC

What ingredients do I need to inflate a balloon without blowing?

2022-10-10 15:36:23 UTC

In this experiment ,I will use yeast to study the production of carbon dioxide Co2 by living organis.
Yeast is fungi micro-organisms that feeds on Co2 as well as athanol . Whern yeast feed on sugar ,they produce Co2 the process is called fermentation .The Co2 accumulated in the balloon produced it's swelling.
A similar process takes place when bread rides. The carbon dioxide produces thousands of bubbles in the dough. This is why fresh bread has an airy structure.
Yeast produces alcohol when it feeds on sugar and is therefore a major ingredient in the production of beer and wine.
Materials:
1 tablespoon (15ml) active dry yeast (not instant)
1 teaspoon (5ml) sugar
1 cup (250 ml) lukewarm water (41 to 46 degrees Celsius)
Funnel
Balloon
Tape measure (seamstress)
Place near a heat source ( eg,a radiator or a sunny window)
Duration : 10 minutes
Now that you have all the ingredients , you need fully enter into the process to do this ,start by filling the bottle with water ,but not to the brin.but about halfway is lukewarm ,as previously stated .we already have the bottle and water ,so now we start pouring the baker"s yeast try to do it crumbling well, because as you know ,the product has a great consistency . Just after adding it ,we must add the tablespoon of sugar .This is the time to stir well ,so that the ingredients are well integrated and specially that the sugar cane be dissolve well At this time it will be when you place the balloon on the top or the mouth of bottle ,begin to form n the mixture.

Making baked yoghurt at home

2022-10-17 08:32:42 UTC

Making yoghurt at home is easier than you might imagine .
With this guide, I will try to explain the process ,the tips for making it. At the end of the confinement,you will make homemade yoghurt that will have nothing to envy to what you buy at the supermarket
1. Heat the oven to 50 °C) for 2 minutes ,then turn it off.
2. Boil the milk ,then turn it off and let it cool.
3. ( If you are using UHT milk you can skip this step ,but you can heat it around 35 °C)
4. Filter the milk to remove the milk skin.
5. Put everything in an airtight container.
6. Put the container in the oven with the light in and let it rest for 12 hours( do not exceed this time ,or you yoghurt will be too acidic).
7. After 12 hours remove anymserium that may have formed on the surface ,then put the yoghurt in a jar and keep it in the refrigerator for 12 to 24 hours so that it thickens a little before you can eat it.

Mould experiment

2022-12-19 17:53:38 UTC

This was a 7th grade experiment to watch fruit and bread grow mould over a few weeks. The piece of apple with just a light brown colour, had been treated with lemon juice at the start, showing its effect of the browning of apples after cutting. The paper was damp with water but the bread slice was only damp on one edge, hence the 'half and half' appearance.

Fermentation and CO2 formation

2024-01-10 12:19:57 UTC

Testing how the amount of sugar affects the rate of fermentation.

2024-08-29 18:07:15 UTC

To investigate how the amount of sugar affects the rate of fermentation

2024-09-01 16:51:11 UTC

A: no sugar, 1 tbsp yeast, 200ml water

B: 1/2 tsp sugar, 1 tbsp yeast, 200ml water

C: 1 tsp sugar, 1 tbsp yeast, 200ml water

D: 4 tsp sugar, 1 tbsp yeast, 200ml water

E: 4 tsp sugar, no yeast, 200ml water

Short yeast ballon experiment

2026-07-27 21:48:00 UTC

This is the shorter option since I lacked time to do the full thing. This picture is the ballon after 3 days. Day one it barely did anything, while as on day two it had the more growth.

Will salt slow down the molding effects of bread?

2026-07-28 19:25:42 UTC

The short answer is barely. The salt slows down the effects of mold, however this is not enough to keep it from going bad.