https://padlet.com/sofieyingling14/hoqxc476aydy Sofie Yingling, Caison Gray, Sydney Earp en-us 2018-10-24 11:40:09 UTC 2023-04-21 17:26:53 UTC hello@padlet.com sofieyingling14 https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296376501 C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO]]> 2018-10-24 11:43:48 UTC https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296376501 sofieyingling14 https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296378864 2018-10-24 11:50:35 UTC https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296378864 sofieyingling14 https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296379026 Aerobic and anaerobic phases of fermentation]]> 2018-10-24 11:51:07 UTC https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296379026 sofieyingling14 https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296380135 VIDEO]]> 2018-10-24 11:53:57 UTC https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296380135 sofieyingling14 https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296381253 We observed how yeast cells respire anaerobically. We filled four small test tubes with glucose, starch, sucrose, and distilled water (our control variable). We added yeast and water to the top of the solutions and placed them in an oven for 20 minutes after covering them with a larger test tube. We examined how much carbon dioxide was created from the reaction by measuring how much the test tube rose. We concluded that the glucose reaction created the most carbon dioxide because it is a simple sugar and easy to break down. ]]> 2018-10-24 11:56:22 UTC https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296381253 sofieyingling14 https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296383810 2018-10-24 12:04:21 UTC https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296383810 sofieyingling14 https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296395114 2018-10-24 12:33:18 UTC https://padlet.com/sofieyingling14/hoqxc476aydy/wish/296395114