What are the similarities and differences between your group's and other group's protocol?

Post a picture of each stage/step that you have carried out.

Records the following observations:

1. What do you observe about the liquid in the flask?

2. What has happened to the balloon?

3. What causes the formation of bubbles in the flask?

Instructions: Take photo of your set up at the 0th, 5th, 10th, 15th and 20th minute. Insert the photos of the set up in the padlet, under your group name. Insert more slides on your own, if needed.

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Elliot Quah, Poon Jun Kai Jared, Henrik Lim and Kayden Tan

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W'sup

We think it inflated because the yeast was growing and pushing the air to inflate the balloon.

The yeast water is blurry and yellow.

We think it was because when the yeast was growing it produced carbon dioxide

The water is murky.

Why?

We followed the protocol.

Phenomenon:

As the yeast feeds on the sugar, it produces carbon dioxide. With no place to go but up, this gas slowly fills the balloon. Carbon dioxide from yeast fills thousands of balloonlike bubbles in the dough.

1. The water level was too high.

2.The water was too hot.

3.We did not use enough yeast.

Therefore, we will restart the experiment.

The balloon is inflating a lot.

Balloon was rising too.

Because we followed the protocol

We think it's because we followed the protocol!

Longxu is still stirring.

5min - More bubbles start to appear

10min - The balloon starts to appear

15min - The balloon starts to straighten itself

26thmin - The bubbles reached the top!

35thmin - The balloon became fatter!

Longxu got water in his clothes. LOL

-Do you think that following the protocol is important?

-How can I work better as a group the next week?

1. Name -

2. Name -

• Quote from Longxu

Bye!

1. The balloon did not 1. We did not

inflate. use enough

yeast.

2.Chenxi

3.Olivia

We feel happy that our experiment succeded,last week we did not succeeded.

We think that following the protocol is important because if we don't,our experiment will fail.

We can listen to each others opinion and take turns to speak.

We replaced it with a ruler.

2. Put 1 teaspoon of sugar and yeast into the different waters

3. Pour the ingredients into the cylinder flask

Instead of having one teaspoon of sugar, we replace it with four.

Independent Variable:

Sugar

Dependent Variable:

Carbon Dioxide

Hypothesis:

If there is a moderate concentration of glucose it will cause fermentation rates to increase and with it an increase production of carbon dioxide.

Using a Vernier CO₂ probe we can investigate the productivity of cellular respiration of yeast with different sources of energy. In this experiment we will use a CO₂ sensor to determine the rate of respiration of a variety of sources.

Or, we could also use a ruler to measure the amount of co2 compared to the oxygen using force.

We are also using a stopwatch to measure the time.

b) the marker can be used to label the balloons.

@anonymous 'White is sleeping'

The one with the yellow balloon is 4 teaspoons.

The one with the green bubbles is 1 teaspoon.

We are measuring the height

white is 1

Observation:

None, because tze jay is NIL.

0.12mm of fermentation bubbles floating on the white balloon (more sugar)

Yellow balloon is 13.5 cm tall.

White is 11cm

Sorry we

The blue ballon is also standing and is 11cm

Grey is 13cm

17 minute

The balllon ballon is 11.05cm.

THE OF My

..solid:difi..ed S:uga..r

Remains