Inquiry path steps by EUN Partnership aisbl

aleyna karslıoğlu

2019-04-09 20:44:19 UTC

one issue we stublend uon wasthe yeast was refrigerated before use and hence took o long time activ

Olivera, Montenegro

OliveraOlja — 2019-04-10 00:03:57 UTC

The amount of sugar and the cold of yeast have affected the development of carbon dioxide.

Procedure:

Make a data table like Table , in your lab notebook for you to record your results in.

Mian. Barcelona

2019-04-10 08:31:32 UTC

I've just realised I missed the control in my protocol which is crucial to prove that yeast is the one in charge of releasing gas and not just a water and sugar solution.
To be able to compare with our starting jams I should have included more test tubes with higher concentrations to see a clear difference.

Jale, Turkey

jaleg — 2019-04-10 13:00:36 UTC

Our students experienced that right amount of sugar is essential for the growth of the yeast. If the sugar is used more than an optimum amount, then it inhibits the growth of the yeast.

Renata,Poland

kwiekola — 2019-04-10 13:00:38 UTC

To be able to compare, I should attach more test tubes with different sugar concentrations to see a clear difference.
https://chipbruce.net/resources/inquiry-based-learning/the-inquiry-cycle/
inquiry cycle

Jordi, Barcelona

2019-04-10 13:12:12 UTC

As Mian, I also missed the control tubes at my protocol. In addition, I did not know that high concentrations of sugar inhibit the yeast' metabolism.

annalaura sassari

2019-04-10 15:40:48 UTC

I followed the protocol, but I didn't use
different sugar concentrations to see a clear difference

2019-04-10 15:44:14 UTC

uld attach more test tubes with

fatma,tukey

fatmasarikayis — 2019-04-10 18:47:11 UTC

fatma,turkey

fatmasarikayis — 2019-04-10 18:47:12 UTC

fatma,turtkey

fatmasarikayis — 2019-04-10 18:47:13 UTC

fatma,turtkey

fatmasarikayis — 2019-04-10 18:47:24 UTC

the amount of sugar affect the experiment

2019-04-10 20:08:30 UTC

Miquel, Picassent

I have missed to prepare tubes with similar sugar concentrations as in the jars.
The time to obtain the resaults has been too long and some balloons have lost gas.

Žaklina Kvesić, Croat

zaki_kvesic — 2019-04-10 23:25:44 UTC

I followed the protocol I used different sugars of sugar and after a few hours there was a clear difference

Kasia, Poland

kborowiak_iilo — 2019-04-11 09:53:58 UTC

While conducting the experiment I forgot about the control test - a trial in which I used only sugar and water, without yeast.

Anna, Poland

MBCh — 2019-04-11 10:02:24 UTC

In the planned experiment, I did not include the sugar-free trial. This could have a significant impact on the results of the experiment.

Marc, Barcelona

2019-04-11 11:58:30 UTC

In my protocol I have not studied the real case. I mean I just did a study of a general situation, I should have replicated the conditions of the jam case to make the students aware of how science solves the problems

Katerina, Czech Republic

2019-04-11 14:31:42 UTC

It´s nice to see, how does the amount of sugar influence the reaction of yeast. A sample of only yeast without sugar does nothing, while adding sugar, yeast grows and produce carbon dioxide, but at one moment the level of sugar is too high and the yeast can´t survive any more. It´s the way how the jam is protected against getting spoiled

Lacramioara,Romania

2019-04-11 15:53:27 UTC

The research was through direct observation of the appearance of the two recipients of fruit products. The observation led me to the idea that less sugar was added in one of the recipes. The stages of the research are not linear.

Hakan

2019-04-11 19:06:53 UTC

In my protocol, the control that is very important to prove that the yeast is the responsibility of releasing the gas, not just the water and sugar solution, requires attention.

Higher concentrations are needed to see a clear difference in comparison to our starting jams.

Roger, Cat

2019-04-11 22:00:30 UTC

I did something similar to the video, but I could have tested more concentrations, and at different time
. The experiment worked fine. I did one blank. Although I did the experiment I did not state the final answer. I think I should have written everything in my notebook and write the hypothesis protocol, comment the results and make the final conclusion.

Kenneth, USA - Georgia

2019-04-11 22:19:38 UTC

My results are probably much more like students would be because my background is as a mathematics teacher and not a science teacher. I had a pretty good basic protocol in that I had a control with just water. I had two different concentrations of syrup. However I limited my thinking in testing whether more sugar would produce more activity on the part of the yeast based on my preconceived belief and previous experience that more sugar would produce more activity. I failed to think about the fact that their might be an upper limit at which more sugar actually decreased the production of carbon dioxide. I had also incorrectly interpreted the data (the pictures) earlier and had assumed wrongly that it was the one with more sugar that had spoiled. This was a very enlightening experience for me and uncovered my misconceptions which I think would be likely with students as well. I had worked with my University students previously in teaching and activity in elementary school where they were trying to find out if yeast were alive. We had done an experiment where we added yeast to three different liquids that had varying sugar contents. The result of course was that yeast took in the sugar and gave off carbon dioxide. I didn't know that too much sugar was bad for yeast so my limited experience and knowledge plus my failure to do enough testing of different concentrations of sugar led me to reach a false conclusion.

Nadeem Altaf,Pakistan,Islamab

newtonvalamor0312 — 2019-04-12 05:18:07 UTC

As I discussed the previous experimental Protocol.According to that yeast and sugar content effects the

Cristina Romania

cristinamagdau10 — 2019-04-12 07:06:36 UTC

The research was carried out by direct observation. If the research stages are observed, we notice that the amount of sugar was not equal.

Josip, Croatia

2019-04-12 09:59:42 UTC

We followed the steps and used different sugar amounts, but forgot to use a test, plain control test - big mistake. We'll do it once more. We tried different amounts of sugar and saw how they influence the reaction of yeast.

Cristiana - Portugal

2019-04-12 17:48:01 UTC

I did not observe results or records every two hours.
I didn´t did the comparison between the test tube and the flasks of fruit preparation.
I always make a control tube; my students know the importance of that; I also insist in the importance of a changing a single parameter.

Maria Gonçalves, Portugal

2019-04-12 19:16:51 UTC

There was a blank test
One variable was controlled at a time
There could have been more diversification of combinations in concentrations.
There could have been better record over time

Máire - Ireland

mnichorcora123 — 2019-04-12 21:22:08 UTC

Did not test high concentrations of sucrose only low levels.

Franklan, Malta

2019-04-13 04:40:31 UTC

I did not go through teh experiment so much in detail. Science is only a lesson we do twice a week so the amount of time given for this experiment was very limited. I only kept with 4 bottles/ flasks and low amounts of yeast and sugar.

Andreja, Croatia

andrejaptk — 2019-04-13 12:37:46 UTC

I want to investigate how a quantity of sugar influence on activity of yeast cell. It was simple observation without test tubes and without time component
.

Luísa Nogueira, Portugal

luisaltnogueira — 2019-04-13 17:13:53 UTC

As intended: there was the blank test and tubes with different concentrations of sacarose

Dilek Yildirim/ Turkey

2019-04-13 18:51:13 UTC

I think I should do more systematic experiments.
To add: (for me
- to make a data table.
- to use more experimental materials
- to use more control material

MELİN GETİZMEN YEŞİL/TURKEY

atlascag — 2019-04-13 22:13:43 UTC

I realized that I had to choose experiments that were closer to real life. I believe that creating data analysis for results will be more permanent and effective.

Raffaella, Italy

2019-04-14 10:33:12 UTC

- interesting the comparision of the samples with the same amount of sugar with the fruit preparation
- interesting the microscopic observation of yeasts
- importance of the negative control
- duble every sample
- just one parameter has to be changed
- change gradually values of the parameter.

Vasilica, Romania

simionoviciv — 2019-04-14 11:34:10 UTC

I think in the planned experiment, I did not include the sugar-free trial. This could have a significant impact on the results of the experiment.

Markéta, CZ

2019-04-14 11:38:55 UTC

The experiment was very interesting and I really liked this method of learning.
The following informations should be considered during work:
- more samples (more dispersion in amount of sugar)
- 1 sample without sugar - as a control
- observation over time

It was excellent to verify the existence of the upper sugar limit for yeast survival.

züleyha turkey

zkarak07 — 2019-04-14 15:30:32 UTC

The amount of sugar in the environment affects the amount of carbon dioxide.

Alessandra Mancini Italy

2019-04-14 16:33:58 UTC

our experiment was very similar to that of the video
We wait for 30 minutes but also later on for 1. 2 and 3 h.
there were positive and negative controls,
With only water and yeast
Or with sucrose and bolied yeast.
Then we experimentally establish the composition of the gas.
Very interesting in the video the microscopic investigation!

Grace,sicily

grace_garofalo — 2019-04-14 16:37:21 UTC

I did not use a test.
I used different amounts of sugar and saw how they reacted on yeast.
I thought that more sugar would have produced more activity.

Sandra, CRO

knjiznica_tsck — 2019-04-14 16:58:44 UTC

Inquiry path linear was not linear.

Zuzana SK

2019-04-14 17:29:29 UTC

Your experimental approach was more precise you used more samples. We had only four samples, however I used the sugar free sample it was not enough to compare the results - they were evident from your experiment. What I also find important is to record the changes for longer time.

We actually used a too limited number of flasks (and sugar dilutions) to obtain a quantifiable clear result. We have not prepared a protocol table due to the limited number of test samples, but we should have done it in order to calculate the quantity and obtain a quantitative model.

2019-04-14 20:58:19 UTC

Francesc Catalunya

2019-04-15 07:23:17 UTC

We followed the same path shown in the video but we did not have a control sample for all the concentrations. On the other hand, we had to wait a full day to observe some results.
Finally, we are not sure if we would be able to determine the limit of sugar where reacts or prevents the fermentation.

Àlex Asensio, Catalonia

2019-04-15 09:05:43 UTC

Before the experiment, I thought, as my hypothesis points out, that the amount of sugar was the key of the problem so I just wanted to prove it. For that reason I prepared a control flask with no sugar on it and three more flasks with different amounts of sugar.
In my case, my inquiry path was completely linear.

Leyla, Turkey

2019-04-15 10:35:38 UTC

I used water+yeast as control group but in the video, control group had sugar but no yeast.

Nițescu Emilia-Elisabeta, Romania

tomaemilia — 2019-04-15 17:02:51 UTC

The inquiry path it was't linear.

FİGEN GÜZELAY IZMIR/TURKEY

2019-04-15 19:13:23 UTC

We created hypotheses through observation. Then we did the experiment.

Valentina, Romania

2019-04-15 23:12:50 UTC

After the experiment, the amount of sugar affect the preparation and we observe control tubes keep flat balloons after 6ours.

Gamze Siper/Turkey

gamzesiper — 2019-04-16 08:56:51 UTC

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 observed the tubes and balloons in every two hour and I draw the balloons to record data.

eilis ireland

eboileau — 2019-04-16 10:08:38 UTC

i followed a similiar protocol to the one in the video. however i used only 5 test tubes, i was limited by my lack of scientific weighing scales. i did not space out my time in even periods. i also used dried commercial yeast that had not yet been rehydrated. i have noted my recommendations at the end of my experiment.

vujovicj — 2019-04-16 16:00:39 UTC

Jelena , Montenegro
Very good and clear experiment.Clear and transparent table with fermentation time. As the amount of sugar increased the activity of yeast cells decreased.

Sienna, UK

2019-04-16 16:53:38 UTC

My path was not linear. I could have used more test tubes to represent more concentrations.

Nurullah Kaya, Turkey

2019-04-16 20:24:37 UTC

Maria, Ireland

ariasteinbo — 2019-04-16 21:03:59 UTC

I followed a similar methodology to the one in the video - using a control and sample solutions with different sugar concentrations and all other factors kept the same. I didn't use as many different sugar concentrations. However I did use a wide range so my results were similar to the results in the video. My highest concentration showed less carbon dioxide produced than lower concentrations - indicating plasmolysis occurring in this tube whereas respiration took place in the others containing lower sugar concentrations.
I used dried yeast and this may have affected my rate of reaction in my samples.

ariasteinbo — 2019-04-16 21:07:18 UTC

- a control and sample solutions with only the sugar concentrations

Nuria, Barcelona

nuriagflor1 — 2019-04-16 21:21:37 UTC

the steps I followed in the research were similar to those proposed but the protocole here, the main difference relies in the fact I did not have a control for each test tube, I only had one control or blank, that is a test tube with yeast and no sugar. It did not inflate (green balloon). Again, a solution with saccharose or sugar would have been better. In my case, the activity rate was slower, probably due to the fact the concentration of the yeast was lower.

Abdullah KÖROĞLU, Turkey

2019-04-17 07:21:08 UTC

We saw what the yeast could do through observation.

Anna, Hungary

2019-04-17 12:33:12 UTC

It was an interesting video about inquiry. I missed that too much sugar kill yeast cells.

Eleonora, Ita

eleonora_lancerotto — 2019-04-17 12:51:34 UTC

My inquiry path was't linear. This is a very interesting video!

Elina

2019-04-17 16:03:15 UTC

In our experiment, very similar protocol was fallowed. WE prepared 5 solutions with the same volume of yeast and the same quantity of liquid (20ml). The first solution was without sugar. Next tubes contained 10, 20, 40 and 60 g of sugar. The result supported our hypotheses.

Julija, Austria

2019-04-17 16:57:37 UTC

This was an informative video, and what I found specifically interesting was the fact that a high amount of sugar could kill yeast cells. In the experiment we conducted at university, we also tested which types of sugar were specifically liked by yeast cells and we came to the solution that fructose was one of those sugars that led to a high production of gas.

Elisenda, Catalonia

2019-04-17 18:11:50 UTC

My experiment was lineal as the video claim in order to compare a single parameter, and follow the similar steps, but in my case, the control tube did produce some gas. It can be imporved by adding more tubes with high sugar concentration to avoid gas production, and by watting more time to check if other balloons expand, but I shoud readjust the concentrations of the ingredients, because some balloon were already taken off my tubes.

Joan

2019-04-17 20:38:52 UTC

The students mixed the flour, the yeast, the oil and the salt. They lost 10 minutes of the 1st class.
The next hour they went to the laboratory and they saw that the mixture had doubled the volume.
Similar to what is seen in the video with the balloons.
I think it's simpler and faster.

Joan, Barcelona

2019-04-17 20:57:15 UTC

My protocol was simpler and incomplete than the one proposed, I did not consider control samples, without yeast.
An interesting conclusion is that the response of the yeast was not linear with respect to the saccharose concentration, there is an optimum level for its growth, and at higher concentrations of saccharose its activity was inhibited.

Selena, Romania

2019-04-17 21:02:24 UTC

I put equal amounts of fruit jam and sugar went very good.For diet, we made jam with the following proportions: 90% fruit and 10% sugar. Taste and appearance, there is no difference. And it has not fermented.

Mariana, Romania

merybirsan64 — 2019-04-18 17:26:49 UTC

Very good tool

Uta, Germany

2019-04-19 20:07:53 UTC

I am no science teacher (Politics, Economy, French and Religion) but I find it very interesting and I like the experiments very much. In my hypothesis it was the content of sugar. It is my experience because I always cook my own jam and with fruits from my garden🙂🍇🍓🍒🍎🍐

Dilek, Turkey

2019-04-21 04:59:04 UTC

Sugar with yeast makes growing, but if much more sugar is added to yeast, it differs

Fethi Ahmet, TURKEY

2019-04-21 05:47:05 UTC

I think I should do experiments that require more analysis in experimental studies.
for me
- create more dependent variable groups in the experiment
- create data analysis table
- use more material as test material
- forming a more stable and lifelike group as a control group. (I used drinking water instead of distilled water and test materials can be used.)

Nurbanu,Turkey

2019-04-21 18:17:47 UTC

So good.

Aishling, Ireland

2019-04-22 10:29:17 UTC

I went into more detail in 1.3. I observed differences in mould between two jam jars and came up with a number of hypotheses. Based on the research carried out, looking at their nutritional information, etc. I investigated whether the concentration of sugar would affect the amount of mould. I varied the concentration of sugar in each of the tubes, included a control and kept all other variables the same (as far as possible at home!). I had similar results to above except for my 20% which I explained in the previous section, therefore my results are mostly linear. I didn't monitor my results over time as in the video above, I set them all up before bed (Lols) and then when I woke up took the picture of my results.
The investigation only gives us an insight into the level of respiration, but it does not tell us if the number of individual yeast cells

Grace,sicily

grace_garofalo — 2019-04-22 16:57:38 UTC

I did not use a test.
I used different amounts of sugar and saw how they reacted on yeast.
I thought that more sugar would have produced more activity.

Adela Muresan, Romania

muresan_gabriela_adela — 2019-04-22 17:26:10 UTC

Interesting tool!

Martin, Austria

2019-04-23 09:10:08 UTC

For me the experiment didn't work out perfectly. I added just enough sugar so that the yeast cells could work perfectly but I didn't add enough to dehydrate the yeast cells.

Adina Geczi, Romania

2019-04-23 10:00:35 UTC

I didn't use a lot of tubes, my results weren't linear.

Joanna, Poland

2019-04-23 13:07:16 UTC

I did it similar. Saccharose instead of canne syrup. The problem that sometimes occure: ballons may be leeking of the gas for such long time like several hours. To make the efect and observations faster - bigger concentration of yeast in all tubes may be added.

2019-04-23 14:06:02 UTC

nquiry path steps What is the investigation path you followed? How did you reach an answer and what was the process? Compare your answers to other solutions – was your inquiry path linear?

2019-04-23 14:06:09 UTC

nquiry path steps What is the investigation path you followed? How did you reach an answer and what was the process? Compare your answers to other solutions – was your inquiry path linear?

Patrícia Campos, Portugal

patricia_campos1 — 2019-04-23 14:09:49 UTC

What is the investigation path you followed?

I followed a similar methodology to the one in the video - using a control and sample solutions with different sugar concentrations and all other factors kept the same. I didn't use as many different sugar concentrations and I didn´t use a control to each sugar concentration. My tube with zero sugar was my only control.
I also used dried yeast and this may have affected my rate of reaction in my samples.

How did you reach an answer and what was the process? I compared the test tubes during time.

Compare your answers to other solutions – was your inquiry path linear?During the path I had to try different volumes of yeast solution and different amounts of sugar, because they initially were to large for the test tube I used....

Magdalena, Poland

2019-04-23 14:11:13 UTC

What is the investigation path you followed?

My path was similar but I used less test tubes. I described it in attached file with photos.

How did you reach an answer and what was the process?
I compared solution of water, sugar saccharine and fresh yeast in 50 degree of Celsius. There were 3 samples - no sugar, one spoon and two spoons.

Compare your answers to other solutions – was your inquiry path linear?

In my opinion those inquiry paths were linear and similar. They let us to find the same results.

Preda Ionica, Romania

2019-04-23 15:38:45 UTC

What is the tracking path you followed?
The way was similar. We used 3 more test tubes.
How did you get an answer and what was the process?
I compared the solution of water, sugar and fresh yeast to 50 degrees Celsius. There were 3 samples - no sugar, one spoon and two spoons.
Compare your answers with other solutions - Was your question straightforward?
In my opinion, these ways of investigation were linear and similar.

Sinéad Barcelona

2019-04-23 19:46:43 UTC

We created a hypothesis based on an observation. We tested the hypothesis by experimentation , gathered results and drew a conclusion. We questioned what could be improved and what problems we had while doing the experiment. We reviewed our method and thought about redesign. We followed the scientific method to ensure a fair test and methodical procedure.

Similar investigation path, results were gathered by measuring the rate of gas produced. inquiry path was not linear

2019-04-24 15:38:59 UTC

Sevda-TURKEY

Sevdakurupelit — 2019-04-24 19:06:10 UTC

Eva, Spain

2019-04-24 20:31:23 UTC

I followed a similar protocol to the one proposed but my protocol was simpler and has some problems:
- I haven't used a control without yeast for each of the sugar concentrations.
- I didn't use enough concentrations of sucrose to evaluagte the fermentation
- I didn't observe the experiment at different times.

Luminita, Ro

adi_luminita — 2019-04-25 07:24:58 UTC

1. What is the tracking path you followed?
1. The way was similar. We used 3 more test tubes.

2. How did you get an answer and what was the process?
2. I compared the solution of water, sugar and fresh yeast to 50 degrees Celsius. There were 3 samples - no sugar, one spoon and two spoons.

3. Compare your answers with other solutions - Was your question straightforward?
3. In my opinion, these ways of investigation were linear and similar.

Sunanda S Kumar, Dehi, India

2019-04-25 14:19:24 UTC

I added sugar syrup approximately in each test tube.But as shown in the video, my experiments were giving resuls similarly. The more I added sugar syrup, the less was the inflation of the balloon which proved that there is no fermentation if sugar syrup exceeds t
he required level of yeast.

Ivana, Croatia

ivanakrizanac — 2019-04-26 18:30:44 UTC

I followed similar path, but with less test tubes and less time involved.

Marina, Croatia

2019-04-28 13:33:32 UTC

I did a very
similar thing, but I did not check it on more than once. The results are
similar.

Aoife, Ireland

2019-04-28 22:35:34 UTC

Similar investigation. I used different amounts of sugar and less test tubes.

Mairéad, Ireland

mryan42 — 2019-04-29 08:56:53 UTC

I used only one control, and did not check the bottles after the initial examination. It could be considered a less thorough investigation than the one put forward in the video above. Because of this our conclusion may not have been as accurate.

Ayten, Turkey

aytenalpmen — 2019-04-29 17:18:25 UTC

More or less similar protocole but less tubes of interest to be observed.

MADIHA, PAKISTAN

madihaimran_mi1 — 2019-04-29 18:12:40 UTC

Followed the same protocol. use sugar syrup. and yes if the sugar level exceeds than requirement, the balloon didn't inflate.

Leah, Austria

2019-04-29 20:10:24 UTC

I only used one control group - a bottle to which I only added yeast but not sugar - with the outcome that absolutely nothing happened to the deflated balloon on top.
Moreover, I used less bottles/tubes but observed a similar outcome.
I wish I had prepared a bottle with even more sugar than 4 tsp/200ml to observe the effect that the tubes over 50 illustrated in the video.
Besides these aspects, I used a similar protocol and witnessed a nearly similar outcome. My hypothesis - that the non-spoilt jar didn't contain any sugar - wasn't right but could've been a good guess, concerning my control group without sugar.

2019-05-01 11:04:20 UTC

Inquiry path steps What is the investigation path you followed? How did you reach an answer and what was the process? Compare your answers to other solutions – was your inquiry path linear?

Ioana, Romania

2019-05-01 11:24:36 UTC

We used 4 recipients
In each container we put the same amount of water and yeast.

In the first container I did not put sugar.

In the second container I put 1 teaspoon of sugar.

In the third pot we put 2 teaspoons of sugar.

In the fourth container we put 3 teaspoons of sugar

At the first container I did not notice any changes.

The balloons attached to the recipients containing sugar swelled

Most gas was emitted from the container containing 3 teaspoons of sugar.

I did the experiment at home.
It was very exciting for my children.

The results were discussed by the whole family.

I applied the results for preparing a cake (cinnamon rolls).

I understand the importance of performing the experiment in the classroom.
All stages are required. Performing the experiment, conducting the measurements, drawing the graphs, discussing the results, establishing the conclusion.

Magdalena, Austria

2019-05-01 14:08:06 UTC

I used a quite similar path, but mine has been simpler. Nevertheless I got the same results.

Marcin, Poland

emce_1980 — 2019-05-03 10:45:50 UTC

I prepared similar experiment with identical controls. Saccharose instead of cane syrup and fresh yeast instead of the dryed one (the protocol is in the attachement).
In my opinion there was at least 2 problems:
carbon dioxide lekeage from ballons
difficulies with precision in adding the sucrose syrup in proper amount.
It was rather a linear process.
I had almost identical results as in video :)

Gabriella, Italy

gabriella — 2019-05-03 13:31:00 UTC

The path was similar, only simpler, but the results ere the same

İSHAK KURT / TURKEY

kurtishak16 — 2019-05-04 05:26:27 UTC

The way we follow is to find content materials first. We then provided containers to hold the contents together and the appropriate room temperature. Then we put the yeast and sugar ratios differently to different bottles and observed the situation and kept a test report about the result. We have noticed and reported that different ratios cause different chemical reactions.

Investigation

2019-05-04 16:09:46 UTC

I have obtained similar results

Mustafa

2019-05-04 18:26:02 UTC

Mustafa ERKOÇ

2019-05-04 18:26:24 UTC

Balloons may be leaking with gas gas for a few hours. To make the effect and observations faster - greater concentration of yeast can be added in all tubes.
Similar investigation path was obtained by measuring the ratio of the gas obtained. interrogation path was not linear
Similar investigation path was obtained by measuring the ratio of the gas obtained. interrogation path was not linear

Eva, Czech republic

efkakuc — 2019-05-04 19:24:18 UTC

The path was similar, but my experiment was more easier, I had less tubes and less time control. The results were similar.

Beata, Poland

2019-05-04 22:38:50 UTC

I did it similar, my results weren't linear.

SJ, Austria

2019-05-05 13:07:13 UTC

This experminet did not work out that well for me. I did not add enough sugar to kill the east cells but just enough to activate them. Thus, my results were different. Furthermore, my experiment just consisted of 3 bottles and therefore only a small insight into the results was possible.

Simru, Turkey

simrupamuk — 2019-05-05 17:13:58 UTC

We collected the ingredients for the experiment. We prepared our protocol in order to archive our activities and the results observed. ın each gropu we added different quantities of cane syrup in the product. And then we followed the protocole and did the experiment.We observed the physical interaction and change. The rate of inflation of the balloons were recorded. Then we concluded with the result.

Muzaffer

2019-05-06 10:38:23 UTC

The path was similar, but my experiment was more easier, I had less tubes and less time control. The results were similar.

BEKİR KÖKSAL

2019-05-07 21:41:10 UTC

TURKEY

Carina, Ireland

carinabyrne — 2019-05-09 17:01:54 UTC

I used less tubes, my yeast had been frozen, but by using the water bath, it speeded up the reaction time of the yeast

alina popa romania

popalina21 — 2019-05-10 11:59:42 UTC

we had the similar results observing the fermentationprocess bewteen sugar and yeasts.

MAHEK BUTT, PAKISTAN

2019-05-10 19:35:48 UTC

the process shows the relation that how the fermentation of yeast occurs with the amount of sugar it has. well instead of sugar crystals, if syrup is used it will be more appropriate. increased amount of sugar produces more yeast.

Müzeyyen Durgun-Turkey

2019-05-10 23:24:32 UTC

I did very similar thing, but I did not ckeck it on more than once. The results are similar.

Çağrı Dere

cagridere09 — 2019-05-13 08:44:18 UTC

I got the same results.

ÖZDEN COŞAR TÜRKİYE

ozdencosar — 2019-05-14 11:52:24 UTC

I GO TO THE SOME RULES

I go to some rules.

2019-05-14 13:08:33 UTC

Sultan, Turkey

2019-05-14 15:42:12 UTC

The same result in mine

Fionnuala, Italy

fionnualafinlay1 — 2019-05-14 19:11:18 UTC

Similar results, however I didn't use a control of no yeast.

Possible extension for the experiment: is too show the effect of temperature on yeast activity (keep amounts of sugar and yeast the same etc.)

Mariangela Fabiana Gramegna

facararolina — 2019-05-15 17:20:20 UTC

the path is similar, but mine is easier

Mariangela

facararolina — 2019-05-15 17:20:23 UTC

ZEYNEP ERCİYAS TOZ/ TURKEY

ZeynepErciyasToz — 2019-05-15 20:15:06 UTC

I then noted the materials by observing the results in the process by placing different amounts of sugar and yeast into the tubes in the appropriate medium.

si

2019-05-16 07:19:32 UTC

sibel konya

2019-05-16 07:19:33 UTC

similar investigation

Patricia, Vienna

2019-05-21 22:42:52 UTC

S

2019-05-22 21:19:29 UTC

My results and inquiry path were similar, though I only used 3 tubes, though a control group with no yeast would have been a good idea. More observations might be helpful too

Άννα

2019-06-04 06:31:59 UTC

Τα αποτελέσματα θα ήταν καλύτερα αν είχα χρησιμοποιήσει control και περισσότερους περιέκτες.
Η διαδικασία ήταν παραπλήσια.

savahaxhiu — 2019-06-06 05:36:45 UTC

Same

celal

2019-07-10 21:11:28 UTC

I have same reason.

S

2019-08-30 18:11:23 UTC

Salma

2019-08-30 18:11:24 UTC

Same results

Mariana-Doinita/Romania

marianavechiu — 2019-11-02 17:05:36 UTC

I used 5 tubes and I came to the conclusion that the size of the flask is directly proportional to the amount of sugar.