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Fermentation in Yeast

Hunter Jellison, Oliver Tolley, Alec Wilson

Baxter Academy for Science and Technology, Science Department. Oct. 30

Introduction Methods /Materials

Mr. T wants to bake the best bread ever but he isnt sure what amounts of The goal of this experiment is to find out what measurements of yeast,
yeast and sugar to use for the yeast to ferment the fastest, and he only sugar, water and temperature create the best combination for yeast
has 15 minutes to allow the yeast to ferment. fermentation.

Using knowledge of cellular respiration and especially glycolysis, it is safe Beakers was used to accurately measure the amounts of water, also
to assume that without sugar, the yeast would not be able to ferment. With used was a mini scale to record the amount of yeast and sugar
too much sugar the rate of fermentation will plateau, as the yeast will have needed to complete the experiment. The most important tool is the hot
exhausted its enzyme stores. Also, with the knowledge that yeast will plate, this will heat up the water to the exact temperature that is
begin to die if the temperature is too high, it is possible find the best required for the experiment. The final tool is the labquest, this displays
temperature for yeast to ferment without it dying. the exact temperature that the water is.

If three experiments are created, one at 35 with 0.5 grams of sugar, one After finding data from the previous method, it will be out in a
at 40 with 1 gram of sugar, and one at 50 with 3.5 grams of sugar, then spreadsheet and made into a graph to wrap up the methods.
the 50 experiment will ferment the most the fastest, because the heat will
speed up the process and the greater amount of sugar will cause more
glycolysis and therefore more fermentation to occur.

Three different beakers of different temperatures were used: one at 35, one at 40 and one at 50. The 35 beaker was the control in the experiment, with
4 grams of yeast 0.5 grams of sugar. The 40 beaker had 4 grams of yeast and 1 gram of sugar, and the 50 beaker had 4 grams of yeast and 3.5 grams of sugar.
The 35 experiment grew the slowest, reaching 12 mm by the 15 minute mark, the 40 experiment grew the fastest, at 28 mm, and the 50 experiment grew to 19
mm after 15 minutes. Ultimately, the 50 experiment was the most successful, as the foam from yeast fermentation reached the highest point of all the experiments
by the 15 minute mark.

Figure 3. Foam depth as a measure of temperature.

Figure 1. Foam depth as a measure of time. Figure 2. Max height.

Our results show that the best combination of temperature and sugar to cause the most fermentation in 4 grams of yeast is 50 degrees and 3.5
grams of sugar. The data implies that more sugar and a higher temperature will cause the yeast to begin fermenting faster. The beaker with 50
degree water grew 28 millimeters of foam after 15 minutes, while the 35 and 40 degree beakers only grew 12 and 19 millimeters (see above).
Additionally, the higher amount of sugar in the hottest beaker likely aided in the larger amount of foam. However, it is possible that because the
40 degree experiment only had 1 gram of sugar, it wasnt able to ferment as much or as fast as the 50 degree one. While it is possible that more
experiments could have led to a more certain answer, the data collected does show that higher temperatures of water and volumes of sugar will
cause yeast to ferment faster.