Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Yeast Fermentation on Natural and Artificial Sugars

No description

Roxy Mota

on 3 June 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Yeast Fermentation on Natural and Artificial Sugars

Yeast fermentation, otherwise known as alcoholic fermentation, is the process where yeast converts sugars into ethanol and carbon dioxide without the presence of oxygen. In this experiment, the different types of sugars were tested to see which one fermented the most with yeast and to see how the sugars may or may not have an effect on the production of carbon dioxide and ethanol.
Problem and Hypothesis
If yeast ferments with natural and artificial sugars, then yeast will grow more with natural sugars because natural sugars have a crystalline structure, which yeast uses for energy to grow.

: Which types of sugar affect the amount of carbon dioxide released in yeast fermentation: natural or artificial?
In order to see how we can produce the most carbon dioxide
See how the chemical makeups of certain sugars affects the process of yeast fermentation
To determine whether natural or artificial sugars work best with yeast
Background Information
Independent Variable
: the different types of sugar
Dependent Variable
: amount of gas produced
: granulated sugar
: amount of yeast, the amount of warm water, the amounts of natural and artificial sugars, and the time allowed for yeast to ferment
Reasoning Behind the Different Conditions
In our experiment we used, granulated sugar as our control in order to use it as a comparison to the other sugars because under normal circumstances granulated sugar is used in baking with yeast. We also made sure all of the constants were measured accurately in order to keep this experiment fair.
1. Set up test tubes in a test tube rack.
2. Place one packet of yeast in each of the five test tubes.
3. Place water in a beaker and heat on a hot plate until it reaches 100° F on the thermometer.
4. Then, place ¼ cup of water in each test tube and mix thoroughly.
5. Add one teaspoon of granulated sugar to a test tube and mix.
6. Add one teaspoon of high-fructose corn syrup to a test tube and mix.
7. Add one teaspoon of honey to a test tube and mix.
8. Add one teaspoon of Sweet ‘N Low to a test tube and mix.
9. Add one teaspoon of Splenda to a test tube and mix.
10. Take the five balloons and tape one on each test tube.
11. Wait 10 minutes for yeast to ferment.
12. Take measuring tape, measure the circumference of the balloon in centimeters, and record results in the data table.

Major Trends and Significance
Comparing the natural and artificial sugars, all but one of the sugars did not reach a greater circumference than the granulated sugar, however the honey was the only one that did better than the control, which is quite a significant trend. In general, approximately all of the sugars fermented to the same circumference except for the
Data Table
Materials and Methods
Yeast Fermentation on Natural and Artificial Sugars
Discussion of Results
When averaged together, the natural sugars did a better job at producing the most carbon dioxide by one centimeter. The results indicate that honey did the best at fermenting with yeast, however the artificial sugars did better than the high-fructose corn syrup.

What can be concluded from this is that honey did the best at producing the most carbon dioxide not because it is a natural sugar, but because of it's chemical makeup. Therefore, the crystalline structures do have an affect on yeast fermentation.
Time Lapse Video
Discussion Pt. 2
This experiment to some extent is accurate because we made sure that each measurement from the amount of yeast we used to the amounts of sugar we used was measured precisely.

One way this experiment could be improved used is to figure out a more accurate way to measure the circumference of the balloons more effectively because it was extremely hard to measure the balloons accurately

In order to investigate further in the experiment, it would be extremely helpful to find out how the amounts of sugar can affect the fermentation in yeast.
by Roxy Mota, Lindsey Foster, and Jamie Holliday
Full transcript