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The Effect of Sugar on the Amount of Carbon Dioxide Produced by Yeast

The Effect of Sugar on the Amount of Carbon Dioxide Produced by Yeast. Kathleen Fuh 12/22/10 Mrs. Pietrangelo. Problem Statement. What effect does sugar have on the amount of carbon dioxide produced by yeast?. Background. Yeast Eukaryotic Kingdom Fungi Uses sugar

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The Effect of Sugar on the Amount of Carbon Dioxide Produced by Yeast

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  1. The Effect of Sugar on the Amount of Carbon Dioxide Produced by Yeast Kathleen Fuh 12/22/10 Mrs. Pietrangelo

  2. Problem Statement • What effect does sugar have on the amount of carbon dioxide produced by yeast?

  3. Background • Yeast • Eukaryotic • Kingdom Fungi • Uses sugar • Fermentation/Cellular Respiration • ANOVA

  4. Hypothesis • If the concentration of sugar is increased then the amount of carbon dioxide produced by yeast will increase. • Null: Sugar does not affect the amount of carbon dioxide produced by yeast.

  5. Design Diagram • Title: The effect of sugar concentration on the amount of carbon dioxide produced by yeast • Hypothesis: If the concentration of sugar is increased then the amount of carbon dioxide produced by yeast will increase.

  6. Design Diagram (cont’d) • DV: Amount of carbon dioxide produced (mL) • Control: no sugar added (0% solution) • Constants: amount of yeast, bottle, volume of solution, balloons

  7. 25 balloons 5 glass bottles Water Granulated sugar Active dry yeast 2 graduated cylinders (mL) 2 buckets (one bigger than the other) Triple beam balance Small plastic container Plastic lid Funnel Materials

  8. Procedure • Gather all materials • Measure yeast • Make sugar solutions • Mix yeast and solutions • Wait three hours • Measure volume – by displacement • Repeat

  9. Photos

  10. Results * Numbers in mL

  11. Graph

  12. ANOVA *Cite online calculator here

  13. Results • P value indicates…(relate back to null) • Graph shows…

  14. Conclusion • Hypothesis supported • Null rejected • As sugar concentration increases amount of carbon dioxide produced increases • Application: baking bread

  15. Sources of Error/Improvements • Air in balloons • Creating solutions • Measuring volume • Make air-tight • Use different beakers • Set amount of water used

  16. Extensions • How other variants affect yeast • Temperature, pH • Does it ever reach a certain point where the yeast can no longer produce more CO2 (not dependent on sugar)?

  17. Acknowledgements • Parents • Mrs. Pietrangelo

  18. Bibliography Ashe, Arthur J., III. “Yeast.” World Book Student. World Book, 2010. Web. 6 Oct. 2010. Campbell, Neil A., Jane B. Reece, Lawrence G. Mitchell, and Martha R. Taylor. Biology: Concepts & Connections. 4th ed. San Francisco: Benjamin Cummings, 2003. Print. Rose, Emily Jane. “Carbon Dioxide.: World Book Student. World Book, 2010. Web. 6 Oct. 2010. “The Yeast. (Saccharomyces cerevisiae and Schizosaccharomyces pombe).” The Scientist. 2 June 2003: S12+. Gale Science in Context. Web. 5 Oct. 2010. “Yeast.” U*X*L Encyclopedia of Science. U*X*L, 2007. Gale Science in Context. Web. 5 Oct. 2010.

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