1 / 21

The Effect of Different Levels of pH on the Fermentation of Yeast

The Effect of Different Levels of pH on the Fermentation of Yeast. By Rachel Koch. Hypothesis and Problem Statement. Problem: How do different levels of pH in the environment around yeast effect its fermentation ? Hypothesis:

frey
Download Presentation

The Effect of Different Levels of pH on the Fermentation of Yeast

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Effect of Different Levels of pH on the Fermentation of Yeast By Rachel Koch

  2. Hypothesis and Problem Statement Problem: How do different levels of pH in the environment around yeast effect its fermentation? Hypothesis: If the environment around the yeast has a higher pH, then the yeast will create more CO2.

  3. Background Research • Yeast: microorganism, Eukaryotic domain and the Fungi kingdom • Baker’s yeast: digests sugar • Fermentation: release carbon dioxide • Energy and warmth for fermentation • Dough rising is result of fermentation

  4. Design Diagram • Title: The Effect of Different Levels of PH on the Fermentation of Yeast • Hypothesis: If the environment around the yeast has a higher pH, then the yeast will create more CO2.

  5. Design Diagram cont. • IV: pH level • DV: Height of dough(cm) • Constants: Ingredients in dough (besides IV), the measurements of each ingredient, temperature at which the dough is placed to ferment and the amount of time the yeast ferments.

  6. Materials • Flour • Sugar • Instant yeast • Warm water/solution • Oil • Salt • Ruler • HCl • NaOH • Oven

  7. Procedure • Prepare pH solutions in lab with the instructor using NaOHfor basic solutions and HCl for acidic solutions. 1. Heat water/solution to 35 degrees C. 2. Add flour, sugar, oil, yeast and salt to the warmed water/solution.

  8. Procedure cont. 3. Knead dough for about 8 minutes. 4. Measure the height of the dough. 5.Store dough in a warm place for 45 minutes to allow yeast to ferment.

  9. Procedure cont. 2 • Put dough in the oven set to 54 degrees C and turn the oven off 6. Measure the final height that the dough raises with a ruler.

  10. Photodocumentation

  11. Data

  12. Averages • PH 5: 4.8 cm • PH 6: 2.8 cm • PH 7 (control): 4.2 cm • PH 8: 3.2 cm

  13. Graph The Effect of Different Levels of pH on the Fermentation of Yeast Height of dough in cm. Level of pH

  14. Statistical Analysis ANOVA

  15. Conclusions • Hypothesis did not support data • Ideal environment is pH 4-6 • Yeast ferments better in acidic substances • Data is inaccurate

  16. Possible Errors • Oven temp. wasn’t exactly the same every time • Measurements might not have been exact • Measured every half centimeter

  17. Improvements • Could buy an alternative heating devise • Measure ingredients more carefully • Measure the height to a tenth of a cm

  18. Reasoning • Like to bake • Thought it was interesting that yeast makes dough rise

  19. Extensions • Test other factors that effect yeast fermentation, like: • Temperature • Amount of sugar

  20. Acknowledgements • Mrs. P • Preparing solutions • Helping • Parents • Bought ingredients

  21. Bibliography

More Related