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The chemical reaction of yeasts

The chemical reaction of yeasts. 2n Planter de Sondeig i Experiments 2011. Júlia Romeu, Eva Crespo and Lidia Grané. Index. 1. OUR PROJECT 2. FINDING INFORMATION 3. HOW WE HAVE OBTAIN THE DATA 4. ANALYSIS AND DESCRIPTION OF THE DATA. RESULTS 5. CONCLUSIONS. OUR PROJECT.

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The chemical reaction of yeasts

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  1. The chemical reaction of yeasts 2n Planter de Sondeig i Experiments 2011 Júlia Romeu, Eva Crespo and Lidia Grané

  2. Index 1. OUR PROJECT 2. FINDING INFORMATION 3. HOW WE HAVE OBTAIN THE DATA 4. ANALYSIS AND DESCRIPTION OF THE DATA. RESULTS 5. CONCLUSIONS

  3. OUR PROJECT 1.1 Introduction Measure of CO2

  4. OUR PROJECT 1.2 Objectives

  5. OUR PROJECT 1.3 Hypothesis

  6. OUR PROJECT 1.4 Why have we chosen this project?

  7. FINDING INFORMATION 2.1 What are the yeasts?

  8. FINDING INFORMATION 2.2 Types of yeast that we have used in our experiment Natural yeast Active dry yeast Yeast without gluten: Baker's yeast:

  9. FINDING INFORMATION 2.3 Why is gluten important in the use of yeasts

  10. HOW WE HAVE OBTAIN THE DATA 3.1 Population and Sample

  11. HOW WE HAVE OBTAIN THE DATA 3.2 Material we have used Multilab’s CO2 Sensor Yeasts Multilab Program Spatula Beaker

  12. HOW WE HAVE OBTAIN THE DATA 3.3 How the experiment works

  13. HOW WE HAVE OBTAIN THE DATA 3.4 Our Sensor This is the “noise” that we are going to observe in our excel graphs.

  14. HOW WE HAVE OBTAIN THE DATA 3.4 Our Sensor A prove of how the sensor works with an increase of CO2.

  15. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. 4.1 First Experiments: Learning to use Multilab

  16. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. 4.2 Second Experiments: First Data Analysis, Noise and Lose of CO2 • Maizena (Active dry yeast) y = 28,497x - 4,674 Maximum 295 8131,559ppm 20% 59 60% 177 CO2 calculated in ppm (parts-per notation).

  17. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. 4.2 Second Experiments: First Data Analysis, Noise and Lose of CO2 • Vahine (Baker yeast) y = 16,774x + 281,15, Maximum 347 4201,265 20% 69,4 60% 208,2

  18. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. 4.2 Second Experiments: First Data Analysis, Noise and Lose of CO2 • Yeast without gluten (Levital)

  19. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.3 The Two Problems with these experiments : Losing of CO2

  20. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.3 The Two Problems with these experiments: too much noiseto treat the data

  21. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.4 Third Experiments: Solving Problems: To clean the Noise An example of what we did with this “noise”, the obtained graph is clearer and is better to work with it.

  22. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.4 Third Experiments: Solving Problems

  23. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.4 Third Experiments: Solving Problems: Maizena (Active Dry Yeast) y = -0,0206x2 + 25,79x - 4122,7

  24. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.4 Third Experiments: Solving Problems: Fresh yeast y = -0,0062x2 + 7,8444x + 678,04

  25. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.4 Third Experiments: Solving Problems: Vahine (Baked yeast) y = -0,0121x2 + 17,973x - 35

  26. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.4 Third Experiments: Solving Problems: Maizena (Baked yeast) y = -6E-06x2 + 0,0741x + 13,543

  27. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.4 Third Experiments: Solving Problems: Fresh yeast

  28. ANALYSIS AND DESCRIPTON OF THE DATA. RESULTS. • 4.4 Third Experiments: Solving Problems: The Comparisons

  29. CONCLUSIONS 5.1 Different problems 5.2 Final aspects

  30. Bibliography • http://www.foodsubs.com/LeavenYeast.html • http://www.inducontrol.com.pe/modulos_educativos/Recolectores%20de%20Datos%20portables/itp_sensores.pdf • http://www.wordiq.com/definition/Yeast fitxer • http://en.wikipedia.org/wiki/Baker%27s_yeast#History fitxer

  31. THANKS FOR YOUR ATTENTION

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