Yeast and Fermentation
Dinah Gibson
Ms. Lunsford
Honors Chemistry
12/6/2011
Abstract
Yeast is widely used for making bread, beer, and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction of sugar (dependent variable).My hypothesis my hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. The experimental results supported my hypothesis by showing that the results indicate that this hypothesis should be accepted, because the orange juice, which had the highest sugar content, produced the most fermentation. Because of the results of this experiment, I wonder if using more yeast would produce more fermentation or if using another type of juice with two of them mixed together like the cranberry-grape juice, would produce less fermentation.
The Effect of Yeast on Different Fruit Juices
Question: what’s the effect of different juice on yeast?
Variable: The manipulated variable was the type of fruit juice.
The responding variable was the amount of fermentation as shown by the reduction of sugar.
Hypothesis: That the fruit juice with a higher percentage of sugar will produce more fermentation.
Research Report
Introduction Fermentation has been around for a very long time. People have used it for making bread, beer, wine and other products. There have been scientists and chemists who have discovered new things about fermentation. There are many types of fermentation including fermentation of fruit juices, malted grain and other sugars.
Fermentation
Fermentation is a chemical process that breaks down organic matter. Microbes
Ms. Lunsford
Honors Chemistry
12/6/2011
Abstract
Yeast is widely used for making bread, beer, and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction of sugar (dependent variable).My hypothesis my hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. The experimental results supported my hypothesis by showing that the results indicate that this hypothesis should be accepted, because the orange juice, which had the highest sugar content, produced the most fermentation. Because of the results of this experiment, I wonder if using more yeast would produce more fermentation or if using another type of juice with two of them mixed together like the cranberry-grape juice, would produce less fermentation.
The Effect of Yeast on Different Fruit Juices
Question: what’s the effect of different juice on yeast?
Variable: The manipulated variable was the type of fruit juice.
The responding variable was the amount of fermentation as shown by the reduction of sugar.
Hypothesis: That the fruit juice with a higher percentage of sugar will produce more fermentation.
Research Report
Introduction Fermentation has been around for a very long time. People have used it for making bread, beer, wine and other products. There have been scientists and chemists who have discovered new things about fermentation. There are many types of fermentation including fermentation of fruit juices, malted grain and other sugars.
Fermentation
Fermentation is a chemical process that breaks down organic matter. Microbes
Bibliography: "Fermentation." Utah State University: Intermountain Herbarium. Web. 26 Oct. 2011. <http://herbarium.usu.edu/fungi/funfacts/Fermentation.htm>. "Yeast Fermentation." NEWTON, Ask a Scientist at Argonne National Labs! Web. 27 Oct. 2011. <http://www.newton.dep.anl.gov/askasci/mole00/mole00195.htm>. Katz, Sandor Ellix. Wild Fermentation: the Flavor, Nutrition, and Craft of Live-culture Foods. White River Junction, VT: Chelsea Green Pub., 2003. Print. Acknowledgements I would like to thank the following people. Without their help, my project would not have been possible: My mom for getting all of my materials needed and helping me with the broad design. My Honors Chemistry Teacher (Ms.Lunsfords) for helping me understand the concept of fermentation. My Aunt for getting me a Brix Meter from her job.