Romeo and Juliet Paper
6.08 Fungus Lab: Growing Yeast
This experiment will take two days to complete.
Background Information:
Yeast is a very important group of fungi. The common yeast used in baking bread grows very fast. The basic idea in this lab is that the yeast will use an energy source and in doing so, will produce carbon dioxide gas. You’ll measure the amount of carbon dioxide (CO2) released during the growth of yeast. The growth of the yeast stops when the energy source has been used up by the yeast and CO2 production slows down or stops.
Your variable then is? ________________
Note: You will need to complete the sections with the “Red” headings.
Hypothesis: (6 points)
1. Read through the experiment procedure.
2. Based on that, what do you think the outcome of the experiment will be? _____________________________________________
Materials:
· A teaspoon measure
· A permanent marker
· Active dry yeast (used in baking bread—do not use quick-rising varieties.)
· 2 empty & clean (14-20 oz.) soda bottles
· 1 (14-20 oz.) Coke—open and allow to go flat overnight
· 1 (14-20 oz.) fruit juice—uncarbonated (Make sure all your bottles are the same oz.)
· Water
· Sugar
· 4 identical round, thin latex balloons—“water balloons" are slow to expand. Non-Mylar® "helium-quality" balloons give good results. But, water balloons will work.
· String or yarn
· Ruler
Procedure: (30 points)
Always know the next step! Don’t start one step without knowing what do to next. Timing can be everything in a laboratory activity!
Step 1: Label each bottle with a number to keep track of what each one contains.
1. Control (one of the empty bottles)
2. Coke
3. Fruit Juice
4. Sugar (one of the empty bottles)
Note: Color is not a reliable means of identification--the caramel color used in cola is a carbohydrate and the yeast can eat it.
Step 2: Fill both of the empty bottles (#1 and #4) with water. Fill them to the same height as the soda and
This experiment will take two days to complete.
Background Information:
Yeast is a very important group of fungi. The common yeast used in baking bread grows very fast. The basic idea in this lab is that the yeast will use an energy source and in doing so, will produce carbon dioxide gas. You’ll measure the amount of carbon dioxide (CO2) released during the growth of yeast. The growth of the yeast stops when the energy source has been used up by the yeast and CO2 production slows down or stops.
Your variable then is? ________________
Note: You will need to complete the sections with the “Red” headings.
Hypothesis: (6 points)
1. Read through the experiment procedure.
2. Based on that, what do you think the outcome of the experiment will be? _____________________________________________
Materials:
· A teaspoon measure
· A permanent marker
· Active dry yeast (used in baking bread—do not use quick-rising varieties.)
· 2 empty & clean (14-20 oz.) soda bottles
· 1 (14-20 oz.) Coke—open and allow to go flat overnight
· 1 (14-20 oz.) fruit juice—uncarbonated (Make sure all your bottles are the same oz.)
· Water
· Sugar
· 4 identical round, thin latex balloons—“water balloons" are slow to expand. Non-Mylar® "helium-quality" balloons give good results. But, water balloons will work.
· String or yarn
· Ruler
Procedure: (30 points)
Always know the next step! Don’t start one step without knowing what do to next. Timing can be everything in a laboratory activity!
Step 1: Label each bottle with a number to keep track of what each one contains.
1. Control (one of the empty bottles)
2. Coke
3. Fruit Juice
4. Sugar (one of the empty bottles)
Note: Color is not a reliable means of identification--the caramel color used in cola is a carbohydrate and the yeast can eat it.
Step 2: Fill both of the empty bottles (#1 and #4) with water. Fill them to the same height as the soda and