Yeast Population Lab Report
Yeast Population Lab Report
During this experiment we were trying to determine how food availability affects CO2 production (related to population growth). We investigated how one factor influences the change in yeast population growth as measured by the amount of carbon dioxide produced.
The yeast that you buy in the store contains living organisms–invisible small one celled, microorganisms. As long as they are kept dry, they are inactive. When they are given food, moisture and warmth, they become active and carry out many of the life activities larger organisms do. Molasses, which you can also buy, is a mixture of substances that are obtained from sugar cane. Though the substances are not alive, they were made by living organisms, …show more content…
The hypothesis the my group and I came up with was that ‘If different amounts of molasses were tested for yeast population then the 25% molasses solution would produce the most yeast because the more the amount of molasses then the yeast would be produced’. The independent variable was the different amount of molasses in the syringe which were 10%, 15% and 25%. The dependent variable for this experiment was the carbon dioxide formation. The control for this experiment was water distilled water with no molasses …show more content…
Our hypothesis was ‘If different amounts of molasses were tested for yeast population then the 25% molasses solution would produce the most yeast because the more the amount of molasses then the more yeast would be produced’.
My results did agree with my hypothesis, the higher the percentage of the molasses the higher the amount of yeast produced. The 10% made 4ml, 15% made 40ml and 25% made 60ml showed that my hypothesis was right and that because we said 25% would produce the most yeast and it did.
We kept the same amount of molasses solution, we kept the same lighting and same temperature (same room), we kept the same amount of yeast in each syringe all the same. Our control in this experiment was that we did add any molasses in the solution and added 1ml of yeast in purified water.
Unfortunately we could not conduct this experiment ourselves because during our experiment there was snow storm, spoiling the experiment. So we used data collected by a class that had done it previously .I think we could improve the experiment by actually conducting it ourselves as this would make it more
During this experiment we were trying to determine how food availability affects CO2 production (related to population growth). We investigated how one factor influences the change in yeast population growth as measured by the amount of carbon dioxide produced.
The yeast that you buy in the store contains living organisms–invisible small one celled, microorganisms. As long as they are kept dry, they are inactive. When they are given food, moisture and warmth, they become active and carry out many of the life activities larger organisms do. Molasses, which you can also buy, is a mixture of substances that are obtained from sugar cane. Though the substances are not alive, they were made by living organisms, …show more content…
The hypothesis the my group and I came up with was that ‘If different amounts of molasses were tested for yeast population then the 25% molasses solution would produce the most yeast because the more the amount of molasses then the yeast would be produced’. The independent variable was the different amount of molasses in the syringe which were 10%, 15% and 25%. The dependent variable for this experiment was the carbon dioxide formation. The control for this experiment was water distilled water with no molasses …show more content…
Our hypothesis was ‘If different amounts of molasses were tested for yeast population then the 25% molasses solution would produce the most yeast because the more the amount of molasses then the more yeast would be produced’.
My results did agree with my hypothesis, the higher the percentage of the molasses the higher the amount of yeast produced. The 10% made 4ml, 15% made 40ml and 25% made 60ml showed that my hypothesis was right and that because we said 25% would produce the most yeast and it did.
We kept the same amount of molasses solution, we kept the same lighting and same temperature (same room), we kept the same amount of yeast in each syringe all the same. Our control in this experiment was that we did add any molasses in the solution and added 1ml of yeast in purified water.
Unfortunately we could not conduct this experiment ourselves because during our experiment there was snow storm, spoiling the experiment. So we used data collected by a class that had done it previously .I think we could improve the experiment by actually conducting it ourselves as this would make it more