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How do you think increasing the salinity will affect the ability of yeasts to carry out fermentation? What about making the environment more basic or more acidic? To measure how well the yeasts carry out fermentation, you will use balloons to trap the CO 2 gas released by the yeasts during fermentation. To measure how much CO 2 is in each balloon you will then submerge each under water and use water displacement to measure how much space each balloon takes up. Which condition(s) will cause the formation of the most CO 2 gas and the most active fermentation? Terms and Concepts Sugar and vinegar: The vinegar in this condition will decrease the environment's pH, making it more acidic. So why wait? Say goodbye to cumbersome containers and hello to simplicity with the Bestie Bottle. Treat yourself and your bestie to the best bottle out! For example, if the balloon for bottle #2 displaced 950mL in trial 1, 800mL in trial 2, and 1200mL in trial 3, then the average water displaced for #2 would be 983mL (since 950mL + 800mL + 1200mL = 2950mL, and 2950mL ÷ 3 = 983mL).
After removing each balloon from its bottle, carefully tie a knot at the bottom of each balloon (where the string is) so that you can be sure no air will escape the balloons while you collect your data. Add 2 tbsp. of baking soda to bottle #4. How do you think being in a basic environment will affect yeast fermentation?
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This science project is based on a classic science demonstration, nicely described by the Exploratorium, a hands-on science museum in San Francisco: In this experiment, you added the same amount of sugar to each bottle because it is what the yeast uses to make CO 2 gas during fermentation. If you add more sugar, will you always get more CO 2 gas? How much more sugar can you add? Is there a limit? Figure 1. This image shows what individual yeasts look like using a powerful microscope. These are specifically baker's yeast ( Saccharomyces cerevisiae).
After 1 hour, look at the balloons. Which ones have become inflated? How big are they compared to each other? Write your observations in your lab notebook.Once you have registered with our community you will have access to view 1000′s of images of antique bottles and related collectable’s from across the world that have been submitted by our members, we hold monthly competitions and polls so you can enter your favorite, newly acquired and dug items, and then vote on items entered at the end of the month, we post the latest updates about bottle shows, clubs and other events, there is a large number of interesting articles relating to company histories including archive photos of 100′s of old businesses dating from the 1800′s such as public houses, breweries, drug stores, advertising, you will also be able to view photos and digging reports posted by our members from long forgotten old Victorian and Edwardian refuse dumps, our members and forum team have a vast experience in the identification of antique bottles and related items between them and are always on hand to help wherever they can. The Bestie Bottle also keeps hot contents hot for up to 12 hours. So soups, teas, coffee and any other hot liquids will be good to go in your Bestie Bottle. On the x-axis (horizontal axis), put the name of the condition tested, such as "Water only," "Sugar and baking soda," etc. Make a bar for each condition tested. Using the water from the pot, to each bottle add 600 milliliters (mL) (about 2.5 C, or 1/3 full) of warm water, replace the lid, and shake thoroughly to dissolve all of the ingredients.
Table 1. In your lab notebook, make a data table like this one to record your observations and results in. You will be recording how much water is displaced in milliliters (mL).
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Figure 3. Fill the large pot completely full of water and place it inside of the pan, as shown here.
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