Lab Report On Yeast Fermentation

The line graph and data table shown above both depict the results that my group and I gathered while completing our lab experiment. Each set of yeast, water, and sugar we tested on blew up the balloon to some extent. While the control group, water and yeast without sugar, did have cause some yeast fermentation to occur, it was not as significant, nor as fast as our other two experimental groups. The other two substances were affected by the added type of sugar, as well. The added sucrose to the yeast and water mixture had a considerable difference than to the control group or even with the maltose set. The maltose combined with the yeast and water created more than enough carbon dioxide to blow up the balloon, but it was not as fast or as large

There are many forms of sugar in the world that could have been added to this study. While sucrose is the most common sugar and maltose is easily accessible and common, too; other sugars might be used in this lab to find their affect on the yeast and water combination. Fructose or glucose, monosaccharides might be added in and have a slower rate due to their being only one molecule and nothing for water to break down and dissolve to form a reaction with the yeast. Or lactose, a disaccharide like the maltose and sucrose used during this experiment, might have a similar carbon dioxide releasing rate, causing the balloon to grow a bit and taper off like the maltose. It could grow fast and steadily like the sucrose tested. These are limitations that need to be considered when studying this lab. There are more factors and possibilities than the few conveyed during this

The sucrose balloon continued to grow after 10 minutes, while the maltose balloon growth tapered off. As the CO2 production from the maltose, water, yeast mixture decreased between 10 and 15 minutes; the sucrose, water, yeast set was increasing. This difference, even after the 15 minute sizing where the maltose balloon increased a bit, gradually, in size, was enough to illustrate the overall outcome of the experiment. Sucrose added into water and yeast created the largest balloon through carbon dioxide production of the yeast fermentation process. Maltose, the next largest balloon of the three tested, had an increase of size at first, proving that the yeast did ferment more than the control group, but not as steadily as sucrose. In total, the data we gathered through the experimental process proved our hypothesis: added sugars enhanced the fermentation of