Yeast And Yeast Research

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Recommended: The effect of different sugar sources on yeast

Joo Pyo
IB Biology
Hebel
May 12, 2014
Whey Protein Powders effect on Active Dry Yeast
Design
Question- How does whey protein powder effect the growth of active dry yeast measured through ethanol content?
Background- Protein is long chains of amino acids that basically make up living organisms such as body tissues, muscles, enzymes, etc. Yeast is a fungus that reproduces by budding and is able to make sugar into carbon dioxide and alcohol. Protein and yeast can both be found in foods today, but what would happen if protein is added to yeast?
Hypothesis- Yeast can also be used as a type of protein powder because they are both food supplements that boost overall nutrient. So I believe that by adding protein to yeast there would be an increase in production of ethanol. Whey protein has very little sugar so sugar will be needed to be added as food for yeast.
Variables-
Independent Variable- Amount of whey protein added by (0.2, 0.4, 0.6, 0.8) Grams
Dependent Variable- Ethanol content
Control- Thermometer- It is important to keep the thermometer the same because that way there is a constant way of measuring the heat of the water. Different thermometers can be a couple degrees off making it to hot or too cold. Also depending on the company it’s made from can change the measure of temperature.
Distilled Water-It is important to keep the distilled water the same because if regular water is used they would be different pH or it would not be filtered water, which can change our numbers drastically.
Protein Powder- Using the same whey protein powder is important because protein powder have all different supplement facts. One company can have more sugar than another or more protein.
Yeast- Using the same yeast is important for the ...

... middle of paper ...

...creased every time more protein was added except 0.4grams of protein it actually drops from 0.2grams being 2.96% to 0.4grams being 2.11%. In the end even with the drop due to an outlier or error ethanol content did increase supporting my hypothesis.
Limitations of Experimental Design- The experiment went well, but there were some errors. First a major error is that the ethanol probe also measures CO2, which is bad because the test tubes were closed off for no oxygen leaving more CO2. There is no other way of measuring ethanol without getting some CO2 because ethanol is measured right after the balloon is taken off. This error could give some high unwanted numbers that do not make any sense.
Suggestions for Improvement- An improvement would be to create an ethanol probe that does not take in any CO2 so that the exact and correct number of ethanol can be recorded.

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