Will the constant increased proportions of salt and sugar affect the yeast performance in bread rising and affect the cumulative CO2 production? Hypothesis: If a level of salt and sugar to a poolish concentration is added, then the performance in bread rising and the cumulative CO2 production will increase with variance on amount added. Background Information: There are a number of factors which affect the rising process: ambient temperature, the type of yeast used, and additives like sugar and salt. This experiment will aim to investigate how the proportions of salt and sugar will affect yeast performance in bread rising and affect the cumulative CO2 production. A composition of flour, water, and no added sugar and salt will be the control group of the experiment. Subsequent independent variables will include varying proportions of sugar and salt. Because the quantity of interest was concentration of carbon dioxide, a 4.26 L (Lab Pro Bottle) fixed-volume container will be used to ensure that the concentration did not surpass the range of the CO2 sensor (10,000 ppm). A Vernier CO2 sensor will be attached to the top of the vessel with an air tight seal created using a plastic diaphragm secured with closed openings at the top. The purpose of this seal is to prevent gas leakage. Poolish concentration will contains water, flour, a leavening agent (typically yeast), and (in some cases) sugar. It is much wetter than bread dough and lacks a well-developed gluten matrix. Materials: Logger Pro Yeast- Fast Rise Yeast CO2 Probe set Sugar (Glucose) Tap Water Salt (Morton Salt) Laptop Beaker Heater Scooper Beakers Scale Temperature Probe Procedure: 1. Set up area for lab experiment 2. Measure out 10 grams of Ye... ... middle of paper ... ...alt are added in order to reduce the baking time and give greater yield to the quality and rise of bread. Thus when the hypothesis was stated, increased detection of CO2 gas was expected to increase rapidly with added amounts of sugar and salt. An improvement for future studies in respiration is seen through seeking the optimal level of sugar and salt separately. For example, what would happen if either sugar or salt was added more than the other? When too much of sugar is added, it yields higher calories. When too much of salt is added, it disrupts the equilibrium of the body. What would be the optimal level for respiratory activity in cooking if the optimal level of varying concentration of sugar and salt? This would be a very discerning task in future studies to simultaneously alter two independent variables, sugar and salt, to find the best result in different
Briefly describe an alternative technique that could be used to measure the amount of glucose within sports drinks. (5 points)
That CO2 and water vapor would then flow into a condensing ice bath that would cool the water vapor to condense it and remove it from the system. The CO2 and water would also pass through a Drierite Column to ensure that all excess water was removed before the airflow finally reached the CO2 analyzer was not wet. This CO2 analyzer then determines how much CO2 is in the air and sends that information to a computer with the Logger Pro 3 application to display all of the data that was received from the apparatus that was created. The application takes in flow rate data, temperature data, and CO2 in parts per million data. The weigh in grams, the sex, the amount of CO2 in ppm, and the status of habituation of the cockroach were recorded. Flow rate and temperature were also recorded and relatively consistent. A graph with metabolic rate (ml CO2 per min) on the y-axis and the groups of male and female for habituated and unhabituated cockroaches would go along the x-axis to help visualize the differences between the groups. An Analysis of Variance test (ANOVA) would be conducted by calculating the means of each group and with that calculating the sum of squares within groups, sum of squares between groups, and the total
How does increasing the amount of baking soda affect the amount of carbon dioxide produced?
Fermentation is the biological process which allows humans to brew beer, or any other alcoholic beverage. This process occurs in the absence of oxygen, as a means for the cell to produce adenosine triphosphate (ATP), the source of cellular energy. Though little energy can be produced in this manner, it allows the yeast to survive in t...
The first part of the experiment was to measure an amount of baking soda to start out with. For the first and second time we performed the experiment we used 1 g of
Carbon dioxide is necessary for plants to carry out the process of photosynthesis, which is an important process because it allows plants to produce glucose, as well as oxygen. Based on evidence from previous experiments, the growth of the plant will reflect the amount of CO2 gas that is present in the environment (O’Leary and Knecht 1986). This means that the plant growth relies on the carbon dioxide in the atmosphere in order to be successful. Therefore, in several cases, it has been noted that when the concentration of CO2 is doubled, the plant growth will similarly increase (Carter et al. 1997). So, it can be concluded that by raising the amount of carbon dioxide in an environment, the surrounding plants will experience an increase in growth.
... has more CO2 than the negative controls. There will be more spinach circles in the red food coloring than the green and blue food coloring. My hypothesis was supported for both experiments.
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
The purpose of this investigation is to test the effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon dioxide (CO2 ) ; this process is known as fermentation. Fermentation and the products are the main focus points for this experiment being that cellular respiration of yeasts happens via the process of fermentation, which creates by-products of alcohol and CO2. The level of CO2 produced by the yeasts will show how effective each sugar substance is in providing cellular energy for the yeasts.
== == == = This is what I'm going to be changing in the experiment and this will be the temperature and the concentration of the yeast. There are several variables in this experiment, they are: · Amount Used - Too much or too little of the hydrogen peroxide causes the reaction to speed up/slow down producing different amounts of oxygen.
To start this study, nine labeled test tubes were setup with precise amounts of 2mL of deionized water, and 1ml of 50-50 corn syrup to water mixture. The addition of 1mL of yeast would also be added, but this will not be added until the fermentation apparatus is assembled in the water bath and ready to begin the reaction. The assemble of our apparatus included submerging and combining of the test tube and tubing with a stopper to ensure no air is in the apparatus. Then the assemble would be put this apparatus with water inside a Styrofoam cup, to ensure temperature is conserved best, and prepare to add the test tube with controlled substance to the test tube and stopper. The water baths at different temperatures are the only variables changed. One water bath was set up as the control group at room temperature, 28°C. The second water bath was setup to 0.4°C by use of ice water, and third bath used hot water at 49°C. Right before adding the test tube with control substance, the yeast would be added to create the reaction that produced the gas. To ensure best accuracy of fermentation, an initial test tube with all substances but yeast was performed to obtain an initial equilibrium time. Measuring of this time occurs till no more air is bubbling out of tube. This time is where we would mark are initial measuring line for each of the following reactions. As the gas pushes the water out of the test tube
Record any observations made. (A clear positive reaction for the 2% glucose control and a clear negative reaction for the water control should be seen).
This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it could be determined which food source allows a living cell to obtain energy. The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest, by the addition of the yeast solution. The best results came from galactose, which produced .170 ml/minute of carbon dioxide. Followed by glucose, this produced .014 ml/minute; finally, sucrose which produced .012ml/minute of Carbon Dioxide. The test solutions water and glycine did not release Carbon Dioxide because they were not a food source for yeast. The results suggest that sugars are very good energy sources for a cell where amino acid, Glycine, is not.
The fermentation rate is affected by factors like yeast strain, concentration and type of substrates, nitrogen sources, temperature and inoculums size (Kaur and Kocher, 2002).Nitrogenous compounds are essential for the growth and development of yeast( Saccharomycescerevisiae) in the fermentation process and they generally influence the percentage yield of alcohol (Nzelibe, 2001). Mechanism of ethanol fermentation by yeast follows EM Pathway, this scheme involves known steps and atleast15 enzymes and 4 co- enzymes and resulted in the formation of pyruvic acid and by anaerobic fermentative pathway results in the production of ethanol (Dubby,
Results that I will be recording is how much of the chemicals is in each container at the start, at the end, how cold the chemicals are at the start, at the end, and how cold the bread is at the start and at the end. Units of measurements that I will be using is milliliters and celsius. I will put all of my data into a data table.