Iron Chef Lab
Background Info: The reason why we did this experiment is to see what the survival rate of yeast from different source of sugar,( cane sugar, honey, organice drink, and coca cola.)
Hypothesis: If yeast is given different liquids with varying amounts of natural and artificial sugars in bottles with balloons on top, then the bottle with the most natural sugar will inflate the balloon the most because the yeast will thrive with the natural sugars causing the yeast to release more carbon dioxide.
Materials:
- 50 mL Coca-Cola
- 50 mL Green Goodness Bolthouse Farms Juice
- 50 mL Pure Cane Sugar
- 50 mL Honey
- 4 beakers with 2000 mL of 105 degree water
- 1 Thermometer
- Measuring tools in mL
- 4 balloons
- 4 packets (each being ¼ of an ounce/ 2 ¼ teaspoons) of yeast
- pH strips
- Measuring tape in inches
Procedure:
- Fill all 4 beakers with 200 mL of 105 degree water and label each.
- Test the pH of each type of sugar.
- Then add 50 mL of coca-cola to beaker #1, add 50 mL of Green Goodness Bolthouse Farms Juice to beaker #2, add 50 mL of Pure Cane Sugar to beaker #3, and add 50 mL of Honey in beaker #4.
- Add one packet of yeast ( ¼ of an ounce/ 2 ¼ teaspoons) to each balloon. Attach a balloon to each beaker without letting the yeast drop into the liquid.
- Let the yeast drop into the liquid AT THE SAME TIME.
- Observe the beakers every 1 hour until the results are quantifiable (about 4 hours).
- Record your results by tying the balloons and measuring the diameters of each with a measuring tape.
- Then measure the height of the foam with a measuring tape
Independent Variable: The type of sugar
Dependent Variable:The amount of yeast (calculated by the CO2 in the balloon, the circumference of the balloon)
