The Reaction of Different Yeast to Different Types of Food Sources. By: Samantha Addington, Paulina Manrriquez, Mackenzie Staples, and Zach Morgan
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1 The Reaction of Different Yeast to Different Types of Food Sources By: Samantha Addington, Paulina Manrriquez, Mackenzie Staples, and Zach Morgan
2 Purpose The purpose of this lab was to find out which combination of different yeast and sugars in hot water would go through cellular respiration most quickly. Research Yeast (Saccharomyces cerevisiae) is a single-celled fungus that comes in multiple varieties such as Brewer s Yeast, Baker s Yeast, Fast Rise Yeast, etc. Yeast, like all living things, go through cellular respiration, both anaerobic (without oxygen) and aerobic (with oxygen), which is the process of breaking down food for energy. Yeast can go through both kinds of anaerobic respiration, alcoholic fermentation and lactic acid fermentation. Brewers mainly use yeast because of their ability to go through alcoholic fermentation, a form of anaerobic respiration whose product is pure alcohol, and lactic acid fermentation, another form of anaerobic respiration whose product is a wine-like substance. Yeast is also used very often with bakers for their ability to go through aerobic respiration, a kind of cellular respiration where glucose and oxygen are broken down to make energy with CO2 as a waste product, that, when expelled from the yeast cells, makes bread rise.
3 Hypothesis If we test three different kinds of yeast with 2 different types of sugar, then the name brand yeast will react the most with the sprinkles. Procedure 1. Get 10 Freischman s active dry yeast, 10 Red Star active dry yeast, 10 of Red Star quick rise yeast, 3 of pure cane sugar, 3 of sprinkles, 120 of hot water, and 6 test tubes. 2. Measure 5 of Freischman s active dry yeast in two test tubes. Measure 5 of Red Star active dry yeast in 2 test tubes. Measure 5 of Red Star quick rise yeast in two test tubes. 3. At this point, you should have two test tubes of each type of yeast. In one of the two test tubes, put in 1 of plain white sugar. In the other test tube, we put 1 of orange sugar. Do this for each type of yeast. 4. Add 20 of hot water to each test tube. 5. Cover each tube with a balloon. 6. Record observation every 2 minutes for 6 minutes.
4 Data Test Tubes Amount How much the balloon fills? Test Tube 1 Freischmann s Active Dry Yeast with Pure Cane Sugar Test Tube 2 Freischmann s Active Dry Yeast with Sprinkles Test Tube 3 Red Star yeast (Active Dry)with pure cane sugar Test Tube 4 Red Star yeast (Active Dry) with sprinkles Test Tube 5 Red Star (Quick rise) with pure sugar Test Tube 6 Red Star (Quick rise) with sprinkles Yeast: 5 Sugar: 1 Yeast: 5 Sprinkles: 1 Yeast: 5 Sugar: 1 Yeast: 5 Sprinkles: 1 Yeast: 5 Sugar: 1 Yeast: 5 Sprinkles: 1 2 mins.=balloon is sticking 4 mins. =Balloon starts to fill 2 mins.=balloon is sticking 4 mins. =Balloon is sticking but no air 6 mins. =Size by a little 2 mins.=balloon is filling 4 mins. = Balloons starts to fill more 2 mins.=balloon is sticking 4 mins. =Balloon starts to fill 2 mins.=balloon is still not sticking yet. 4 mins. =Balloon stood 6 mins. =Balloon filled 2 mins.=balloon is filling 4 mins. =Balloon size more
5 Results Based on the data from lab the most inflated balloon was test tube six.this test tube contained Red Star Quick Rise yeast with sprinkles.the least inflated one was the test tube two. This test tube contained Freischmann s yeast and sprinkles. Two out the three with the sprinkles were inflated compared to cane sugar. Two out of three of the pure cane sugar were well inflated. Something that would have make our lab better is to keep all the balloons the same and make sure the were all well placed.
6 This picture was taken at 2 minutes into the lab. The orange balloon is the Red Star quick rise with sprinkles, and the pink balloon is Red Star active dry. This picture was taken 4 minutes into the lab. As you can see, the Red Star quick rise (white balloon in bad left) that had sugar in it is now standing. This picture was taken 6 minutes into the lab. All balloons are standing and starting to fill. The Red Star quick rise (orange balloon) is the fullest.
7 Conclusion In our lab, we tested how different yeast reacted to different sources of sugar. We did this by starting with two test tubes of the following; 5 of name brand active dry yeast, 5 of generic active dry yeast, and 5 of generic quick rise yeast. Then we put 1 of regular white sugar in one tube for each of the different yeast, and in the other we put 1 of orange sprinkles. Then after that, we added 20 of hot water to each of the test tubes. We then mixed the test tubes and added a balloon on the top of the tube. At the end of the lab, we saw that the balloon that was Red Star active dry yeast with sprinkles filled the most. In our hypothesis we said that the name brand yeast will react more in the sprinkles. We were wrong about the name brand, because the generic quick rise yeast reacted the most to the sprinkles. I think this experiment was a great way to see how yeast reacted to different food sources. By keeping the amount of each product the same, and the same amount of water, it was easy to determine which type of yeast and which sugar would react more than others. We did run into a little bit of trouble with timing. I would of like to do the experiment more than 6 minutes, to see if over a period of time the yeast would react more. If we were to do this experiment over again, we would have used our time more wisely. We would also use different types of sugar.
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