Lab report yeast
- 1. Name: Tae Hun Lee<br />Partners: Yu Lynn<br />Date of experiment: 02/05/2010<br />Yeast Fermentation using different types of Sugar<br />Aim<br /> How does the different types of sugar affect the growth of yeast?<br />Hypothesis<br /> I think black sugar + yeast will produce more CO2 than the others.<br />Variables <br />Input variable: Types of sugars (white, brown, black). I will change it by putting <br />different types of sugar into the water in which the yeast would be placed in. <br />Output variable: weight after a specific amount of time. I will measure it by using a electric balance and a stopwatch. <br />Control variables<br /> Control variable 1: Amount of yeast. I will keep it the same by using an electronic scale to measure the yeast before it is used.<br /> Control variable 2: temperature, amount of water. I will keep it same by the water shall be measure before it is heated to the right temperature.<br />Control variable 3: amount of time. I will keep it the same by using a stopwatch to measure the time.<br />Control variable 4 : amount of sugar, I will keep it the same by using an electronic balance to measure it.<br />Materials:<br />- 4 beakers ( 250ml)<br />- white sugar ( 15g )<br />- brown sugar ( 15g )<br />- black sugar ( 15g )<br />- electronic balance<br />- yeast<br />- water ( 40℃)<br />- spatula<br />Diagram: <br />-22860053340<br /> -> Diagram_1 <br />Method:<br />Put the different types of sugar into assignment beaker.
- 2. Pour water into beaker, use a spatula to stir.
- 3. Place the beaker on the electronic balance and start stopwatch.
- 4. When time is up, write down thee mass on clata table.
- 5. Repare step 3~5 for each beaker.Data Table:<br />Before ( g)After ( g ), ( 15min )White sugar156.86156.02Palm sugar97.4096.63Brown sugar157.80157.23Controlled99.0898.13<br />Graph:<br />-114300281940<br />Conclusion:<br /> I noticed that each time I change a variable, the results are also varied. I tried using the different variables to see the changes in the experiment.<br /> <br />According to the results and data taken, I can conclude that more CO2 is produced with black sugar mixed with yeast if compared to the other kinds of sugar mixed with yeast.<br />The data cannot be 100% reliable since it is difficult to measure the exact amount of CO2. My conclusion is based on the amount of yeast produced during the experiment.<br />Start writing your conclusion here.<br /> Remember to:<br />Evaluation:<br />The method I used is reliable when it comes to the controlled variables. I was able to get a varied observation. One thing, which was unreliable was the amount of CO2 produced which we could not really measure at the time of the experiment.<br /> Better results could be produced if we could have more samples of the materials so we could compare them.<br />