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Sugar and Yeast Fermentation Lab Report

This document describes a laboratory experiment on sugar and yeast fermentation. The experiment uses baker's yeast, sugar, warm water, and bottles with balloons to demonstrate how yeast produces carbon dioxide through fermentation. Yeast is added to bottles containing varying amounts of sugar and water. Over several hours, the carbon dioxide produced by yeast feeding on the sugar causes the balloons on the bottles to inflate. The more sugar available, the more carbon dioxide is produced and the more the balloons inflate. This experiment allows students to observe firsthand the process of fermentation.

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Christian Consigo
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306 views4 pages

Sugar and Yeast Fermentation Lab Report

This document describes a laboratory experiment on sugar and yeast fermentation. The experiment uses baker's yeast, sugar, warm water, and bottles with balloons to demonstrate how yeast produces carbon dioxide through fermentation. Yeast is added to bottles containing varying amounts of sugar and water. Over several hours, the carbon dioxide produced by yeast feeding on the sugar causes the balloons on the bottles to inflate. The more sugar available, the more carbon dioxide is produced and the more the balloons inflate. This experiment allows students to observe firsthand the process of fermentation.

Uploaded by

Christian Consigo
Copyright
© Public Domain
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Republic of the Philippines

BATANGAS STATE UNIVERSITY


ARASOF-Nasugbu
Nasugbu, Batangas

COLLEGE OF INDUSTRIAL TECHNOLOGY

Laboratory Experiment in
Food Processing II
Activity #1

Sugar & Yeast


Fermentation

Submitted to:
Mrs. Maria Rhoda Calansanan

Submitted by:
Consigo, Christian M.

BSFT 3201

February 10, 2021


Sugar & Yeast Fermentation

As the yeast eats the sugar, it releases a gas called carbon dioxide. The gas fills the bottle and
then fills the balloon as more gas is created. ... Each bit of yeast makes tiny gas bubbles and that
puts millions of bubbles (holes) in our bread before it gets baked.

Yeast can use oxygen to release the energy from sugar (like you can) in the process called
"respiration". ... So, the more sugar there is, the more active the yeast will be and the faster its growth
(up to a certain point - even yeast cannot grow in very strong sugar - such as honey).

Objective

The purpose of this experiment is to give students the opportunity to learn about fermentation
first hand. Using baker's yeast, the students will address some of the problems faced by Pasteur,
Weizmann, and present-day fermentation specialists. The yeast carry out an alcohol fermentation
when grown anaerobically; in the presence of air, they make carbon dioxide and water by aerobic
respiration. Students will have fun with this experiment as the balloons expand.

Materials

 4 Bottles (Glass or Plastic)


 4 pcs of Balloons
 Sugar
 Warm Water
 Yeast

Procedure

 Label the 4 clean bottles (1-4).


 Measure and pour 8 ounces (250ml) of warm water into each bottles
 Add 1 tablespoons of yeast to each bottle (1-4)
 Add 1 tablespoons of sugar in Bottle #2
 Add 2 tablespoons of sugar in Bottle #3
 Add 3 tablespoons of sugar in Bottle #4
 Shake them well
 Put a balloon on spout of each bottle
 Let the bottles sit for several hours
 Observe the results
Photo Documentation
Observation

As the yeast feeds on the sugar, it produces carbon dioxide. With no place to go but up, this
gas slowly fills the balloon.

A very similar process happens as bread rises. Carbon dioxide from yeast fills thousands of
balloon like bubbles in the dough. Once the bread has baked, this is what gives the loaf its airy
texture.

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