Plan an investigation on the factors affecting yeast fermentation
Answers
Answer:
Explanation:
EXPECTED OUTCOMES
This experiment will illustrate that there are several factors that affect the growth of yeast. A
beneficial microorganism, yeast has been used in the fermentation of foods for thousands of
years. Bread, wine, beer, and fruit are processed and/or preserved using yeast in fermentation.
The by-products of the fermentation process are carbon dioxide and ethyl alcohol (ethanol).
ACTIVITY OBJECTIVE
A yeast population is affected by a number of factors, the control of which is essential for
optimal activity. These factors include pH, temperature, nutrient availability, and the
concentration of available nutrients. By determining which factors affect the yeast activity, these
variables can be controlled in the fermentation process.
This experiment will illustrate to the student that the growth of yeast is affected by pH,
temperature, and nutrient level and that one natural by-product of this fermentation process is
carbon dioxide.
ACTIVITY LENGTH
It is suggested that students be put into collaborative groups for this activity for several reasons.
First, this limits the amount of materials needed. Second, more activities can be conducted in a
shorter amount of time. And third, students will experience working as a team. Depending on
the amount of teacher preparation done prior to the activity, all of the lab experiments can be
done in a typical classroom period of 30-45 minutes.
This activity can be conducted in several ways-with all students in groups repeating all tests;
dividing the class into four groups, with each group conducting one section of the tests; or
dividing the class into groups of four students, with some groups repeating tests.
Solutions may be prepared by the students, or ahead of time by the teacher.
SCIENTIFIC PRINCIPLES
All living organisms, large and small, have one thing in common: the cell. This is a tiny living
factory capable of converting simple food substances into energy and new cell material and of
reproducing itself.
Microorganisms are made up of a very few cells, or even a single cell, capable of carrying on all
of lifeís processes. A basic understanding of cell structure and function is essential to
understanding the actions of bacteria, yeast, and molds. Since the cell is the basic unit of all
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living things, one might think it is a simple structure. Nothing could be farther from the truth.
The cell is complex in its makeup and its function. Many scientists have spent their lives
studying it. The main parts of the cell are the nucleus, cytoplasm, and cell wall. The nucleus is
the control center-it directs cell division, the formation of new cells. The cytoplasm contains the
parts that convert food material into energy and new cell materials. The cell wall or membrane
holds everything together and controls the passage of material into and out of the cell.
Yeasts are small, single-celled plants. They are members of the fungus family (plural = fungi),
which also includes mushrooms. Fungi differ from other plants in that they have no chlorophyll.
Explanation:
for my Biology internal assessment, I planned to do something related to investigating how increasing the temperature directed to yeast, affects its speed of producing carbon dioxide during yeast fermentation. I have the variables and method all planned out but the thing is, i don't know how i'm going to relate this to biology terms and concepts. I do know that yeast is a simple eukaryotic cell and may functions like one. Besides that, I also know that the cell membrane of yeast may break when uv light is directed on it, but i can't really seem to find and relate other biology concepts.
Does anyone have any idea or is able to help me? I'd very much appreciate it a lot a lot.
Thank you so so much in advance.