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The Fermentation of Beverages by Yeast By: Anna Gillin Grade 9.

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Presentation on theme: "The Fermentation of Beverages by Yeast By: Anna Gillin Grade 9."— Presentation transcript:

1 The Fermentation of Beverages by Yeast By: Anna Gillin Grade 9

2 Problem Which common beverage has the highest sugar concentration?

3 Research Sources SugarYeast Fermentation CO 2

4 Research Coke- 27 g of sugar per 240 ml Fructose Glucose Pepsi- 28 g of sugar per 240 ml Fructose Glucose Diet Pepsi- 0 g of sugar per 240 ml Aspartame Hawaiian Punch- 20 g of sugar per 240 ml Fructose Glucose Apple Juice- 31 g of sugar per 240 ml Fructose Sprite- 27 g of sugar per 240 ml Fructose Glucose These are the sugars found in the beverages used in the experiment

5 Research Yeast Microscopic single celled organisms that are classified in the Fungi family Can utilize sugars both aerobically and anaerobically Bakers Yeast Common strain of yeast used as a leavening agent in baking bread Produces ethanol and carbon dioxide from sugars anaerobically

6 Research Fermentation Fermentation of a sugar will result in CO 2 gas and alcohol production Fermentation is a chemical reaction caused by the interaction of a food molecule and a substance

7 Hypothesis If the beverage produces more bubbles of carbon dioxide through fermentation, then its sugars are best utilized by yeast.

8 Materials Graduated Pipet Paraflim Yeast- 10 ml per drink solution Water- 10 ml per drink solution Drink Solutions- 10 ml of each solution Diet Pepsi Coke Pepsi Apple Juice Sprite Hawaiian Punch

9 Procedure 177 ml of each of the beverages were boiled Each of the tubes were labeled with the name of the drink solution Yeast was added to the drink solution and withdrawn into a small syringe A piece of paraflim was placed over the syringe to keep the solution inside The height of gas bubbles in the syringe was measured The procedure was continued for each of the drink solutions The procedure was repeated for 3 trials

10 Procedure The independent variable is the beverages. The dependent variable is the CO 2 production. The control variables are the water and glucose. The constants are the boil times and amount of materials used such as yeast and beverages.

11 Data

12 Conclusion The hypothesis stated that if the drink produced more bubbles of CO 2 then its sugars are best utilized by yeast. The hypothesis was supported because Diet Pepsi, which doesnt contain any sugars, did not ferment.

13 Improvements The experiment could be expanded by adding another drink with natural sugars such as orange juice. A more in depth study would be examining the consumers of these beverages and their health and weight affected by the high correlation of the sugars in drinks.

14 Works Cited Fogel, Robert. "Fungal Factories: Gasohol and more." Fun Facts about Fungi. N.p., 13 Nov Web. 21 Feb "5 Types of Soda and Why You Should Avoid 4 of Them." Fit Hacks. N.p., 22 Feb Web. 21 Feb

15 Works Cited "Baker's Yeast." Wikipedia. N.p., 18 Feb Web. 21 Feb "Apple juice, canned or bottled, unsweetened, without added ascorbic acid." Nutrition Data. N.p., 20 Aug Web. 21 Feb

16 Thank You Please feel free to ask any questions regarding my experiment


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