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WHAT ARE THE EFFECTS OF CREATION OF BEER IN MICROGRAVITY AND IS IT POSSIBLE? PRESENTATION BY: MICHAL BODZIANOWSKI Principal Investigator.

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Presentation on theme: "WHAT ARE THE EFFECTS OF CREATION OF BEER IN MICROGRAVITY AND IS IT POSSIBLE? PRESENTATION BY: MICHAL BODZIANOWSKI Principal Investigator."— Presentation transcript:

1 WHAT ARE THE EFFECTS OF CREATION OF BEER IN MICROGRAVITY AND IS IT POSSIBLE? PRESENTATION BY: MICHAL BODZIANOWSKI Principal Investigator

2 THE IDEA Coming up with the Idea GRUESOME FACTS BOOK WINE IN SPACE EXPERIMENT 4 TH GRADE SCIENCE FAIR YEAST EXPERIMENT

3 BUT WHY “BEER” IN SPACE? The Use Of An Alcoholic Beverage in Space Exploration Medical Properties of Alcohol How useful Alcoholic Beverages are in an emergency Storing Alcohol in Space Creating Alcohol in Space

4 THE MATERIALS & PROCEDURE Materials (FME Type 3) Volume One: 0.55 ml Dry Distiller’s Yeast Volume Two: 7.3 ml Water (Tap) Volume Three ml Crushed/Powdered Malted Barley ml Crushed/Powdered Hops Procedure: A=0: Unclamp both clamps and shake for 2 secconds

5 HOW WE HARVESTED DATA Yeast + Sugar = CO2 and Alcohol (C 6 H 12 O 6 + Zymase → 2 C 2 H 5 OH + 2 CO 2 (Zymase is an enzyme complex naturally found in yeast)) Carbon Dioxide + Water = Carbonic Acid (CO 2 + H 2 O H 2 CO 3 ) Sodium Hydroxide + Carbonic Acid = Makes pH neutral Take amount of Sodium Hydroxide used to Neutralize, and multiply by moles of NaOH per Liter (assume 1 mole = 22.4L) Divide amount by two (This is because for every 2 NaOH, there is 1 H2CO3) Since the ratio is 1:1 between CO2 and H20 in H2CO3, your current number is the amount of CO2 moles as well Convert CO2 moles to grams, by multiplying by Since the amount of Ethanol = the amount of CO2 in the Yeast reaction, you now have the amount of Ethanol produced in grams

6 RESULTS x10-4 gCO x x10-4

7 DATA ANALYSYS Prediction: More Ethanol would be produced in Space Was It Correct? Why? Sources Of Error Other Possibilities

8 POSSIBLE SOURCES OF ERROR Test method (Not all CO2 in the water) Release of CO2 None? Not stopping Fermentation Yeast Killed

9 SPECIAL THANKS AND CREDITS Sharon Combs – Advisor and Facilitating Teacher, A HUGE HELP DCSD, STEM School & Academy, and STEM’s Sponsors- Funding, PR, Submitting School, Submitting County, and help Tracy Schloemer- Chemistry teacher, help with Data collection, Data Analysis, and Sources of Error Tomasz Bodzianowski and Malgorzata Korosciel – Parents, Help with Proof of Concept, Help with Proposal, and other help SSEP and NCESSE- For creating and maintaining this wonderful program NASA- For providing the program access to the ISS Orbital Sciences- For letting us use their Orb-1 Cygnus to get to the ISS Michal Bodzianowski (Me)- Principal Investigator And Everyone Else Involved! Sponsors/Partners: Raytheon Company, Subaru Of America, Inc., Center for the Advancement of Science in Space, National Center for Earth and Space Science Education (NCESSE), and the OtterCares Foundation. Thank you!


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