Link to Rubric

Names of Group Members

Mariam M. Tenzin C, Nicole V.
Lab Report
Living Environment
Date:

Title or Investigation Question: The Effect of the Types of Sugar on the Amount of C02 Produced

Independent Variable: Type of Sugar (Cane sugar, Brown Sugar, and Confectioners Sugar)

Dependent Variable: Amount of CO2 produced

Constants

1. Amount of yeast - 3 grams

2. Amount of sugar - 1.5 grams

3. Amount of water - 100ml

Hypothesis: If the confectioners sugar is mixed with the yeast along with the same amount of water as the other two sugar types,
then the height of foam will be greater than the amount in the other two beakers as a result of more CO2 produced, Because
confectioners sugar has the closest consistency to yeast than the two other types of sugars. This will result in a better
mix/relationship between the two materials, therefore creating a larger reaction and rise out of the yeast.

Materials List:

● 9 grams of yeast

● 1.5 grams of cane sugar

● 1.5 grams of brown sugar

● 1.5 grams of confectioners sugar

● 300 ml of room temperature water

● 3 beakers

● 4 droppers

● Ruler/measuring tape

● Timer

● Pocket scale
 ● 3 Balloons
Procedure:

1. Place 100 ml of water into three beakers.

2. Next, measure 3 grams of yeast into each of your beakers.(using pocket scale)

3. Then use a clean dropper to measure 1.5 grams of your independent variable and add it to the
water.(using pocket scale.)

4. Once all materials are added to the beaker allow your experiments to set for 25 minutes.

5. Add a balloon on top of the bottle top to collect the amount of C02 produced.

6. Using your measuring tape measure and record the height of foam formed in each beaker as a
result of ATP.

Data Collected: Include both your data table and a graph

Data Table :

Type of Sugar Amount of CO2 Produced (height of foam)

Cane Sugar 0.5 cm

Brown Sugar 1.2cm

Confectioners Sugar 1.5cm

CONCLUSION ↓
Discussion and Conclusions: Be sure to note whether your data supports or does not support your hypothesis.

Our hypothesis was supported. As shown in the data table above, the confectioner’s sugar had the highest measure of foam with
1.5 centimeters. The brown sugar had a measure of 1.2 centimeters and the cane sugar with 0.5 centimeters. The Confectioner’s
Sugar had the biggest reaction because of the ATP (Yeast) formed, which is a product of Cellular Respiration. Carbon
dioxide and water are waste products that are result of the reactants; oxygen and glucose; as shown in the experiment above
where sugar was added to the yeast along with a balloon blocking the lid. The product-reactant relationship contributes to our
experiment because it’s the process of a reaction. Our dependant variable (Co2) is the product that affected the independent
variable (types of sugar,) and caused the reaction of the ATP. Fermentation - a chemical process where foaming occurs - also
contributes to why our hypothesis was supported. According to biology-online.org, “Fermentation is a cellular process that is
anaerobic. It is the means used by certain cells to convert organic food into simpler compounds. In doing so, chemical energy
(e.g. ATP) is generated. Yeasts prefer to undergo fermentation to process organic compounds and generate ATP even in the
presence of oxygen.” Cellular respiration supplies the molecules to create the metabolic reaction that converts the yeast cells to
ATP. This tells us that our experiment went through an anaerobic process (mentioned in Evidence 1.) Anaerobic is defined as
a product abstained from oxygen, fermentation being a prime example. It occurs during an anaerobic process, indicating that
our experiment underwent that development. As a result, the foam produces the layered structure in our bottles. The measure of
foam is determined by how fermented the liquids are, and according to our data, the confectioner’s sugar went through
fermentation the most. Therefore our hypothesis is supported.

Suggestions for Improvement: Discuss 2-3 possible sources of error that may make your data less reliable. Include a
discussion of the importance of controlling the variables when investigations involve human subjects. List three additional
variables that may have influenced the outcome of your experiment.

2-3 possible sources that may make our data less reliable are:

One possible source that may make our data less reliable is the freshness of the materials used. Meaning, if the sugar and
or yeast were expired or left in the fridge for too long, their consistency and content would change. If we were to conduct our
experiment using expired materials, the fermentation (a type of cellular respiration as it is shown in the height of foam forming )
in our data table above would not occur. Yeast feeds on sugar and starches, then converts their food energy into carbon dioxide
which allows for more yeast to occur. Therefore, if there is no food or in this case non-edible (expired) food, the yeast would fail
in conducting more yeast. For example, when a human is injected with a vaccine, in order for the vaccine to be effective in the
cells, organs and the vaccine must be recent. If a person is given medicine a few weeks after their recovery from a sickness, their
body will react differently compared to if the vaccine was given while the person was sick. Another possible source that may
make our data less reliable would be if we used a different type or even different temperatures liquid in each of our three trials.
We were testing for the different production of ATP due to different types of sugar in all three bottles. So if the liquid were to
be different in each bottle, that would result in two independent variables. Therefore, the final results would be because of the
type of liquid and the type of sugar. A third possible source that may make our data less reliable is preciseness. In order to have
accurate results when comparing three experiments for the same outcome, you must use the same amount of material. Although
we used cane sugar in one experiment, brown sugar in another, and confectioners sugar in the other; we used the same amount of
water, yeast, and sugar in each experiment. Hence the only difference was the sugar type. As we began the experiment with that
being our independent variable, we tested for how the amount of ATP produced would be affected by sugar type. All other
materials that remained constant in each experiment should be the same, otherwise sugar type would not be the only independent
variable.
Three additional variables that may have influenced the outcome of your experiment.

1. The temperature of the room where the experiment took place.

2. A larger bottle with a different material (we used a 2.5’ by 8” plastic bottle.)

3. The amount of water which was used (We used 100 ml of water.) Perhaps if less water was used, there would be a
quicker reaction due to the fact that there’s less content mixing with the lesser amount of sugar and yeast.

Suggestions for Further Research: Include two suggestions for other investigations that could be done OR additional data that
needs to be collected to further support your findings.

1. A suggestion that could be done for other investigations is add more yeast for a quicker and more accurate reaction
according to the amount of water used.

2. Another suggestion that could be done for other investigations is to be precise with the amount of yeast, sugar and the
temperature of the water used.

Graph: ↓