DATE Chapter 2

Microorganism: Friend & Foe

Experiment No.1
Title: Fermentation of sugar by yeast cell
Aim: To Study the fermentation of sugar by yeast cell.
Material Required: Three test tubes, two balloons, marker pen, sugar, dry yeast, lime water, spoon, test
tube stand & thread.
Theory: In fermentation process yeast cells breaks down the sugar into alcohol and carbon dioxide
gas (CO2). Bubbles of carbon dioxide gas fill the gaps & as the gas rises up, volume of the
mixture increases.
Sugar Alcohol + CO2
Fermentation by yeast cell

Procedure:
i) Take two test tubes and mark them A & B. Place these test tubes in test tube stand and fill
them ½ with water.
ii) Dissolve a spoonful of sugar in each of the test tube.
iii) Add a spoonful of yeast in a test tube B.
iv) Inflate the two balloons several times to stretch them out & tie the deflated and stretched
balloons on the mouth of each test tube. Keep them in a warm place. Watch the set-up
every day for next 3-4 days and record your observations.
v) Remove the balloon from the test tube B and pass the gas of balloon in a test tube
containing lime water by placing on its mouth.
vi) Observe the change in colour of lime water.
Diagram:

Observations:
i) Volume of mixture increases by fermentation since balloon tied to test tube B inflates.
ii) Colour of lime water turns milky on passing carbon dioxide gas from the balloon.
Conclusion:
In fermentation process yeast breaks sugar to produce carbon dioxide gas which increases the
volume of mixture.