Fermentation

Lab Report
By: Juan Cruz Dodero

Guiding Question: How do organisms obtain and use energy they

need to live and grow?

Introduction: How does yeast and sugar release CO2? Well, to

summarize, Enzymes made by yeast interact with sugars. Like the
majority of fungi, yeast also breathe oxygen (aerobic
respiration), but when there isn't any air around, it will begin
fermenting sugars and carbohydrates to produce ethanol and
carbon dioxide. Furthermore, This is important because the
experiment is about how sugar levels affect 4 different
Erlenmeyer flasks(0, 1, 2, 3) that have the same amount of water
and yeast. To wrap it up, Fermentation successfully occurred in
the #3 Erlenmeyer flask because there was some foam that formed
on top of the mixture (liquid) and the balloon inflated.

Dependent Variable:
The dependent variable of this experiment was the size of the
circumference of the balloon in Centimeters.

Independent Variable:
The independent variable which was increased through the course
of this experiment was the amount of teaspoons of sugar in each
Erlenmeyer flask.

Hypothesis:If we add more sugar, then the balloon will inflate

bigger because the yeast eats the sugar, causing it to release
carbon dioxide.
Data Table:

Erlenmeyer flask Ingredients Circumference (cm)

Number

0 100 ml Hot water 0 cm

1 teaspoon Yeast
0 Sugar

1 100 ml Hot water 0 cm

1 teaspoon Yeast
1 teaspoon Sugar

2 100 ml Hot water 0 cm

1 teaspoon Yeast
2 teaspoon Sugar

3 100 ml Hot water 16 cm

1 teaspoon Yeast
3 teaspoon Sugar

Images:

Ingredients & Before After

Erlenmeyer flask
Number

#0
100 ml Hot water
1 teaspoon Yeast
0 Sugar

#1
100 ml Hot water
1 teaspoon Yeast
1 teaspoon Sugar
#2
100 ml Hot water
1 teaspoon Yeast
2 teaspoon Sugar

#3
100 ml Hot water
1 teaspoon Yeast
3 teaspoon Sugar

Graph:
CER:
Energy for cellular functions must come from food, nutrients, or
sunlight for living things. Energy is used by cells for the
transport, synthesis, and breakdown of nutrients and substances.
The more sugar, means the more Carbon Dioxide and ethanol will
be created. Furthermore, According to the University of
Oklahoma, Department of Biology, they stated that “Our results
show that glucose and sucrose produced the most CO2 in ten
minutes during yeast fermentation”. To wrap it up, this tells us
that by doing this experiment and adding different sugar levels,
more or less Ethanol and CO2 will be produced during
Fermentation.