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John Smith, MD1; Jane Doe, PhD2; Frederick Smith, MD, PhD1,2
1University of Affiliation, 2Medical Center of Affiliation

INTRODUCTION RESULTS DISCUSSION

Figure 1. Label in 24pt Arial. Figure 2. Label in 24pt Arial.

METHODS AND MATERIALS CONCLUSIONS

6.25% 12.5% 25%

C
Materials:  
• Conical flask 0 degrees
• Measuring cylinder 1x
• Thermometer
• Stirring rod 1x 30 degrees
• 60 degrees hot bath
• 30 degrees incubator
•
•
Ice bath
Beakers x9
60 degrees
• 2 grams of yeast
• Tablespoon
• Scales
• Glucose dilution (25%, 12.5%, 6.25%)
• Ruler
• Water Table 1. Label in 24pt Arial.
 
IV: sucrose, glucose, maltose 
  
Method: 
1 Grab the needed materials required for the experiment.
2 Get the glucose dilutions, measure the concentration for all, and fill with water up to 100ml.
3 Pour the glucose into the 9 beakers and have 3 beakers with 2.5% of glucose, another 3 beakers with
12.5% of glucose and 25% of glucose into the 3 remaining beakers.
4 Carefully measure with a scale and use a tablespoon to put 2 grams of yeast into all 9 beakers.
5 After putting yeast into the beakers, carefully put each of the 3 beakers with glucose into the 60
degrees hot bath and another 3 into the 30 degrees incubator and leave the remaining 3 beakers at
room temperature.
6 Once all beakers are placed into the different temperatures, leave for 24 hours.
7 After leaving the beakers for 24 hours, take out the beakers and measure all of them with a ruler of
how much the liquid in the test tube dropped.

6.25%
12.5% REFERENCES
25%

Chart 1. Label in 24pt Arial.