Fermentation: Effects of Sugar on the Carbon Dioxide Production of

Yeast
De Guzman, C. R, Imson, M. D., Mates, M.S. , Motas, K.Y.
Science Department, Senior High School, O.B. Montessori Center, Inc., San Juan City, Philippines

ABSTRACT: The goals of this experiment are to characterize the function of yeast and sugar in driving cellular
activities, comprehend how variations in sugar concentration impact the speed of cellular processes, and clarify the
principles governing the fermentation process. Additionally, the sugar quantity of each bottle varies, with the first
having no sugar, the second having one teaspoon, the third having two teaspoons, and the fourth having three
teaspoons. The bottles were carefully shaken in order to activate the yeast. 30 minutes were spent watching the
bottles. Based on the quantity of sugar used and the duration of time, the balloon's circumference changed. The
balloon circumference of setup D increased by 18.03 cm after 30 minutes. With how, Setup D had the most sugar
and the largest balloon circumference. Because once sugar was added to the yeast and water mixture, the cells
performed glycolysis. Fermentation is a catabolic metabolic cycle in which glucose is converted to carbon dioxide
and ethanol. It is also possible to deduce that the amount of sugar consumed is proportional to the amount of carbon
dioxide produced.
Keywords: Fermentation, yeast, cellular respiration, metabolic pathway
in powering cellular processes; (2)
INTRODUCTION understand how differing concentration of
Energy 1 is necessary for living systems to sugar affects the rate of the cellular
function. These functions include daily processes (fermentation); and (3) explain the
functions– like an organism’s response to its principles influencing the fermentation
environment. This energy comes from the process.
process of cellular respiration. Cellular
Respiration 2 is the process wherein MATERIALS AND METHODS
Adenosine Triphosphate (ATP) is Addition of sugar into the bottles
synthesized by breaking down glucose in Firstly, sugar in varying amounts was added
order to provide energy for the body. The to each bottle. Bottle A had no sugar, Bottle
methods include a setup of four balloons, B had 1 tablespoon of sugar, Bottle C had 2
four plastic bottles, warm water, sugar, tablespoons, and lastly Bottle D had 3
yeast, and measuring materials. Moreover, tablespoons. After adding the sugar 50mL of
each bottle differs with their sugar content– lukewarm water was added to each bottle. In
the first bottle having none, the second each bottle 1 tsp of yeast was added to each
having one teaspoon of sugar, the third bottle. Finally, A balloon was fastened to the
end of each bottle.
having two teaspoons of sugar, and the
fourth having three teaspoons of sugar. The
Yeast Activation
bottles were sealed, shook, and covered with
To activate the yeast, the bottles were
balloons. This setup was then observed to shaken thoroughly. After such, the bottles
see any change in the balloon’s sizes. It is were placed down and the observation
hypothesized that if sugar is added to the began.
yeast and water, then the balloon will grow
in size. This experiment has the objectives: Observation of bottles
(1) describe the role of the yeast and sugar
 The bottles were observed for a total of 30 setup D rose by 18.03 cm. Setup D had the
minutes. In intervals of 5 minutes, the most sugar and the highest balloon
circumference of the balloon was measured circumference with this.
in cm at its highest point. The balloons were
measured with the help of a piece of yarn The cells underwent glycolysis when sugar
wrapped around the balloon then measured was introduced to the yeast and water
after. combination. Fermentation is a catabolic
metabolic cycle that converts glucose to
RESULTS AND DISCUSSION
carbon dioxide and ethanol. Fermentation is
Circumference of the balloon (cm)
SET
also anaerobic, allowing yeast to synthesize
UP 0 min 5 10 15 20 25 30 adenosine triphosphate (ATP) without the
min min min min mi min
n
use of oxygen. Cellular respiration, on the
other hand, happens when the environment
A (no 12.7 12.7 12.7 12.7 12.7 12. 12.7
sugar) 7
is oxygen-influenced; cellular respiration
includes glycolysis, pyruvate oxidation, the
B (1 12.7 12.7 13.97 15.24 16.76 17. 17.2
tbsp 08 2
citric acid cycle, and the electron transport
sugar) chain. Fermentation, on the other hand,
C(2 12.7 13.9 15.24 16.00 17.02 17. 17.5
happens only after glycolysis and only
tbsp 7 27 3 partially oxidizes glucose. Because sugar is
sugar)
the "food" that the yeast will need to
D(3 12.7 15.2 16.51 16.26 17.27 17. 18.0 generate energy to ferment, it creates more
tbsp 4 78 3
sugar)
carbon dioxide and ethanol. Eventually, the
fermentation products are two ATPs, two
carbon dioxide, and two ethanol4. Yeast is
The researchers were able to see yeast
utilized in bread production because
activity since all of the setups included the
fermentation creates carbon dioxide, which
same amount of water and yeast. The
makes the bread fluffier.
researchers had a control setup, which
improved the precision of their observations.
Setup A included no sugar, but setups B, C,
CONCLUSION
and D contained varying levels of sugar. The Based on the results of the experiment it can
circumference of the balloon fluctuated be concluded that the presence of sugar in
based on the amount of sugar applied and the yeast and lukewarm water mixture
the length of time. The table, as seen in caused the balloon to inflate. This inflation
Table 1, contains the time and balloon was caused by the yeast consuming sugar
circumference. Setup A's balloon did not and therefore producing carbon dioxide. It
inflate for 30 minutes because there was no can also be concluded that the amount of
sugar in the setup—the yeast did not have sugar is directly related to the amount of
any glucose to generate energy from, carbon dioxide released. As shown in the
resulting in the yeast not activating3. After table, the bottles with more sugar inflated
30 minutes, the balloon circumference of the balloon more.
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