Sopacua 1

Valencea Joanna Sopacua

Pak Andrea Jandry Okem

9.2 Science

Friday, 22 October 2021

The effect of different amount of yeast to the CO2 production by measuring the diameter of balloo

3. ANALYSIS

3.1 Result Quantitative

Table 1.1 Raw quantitative data showing the effect of different amount of yeast to the

diameter of balloon

different amount of yeast Diameter of balloon (cm) ±0.05

(grams) ±0.1 Trial 1 Trial 2 Trial 3 Trial 4 Trial 5
10.0 22.70 24.80 23.70 20.40 23.30
20.0 14.80 20.50 18.30 17.80 19.30
30.0 26.60 26.30 27.90 27.30 25.80
40.0 21.80 22.40 20.20 20.60 21.70
50.0 22.90 24.40 23.20 22.90 23.60

3.2 Result Qualitative

Pictures Explanation

The picture beside shows the first trial of different amounts of yeast

in each bottle. There are a variety of 10-50 grams of yeast in each

bottle increasing by 10s in each bottle. As we can see the balloon

size as increased from what was floppy and couldn’t stand at all

resulting into a small balloon even though it hasn’t been exactly 5

Figure 1. Experiment variation 3 with bottle
hours yet.
one filled with 10 grams of yeast on the very

left and bottle five filled with 50 grams of

yeast on the very right.

The measured sugar of 30 grams that will be pored into each bottle.
Figure 2. Measured 30 grams of sugar for all
As the sugar is a controlled variable it is very important to control the
5 bottle in experiment variation 4, to help

fast the speed of mixing the experiment.

sugar amount and keep the precise to 30 grams. The sugar was first

measured using a digital balance, and then put into a separate bowl
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this allows to have 5 different sets of 30 grams of sugar.

3.3 Processing Data (Calculation)

3.3.1 Determine the average/mean of CO2 production:

FORMULA:

t 1+t 2+t 3+ t 4 +t 5
5

EXAMPLE: Dependent Variable 1

22.70+24.80+23.70+20.40+ 23.30 114.9

= =22.98 centimeters
5 5

3.3.2 Determine the absolute uncertainty of different amount of yeast: ±0.1

3.3.3 Calculation the relative uncertainty of CO2 production:

FORMULA:

Max−min
√5
EXAMPLE: Dependent variable 1

24.80−20.40 4.4
= =1.97 centimeters
√5 √5
3.4 Processing Data (Table)

Table 1.2 Average of the diameter of balloon

Diameter of balloon (cm) ±0.05

different amount of yeast Average Diameter of
(grams) ±0.1 balloon (cm)
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5

10.0 22.70 24.80 23.70 20.40 23.30 22.98

20.0 14.80 20.50 18.30 17.80 19.30 18.14
30.0 26.60 26.30 27.90 27.30 25.80 26.78
40.0 21.80 22.40 20.20 20.60 21.70 21.34
50.0 22.90 24.40 23.20 22.90 23.60 23.40

Table 1.3 The effect of different amount of yeast to diameter of balloon

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Absolute Relative uncertainty of

different amount of yeast Average diameter of
uncertainty of the diameter of
(grams) ±0.1 balloon (cm)
amount of yeast balloon

10.0 0.1 22.98 1.97

20.0 0.1 18.14 2.55
30.0 0.1 26.78 0.94
40.0 0.1 21.34 0.98
50.0 0.1 23.40 0.67

3.5 Graph

Graph 1. The effect of different amount of yeast to Co2 production by measuring the

diameter of balloon

3.6 Interpretation of Graph

The graph presented above shows the average effect of the different amount of yeast to

the CO2 production after being manipulated in different amounts in each trial. From the

trendline presented in the graph there is a clear inconsistency and fluctuation happening in the

graph. From the first independent variable consisting of 10 grams of yeast it decreases but from

the second variable with 20 grams of yeast it increases, continuing from the third variable with

30 grams of yeast it the decreases, and at the fourth variable with 40 grams of yeast it finally

increases to the last variable with 50 grams of yeast, which on the graph creates the wave. As

the fluctuation on the graph shows a negative effect to the success of the hypothesis, this can
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also be seen the r-squared value. The r-square value in the table above is 0.0411 which is far

from 1, that shows the error bars aren’t exactly small and proves that this graph model isn’t that

reliable. The standard r2 reading is 0.9 or above (Fernando What is R-squared?) which in the

matter of calculations it clear that 0.0411 is smaller and not close to 1.

On the other hand, there is a clear difference between some of the error bars at each

variable on the graph. Variables 1 and 2 have a relatively larger error bar, meanwhile, variable

3, 4, and 5 have relatively smaller error bar size. This could just mean that the data is reliable

but doesn’t guarantee that the data will be valid (Interpreting error bars). With a result of y =

0.0404 + 21.316 as the quadratic equation, when it becomes a solved question, the answer is put

in decimal points which could mean invalid for the possible of repetition in the decimal points

and or the non-whole number solution. On the collected data there could be small anomalies that

aren’t exactly visible at first glance, but below this, the highlighted data are ones that could be

counted as anomalies and are possible suspects to why this experiment becomes invalid. These

anomalies don’t exactly create a pattern, but against the other data collected these are the ones

that stand out the most when people focus on per trial or in the amount of yeast part.

different amount of yeast Diameter of balloon (cm) ±0.05

(grams) ±0.1 Trial 1 Trial 2 Trial 3 Trial 4 Trial 5
10.0 22.70 24.80 23.70 20.40 23.30
20.0 14.80 20.50 18.30 17.80 19.30
30.0 26.60 26.30 27.90 27.30 25.80
40.0 21.80 22.40 20.20 20.60 21.70
50.0 22.90 24.40 23.20 22.90 23.60

In the graph itself, variable 1 and 3 can be called an anomaly, because the two variable

weren’t there then the graph would be presented in a linear line and have a high r-square which

could prove the hypothesis to be valid. But these two variables are the ones that cause the graph

to show the wave form.

4. EVALUATION

4.1 Conclusion – hypothesis invalid

The hypothesis made, it says, “If the amount of yeast increase, then the CO2
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production within the will increase which can be seen from the increase of size of the

balloon.” And according to the research question, it is now known that “ethanol reduces

greenhouse gas emissions by 46%”. But based on the experiment and the results from all 5

trials, unfortunately the hypothesis is proven to be invalid. Based on the other experiments that

we used for research, they state, “During Glycolysis east slowly converts the fructose into

Ethyl Ethanol, (Chemistry LibreTexts, Libretexts, 1 Apr. 2021,) with oxidation and

reduction whatnot. There would be the production of Carbon Dioxide. It’s true that whilst

the Yeast is doing its work. It creates a sort of carbon during the pyruvate process.

Although when it happens it varies between oxidation or reduction (ncbi.nlm.nih.gov,

ib.bioninja.com.au, and nature.com).” Its true during the experiment there was carbon dioxide

production just not enough to the point that it would be called a consistent carbon dioxide

amount in all trials.

There were times when the smell of the mixture would be really strong around the

experiment, thinking that this is caused by the CO 2 production that could’ve somehow leaked

out from the bible. This smell made a majority of people thinking that the experiment was

creating some type of unhealthy gas, which could be said as CO 2. There is also visible evidence

of the experiment producing the CO2 by seeing the air that is trapped inside of the bottle and

balloon, which is why the balloon inflates for there is no way for the CO 2 to escape. Like the

experiment of an enclosed room full of people, it is most likely to be breathing CO 2 that is

trapped in the room (Stromberg The carbon dioxide in a crowded room can make you dumber)

because there is no way out and no O 2 production system that is ingulfing all the CO 2 for its

photosynthesis system.

In conclusion, ethanol fermentation is an experiment that can be proved with evidence

that is similar to other situations and experiments. Thinking that the dependent variable that is

being measured is the CO2 production, it makes sense to try to relate and learn from other

experiments that aim to measure the same thing but in different ways. The whole topic of CO 2
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production in the fermentation, brought up a question, what if the CO 2 intake to the body is the

cause of people drunk and addiction to these type of things. A real life reason of this experiment

was to learn more about that, but this is only a questionable thought, to get a valid answer a

different type of experiment would probably have to be done to get all the data needed.

4.2 Evaluation of Strengths

- Strength #1: Controlling balloon size

Having all balloons for each experiment the same size has a big affect on when the

data for the experiment is collected. Balloons with different sizes have a different capacity of

how big the balloons can inflate before it explodes. If all balloons have different sizes, then

the data collected will be inconsistent and unreliable. The unreliable data can cause an invalid

hypothesis which proves that the experiment was a failure. If a small sized balloon can inflate

with a diameter up to over 40 centimeters, then hypothetically a big sized can balloon could

inflate double the size.

- Strength #2: Controlling amount of water

Water becomes one of the main reasons on why the experiment either succeeds or

fails. This is because water is also one of the materials needed for the fermentation process to

happen. Controlling the temperature of the water is one thin and controlling the amount is

another thing. Having to much water would also increase the fermentation process and affects

the size of the balloon when it inflates, while if there is to little water then it will be all dry

and hard for the yeast to go through the fermentation process in the very small amount

of water. “Affect the other controlled variable that is trying to be controlled like sugar
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or even the yeast. If there is less water, the result might be dry and if a lot of water, then

the CO2 production might be little,” is the reasoning why we had to control this variable.

4.3 Evaluation of Weaknesses and Improvements

Weakness Reason (why) Improvements (how)

Data reliability The final reliability of the To improve on the reliability of the

experiment on the graph is 0.0411 experiment there are a few possible

which is very far from 1 which things that could be done. First is to

shows that the results isn’t reliable. improve the accuracy of everything

This can also be seen from how the that is used on the experiment this

graph is not linear and is curvier. is all the controlled variables, this

The error bar also shows that the could result with better data for the

variables are inconsistent, and this experiment. Second of all could be

inconsistency causes the error rate to the independent variable itself that

be high in the data. With data needs to change. In this sense, this

ranging from 20-27 and suddenly experiment could go a lot smoother

appears 14 centimeters in the middle and result with way more reliable

of the table doesn’t make sense on results if the amount of yeast was

why this one balloon is so small smaller.

meanwhile the others are already

big.

R-squared The R-squared from the graph isn’t Adding more variables or changing

over 0.9 or close to 1. This shows the variable becomes one of the

the inconsistency of the table data in easier ways people find to fix their

a lot more simple way on the graph. experiment (Finding better

The r-squared helps determining adjusted R-squared values by

whether or not the trend line is removing variables) Maybe

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invalid or not. For this experiment it increasing the independent variable

is obvious because the inconsistent into two different variables, or even

wave forms on the graph. The r- changing the independent variable

square is here to say like “even if the completely. This really challenges

wave form is pretty, you shouldn’t your problem solving ability, but

trust that it is valid right away. yet again changing independent

variable is an option on what to

improve and tale this experiment to

a higher level.

Controlling Warm water that is needed for the Prepare everything at once before

water experiment has inconsistent time of mixing each bottle one by one. It

temperature letting it sit when making the other becomes easier as you just need to

variables in the same trial. Time is pour all ingredients into the bottle

wasted when we are busy preparing and mix it up. This will not take as

the experiment for bottle 1,2, and 3 much time when you have to

the water that was meant for bottles measure everything one by one. It

4 and 5 becomes a bit less warm so sounds like nothing has to do with

it is cooler than the water the temperature, but actually fast-

temperature that was used earlier. forwarding the pace of preparing

Cooler water just soaks the other materials will mean less time for

materials but warm water actually the water to cool down, the water

activates the yeast and dissolve the can stay warm in order to activate

sugar. the yeast.

4.4 Further Extension

As from this experiment, it is final to say that the hypothesis is invalid. But to take this
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experiment to a higher level, something than can be done is by changing independent variable.

The independent variable of this experiment is the amount of yeast, in the next experiment the

independent variable can be changed to the amount of sugar for example. Changing the

independent variable will help with learning more about the process of fermentation, like what

affects the process. Not only that but, changing the independent variable will give a chance to

identify what mistakes we’re made while conducting the experiment to the point that made this

experiment fail. The hypothesis for this experiment would be something called “a Null

hypothesis” and changing the independent variable means that the experiment is being observed

from a different area or what people call “an alternative hypothesis” (Bradford What is a

scientific hypothesis? | definition of hypothesis).

5. BIBLIOGRPHY

Bradford, Alina. “What Is a Scientific Hypothesis? | Definition of Hypothesis.” LiveScience, Purch,

26 July 2017, https://www.livescience.com/21490-what-is-a-scientific-hypothesis-definition-
of-hypothesis.html

“Brent Cornell.” BioNinja, https://ib.bioninja.com.au/standard-level/topic-2-molecular-biology/28-

cell-respiration/yeast-fermentation.html.

Daniel. “Finding Better Adjusted R-Squared Values by Removing Variables.” MaplePrimes,

https://www.mapleprimes.com/maplesoftblog/208384-Finding-Better-Adjusted-Rsquared-
Values

Fernando, Jason. “What Is R-Squared?” Investopedia, Investopedia, 22 Oct. 2021,

https://www.investopedia.com/terms/r/r-squared.asp

“Interpreting Error Bars.” BIOLOGY FOR LIFE, https://www.biologyforlife.com/interpreting-error-

bars.html

Libretexts. “Definitions of Oxidation and Reduction.” Chemistry LibreTexts, Libretexts, 15 Aug.

2020,
https://chem.libretexts.org/Bookshelves/Analytical_Chemistry/Supplemental_Modules_(Anal
ytical_Chemistry)/Electrochemistry/Redox_Chemistry/
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Definitions_of_Oxidation_and_Reduction.
Libretexts. “Oxidation-Reduction Reactions.” Chemistry LibreTexts, Libretexts, 1 Apr. 2021,
https://chem.libretexts.org/Bookshelves/Analytical_Chemistry/Supplemental_Modules_(Anal
ytical_Chemistry)/Electrochemistry/Redox_Chemistry/Oxidation-Reduction_Reactions.
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2020, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466055/.
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