SCIENTIFIC INVESTIGATION

( SCIENTIFIC METHOD )

SITUATION

SITUATION
YOU KNOW THAT BREAD DOUGH EXPANDS FROM OBSERVATION OF YOUR MOTHER¶S BAKING SESSIONS. YOU ALSO REALIZE THAT A MICROORGANISM CALLED YEAST IS RESPONSIBLE FOR THE EXPANSION OF THE BREAD DOUGH. YOU ARE INTERESTED TO INVESTIGATE HOW THE EXPANSION OF THE DOUGH IS INFLUENCEDBY SOME THE FACTORS.

SCIENTIFIC INVESTIGATION ( SCIENTIFIC METHOD )
1. Identifying problem 2. Making hypothesis 3. Planning the investigation 4. Identifying and Controlling Variable 5. Conducting the experiment 6. Collecting and recording data 7. Analysing and interpreting data 8. Making conclusion 9. Preparing the report

ACTIVITY 1.2 PAGE 3 (PRACTICAL BOOK)

Making bread using yeast in the absence and present of sugar

Aim :
TO INVESTIGATE THE EFFECT OF SUGAR ON THE RISE OF BREAD DOUGH

Problem Statements
HOW DOES THE ABSENCE AND PRESENCE OF SUGAR AFFECT THE TIME TAKEN FOR THE DOUGH TO DOUBLE ITS SIZE ?

Hypothesis
THE TIME TAKEN FOR THE DOUGH TO DOUBLE ITS SIZE IS SHORTER IF SUGAR IS PRESENT

Variables
MANIPULATED

‡ PRESENCE OF SUGAR
RESPONDING

‡ TIME TAKEN FOR THE DOUGH TO DOUBLE ITS SIZE
FIXED

‡ AMOUNT OF FLOUR, YEAST & WATER ‡TEMPERATURE OF WATER

Materials 
1.5

G OF YEAST  5 G OF GLUCOSE  100MLOF WARM WATER  170G OF FLOUR

Apparatus 
1000ML

BEAKER  250ML CONICAL FLASK  A MIXING BOWL  A PIECE OF CLOTH  A STOPWATCH

TECHNIQUE 
PREPARE

2 SAMPLES OF

DOUGH  RECORD THE TIME TAKEN FOR THE DOUGH TO DOUBLE ITS SIZE USING A STOPWATCH

Procedure
REFER PRACTICAL BOOK PAGE 4

Results
DOUGH TIME TAKEN FOR THE DOUGH TO DOUBLE ITS SIZE OR VOLUME (MINUTES)

WITH SUGAR WITHOUT SUGAR

Discussion 
THE

RESPIRATION OF YEAST IN THE DOUGH REALEASE CO2 GAS THAT CREATES BUBBLES CAUSINGTHE DOUGH TO EZPAND OR RISE  THE DOUGH WITH SUGAR DOUBLED ITS SIZE WITHIN A SHORTER TIME THAN THE DOUGH WITHOUT SUGAR.

Conclusion 
THE

HYPOTHESIS IS ACCEPTED  THE DOUGH WITH SUGAR NEEDS LESS TIMETO DOUBLE ITS SIZE.