INTRODUCTION

In biochemical point of view, fermentation is a process in which

an organism converts a carbohydrate such as starch or sugar, into
alcohol or an acid in the absence of oxygen . For example, yeast
performs fermentation to obtain energy by converting sugar into
alcohol and carbon dioxide. Yeast is a fungus which uses sugar as
food. Yeast needs water to be activated.

In this experiment, we used different amount of sugar to study its

effect on the volume of gas released by the yeast in the
fermentation process. We measured the gas released by the yeast
after 10 minutes using a gas syringe.
Problem Statement
Does the amount of sugar affect the volume of gas
released in the fermentation process by using yeast?

Aim
To study the relationship between the amount of the
sugar and the amount of the gas released in the
fermentation process by using yeast.
Aim
• To study the relationship
between the amount of the sugar
and the amount of the gas
released in the fermentation
process by using yeast.
 If the amount of the sugar
increases, the volume of the gas
Hypothesis released in a fermentation process
will increase.
Materials Yeast Sugar

Water pH indicator paper

 Apparatus

Conical
Rubber L-shaped Gas
cork Thermometer
flask glass rod Syringe

Retort
Electronic Connecting Spoon
stand Weighing Tubes
Scale

Beaker Petri Stop Filter

dish watch funnel
 Manipulated Variable

Variables The amount of sugar.

Responding variable

The volume of gas released

Constant Variable
Amount of yeast Type of yeast
Volume of water Fermentation time
Temperature of water
 Procedure

1. The apparatus is set up as shown in Figure above.

2. 100ml of water at 33⁰C and 3g of sugar are mixed together in a beaker to make a sugar solution.
3. The sugar solution is transferred to a conical flask.
4. 5g of yeast is added to the sugar solution in the conical flask using a filter funnel and mixed for
10s.
5. The gas syringe is connected by L-shaped glass rod to the conical flask.
6. The volume of gas collected in the syringe is measured after 10 minutes.
7. Step 2 to 6 are repeated for 5 trials.
8. Step 2 to 6 are repeated with 6g, 9g, 12g and 15g of sugar.
9. The pH value of the mixture is measured using a universal pH indicator paper at the start(0min)
and end of the fermentation process (10min).
(only measured for the first trial of each sample)
 SAFETY PRECAUTION
1.Make sure the temperature of water used is always
constant at 33⁰C by measuring the temperature with a
thermometer.

2.Make sure the yeast used is from the same batch by

checking the production or expiry dates because yeast
from different batches might affect the fermentation rate.
Expired yeast will become unreactive.

3.Make sure the gas syringe is always at 0ml during each

trial so that we can get accurate reading for the volume of
gas.
 OBSERVATION TABLE

AMOUNT OF VOLUME OF GAS PRODUCED(ml)

SUGAR (g)
T1 T2 T3 T4 T5 AVERAGE

3 26 24 25 24 26 25

6 38 38 35 36 35 36

9 46 48 47 49 48 48

12 60 62 63 63 62 62

15 81 82 81 79 79 80
 GRAPH
Volume of gas released by
Volume of gas released (ml) different amount of sugar
90

80

70

60

50

40

30

20

10
Amount of sugar(g)
0
3 6 9 12 15
 DISCUSSION
 Based on our observation result, 15g of sugar
released the highest volume of gas which is an
average 80ml . This is followed by 12g of sugar, 9g of
sugar , 6g of sugar and lastly 3g of sugar released
the least amount of sugar which is an average of
25ml.
15 g of sugar released the highest amount of gas
because the yeast has enough sugar to carry out

the fermentation process. 3g of sugar released

the least amount of gas because the fermentation
process is not in its optimum level because yeast
 DISCUSSION
 Like all living thing, yeast need right environment to survive, grow and reproduce. Yeast uses sugar as
food to gain energy to grow and reproduce. Yeast is not active in dry state. It is reactive when it is
added to the sugar solution. Moisture is needed for yeast to become active. When we tried this
experiment by adding yeast to sugar crystals (without water), there was no gas released because the
yeast was not active.
 Several chemical reaction happens in the conical flask when the yeast is added to sugar solution. In
the closed conical flask, yeast can still survive without oxygen and causes the sugar to turn into
alcohol, carbon dioxide and energy. It is called fermentation process.
 In the experiment, we measured the gas produced in first 10 minutes. If we leave the solution, the
fermentation process continuously occur and carbon dioxide is continuously produced until a certain
point where ethanol concentration in the conical flask is too high. High concentration of ethanol is
toxic for the yeast and it damages the yeast. We conducted this experiment for only 10 minutes
because after 10 minutes, the gas produced exceeds 100 ml which is more than the volume of the
gas syringe.
 DISCUSSION
 Our results show that the volume of gas released is directly proportional to the amount of sugar used.
The fermentation process will slow down if too much sugar is added. Excess sugar causes the water
to move out from the yeast cell and ends up drying out. The yeast then become unreactive.
 We also tested the pH level of the solution using universal pH indicator. The sugar solution is in
neutral state. The sugar solution mixed with yeast in the beginning of experiment showed pH level of
7. After 10 minutes, pH level was 6.0. In our studies, fermentation process takes place better in
slightly acidic medium.
 We observed that in almost all trials, gas was released into the gas syringe only after 7 minutes
because yeast needs time to absorb water and become reactive.
 CONCLUSION

We conclude that when the amount of sugar

increases, the volume of gas released by the
yeast increases.
The hypothesis of our experiment is accepted.
 SUGGESTION &
RECOMMENDATION

Other than sugar, we can carry out this investigation by using other solution such as
fruit juice ,dough and batter to study the effect on the volume of gas released by the
yeast in the fermentation process.

We can also try this experiment by slightly increasing the temperature of the water
to investigate its effect on fermentation.
 APPLICATION IN DAILY LIFE

Carbon dioxide and ethanol which are the main products of fermentation
process are useful in food industry. Carbon dioxide is used in bread
making. Carbon dioxide makes the bread rise. Carbon dioxide produced
will move through the dough and create a lot of air space which makes the
bread softer. The alcohol produced will evaporate during the baking
process. Ethanol is a type of alcohol and used in beer and wine making.

We choose this experiment because it is interesting to find out the right

amount of sugar for the yeast to get the optimum result. We can make the
perfect food if we use the right amount of sugar and yeast.