Yeast Balloons

My project is about proving the interaction between yeast and sugar. I will prove that the More amount of sugar added will produce more Co2.

How could yeast chemically react and under what conditions to make most and maximum use of it?

I think if I add the same amount of yeast to a fixed amount of warm water, then add sugar in different quantities to four different water bottles, the yeast will interact differently. In this experiment I will discover how different amounts of sugar interacts with a fixed amount of yeast.

In every experiment there are different factors that affect the success of any experiment. In my project I had the following variables:

1. Independent variables:

Warm water & yeast.

2. Dependant variables:

Sugar

3. Control variables:

Time

The Internet:

Http://happybrownhouse.com

Http://thestemlabratory.com

4 empty water bottles

4 balloons

4 yeast sachets

6 tsp sugar

16 ounces of water

Funnel

1. Prepared all material needed

2. Numbered all water bottles from 0-3

3. Filled all water bottles with the same amount of water, I used 4 ounces.

4. Filled each bottle with the same amount of yeast.

5. Filled sugar with the following amounts:

A) Bottle 0: no sugar

B) Bottle 1: 1 tsp sugar

C) Bottle 2: 2 tsp sugar

D) Bottle 3: 3 tsp sugar

6. Shakes all bottles well and covered the tips with balloons.

7. Observed the Balloons, for half an hour then an hour for results.

When Sugar interacts with yeast, CO2 is produced. The more sugar added the more CO2 produced.

In my experiment the balloon gets more inflated in the bottle that has a greater amount of sugar. Also, the more time it sits the more gas is obtained.

When we fix the amount of water and yeast, then add sugar and seal it, CO2 is produced. More CO2 gets produced with time. Every half an hour the Balloon got more inflated by the gas, which proves a chemical reaction. The bottle with zero sugar gave us nothing, on the other hand the bottle with more sugar made the balloon inflate bigger. The balloon was filled with CO2.

The result of my search was proving that more sugar with yeast and warm water produces carbon dioxide.

I assumed in this project that yeast reacts with warm water and yeast. I wanted to prove that the amount of sugar along with a certain time frame affects the way yeast reacts. When I controlled water, yeast, time then changed sugar amounts, I got better reaction with higher amounts of sugar added. The bottle that had no sugar didn’t react at all! I concluded from my experiment that if we want active yeast, we have to add more sugar maintaining an amount of warm water.

This project is important to many people who have an interest in baking for example. Or even researchers who need CO2 for their experiments. Chefs, housewives, or any person interested in baking can have this useful information to help them improve the style of their baking. Simply, to help them bake successfully. It’s important in my opinion to learn all affects that could either improve or sabotage my creations!

I learned that yeast like a warm environment and sugar! It will make baked goods special and yummy! On the other hand if we don’t want a puffed baking product then we know that less sugar or cooler water will do the job.

Researchers can also benefit from the information provided if they look for an easy affordable way to get carbon dioxide.

In this project I improved my research skills by thinking of an idea through the Internet, looking for materials and researching ways to create the project. I improved my self-management skills by organizing my thoughts and steps required for my project. I improved my thinking skills by anticipating the results of my project. My communication and social skills by making the video that will reach out for people that might help them in this field of science.