Yeast investigation Part2

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Flour and Sugar Investigation with Carbon Dioxide Measurement and Vocabulary

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Yeast investigation Part2

  1. 1. Yeast InvestigationYeast Investigation Investigation 3 - Part 2Investigation 3 - Part 2
  2. 2. • What are two most abundant ingredients on cookie labels? – Flour – Sugar • Something in cookie is food for yeast. • Think of a way to find out what is in the cookie that is food for yeast. • Is one of the ingredients the food that activated the yeast?
  3. 3. Flour/Sugar Investigation • Mark one bag “F” and one bag “S” • Add 2 5-ml spoons of yeast and 1 5-ml spoon of flour or sugar to each bag • Add 50 ml warm (40-50ºC) water to each bag • Press air out and seal bag. • Place in hot water bath for 10 minutes • Write prediction of what you think will happen while waiting
  4. 4. Carbon Dioxide - CO2 • Cookie bag puffed - yeast produced a gas when it became active • Gas produced in Carbon Dioxide • Same gas we exhale • Amount of Carbon Dioxide produced is indication of amount of activity taking place in yeast cells
  5. 5. Volume Tube • Used to measure volume of carbon dioxide produced by yeast • Carbon dioxide measured in milliliters • Measure gas produced by flour and sugar bags after 10 minutes • Record results on chart
  6. 6. Cellular Respiration • Yeast uses sugar as food source • Plant and animal cells used sugar as food source • When cells use sugar - get energy and produce carbon dioxide and water • Process of breaking down sugar for energy called Cellular Respiration • Cellular Respiration breaks sugar into carbon dioxide, water, and energy
  7. 7. Vocabulary • Yeast - single-celled organism • Cellular respiration - process by which plant and animal cells break down sugar to get energy, releasing carbon dioxide and water in the process
  8. 8. Concepts • What is cellular respiration? – Cellular respiration is the process by which plant and animal cells break down sugar to get energy, releasing carbon dioxide and water in the process • C6H12O6 + 6O2→6CO2 + 6H2O +Energy

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