Testing cereals
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This document discusses how cells obtain energy from food and sugar. It outlines an investigation where students will test different cereals to see which contains the most sugar by measuring the carbon dioxide produced during cellular respiration. Yeast will break down any sugar in the cereal samples to produce carbon dioxide, and more sugar will lead to more carbon dioxide production. The document also asks questions about cellular respiration and how plant and human cells obtain energy.
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Testing cereals
This document provides instructions for testing the sugar content of different breakfast cereals through a yeast fermentation experiment. Students will select 2 cereals they hypothesize have different sugar levels and test them by adding yeast, cereal, and warm water. The experiments will measure the amount of carbon dioxide produced after 10 and 20 minutes. More sugar will result in more carbon dioxide as the yeast breaks down sugar for energy. By comparing the results, students can rank the cereals by sugar content and write a conclusion.
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