The purpose of this science fair project is to demonstrate how the yeast plant reacts with certain foods. For example, yeast is used to raise breads. Yeast is a single celled plant that is a type of fungus. Yeast is unable to manufacture food because it does not contain the chlorophyll characteristic of green plants. Yeast cells change certain foods into alcohol and carbon dioxide when they breathe. This carbon dioxide is what causes bread dough to rise. This science fair project also involves building a contraption that will measure the rate of reaction of yeast and a sugar solution.
Hypothesis
Yeast reacts at a faster rate with certain types of foods.
Variables:
Food type sample
Temperature of water
Materials:
Project #1:
Yeast
Warm Water
Tablespoon, Teaspoon
Muffin tin built for 12 muffins
12 Note cards
Marker
Notebook paper
12 Straws
Oven
Food samples you will add:
1. Flour
2. Table sugar
3. Brown sugar
4. Powdered sugar
5. Sugar substitutes
6. Cornstarch
7. Salt
8. Milk
9. Chopped meat
10. Cooking oil
11. Pancake syrup
Project #2:
Small tubing
Test tube
Rubber stopper
Cooking thermometer
Tall water glass
Graduate cylinder
Yeast
Sugar
Cup of Warm water
Beaker
SCIENCE EXPERIMENT NSTRUCTIONS:
Project #1:
Step #1:
Begin by creating a yeast culture. Add a tablespoon of dry yeast
to one cup of warm water. Stir the mixture until the yeast has all dissolved. Pour one tablespoon of this solution into each of the 12 cups in the muffin tin.
Step #2:
Create a note card diagram so you can keep track of which food
you place in each muffin tin. Do NOT place any food into the first muffin tin so that it can act as the "control" group in this experiment. Refer to the listing of food samples in the material section. Place 1/4 teaspoon of flour into the second cup. Place 1/4 teaspoon of the table sugar into the third cup. Repeat this process through the rest of the food samples in the materials section.
Step #3:
Place the muffin tin in an oven that is at 150 degrees Fahrenheit.
Check the muffin tin after three minutes. Record which food samples have created bubbles due to the carbon dioxide reaction from the yeast. Which food samples reacted right away and which did not? Record your results.
Step #4:
Place the muffin tin back in the oven and check it after five more
minutes. Record your results.
Project #2:
Step #1:
Almost completely fill the test tube with one tablespoon of yeast
and three tablespoons of sugar in a cup of warm water. Insert the small tubing through the stopper. Place the stopper on the test tube.
Step #2:
First fill the tall water glass with cold water that is at 35 degrees
Fahrenheit. This temperature needs to be maintained. You can add ice to the water to keep it chilled. You can monitor the water temperature using a cooking thermometer. Place the test tube into the tall water glass. Place the other end of the small tubing into the empty beaker. Let five minutes pass.
Step #3:
Fill the graduated cylinder with water and turn it upside down in
the beaker. Make sure the open end of the graduate cylinder covers the end of the small tubing.
Step #4:
Carbon dioxide will have formed in the test tube. This carbon
dioxide will replace the water in the graduate cylinder. Record the volume of gas created every 30 seconds for 15 minutes. Repeat this experiment at various temperatures in the tall water class.
Summary of Results:
Create a chart that displays the reaction rates for the different food samples. Plot a graph that shows the amount of time versus the volume of carbon dioxide created.
Anne-Marie Killer is the webmaster of http://fun-science-fair-projects.com where you'll find complete science fair projects for grade 4 to 9.
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