Investigating Alcoholic Fermentation and the Affects of...

Biology Lab Report Investigating Alcoholic Fermentation and the Affects of Yeast on Dough Aim: The aim was simply to investigate whether or not yeast had any affect on causing dough to rise when baked and to experiment with alcoholic fermentation eg. to see if it gave off carbon dioxide. Introduction: Following a few weeks of fermentation theory, groups of three to four were assigned and told to conduct a series of experiments involving the affects of fermentation. My group consisted of myself, Won Jin, Brendan and Sun-Ho and we chose to investigate alcoholic fermentation and the affects of yeast on dough, more specifically to see if yeast caused the dough to rise in anyway. We followed the instructions in our biology textbook on†¦show more content†¦Through the Test Tube, we hoped that the Carbon Dioxide given off would travel through the tube and turn the Lime Water (used as an indicator) into a milky colour. Without much surprise it did and we could conclude that the Yeast did give off Carbon Dioxide, much like our previous experiment (Carbon Dioxide given off by the Yeast causing the Dough to rise). Conclusion: From our results I can safely assume that my Hypothesis was correct for both experiments and I can now, for sure, say that Yeast does cause Dough to rise. Other than stating that obvious fact, not much can be said for the first experiment other than we proved Yeast is extremely important for making the Dough rise. Without the Yeast giving off Carbon Dioxide, the Dough wouldnt rise. It would also be good to note that the Doughs sticky material traps the Carbon Dioxide, causing the mound to rise. For our Alcoholic Fermentation experiment, once again, my Hypothesis was right on the mark. The Fermentation caused by the Yeast created heat, warming up the tube. Also it turns the sugar into Alcohol and simply smelling the Test Tube, after the experiment, can also prove this as Alcohol has a very distinctive smell, easily recognised. My third observation of this experiment showed that Carbon Dioxide was given off, turning the Lime Water milky. I cannot say IShow MoreRelatedHow Different Ph Levels Affect The Population Growth Of Yeast1180 Words   |  5 PagesThrough this lab, we were trying to solve the problem of how different pH levels affect the population growth of yeast, which was based on the mm of carbon dioxide produced. Through this, our independent variable was the pH level of solution added to the test tube of yeast and sugar. Our dependent variable was the mm of CO2 produced, indicating population growth. For this lab, the proper control was a test tube with the yeast and sugar but no pH solution added. This was useful to compare our data to