Investigating Alcoholic Fermentation and the Affects of Yeast on Dough :: essays research papers

Biology science laboratory ReportInvestigating Alcoholic Fermentation and the Affects of Yeast on refined sugarAim The aim was simply to investigate whether or not barm had any affect on causing staff of life to rise when adust and to experiment with torrent fermentation eg. to soak up if it gave out carbon copy dioxide. intro Following a few weeks of fermentation theory, roots of three to four were depute 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 barm on dough, more specifically to see if yeast caused the dough to rise in anyway. We followed the instructions in our biology text edition on page 129.Hypothesis According to what Ive learned, I would front that the yeast does indeed cause the dough to rise due to the carbon dioxide gas given off by the yeast. For our alcoholic investigation, I rout out sa fely assume that carbon dioxide go forth be given off as the formula for anaerobically respiration in alcoholic fermentation for routine glucose into alcohol is Glucose - Alcohol + degree centigrade Dioxide + Energy so obviously Carbon Dioxide is a part of this. Also I assume that the fermentation will give off heat and the sugar will probably be turned into alcohol.Materialsca. 100 g flourWaterYeast10 per cent solution GlucoseLiquid ParaffinFour Test Tubes linden Water (Used as an indicator)Practical Our first experiment was to see if yeast impacted dough in anyway and to do this we brought in supplies such(prenominal) as flour and yeast. We followed the instructions and made three groups of dough. For each group we added 50 g of flour and added a little bit of water while mixing it. Due to my lack of kitchen skills I had to throw outside(a) my first two attempts, as they had gotten too sticky. But like they say, trio times the charm and we finally made suitable dough.We me rge warm water and yeast together in a public treasury and added about 10 g of sugar, which is necessary for the dough to expand. We split the dough into two smaller mounds and added the yeast solution with only one of them to see the difference of dough with yeast and dough without yeast subjected to the same conditions to dismantle the difference. We placed both mounds of dough on top of a windowsill where we would provide it for an hour.