Yeast Feast
Matthew Liu
Burnaby North Secondary
Floor Location : J 098 D

Introduction: My experiment is about producing carbon dioxide from yeast by giving it a variety of sugars from different sugary food ingredients.
The purpose of this experiment is to find out which food ingredient causes yeast to produce the highest amount of carbon dioxide, as well as to learn more about yeast and how it consumes sugars.
I chose this topic because I thought it was something pretty interesting to learn more about, and so by conducting this experiment, I could learn more about how yeast produces carbon dioxide from sugars and what it does that makes it useful in our everyday goods.

Brief Background and Topic Info:
-Yeast is a living organism
-Yeast consume sugars, along with warm water, to grow and multiply, producing carbon dioxide as a by-product.
-There are different types of sugars, such as sucrose, glucose, fructose, etc. These different types of sugars can be found in a variety of sugary food ingredients, such as honey and corn syrup.
-Yeast consume different types of sugars differently; therefore, different amounts of carbon dioxide will be released from them.

Problem: Which food ingredient makes yeast produce the most carbon dioxide - honey, molasses, white sugar, corn syrup, or maple syrup?

Procedure: Basically, the whole procedure of this experiment is to mix warm water, one of each of the 5 food ingredients listed in the problem, and yeast in 5 glass bottles. Then you would attach balloons on them and wait for one hour. After one hour, the balloons will be expanded with carbon dioxide, and by using a string and a ruler, you would measure the balloons to see how much carbon dioxide is produced from the yeast solutions with the different food ingredients in them.

Results and Observations: The results show that each of the ingredients caused yeast to produce a different amount of carbon dioxide, because the balloons were in different sizes at the end of the experiment. This proves that yeast consumed the ingredients differently, making them release different amounts of carbon dioxide.

Conclusions: In conclusion, the yeast consumed these ingredients differently because they contained different types of sugars in them. This proves that the type of sugar given to the yeast causes a change in its carbon dioxide production. This can be useful in real life. For example, if you want to make bread with lots of puffiness, you would add a food ingredient that causes the bread yeast to produce a lot of carbon dioxide. If you want bread with little puffiness, you would add an ingredient that causes the bread yeast to produce a low amount of carbon dioxide.