Innovating Science® - Optimized Fermentation of Yeast

Through the use of a gas pressure sensor, you will be able to monitor the pressure change in a sealed environment and the pressure change provides an indication of the rate of CO2 production. Yeast will be exposed to four different sugar solutions and the overall pressure changes for fermentation in each sugar solution will be compared, providing an indication as to how effective the fermentation process is in the presence of each of the sugars. With this data students will determine the optimum food source for yeast by monitoring growth rate and respiration. There are enough materials for 15 groups and includes a Teacher's Guide and Student copymasters.

Aligned to the Next Generation Science Standards (NGSS)*

Performance Expectations: HS-LS1-7
Cross Cutting Concepts: Energy and Matter
Engineering Practices: Developing and Using Models

Kit Includes:
50g Glucose
50g Sucrose
50g Lactose
50g Fructose
10g Yeast

Required: Pressure sensor

DOT Info:
Non-regulated

*"Next Generation Science Standards" is a registered trademark of Achieve. Neither Achieve nor the lead states and partners that developed the Next Generation Science Standards was involved in the production of, and does not endorse, this product.