Barfing Bag Experiment

Factors that affect the rate of fermentation are the nutrient availability and the concentration of that nutrient. In the Barfing Bag experiment, our control group which was granulated sugar worked the best against splenda, artificial, and stevia which a sugar substitute that comes from a plant and has 0 calories. In the barfing bag experiment we had three bags with yeast and then we added different types of sugars to test which type of sugar creates the most carbon dioxide or which bag inflates the most. The bag that inflated the most with carbon dioxide was our control group which is the granulated sugar. . It inflated about 3 cm in 20 minutes with our control group sugar while splenda only inflated 2.1cm, and stevie 2.4cm.This proves that the
Granulated sugar might have worked better because of the things added to stevia and splenda might have prevented it from having the most bag inflated. Since white granulated sugar is sucrose which means its refined sugar and that it comes from sugar cane which is processed to extract the sugar while splenda is sucralose which is an artificial sweetener which can’t be broken down by the body completely which could mean that yeast wasn’t able to completely convert the sugar into carbon dioxide and ethanol. There might have been many errors we might have made that could have altered the results we got.One of them is not being able to take out all of the air in the bag because it was filled with water. We made many measurement errors for example, in the beginning, we wouldn’t measure the bag inflation we would just measure the liquid which altered our results. We also messed up our measurement for stevia because we put 0 cm of inflation in the starting but how could it be 0 with water, yeast and sugar in it. The packet for stevia was also not full it was only half so that changed our