Bio Lab Alcoholic Fermentation

Purpose:
To find which of solutions will produce the most alcoholic fermentation by measuring the depth of the carbon dioxide bubbles and the diameter of the balloon.
Apparatus and Material:
Funnel
4 test tubes
Cups
Sugar
Water
Yeast
Knife
Ruler
Balloon
Marker
Tape
Method:
1) Put tape on each test tube and label them, 0%, 1%, 5% or 10%.
2) Fill up water in each cup.
3) Add 10 ml of water in each test tube
4) For the test tube labeled 1%, add 0.1 ml of sugar.
5) Add 0.5 ml of sugar in the 5% test tube.
6) Add 1 ml of sugar in the 10% test tube.
7) Put thumb on top and shake each test tube well so everything is dissolved
8) Add 0.5 ml of yeast in each test tube.
9) Put a balloon firmly over the top right after the yeast is added in each test tube.
10) Put thumb on top and shake each test tube until the yeast is fully dissolved.
11) Measure the depth of the bubbles and diameter of the balloon after 10, 20 and 1440 minutes.
12) Record results in the chart.

Observations and Calculations:

Depth of CO2 bubbles Chart:
Sucrose Concentration
0 minutes
10 minutes
20 minutes
1440 minutes
0% (plain water)
0
1 mm
0.5 mm
0
1%
0
0
0
0
5%
0
1.5 mm
2 mm
0
10%
0
2 mm
1 mm
0.5 mm

Balloon Diameter Chart:
Sucrose Concentration
0 minutes
10 minutes
20 minutes
1440 minutes
0% (plain water)
0
0
5 mm
13 mm
1%
0
15 mm
18 mm
14 mm
5%
0
10 mm
11 mm
15 mm
10%
0
8 mm
12 mm
16 mm

Graphs:
Depth of C02 bubbles Bar Graph:

Diameter of the balloon Bar Graph:

Discussion Questions:
9) My prediction had been that the test tube with 10% of sucrose inside of it would make the most amount of carbon dioxide. My hypothesis was correct, and the size was gradually increasing throughout the lab. At the end it was the biggest, so after 1440 minutes, the 10% test tube was the only solution that had visible bubbles of carbon dioxide. After 1440 minutes there were no carbon dioxide bubbles. The diameter of the balloon for the 0% test tube turned out to be increasing every minute, which resulted into it having the diameter measurement of 13 mm in the end. The predictions I had for the solutions with 1% and 5% of sucrose was correct between the solutions of 0% and 10%. There was no carbon dioxide bubbles but there was increase in diameter of the balloon.
10) We know that the bigger amount of sucrose there is in a solution, the more alcoholic fermentation will occur. This means that it would create more carbon dioxide and release it as waste. When there is no sucrose in water and the only solvent added is yeast then the solution would not create any visible carbon dioxide.
11) After discussing our results with our group members, and other groups we saw fairly similar results. The results were not the exact same because the measurements of our materials we used were not exactly the same, as well as the amount of water we added. Another reason could be mixing the materials together; one test tube was possibly mixed more or less than others also resulting in different answers. We were suppose to cover with our fingers the top of the test tube so that oxygen did not escape from the test tube, not everyone followed that instruction.
Conclusion:
In conclusion the more sucrose is added to water, the more alcoholic fermentation will occur. The solution with the highest amount of sugar (10%) had resulted in having the most carbon dioxide produced.