Chem File- Effect of Yeast
The Effect of Yeast on Different Fruit Juices | Researched by Kristyn S.
2001-02 | * PURPOSE * HYPOTHESIS * EXPERIMENT DESIGN * MATERIALS * PROCEDURES * RESULTS * CONCLUSION * RESEARCH REPORT * BIBLIOGRAPHY * ACKNOWLEDGEMENTS * ABOUT THE AUTHOR |
PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s refrigerator starting to ferment.The information gained from this experiment may be used by wineries to determine which fruit juice ferments best.Top of page
HYPOTHESISMy hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. I base my hypothesis on the World Book Encyclopedia, which states,
"Yeast breaks down sugar obtained from fruit juice into ethyl alcohol and carbon dioxide gas for use in wine."Top of page
EXPERIMENT DESIGNThe constants in this study were: * The temperature. * The amount of juice (250ml). * The amount of yeast (1g) * Size and shape of container * Time allowed to ferment. * Method of measurement.
The manipulated variable was the type of fruit juice.The responding variable was the amount of fermentation as shown by the reduction of sugar.To measure the responding variable I used a brix meter to find the percentage of sugar before and after fermentation for each sample to calculate the difference.Top of page
MATERIALS QUANTITY | ITEM DESCRIPTION | 1 | Brix meter | 16 | Transparent containers | 12g | Yeast | 25000ml | Orange juice | 1250ml | Apple juice | 1250ml | Cranberry-grape juice | 1 | Cylinder | 1 | Gram scale | 1 | Thermometer |
Top of page
PROCEDURES1. Gather materials.
2. Label four containers OJ control 1,2,3 and 4.
3. Label four containers as oj1, oj2, oj3, and oj4.
4. Label four containers as ap1, ap2, ap3, and ap4.
5. Label four containers
2001-02 | * PURPOSE * HYPOTHESIS * EXPERIMENT DESIGN * MATERIALS * PROCEDURES * RESULTS * CONCLUSION * RESEARCH REPORT * BIBLIOGRAPHY * ACKNOWLEDGEMENTS * ABOUT THE AUTHOR |
PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s refrigerator starting to ferment.The information gained from this experiment may be used by wineries to determine which fruit juice ferments best.Top of page
HYPOTHESISMy hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. I base my hypothesis on the World Book Encyclopedia, which states,
"Yeast breaks down sugar obtained from fruit juice into ethyl alcohol and carbon dioxide gas for use in wine."Top of page
EXPERIMENT DESIGNThe constants in this study were: * The temperature. * The amount of juice (250ml). * The amount of yeast (1g) * Size and shape of container * Time allowed to ferment. * Method of measurement.
The manipulated variable was the type of fruit juice.The responding variable was the amount of fermentation as shown by the reduction of sugar.To measure the responding variable I used a brix meter to find the percentage of sugar before and after fermentation for each sample to calculate the difference.Top of page
MATERIALS QUANTITY | ITEM DESCRIPTION | 1 | Brix meter | 16 | Transparent containers | 12g | Yeast | 25000ml | Orange juice | 1250ml | Apple juice | 1250ml | Cranberry-grape juice | 1 | Cylinder | 1 | Gram scale | 1 | Thermometer |
Top of page
PROCEDURES1. Gather materials.
2. Label four containers OJ control 1,2,3 and 4.
3. Label four containers as oj1, oj2, oj3, and oj4.
4. Label four containers as ap1, ap2, ap3, and ap4.
5. Label four containers