Research Question: How does temperature affect carbon dioxide production in yeast?

Materials:

 Water kettle  Measuring cylinder (clear, same sizes) -

 Funnel 5 per group
 Thermometer  Small cups - 5 per group
 Ruler  Large cups - 5 per group
 Electronic scale  Sugar (80 g)
 Spoons  Yeast (60 g)
 Stop watch

Your hypothesis:

Test your hypothesis:

1. Label each of the 5 measuring cylinders provided to your group.

2. Measure 15 grams of yeast into each cup.
3. Measure 20 grams of sugar into each cup.
4. Mix yeast + sugar. You should now have 5 yeast and sugar mixtures.
5. Use a funnel to pour one yeast + sugar mixture into each of the 5 bottles.
6. Heat water in kettle provided.
7. Using the provided thermometers, measure out one cup of water at 20°C, 30°C, 40°C, 50°C, and
60°C.
8. Once all five cups of water are about the right temperature, use the funnel to add them to each
of the five bottles.
9. Immediately start your timer.

Data Collection

1. Make initial observations and write them down.

2. Every 5 minutes measure the foam that develops on top of the water in centimeters.
3. Stop measurements at 20 minutes.

Time (Minutes) Height of Foam in Centimeters

20°C 30°C 40°C 50°C 60°C

Start
5
10
15
20

Assign one person to keep track of time.

While you wait for measurements, answer questions 1-10.
 1. Why do cells respire? (What product of respiration is useful to the cell?)

When oxygen is not available, organisms may still carry out respiration to get energy for their cells.
Respiration without oxygen is called fermentation. Fermentation results in a new waste product.
Can you find it? Respiration without oxygen is what we will see yeast carry out today!

Respiration without Oxygen (Anaerobic)

Sugar → Carbon Dioxide + Alcohol + energy

2. Why do you think we use yeast to make bread? Explain.

3. Why do you think we use yeast to make wine?

Thinking Through the Scientific Process

4. In this experiment, why would measuring the height of the foam (bubbles full of a certain
gas) tell us about yeast’s respiration rates? Explain.

5. What is the research question for this experiment?

6. The independent variable (manipulated variable) for an experiment is the factor that you
change on purpose in an experiment. What is the independent variable for your
experiment?

7. The dependent variable (responding variable) is the variable that may change as a result of
a change in the independent variable. The dependent variable is the data that is observed
and measured in an experiment. What is the dependent variable for this experiment?

8. In a controlled experiment (fair test) all other factors should be kept the same so that you
can fairly compare the results from the control group and the experimental group. List three
controlled variables - factors that were kept constant in both of the setups for this
experiment.
 ANSWERS

1. Why do cells respire? (What product of respiration is useful to the cell?)

 Cells respire to obtain usable energy for life processes within the cell.
2. Why do you think we use yeast to make bread? Explain.
 I think we use yeast to make bread because it makes the bread rise. This happens
because the yeast cells respire and therefore produce carbon dioxide. The carbon
dioxide creats bubbles in the bread dough and consequently make the dough rise.
3. Why do you think we use yeast to make wine?
 Yeast is used to make wine because without the presence of oxygen, respiration is
called fermentation. Fermentation creates new waste products including alcohol.

Thinking Through the Scientific Process

4. In this experiment, why would measuring the height of the foam (bubbles full of a particular
gas) tell us about yeast’s respiration rates? Explain.
 Carbon dioxide is a product of respiration. The bubbles in the foam are full of the
carbon dioxide created by the yeast’s respiration. By comparing the heights of the
foam, we can conclude the relative rates of respiration for our five treatments: 20°C,
30°C, 40°C, 50°C, 60°C.
5. What is the research question for this experiment?
 How does temperature affect rates of yeast respiration?
6. The independent variable (manipulated variable) for an experiment is the factor that you
change on purpose in an experiment. What is the independent variable for your
experiment?
 Temperature
7. The dependent variable (responding variable) is the variable that may change as a result of
a change in the independent variable. The dependent variable is the data that is observed
and measured in an experiment. What is the dependent variable for this experiment?
 Rate of respiration (foam height)
8. In a controlled experiment (fair test) all other factors should be kept the same so that you
can fairly compare the results from the control group and the experimental group. List three
controlled variables - factors that were kept constant in both of the setups for this
experiment.
 Amount of yeast and sugar; bottle size, room temperature, amount of water, etc.