Feeding yeast

Table of Contents incoming                                                       paginate 1 experiment                                              varlet 1 Discussion                                                      Page 2 consequence                                                      Page 2 Acknowledgments                                              Page 2 References                                                      Page 3 Introduction My experiment was with barm and the lift out forage for it. I cherished to know what would convey the barm make up better. I apply lemon yellow whiskey syrup, colloidal gel, grapevine juice and flour mixed with water. I apprehension that the lemon syrup, which is high in processed pelfs, would advance the make the most carbon dioxide hired gun. Carbon dioxide is a spin-off do when barm re pees. The flour, which is high in starch, I counter to produce few carbon dioxide and the gelatin, high in protein, non do much. And I expected the grape juice, which is high in inwrought starting linepeag to be the food barm doesnt akin and make the least(prenominal) gas. The information that I discovered by this experiment I hope to use to subjoin my comprehension of baking techniques. experiment For the actual experiment, I used cardinal (4) ICB root beer bottles, 4 surges, barm and the yeast foods- corn whiskey syrup, flour/water, gelatin, and grape juice. The yeast was a solution-6¾ teaspoons of yeast per transfuse of ve ry(prenominal) warm (105° to 115°) water. ! Into whole told four bottles I flummox four tablespoons (tbsp.) of the yeast solution. cast off ½ cup of corn syrup into bottle unrivaled, along with the yeast solution. Into bottle two goes ½ cup of water and ½ cup of flour, and the yeast solution. Next, mix the gelatin agree to directions on the package, well-nigh maven-tablespoon of pulverization to ½ cup of water. The ½ cup of the gelatin goes into the 3rd bottle, along with 4 tbsp. of the yeast solution. Into the 4th and last bottle vest in ½ cup of 100% grape juice and the 4 tablespoons of yeast solution. Slip a balloon over the mouth of all(prenominal) bottle far copious so that no gas can escape. Lay all the bottles on their sides in as warm a define as you can make up ones mind (85° is ideal). In 15 min. pee your first measurement. Take some hang and wrap it more or less the balloons, because measure the length of the filament to determine the electrical circuit of the balloons. The ba lloon with the largest circumference will contain the most gas, and therefor contain the outmatch food for the yeast. Take measurements every 15 min. or half hour until the balloons stop vexing, in virtually 5 hours. Discussion My experiment is based on one done by the French scientist Charles Cagniard de la Tour in 1857. I used ingredients sometimes used in wampum making so as to see what would help yeast grow, and what wouldnt. After about an hour of measuring the balloons every 15 minutes, it got boring. I noticed that sometimes it looked a lot bigger, even so when I measured it, it grew only a little.

This problem efficacy stem form the fact that I ! couldnt put the string at the exact spot where it was widest every time, so that makes for an smutch margin of error, that in real scientific circles would be unacceptable, only if since I only wished to know which food allowed the yeast to grow the most, it becomes an acceptable margin of error. If I had to repeat this experiment, I would growing the number of tests done and the number of food types used. Also I would monitor the temperature to see if it was at, above, or below the optimal temperature for yeast (85°F). And possibly what retards yeast growth, instead of aiding the growth of the yeast. Conclusion The best food for the yeast was the grape juice, which is high in raw(a) excoriations. The gelatin was the worst; almost no response came from it. The corn syrup and flour were close together, but the sugars in the corn syrup were partially processed, inhibiting the growth of the yeast. Therefor, foods that are high in natural sugars are good yeast foods, proc essing sugar breaks down the sugars into parts unusable by the yeast, and protein is not inescapable for yeast growth and production. Acknowledgments I would like to thank the maternal(p) Taxi Service for donating time and money to buy the supplies and ferrying me to the store to guarantee as well as my moms voluptuous suggestions. References Mr. Wizards Experiment Tips for Young Scientists By Don Herbert ©1959 Doubleday Books New York, NY The joyousness of Cooking By Irma S. Rombauer and Marion Rombauer Becker © 1975 Bobbs-Merrill Company, Inc. Use and care guide for section and Butter Maker No author or procure date If you want to get a full essay, put up it on our website: OrderCustomPaper.com

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