Alcoholic Fermentation of Yeast

NEGROS ORIENTAL STATE UNIVERSITY
College of Arts and Sciences

Biology Department
Yeast Fermentation Lab
Name:_________________________________ Date:__________________________
Schedule:______________________________ Instructor:______________________
Introduction:
Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are
not capable of making their own food. Fungi, like animals, need food for energy. They rely on
sugar found in their environment to provide them with this energy so that they can grow and
reproduce. Yeast are valuable; they are used for the manufacture of bread, wine, and beer.
What do these microorganisms actually do in foods? For the most part, their role is rather
simple. They ferment simple sugars (in order to derive energy) and produce metabolic end
products that contribute to the flavor, texture, and overall sensory attributes of that food. These
end-products are mainly ethanol and carbon dioxide.
Objective: to observe the effect of yeast on solutions
Materials:
Package of dry active yeast Rubber band Cornstarch
Beaker Powdered juice ` Sugar
Balloon Tap water Soda
Water bottle Vinegar Ruler or meter stick
Procedure:
1. Fill the beaker with 200 mL of warm tap water.
2. Add 1 package of yeast to the warm water and stir until it is in solution (for bottle number 3,
add 2 packages of yeast).
3. Carefully pour the yeast solution into the bottle.
4. After pouring your yeast solution into the flask, do the following:
a. Immediately place the balloon on the top of the flask (bottle 1).
b. Complete the lab according to the group you have been assigned (bottle 2).
c. For bottle number 3, complete the procedure according to the group you have been
assigned.
Group 1: After pouring your yeast solution into the bottle, add 10 grams of powdered juice to
the mixture and swirl it gently until it dissolves. Then place the balloon on top of the bottle.
Group 2: After pouring your yeast solution into the bottle, add 15 mL of vinegar to the mixture
and swirl it gently. Then place the balloon on top of the bottle.
Group 3: After pouring your yeast solution into the bottle, add 15 mL of soda to the mixture and
swirl it gently. Then place the balloon on top of the bottle.
Group 4: After pouring your yeast solution into the bottle, add 10 grams of sugar to the mixture
and swirl it gently until it dissolves. Then place the balloon on top of the bottle.
Group 5: After pouring your yeast solution into the bottle, add 10 grams of cornstarch to the
mixture and swirl it gently until it dissolves. Then place the balloon on top of the bottle.
5. Using your ruler, measure the size of your balloon (cm) every 5 minutes.
Record the information on your data table 1.
Results:
Table 1.Data on the sizes of balloons recorded every five minutes.
BOTTLE Start Size of the balloon in centimeters after-

5 minutes 10 minutes 15 minutes 20 minutes 25 minutes
1
2
3
Processing of Data:
Share your data on the size of the balloon (bottle 2) with the rest of the class so that you
can compare the effect of yeast on different solutions. Record the information on your data table.
Table 2.Data on the sizes of balloons recorded every five minutes using different solutions.
GROUP Start Size of the balloon in centimeters after-

5 minutes 10 minutes 15 minutes 20 minutes 25 minutes
1
Questions:
Answer the following questions. Use extra sheets if necessary.
1. What is alcoholic fermentation?

2. What are the products of alcoholic fermentation?
3. What caused the balloons to increase in size?
4. What material was collected in the balloons?
5. Why does the material in the balloon represent the amount of fermentation that has taken
place?
6. Is alcoholic fermentation carried out under aerobic or anaerobic conditions? Explain.
7. Using the data on table 1, which of the balloons has reached the largest size? Why?
8. Using the data on table 2, which of the balloons has reached the largest size? Why?
9. Considering the results of this experiment, can yeast utilize all of the sugars equally well?
Explain.
Conclusion:
Yeast is used in making bread. Using the information obtained in this experiment, explain what
causes bread to rise and what conditions are necessary for optimum rising?

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NEGROS ORIENTAL STATE UNIVERSITY

College of Arts and Sciences

Yeast Fermentation Lab

Objective: to observe the effect of yeast on solutions

Table 1.Data on the sizes of balloons recorded every five minutes.

BOTTLE Start Size of the balloon in centimeters after-

GROUP Start Size of the balloon in centimeters after-

Answer the following questions. Use extra sheets if necessary.

1. What is alcoholic fermentation?

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