A complete lab activity from start to finish
Background -- In this experiment students will be using baker’s yeast. In order to make bread soft and fluffy, bakers add yeast to the mix of bread ingredients. When the yeast is mixed in, they begin to eat and release a gas (carbon dioxide) as a waste product. Releasing the gas causes little bubbles in the dough that causes the bread to rise. This is why there are holes in your bread.
Students use yeast in different water solutions (ie:flour water, sugar water, salt water) in test tubes with balloons placed over the mouth of the test tube to collect both qualitative data and quantitative data.
Includes all handouts, directions, lab sheets, data collection sheets and follow-up conclusion questions.