The Fermentation Lab asks students to take unknown salt and sugar mixtures and determine their relative proportions based on the amount of CO2 produced by anaerobic respiration (fermentation) by baker’s yeast cells. The CO2 is collected in balloons as fermentation takes place inside Erlenmeyer flasks. Quantitative data is collected over time based on the circumference of the widest part of the balloon as it fills with CO2. Groups can run all five mixtures or may choose several mixtures and then pool their data to draw conclusions. Key concepts of the lab include:
-Aerobic vs Anaerobic Processes
-Relationship be glucose, CO2, and ATP
The assignment takes up ½ of a sheet of paper and requires students to complete a pre-lab section on the sheet and a post-lab section of loose leaf. Suggested mixtures are provided along with group numbers.