Yeast/Vinegar Fermentation

America and Dalon

Problem:

How will the yeast react to the vinegar?

Hypothesis:

If vinegar is added to the yeast solution, then the combination will create less carbon dioxide than the solution it self because the acid in the vinegar will not allow the process of fermentation to take place.

Manipulated Variable:

  • Vinegar

Range to be used:

Five trial of three minutes

Description (three constant factors):

  • Temperature
  • Size of beaker
  • Lighting

Materials:

  • Packet of dry active yeast
  • 250 mL beaker
  • 250 mL flask
  • Vinegar
  • Timer
  • Ruler
  • String
  • Balloon

Procedure:

  1. Make yeast solution
  2. Add designated amount of vinegar
  3. Stir
  4. Place balloon over the mixture
  5. Start timer
  6. Measure every three minutes until 15 minutes

Manipulated Variable Procedure:

  • Yeast solution with added vinegar

Control Procedure

  • Yeast solution with no vinegar

Observation:

After completing the experiment, we observed that there was no reaction which means our hypothesis was correct.

Data:

Big image

Analysis:

We added different amounts of vinegar to separate beakers that contained yeast then we put balloons over the mixtures to see if the solution would cause it to inflate.

Conclusion:

We determined that vinegar has no affect on yeast solution because there is no sugar in yeast. The balloons did not expand at all because of this. We failed to reject our hypothesis.