This experiment presents a different approach to using the biological agent of yeast
in a liquid format. Rather than using the yeast in a baking procedure, the fermentation
process is highlighted as part of the creation of a carbonated beverage. In this
case, mint ginger soda is created to show students how yeast forms carbon dioxide
when digesting sugar molecules. The experiment takes one day, with observations
and fermentation taking place over the course of a week. Students then use geometry
equations about circumference and volume of a sphere to calculate the volume
of gas created by the yeast. This is an ideal lab for doing cross-curricular work with
math because it also looks at describing the data trend as linear or exponential.
From the calculations to the carbonation, this lab incorporates skills and content in
a hands-on learning experience that is exciting for all involved.
Details
Type Book ChapterPub Date 4/30/2011Stock # PB290X_12