Feeding yeast

Table of Contents incoming                                                       paginate 1 Experimentation                                              varlet 1 Discussion                                                      Page 2 Conclusion                                                      Page 2 Acknowledgments                                              Page 2 References                                                      Page 3 Introduction My experiment was with barm and the lift out food for it. I cherished to know what would make the yeast formulate better. I apply lemon yellow whiskey syrup, colloidal gel, grapevine juice and flour mixed with water. I thought that the corn syrup, which is high in processed pelfs, would advance the make the most carbon dioxide gas. Carbon dioxide is a spin-off made when yeast reproduces. The flour, which is high in starch, I counter to produce some carbon dioxide and the gelatin, high in protein, non do much. And I expected the grape juice, which is high in inwrought sugar to be the food yeast doesnt akin and make the least gas. The information that I discovered by this experiment I hope to use to subjoin my comprehension of baking techniques.

Experimentation For the actual experiment, I used cardinal (4) ICB root beer bottles, 4 surges, yeast and the yeast foods- corn syrup, flour/water, gelatin, and grape juice. The yeast was a solution-6¾ teaspoons of yeast per transfuse of very(prenominal) warm (105° to 115°) water. Into all told four bottles I flummox four tablespoons (tbsp.) of the yeast solution. Put ½ cup of corn syrup into bottle unrivaled, along with the yeast solution. Into bottle two goes ½ cup of water and ½ cup of flour, and the yeast solution. Next, mix the gelatin agree to directions on the package, well-nigh one-tablespoon of powder to ½ cup of water. The ½ cup of the gelatin goes into the 3rd bottle, along with 4 tbsp. of the yeast solution. Into the 4th and last bottle put in ½ cup of 100% grape juice and the 4 tablespoons of yeast solution. Slip a balloon over the mouth of each bottle far copious so that no gas can escape. Lay all the bottles on their sides in as warm a define as you can find (85° is ideal). In 15 min. pee your first measurement. Take some hang and wrap it more or less the balloons, then measure the length of the string to determine the electrical circuit of the balloons. The balloon with the largest circumference will contain the most gas, and therefor contain the best food for the yeast. Take measurements every 15 min. or half hour until the balloons stop growing, in about 5 hours.

Discussion My experiment is based on one done by the French scientist Charles Cagniard de la Tour in 1857. I used ingredients sometimes used in wampum making so as to see what would help yeast grow, and what wouldnt. After about an hour of measuring the balloons every 15 minutes, it got boring. I noticed that sometimes it looked a lot bigger, yet when I measured it, it grew only a little.



This problem might stem form the fact that I couldnt put the string at the exact spot where it was widest every time, so that makes for an obscure margin of error, that in real scientific circles would be unacceptable, solely since I only wished to know which food allowed the yeast to grow the most, it becomes an acceptable margin of error. If I had to repeat this experiment, I would increase the number of tests done and the number of food types used. Also I would monitor the temperature to see if it was at, above, or below the optimal temperature for yeast (85°F). And possibly what retards yeast growth, instead of aiding the growth of the yeast.

Conclusion The best food for the yeast was the grape juice, which is high in natural sugars. The gelatin was the worst; almost no response came from it. The corn syrup and flour were close together, but the sugars in the corn syrup were partially processed, inhibiting the growth of the yeast. Therefor, foods that are high in natural sugars are good yeast foods, processing sugar breaks down the sugars into parts unusable by the yeast, and protein is not unavoidable for yeast growth and production.

Acknowledgments I would like to thank the maternal Taxi Service for donating time and money to buy the supplies and ferrying me to the store to procure as well as my moms delicious suggestions.

References Mr. Wizards Experiment Tips for Young Scientists By Don Herbert ©1959 Doubleday Books New York, NY The joyousness of Cooking By Irma S. Rombauer and Marion Rombauer Becker © 1975 Bobbs-Merrill Company, Inc.

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