Using Yeast Fermentation to Suggest and Then Challenge a Model
Kosinski, R. J.
Tested Studies in Laboratory Teaching, 2010, Volume 31
Abstract
In the simplest version of this activity, students inoculate a yeast suspension into glucose solutions of several concentrations. The glucose disappears, and the amount of CO2 produced is directly proportional to the initial amount of sugar in solution. This suggests a simple model of yeast fermentation. To challenge this model, students can perform parallel experiments in which the glucose concentration remains high but the yeast concentration is varied. Below approximately 25% of the standard yeast concentration, gas production appears to cease even though glucose disappears. The students then use data from past experiments to evaluate competing explanations for this phenomenon.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok