Investigating Alcoholic Fermentation and the Affects of Yeast on Dough :: essays research papers

Biology Lab ReportInvestigating Alcoholic Fermentation and the Affects of Yeast on chicken feedAim The aim was simply to investigate whether or not yeast had any affect on causing scratch line to rise when baked and to look into with alcoholic fermentation eg. to see if it gave off carbon dioxide.Introduction Following a few weeks of fermentation theory, groups of three to four were assigned and told to conduct a series of experiments involving the affects of fermentation. My group consisted of myself, Won Jin, Brendan and Sun-Ho and we chose to investigate alcoholic fermentation and the affects of yeast on bread, more specifically to see if yeast caused the dough to rise in anyway. We followed the instructions in our biology textbook on page 129.Hypothesis According to what Ive learned, I would expect that the yeast does indeed cause the dough to rise due to the carbon dioxide gas given off by the yeast. For our alcoholic investigation, I can safely assume that carbon dioxide w ill be given off as the formula for anaerobically respiration in alcoholic fermentation for turning glucose into alcohol is Glucose - Alcohol + Carbon Dioxide + Energy so obviously Carbon Dioxide is a part of this. Also I assume that the fermentation will give off heat and the sugar will probably be turned into alcohol.Materialsca. 100 g flour piddleYeast10 per cent solution GlucoseLiquid ParaffinFour Test TubesLime Water (Used as an indicator)Practical Our first experiment was to see if yeast impacted dough in anyway and to do this we brought in supplies such as flour and yeast. We followed the instructions and made three groups of dough. For each group we added 50 g of flour and added a little bit of water while mixing it. callable to my lack of kitchen skills I had to throw away my first two attempts, as they had gotten too sticky. But like they say, third times the charm and we at last made suitable dough.We mixed warm water and yeast together in a bowl and added about 10 g of sugar, which is necessary for the dough to expand. We split the dough into two smaller mounds and added the yeast solution with only one of them to see the difference of dough with yeast and dough without yeast subjected to the same conditions to analyse the difference. We placed both mounds of dough on top of a windowsill where we would leave it for an hour.