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An experiment using yeast to demonstrate cellular respiration, a chemical process whereby food molecules and oxygen molecules are broken down to form new compounds and transfer energy. A procedure for conducting the experiment using common household materials, safety precautions, and expected observations. Questions for further exploration include the effect of temperature and container size on gas production, as well as the optimal conditions for yeast growth.
What you will learn
Typology: Exercises
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California State University of Bakersfield, Department of Chemistry
Standards:
HS-LS1-7 Use a model to illustrate that cellular respiration is a chemical process whereby the bonds of food molecules and oxygen molecules are broken and the bonds in new compounds are formed resulting in a net transfer of energy.
Introduction: Have you ever wondered how the “holes” in bread are made? Yeast makes tiny gas bubbles in our in bread before it gets baked. This experiment demonstrates cellular respiration when the yeast consumes the sugar and releases carbon dioxide.
Materials:
A packet of yeast (available in the grocery store)
A small, clean, clear, plastic bottle (16 oz. or smaller)
1 teaspoon of sugar
Some warm water
A small balloon
Safety: Always have an adult with you to help you during your experiment. Always wear eye protection and gloves when doing chemistry experiments
Procedure:
If all goes well the balloon will begin to inflate!
Data and Observations: What did you see? Anything you were not expecting?
Questions:
References: