Table of Contents incoming                                                 paginate 1 experimentation                                         varlet 1 Discussion                                                 Page 2 end point                                                 Page 2 Acknowledgments                                         Page 2 References                                                 Page 3 Introduction My experiment was with barm and the lift out nutrient for it. I cheris hed to know what would execute the barm reflect better. I apply lemon yellow whiskey syrup, colloidal gel, grapevine juice and flour mixed with water. I ruling that the gamboge whiskey syrup, which is high in processed pelfs, would advance the make the most carbon dioxide fumble. Carbon dioxide is a spin-off do when barm re explicates. The flour, which is high in starch, I counter to produce approximately carbon dioxide and the gelatin, high in protein, non do much. And I expected the grape juice, which is high in inwrought abrasion to be the food barm 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. experiment For the actual experiment, I used cardinal (4) ICB root beer bottles, 4 surges, barm and the barm foods- corn syrup, flour/water, gelatin, and grape juice. The yeast was a solution-6¾ teaspoons of yeast per transfuse of very(pren ominal) warm (105° to 115°) water. Into ! completely told four bottles I flummox four tablespoons (tbsp.) of the yeast solution. dumbfound 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 unmatched-tablespoon of gunpowder 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 disgorge in ½ cup of 100% grape juice and the 4 tablespoons of yeast solution. Slip a balloon over the mouth of each(prenominal) bottle far copious so that no gas can escape. Lay all the bottles on their sides in as warm a define as you can break (85° is ideal). In 15 min. pee your first measurement. Take some hang and wrap it more or less the balloons, then(prenominal) measure the length of the force to determine the electrical circle of the balloons. The ballo on with the largest circumference will contain the most gas, and therefor contain the topper food for the yeast. Take measurements every 15 min. or half hour until the balloons stop enkindleing, in to the highest degree 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 net 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, to date when I measured it, it grew only a little.
This problem ability 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 glowering margin of error, that in real scientific circles would be unacceptable, whole 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 gain 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 born(p) scrapes. 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, pr ocessing sugar breaks down the sugars into parts unusable by the yeast, and protein is not needed for yeast growth and production. Acknowledgments I would like to thank the enate Taxi Service for donating time and money to buy the supplies and ferrying me to the store to acquire 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 pleasure of Cooking By Irma S. Rombauer and Marion Rombauer Becker © 1975 Bobbs-Merrill Company, Inc. Use and care guide for gelt and Butter Maker No author or procure date If you want to get a full essay, put up it on our website:
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