Genetic Modifications: Fungal Organisms Reimagined
In this fascinating microbiology science project, we will grow yeasts in different conditions to see which cause the yeasts to be most active during fermentation. Our goal is to answer several questions: What do yeasts eat? What do yeasts turn their food into? How can the activity of yeast be measured? What do you think will be the best conditions for yeast to ferment?
To begin, we will prepare and label five water bottles for the experiment. Bottle #1 will contain water only, serving as a negative control. Bottles #2-5 will each have 2 tablespoons of sugar added, with #3 containing 2 tablespoons of salt, #4 2 tablespoons of baking soda, and #5 2 tablespoons of vinegar.
Next, we will adjust the temperature of hot water coming from the tap until it is almost too hot to hold your hands under. We will then fill a large pot with at least 4 liters of very warm tap water. Using the water from the pot, we will add 600 milliliters of warm water to each bottle, replace the lid, and shake thoroughly to dissolve all of the ingredients.
The yeasts we are working with feed on sugars and starches. To initiate the fermentation process, we will add two packets of dry yeast to each bottle. After one hour, we will leave the bottles to rest in a warm location.
To measure how well the yeasts carry out fermentation, we will use balloons to trap the CO gas released by the yeasts during fermentation. We will remove each lid and stretch a balloon completely over the opening of the bottle. Then, we will take one of the balloons and slowly dunk it into the large pot of water to measure the amount of CO gas inside each balloon with a water displacement test.
After completing the fermentation process for each bottle, we will repeat steps 3-17 two more times so that we have done a total of three trials. We will then calculate the average water displaced for each condition over the three trials and create a data table in our lab notebook for recording results.
Once we have collected our data, we will make a bar graph of the average water displaced for each environmental condition. After analyzing our results and trying to make some conclusions, we can reflect on the factors that influence yeast fermentation and the role of yeasts in our daily lives.
In summary, this microbiology science project provides an accessible way to assess yeast metabolic activity experimentally, and it offers a fun and engaging way to learn about the fascinating world of microorganisms.
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