Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
MAIN CAMPUS
M. J. Cuenco Avenue Cor. R. Palma Street, Cebu City, Philippines
Website: http://www.ctu.edu.ph E-mail: casdean@ctu.edu.ph
Phone: +6332 402 4060 loc. 1109
COLLEGE OF ARTS AND SCIENCES
Name:_____________________________________ Date:___________________
Year and Section:___________________________ Instructor:_____________________
ACTIVITY 9
YEAST FERMENTATION AND CO2
PRODUCTION
Objectives:
1. To observe and quantify the production of carbon dioxide (CO₂) by yeast during fermentation
in various sugar concentrations, demonstrating the metabolic activity of yeast under
anaerobic conditions.
2. To investigate how different concentrations of sugar (0%, 5%, 10%, 15%, and 20%) affect the
rate of fermentation and CO₂ production, thereby understanding the relationship between
substrate availability and microbial metabolism.
3. To explore the concept of anaerobic respiration in yeast and understand how yeast converts
sugars into energy through fermentation, resulting in the production of alcohol and CO₂.
4. To analyze the role of enzymes in yeast metabolism by discussing how factors such as
temperature and sugar concentration influence the rate of fermentation and the efficiency of
enzymatic reactions.
5. To promote scientific inquiry and critical thinking by encouraging students to formulate
hypotheses about yeast fermentation, design the experiment, collect and analyze data, and
draw conclusions based on their observations.
Introduction:
Yeast fermentation is a fascinating biological process that serves as a vital component in the
fields of microbiology, food science, and biotechnology. Fermentation is a metabolic pathway that
allows organisms like yeast (specifically Saccharomyces cerevisiae) to convert sugars into energy
under anaerobic conditions, producing carbon dioxide (CO₂) and alcohol as byproducts.
Yeast uses sugar in an anaerobic environment to produce energy, releasing CO₂ as a
byproduct. This process is known as fermentation. Varying the sugar concentration demonstrates
how substrate availability affects the metabolic rate of yeast.
This process is not only critical for the production of various foods and beverages, such as
bread, beer, and wine, but it also illustrates essential concepts of cellular respiration and
metabolic activity in microorganisms.
In this experiment, we will explore how different concentrations of sugar influence the rate of
fermentation in yeast. By measuring the amount of CO₂ produced in various sugar solutions, we
can gain insights into how substrate availability affects yeast metabolism and enzyme activity.
Understanding the dynamics of fermentation is crucial for various applications, including the
optimization of fermentation processes in industry and the preservation of food products.
Through this hands-on investigation, students will have the opportunity to observe microbial
growth and activity in real-time, develop critical thinking skills, and engage in scientific inquiry.
The experiment not only highlights the fundamental principles of anaerobic respiration but also
emphasizes the importance of yeast in ecological and industrial contexts.
Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
MAIN CAMPUS
M. J. Cuenco Avenue Cor. R. Palma Street, Cebu City, Philippines
Website: http://www.ctu.edu.ph E-mail: casdean@ctu.edu.ph
Phone: +6332 402 4060 loc. 1109
COLLEGE OF ARTS AND SCIENCES
In this activity, students can expect to observe several key indicators of yeast fermentation as
the experiment progresses:
1. Balloon Inflation:
As fermentation occurs, you should observe the balloons inflating over time. This inflation
is a direct result of CO₂ production by the yeast as it metabolizes the sugars present in the
solution. The amount of inflation will vary depending on the sugar concentration.
2. Rate of CO₂ Production:
Higher sugar concentrations (up to a certain point) are expected to result in greater CO₂
production. You may notice that bottles with higher sugar concentrations inflate more
rapidly or to a greater extent compared to those with lower concentrations.
3. Bubbling or Foam Formation:
In addition to balloon inflation, you may observe bubbling or foam forming on the surface
of the liquid in the bottles. This is indicative of gas being released during the fermentation
process.
4. Liquid Clarity Changes:
Over time, the clarity of the liquid in the bottles may change as the yeast actively ferments
the sugar. You might see some sediment settling at the bottom or cloudiness as yeast cells
multiply and produce metabolic byproducts.
5. Duration of Fermentation:
The overall duration of noticeable fermentation activity can vary. Initial signs of
fermentation may be visible within the first hour, but significant inflation and gas
production may continue for several hours or even days, depending on the conditions.
Materials:
• Active dry yeast (available in grocery stores)
• Granulated sugar
• Warm water (about 37°C, not too hot, as higher temperatures can kill the yeast)
• Balloons
• Small clear bottles (plastic water bottles will do)
• Measuring spoons
• Marker (for labeling bottles)
• Hot plate
• Weighing balance or analytical balance
• Ruler (for balloon measuring)
• Funnel
Procedure:
1. Prepare the Yeast Solution:
• In each small bottle, add 100 mL of warm water.
• Add 1 teaspoon of active dry yeast to each bottle, and gently swirl to dissolve.
• Wait for about 5 minutes to allow the yeast to activate.
2. Prepare Sugar Solutions with Different Concentrations:
• Label each bottle (e.g., 0%, 5%, 10%, 15%, 20%) to denote sugar concentration.
• Add sugar according to the concentration for each bottle:
o 0% solution: No sugar.
o 5% solution: 5 grams of sugar
o 10% solution: 10 grams of sugar.
o 15% solution: 15 grams of sugar.
Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
MAIN CAMPUS
M. J. Cuenco Avenue Cor. R. Palma Street, Cebu City, Philippines
Website: http://www.ctu.edu.ph E-mail: casdean@ctu.edu.ph
Phone: +6332 402 4060 loc. 1109
COLLEGE OF ARTS AND SCIENCES
o 20% solution: 20 grams of sugar.
3. Seal Bottles with Balloons:
• Stretch a balloon over the mouth of each bottle. This will capture any CO₂ produced,
allowing you to observe the balloon inflation.
• Leave the bottles undisturbed, and check them every 10-15 minutes over a 1-2 hours
period.
4. Record Observations:
• Record any signs of fermentation by observing the inflation of the balloons over time.
• Note differences in balloon sizes across different sugar concentrations.
5. Analysis and Conclusion:
• After the observation period, measure the circumference of each balloon with a string
and ruler to compare CO₂ production.
• Discuss how sugar concentration affected fermentation rates and CO₂ production.
• Conclude whether higher sugar concentrations increased or decreased the rate of
CO₂ production and fermentation.
Expected Results
• Bottles with more sugar (up to a certain threshold) should produce more CO₂, resulting in
larger balloon inflation.
• Bottles with more sugar (up to a certain threshold) should produce more CO₂, resulting in
larger balloon inflation.
Observation:
1. Balloon Inflation Measurements:
Measure and record the circumference of the balloons after a set time (e.g., 1 hour, 2 hours).
Compare the measurements across different sugar concentrations.
Time Sugar concentration Balloon size
1 hour 0
2 hours
1 hour 5%
2 hours
1 hour 10%
2 hours
1 hour 15%
2 hours
1 hour 20%
2 hours
2. Bubbling and Foam Formation:
Note the extent of bubbling or foam in each bottle. Which concentrations showed more
pronounced bubbling, and what does this indicate about yeast activity?
Sugar Bubbling/Foam formation Indication
0
5%
10%
15%
20%
Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
MAIN CAMPUS
Website: http://www.ctu.edu.ph E-mail: casdean@ctu.edu.ph
Phone: +6332 402 4060 loc. 1109
COLLEGE OF ARTS AND SCIENCES
3. Observe any sediment at the bottom of the bottles. Discuss what this sediment consists
of and how it relates to yeast growth and fermentation byproducts.
Conclusion Discussion:
Post – Lab Questions
1. What was the primary purpose of the experiment?
2. How did the different sugar concentrations affect the amount of CO₂ produced?
3. What observable changes occurred in the balloons during the fermentation process?
Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
MAIN CAMPUS
Website: http://www.ctu.edu.ph E-mail: casdean@ctu.edu.ph
Phone: +6332 402 4060 loc. 1109
COLLEGE OF ARTS AND SCIENCES
4. Did any sugar concentration result in a significantly higher rate of fermentation? If so,
which one?
5. What role does yeast play in the fermentation process?
6. How did the temperature of the water affect the fermentation rate?
7. What would happen to the fermentation process if oxygen were present?
8. How does the production of CO₂ during fermentation relate to the process of anaerobic
respiration in yeast?
9. Based on your results, what recommendations would you make for future experiments
on yeast fermentation?
10. How did the appearance of the liquid in the bottles change over time during the
fermentation process?
