Idea Transcript
Fermentation of Yeast Cells This project uses hands-on activities in setting up an experiment involving a living organism. Curriculum/State Standard State standards I-IV. I. In observing and measurement II. Classifying III. Experimenting IV. Interpret and communicate results. Fundamental Biology Standard I. Fundamentals of cells.
Readiness Activity Discuss with students the metabolic needs of yeast cells and review cellular respiration. Students should be well rehearsed on the scientific method in determining controls and variables.
Overview The project is to allow students to experience a hands on approach to the process of setting up an experiment , identifying variables, using graphs, and communicating their results to the class.
Strategies/Activities Day One: Collect materials needed for the experiment. Review proper lab techniques and setting up an experimental design. Students should determine the temperature in which to place their yeast cells to find an optimum activity. Day two: Place 100 ml of water at per-determined temperature into 500 ml graduated cylinder. Record temperature and initial level of water. Add 5 grams of sugar and stir to dissolve. Add one packet of yeast to cylinder. Record the height of the foam produced every 5 minutes for 30 minutes (or longer, if lab time permits). Students are to record observations of the experiment as well as data into lab notebook. Students will graph data. Students will need to make predictions about their experiment.
Objectives • The student will set up an experimental design to explore the effects of yeast cells with various types of sugars. • The student will identify independent and dependent variables, make observations, record data, graph results, and communicate findings to the class. • The students will accept or reject their hypothesis. Materials 500 ml graduated cylinder, packets of dry yeast, thermometers, variety of sugars (artificial sweetener, honey, powder sugar, soda pop, granular sugar, brown sugar), disposable gloves, glucose lab grade
9-10 GRADE LEVEL
3 CLASSES
Continued on the back . . .
$200 TOTAL BUDGET
THIS WINNING LESSON PLAN WAS SUBMITTED BY:
Dorothy Wagner Wellston Public Schools P.O. Box 60, Wellston, OK 74881
“Fermentation of Yeast Cells” project continued . . . Day three: Students will select a different type of sugar or if the same as day two, vary the amount of sugar. Provide students with a variety of sugars from which to choose. Students will perform a new experiment drawing on the information obtained from day two. Students are expected to compare data and provide an explanation for the results obtained. Does the type of sugar used or the amount of sugar have an effect, does temperature, or the brand of yeast used change the experiment? Culminating Activity Students will build on skills in designing an experiment, working with variables, graphing, interpreting data, forming conclusions and communicating results. Evaluation Students are evaluated based on laboratory techniques and skills; setting up an experimental design, with variables and controls. Students will demonstrate graphing skills, interpret results, and communicate results to the group or class.