Tiny-Bubbles-Lab-biology-homework-help

Data:

Group 1

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Group 2

Group 3

Group 4

Group 5 (my group)

Av.

yeast/ sucrose

51

27

25

63

31

39.4

yeast/ glucose

54

34

17

40

52

39.4

yeast/ lactose

4

2

18

4

4

6.4

yeast/ molasses

44

62

102

96

25

65.8

yeast/ fructose

25

25

11

45

65

34.2

yeast/ water

1

4

3

2

2

2.4

  1. What differences do you note in the number of bubbles that you see?
  2. How did your data compare with the class average?

Analysis and Conclusions:

  1. What was the purpose of the yeast and water solution?
  2. What is the name of the gas that is inside the bubbles released from the solutions? Can you design a test to identify this gas?
  3. Explain how the counting of the gas bubbles is a way of measuring fermentation.
  4. Which sugar was the best food source for yeast? Give evidence to support your answer.
  5. How does the molasses differ from the other sugars that you used?
 
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