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For 30 students working in pairs. Using 3 different sugar solutions, students learn about fermentation and study yeast’s carbon dioxide production rate.
For 30 students working in pairs. Using 3 different sugar solutions, students learn about fermentation and study yeast’s carbon dioxide production rate. In Activity 1, students conduct an experiment to determine how fermentation rate varies between glucose and sucrose and with concentration. During Activity 2, the class develops and carries out an experiment to answer a question of their choosing about fermentation.
|Large Plastic Cups||4||Included|
|Small Plastic Cups||4||Included|
|Syringe End Caps||17||Included|
|Dry Yeast, Pack||2||Included|
|Dextrose, 5 g||1||Included|
|Sucrose, 5 g||1||Included|
|Sucrose, 10 g||1||Included|
|Wooden Stir Sticks||100||Included|
|Teacher’s Manual with Reproducible Student Guide||1||Included|
|Beakers, 50 mL||2||Needed, Not Included|
|Warm Water, 500 mL||1||Needed, Not Included|
|Hot Plate||1||Needed, Not Included|
|Materials Determined by Students’ Inquiry Plans (optional)||Needed, Not Included|