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Description
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.
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