Bubble Blowing Fungi: Sugar Varieties on Yeast

Mia Agnes M. Tacoloy

IV- DD
St. Paul College, Pasig
High School Department
SY 2014-2015
miaagnes@yahoo.com

Keywords---- Yeast, Fermentation, Brown Sugar, White

Sugar, Bubble Formation, Reaction Time
I.

INTRODUCTION

The student-initiated experiment accomplished on July

22, 2014 primarily centers around the aspect bubble blowing
fungi in the yeast ingredient. It was done in pairs, and a clear
procedure had been formulated prior to the time period given.
Each group drew observations and inferences from their
respective set-ups, and this report would be discussing the
particulars of this pairs experiment for documentation.
II.

OBJECTIVES

Upon performing the experiment, the students should be

able to:
Formulate an experimental design and procedure
with accordance to acquired materials and the main
ingredient;
Focus on a certain aspect of the main ingredient that
can be manipulated and can form an appropriate
hypothesis;
Achieve logical results to test the validity and
appropriateness of experiment design; and
Determine possible weaknesses or shortcomings in
the experiment and its effect on the results obtained
III.

EXPERIMENTAL PROCEDURE

A. Materials
Test Tubes with Stoppers (3)
Beaker
25mL Graduated Cylinder
Tongs
Thermometer

B. Procedure

Hot Plate
Test Tube Rack
Stopwatch
Brown and White Sugar
Yeast

To begin the experiment, prepare all materials needed.

First, measure 50 mL of water in room temperature using a
graduated cylinder and contain in a beaker. Next, prepare
electrical source for the hot plate and increase the temperature
knob to 350C. Promptly heat the beaker on the hot plate and
insert a thermometer to measure water temperature, and put
off heat once it eventually reads 100 C.
Wash and thoroughly dry the used graduated cylinder.
After, measure 2mL (2g) of white sugar using this, contain in
one test tube and carefully insert in the test tube rack. Repeat
the same method for brown sugar, using another test tube.
Next, measure 2mL (2g) of yeast to place in each of the two
test tubes, plus an additional one to serve as the control set-up.
Arrange all test tubes on the rack and label accordingly.
Once the water has boiled, carefully transfer an equal
amount using the tongs into each of the three set-ups (approx.
15mL each). After, promptly seal each with individual
stoppers then record observations with respect to time elapsed
and corresponding reactions.
Once stabilization of reactions has been reached, properly
dispose of contents and thoroughly clean all materials used.
IV.

DATA AND CALCULATIONS

TABLE I
Set-Up Particulars

SetUp
A

Contents

2g Yeast
2g Brown Sugar

Coarse

Brow
n

2g Yeast
2g White Sugar

Fine

White

2g Yeast

Description
Texture Color
Fine
Light
Brow
n

As Acting
Variable
Control SetUp
Dependent
Ind.Manipulated
Dependent
Manipulated

TABLE II
Time Table: Observations as to Bubble Activity on Surface

Time
Lapsed
Starting
Original
Color
After 2
minutes

Set-Up/Observation
B
C
A
Translucent Translucent
Translucent
Yellow
Dirty White
White
No Change

After 9
minutes

Single
Bubble
Emerged

After 13
minutes

No Change

Start of
Bubble
Formation
Less
Bubbles
Than C
Mocha-Like
Opaque
Color; Less
Bubbles

Start of
Bubble
Formation
Opaque
Color; More
Bubbles
Than B
White
Opaque
Color; More

Fig. 1 Initial outcome of experimental set-up

V.

ANALYSIS AND RESULTS

The groups experimental design can be seen as simple,

as it adheres to focus mainly on the process of fermentation
through yeast, and whether or not the type of sugar used
would affect it by means of speed in reaction. Surveying the
results, the group can affirm that it has attained its objectives,
although with some reservations. One would be the exception
that a full reaction in any of the set-ups, wherein dough would
rise, failed to occur. Yet regardless of this, the bubble activity
formed in the set-ups may be substantial for a proper
conclusion.
In formulating the procedure and list of materials
needed, the group initially decided to refrain from the
commonly used measurement of carbon dioxide and to pursue
instead the different varieties of sugar that can be used, as well
as the possible effects of these. As the basic brown and white
sugar were easier to procure and were more common, these
were considered to be tested. The amount of sugar is a
controlled variable, as well as the amount of yeast. The

amount of heated water used for each test tube was not
properly measured but was checked to be equal for all.
Referring to the observations obtained during the process of
fermentation, each mixtures visible color varied; the control
set-up remained translucent for the longest period of time
whereas the dark color of Set-Up B was attributed to the
brown sugar itself. However besides this, bubble formation on
the surface of the mixtures also varied. Set-Up C produced
more bubbles over time than Set-Up B, and at a faster rate.
The bubble activity can be seen as a preamble to its eventual
full reaction. As for the sugar, upon further research it was
discovered that brown and white sugar basically almost have
the same structure. Both are processed sucrose, brown sugar
having added molasses. From this, it can be inferred that the
amount of carbon dioxide produced for each variety may not
be significantly different, when considering this. However,
based on an experiment carried out [3], three sugar types were
tested with respect to carbon dioxide, and brown sugar
produced the most amounts, more than white sugar and a
sugar substitute. It was concluded in the experiment that since
brown sugar contained more glucose, it was able to aid more
in the fermentation process. This is supported by the group as
well, as both disaccharides would have to be broken down
into glucose to undergo cellular respiration. Although, it can
be inferred that as brown sugar is more processed than white it
might yield a slower rate of fermentation. This may be
supported by an experiment [1] which involved using white
sugar, purely raw sugar and an artificial sweetener. The least
processed sugar, raw, produced the highest volume of carbon
dioxide. Though as full completion of the groups experiment
was not realized, this can be tentative and uncertain.
Overall, the groups attainment of the objectives laid
out may be seen as successful, since the appropriate steps
were taken in the procedure to ultimately determine the
possible effects of different sugar varieties on yeast
fermentation.
VI.

CONCLUSION

Upon performing the experiment, the students

therefore conclude that the involvement of different types of
sugar in fermentation would yield different results in terms of
reaction time in initial bubble formation. When dealing with
brown and white sugar, the latter would produce more bubbles
and a faster reaction to color change.
REFERENCES
[1]
[2]
[3]

[4]

(2014) Sugar and Yeast. [Online]. Available:

https://mwvsciencefair.wikispaces.com/Sugar+and+Yeast
(2014) Biology Online. [Online]. Available: http://www.biologyonline.org/
L. de la Puente. (2014) California State Science Fair Project Summary.
[Online]. Available:
https:/www.usc.edu/CSSF/History/2006/Projects/J0404.pdf
(2014) Which Sugars are Toxic? A List. [Online]. Available:
http://www.inspirationgreen.com/all-the-different-sugars.html