TEACHER ACTIVITY GUIDE Department of （教师活动指导部门）.pdfVIP

Page 1/9 TEACHER ACTIVITY GUIDE WHAT AFFECTS YEAST GROWTH? Taken from IFT Experiments in Food Science Series EXPECTED OUTCOMES This experiment will illustrate that there are several factors that affect the growth of yeast. A beneficial microorganism, yeast has been used in the fermentation of foods for thousands of years. Bread, wine, beer, and fruit are processed and/or preserved using yeast in fermentation. The by-products of the fermentation process are carbon dioxide and ethyl alcohol (ethanol). ACTIVITY OBJECTIVE A yeast population is affected by a number of factors, the control of which is essential for optimal activity. These factors include pH, temperature, nutrient availability, and the concentration of available nutrients. By determining which factors affect the yeast activity, these variables can be controlled in the fermentation process. This experiment will illustrate to the student that the growth of yeast is affected by pH, temperature, and nutrient level and that one natural by-product of this fermentation process is carbon dioxide. ACTIVITY LENGTH It is suggested that students be put into collaborative groups for this activity for several reasons. First, this limits the amount of materials needed. Second, more activities can be conducted in a shorter amount of time. And third, students will experience working as a team. Depending on the amount of teacher preparation done prior to the activity, all of the lab experiments can be done in a typical classroom period of 30-45 minutes. This activity can be conducted in several ways-with all students in groups repeating all tests; dividing the class into four groups,