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The Effect of Sugar Substitutes Compared to Sugar on the Growth of Yeast. By: Darcy Horn 10 th Grade Honors Biology. Why I Chose This? . Home Use Not Very Time Consuming Materials Easily Accessible New Information. Hypothesis and Problem .

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the effect of sugar substitutes compared to sugar on the growth of yeast

The Effect of Sugar Substitutes Compared to Sugar on the Growth of Yeast

By: Darcy Horn

10th Grade Honors Biology

why i chose this
Why I Chose This?
  • Home Use
  • Not Very Time Consuming
  • Materials Easily Accessible
  • New Information
hypothesis and problem
Hypothesis and Problem
  • Hypothesis: If sugar substitutes are solutions added to the yeast, then the yeast will have less growth.
  • Problem: To see how sugar is compared to sugar substitutes in the growth of yeast.
vocabulary concepts
Vocabulary Concepts
  • Water displacement- used to measure the volume of a solid object, occurring when an object is immersed in a fluid, pushing it out of the way
  • Proofing- a way to test whether yeast is good
  • Yeast Fermentation- the process where yeast is used to change sugar into lactic acid
  • Lactic Acid- a colorless or yellowish, syrupy, water-soluble liquid, produced during muscle contraction as a product of anaerobic glucose metabolism, abundant in sour milk, prepared usually by fermentation of cornstarch, molasses, potatoes, etc.
background to yeast
Background to Yeast
  • Yeast are unicellular, aerobic or anaerobic organisms
  • Yeast, like animals, give off CO2 as a byproduct of respiration
  • reproduce through budding in which an adult yeast cell grows an offspring from its body
  • For reproducing yeast cells need energy. Yeast utilizes the glucose in its environment to make energy
  • Sugar acts as a catalyst to yeast growth
experiment
Experiment

Independent Variables

  • Pure granulated sugar (control)
  • Aspartame-Equal
  • Sucralose- Splenda
  • Acesulfame Potassium- Nutra-Sweet

ADDED TO

  • Active yeast
  • Water
experiment continued
Experiment (continued)
  • Let balloon sit for one hour
  • Water displacement method
  • Record data
design diagram
Design Diagram

DV: The Growth of Yeast (mL of CO2 produced)

Constants: Amount of each sugar/sugar substitute (12.6g), amount of water added to each test (30mL), temperature of water (43°C-46°C), amount of yeast in each test (1/4 ounce each), amount of time given to each trial (1 hour), environment of experiment

results with averages
Results with Averages

Sugar Substitutes (IVs)

Growth of yeast (mL)

averages
Averages
  • Sucralose- 109 mL
  • Granulated Sugar (control)- 93.5 mL
  • Aspartame- 85.5 mL
  • Acesulfame Potassium- 84 mL
statistical analysis anova
Statistical Analysis- ANOVA
  • (mean)- 93.5, 109, 85.5, 84
  • Sx(standard deviation)- 16.338, 6.307, 8.045, 3.741
  • Total sample size- 40
  • (overall average)- 93
  • SSTR= 3935
  • SSE=3468.83
  • SST= 7403.83
  • MSTR= 1311.667
  • MSE= 93.752
  • Fdata=13.99
  • Critical Value- 2.79
  • P=.05
anova table
ANOVA Table

13.99 > 2.79 (critical value)

REJECT Ho--All sums are equal

Ha- Not all sums are equal

conclusion why
Conclusion- Why?
  • Most dextrose (sugar) in Splenda
    • All substitutes contained some dextrose
      • Reason they caused yeast to grow at all
  • Substitutes have no calories- cell organisms can’t break them down (Can’t feed yeast)
sources of error
Sources of Error
  • Tying balloons- water spillage
    • Effect on yeast growth

Improvement: have someone else help tie balloons

  • Water displacement
    • Each balloon not sunk to same level
        • Inaccurate results

Improvement: Be more careful with displacement of balloon

  • Time in between water measurement and water inserted in balloon
    • Caused temperature to change
      • Effect on yeast growth

Improvement: Enter water into balloon immediately after measuring

real world application and further research
Real-World Application and Further Research
  • Bread Making
    • Do not use Sucralose; undependable
    • Use sugar for better results
    • Sucralose only worked because contained sugar
  • Further research on yeast
    • Test temperature of water on yeast growth
    • Test concentration of sugar on yeast growth
acknowledgements
Acknowledgements
  • My parents Karen and Fred Horn
  • My biology Teacher Mrs. Pietrangelo
  • The librarians at WHS library