EDDfermintation - produced by the yeast decreases. IV: (%)...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Name: Deepika Mukhara Class: Period 2 (snap) Experimental Design Diagram Title: The Effect of Various Molasses Concentrations on the Carbon Dioxide Produced by Yeast during Fermentation. Hypothesis: If the Various Molasses Concentrations increases, then the Carbon Dioxide
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: produced by the yeast decreases. IV: (%) molasses mixtures Levels: 0% 5% 10% 15% 20% 25% Trials: 6 6 6 6 6 6 DV: The carbon produced by the yeast Units or Method: Average height of gas bubble in mm Constants: 1.) Type of Molasses mixture 2.) Yeast stock...
View Full Document

This note was uploaded on 10/23/2011 for the course BIOLOGY 10826265 taught by Professor Delcerro during the Spring '11 term at Thomas Jefferson School of Law.

Ask a homework question - tutors are online