The Effect of Molasses Concentration onCarbon Dioxide Production Purpose: To determine the effect of various molasses concentrations on the carbon dioxide produced by yeast during fermentation.Materials: 6 large test tubes6 small test tubes that fit inside the large test tubes (all must be the same size)graduated cylinder0, 5 , 10, 15, 20, and 25 % molasses mixtures (500 ml. of each for three classes; all have the same concentration of yeast)yeast stock (3 ml. added to each molasses mixture stock bottle; make 30 minutes before class by combining 100 ml. water, ¼ package yeast and 1 teaspoon sugar.)parafilmmarker penstest tube racksrulersProcedure:1.Pour 25 ml. of 25% yeast/molasses mixture into a large test tube. INVERT THE MIXTURE BOTTLE TO MIX before pouring out the 25 ml.2.From this large test tube, pour out enough mixture to almost fill a small test tube. Carefully invert the small test tube and quickly insert it (up-side-down) into the large test tube, trying to minimize the size of the air bubble that will inevitably result in the smaller test tube.
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