ABOUT THE PROJECT
T he project aims to focus on the
optimum conditions required for yeast
to live, reproduce and ferment. It also
gives proof to the fact that one of the
byproduct of fermentation is carbon
dioxide.
It will also further clarify that
fermentation odor and that is generally
characterized by forming in the vessel
yeast is allowed to ferment.
AIM
The purpose of my experiment is to
examine the effects of sugar and warm
water on yeast. The project was done to
determine if warm water and sugar
cause fermentation in yeast.
MATERIALS
3 Clear bottle
2 Teaspoons sugar
Water (warm & cold)
Balloons
Marker
3 small dishes
PROCEDURE :
Fill in three dishes with about 2
inches of cold water
Place the clean bottle in each dishes
and label them 1,2,3 respectively
In bottle 1 mix one teaspoon of
yeast, ¼ cup of warm water and 2
teaspoon of sugar
In bottle 2 mix one teaspoon of
yeast with ¼ cup of warm water.
In bottle 3 place one teaspoon of
yeast
Observe each bottle carefully.
RESULT
The warm water and sugar in bottle 1
caused foaming due to fermentation.
REASON:
Fermentation is the process of breaking down of a
particular substance by microorganisms.
The yeast in bottle 1 was activated by addition warm
water and sugar. The foaming results from the yeast
eating the sucrose. Typically, the sugar formation
process gives off heat and gas as a waste product. In
this experiment bottle 1 gave off carbon dioxide as
its waste.
Yeast reacts differently in varies environment. When
yeast is mixed with cold water and sugar I did not
get the same results.
The environment matters if too hot water is added
then the temperature will kill the yeast.
Yeast alone does not react until sugar and warm
water are added and mixed to create the
fermentation process.
To further investigate how carbon dioxide
works in process, I mixed yeast, warm water,
sugar in a bottle and tied the mouth with a
balloon. The balloon expanded as the gas
from the yeast fermentation rose.
CONCLUSION
Yeast fermentation is useful in human day to day life
for many purposes like that of making bread or puri.
The process of fermentation is characterized by :
Strong pungent odor
Brisk effervescence
Release of carbon dioxide
Digestion of carbohydrates by yeast ( in this
case of sugar)
Through fermented foods are rich in beneficial
probiotics and have been associated with range of
health benefits like better digestion and stronger
immunity , it has bad side effects as well.
Due to high probiotic content of fermented foods the
most common side effect is an initial and temporary
increase in gas and bloating. These symptoms maybe
worse after consuming fiber rice fermented foods
such as kimchi and sauerkraut.
CERTIFICATE
This project entitled “YEAST
FERMENTATION” submitted by
Archismita Samanta of class XII-
SCIENCE for CBSE Senior seconday
examination class XII Of biology at
KENDRIYA VIDYALAYA
SANTRAGACHI has been examined.
ACKNOWLEDGEMENT
I express my gratitude towards my
guide MR.R.N.GHORAI , for her
expert guidance and support for
completion of this project.
I would give my special thanks to
MR. SUJIT PAUL TIRKEY, principal
of Kendriya vidyalaya
santragachi, for his great
support by motivation and
encouraging in every endeavor
of ours.
I what to thank my friends for
their contribution and
cooperation.
A special thanks to CBSE for
the scheme of the project
introduced to make the
students discover their inbuilt
abilities.
Last but not the least I would
like to thank my parents for
their love and support.
YEAST
Yeasts are eukaryotic, single-
celled microorganisms classified as
members of the fungus kingdom. Most
yeasts reproduce asexually by mitosis,
and many do so by the asymmetric
division process known as budding.
Individual yeast cells multiply rapidly by
the process budding, in which a new cell
begins as a small bulge along the cell
wall of the present cell wall.
DOMAIN : Eukaryota
KINGDOM: Fungi
SCIENTIFIC NAME : Saccharomyces
Cerevisiae
ADVANTAGES OF
FERMENTATION
Fermented foods have been associated
with several positive health effects
including improved digestive health,
stronger immunity and increased
availability of beneficial nutrients, some
these in detail are:
1. MENTAL HEALTH: A few studies
have linked the probiotic strains
Lactobacillus helveticus and
Bifidobacterium longum to a
reduction in symptoms of anxiety
and depression. Both probiotics are
found in fermented foods.
2. WEIGHT LOSS: While more
research is need,some studies have
found links between certain
probiotics strains- including
Lactobacillus rhamnosus and
Lactobacillus gasseri and weight loss
and decreased belly fat.
3. HEART HEALTH: Fermented
foods have been associated with a
lower risk of heart disease. Probiotics
may also modestly reduced BP and
help lower total and bad LDL
cholesterol.
BIBLIOGRAPHY
https://www.google.com/
https://www.healthline.com/
https://www.scribd.com/
https://www.study.com/
PM SHRI KENDRIYA VIDYALAYA
SANTRAGACHI
BIOLOGY INVESTIGATORY PROJECT
2023-24
TOPIC – YEAST FERMENTATION
Submitted by :
Archismita Samanta
Class : XII – SCIENCE
Roll :
