Experiment+-+Yeast

Yeast Experiment__**
 * __6 July 2010

When we add Yeast powder to Glucose, in a desirable temperature, there is a presence of a gas, which is tested by limewater - Amount of carbon dioxide produced can be measured by the height - Temperature and time has to be kept constant
 * Observations**

Why did the yeast "foam" when we added Glucose? - We heated it

Yeast -> bread - Bakers add Flour and Sugar

- Blue Methylene blue is reduced to a colourless methlene blue - Live Yeast decolourised (Does not allow methlene blue to enter?) - Boiled Yeast stays methlene blue - Oxidation means losing electrons - Reduction means gaining electrons
 * Reactions**

Shaking genlty helps to break down one grain of yeast into granules of yeast - Helps them get glucose and respire

- Only live yeast can be used to show oxidation and reduction - All yeast cells have methlene blue diffusing into them, but it will be decolourised by a reduction process in the live yeast cell - Methlene blue must have entered the cell for the cells to react and lose electrons to the methlene blue, a reduction process, which decolourises it.
 * Conclusion**