In this experiment you will expose living yeast cells to three different sugars. The sugars used will be glucose, sucrose, and lactose. When living yeast cells are exposed to these sugars, the cells should begin to utilize the sugars as a food source if they are capable of metabolizing them. Upon using the sugars, the yeast cells will begin to engage in aerobic respiration and/or fermentation. This lab allows students to understand that yeast may use different options for energy production. Students will expose living yeast cells to three different potential food sources and use a pH indicator to indirectly determine the effectiveness of three different sugars as a food source for yeast. Kit contains enough materials for 15 groups.
Aligned to the Next Generation Science Standards (NGSS)*
Performance Expectations: HS-LS1-7; HS-LS2-3
Cross Cutting Concepts: Energy and Matter
Engineering Practices: Developing and Using Models
1 x 50mL Litmus Blue 0.5%
1 x 5g Yeast Instant Dry
1 x 50g Dextrose (d-Glucose)
1 x 50g Sucrose
1 x 50g Lactose Monohydrate
1 x 25mL Sodium Hydroxide, 0.1N 0.1M
*”Next Generation Science Standards” is a registered trademark of Achieve. Neither Achieve nor the lead states and partners that developed the Next Generation Science Standards was involved in the production of, and does not endorse, this product.