In this experiment, students will expose living yeast cells to three different sugars-glucose, sucrose, and lactose. The yeast cells should begin to utilize the sugars as a food source if they are capable of metabolizing them, and will begin to engage in aerobic respiration and/or fermentation. This activity allows students to understand that yeast may use different options for energy production, with varying degrees of effectiveness. A pH indicator will be used to indirectly determine the effectiveness of the three different sugars as a food source for the yeast. Kit contains an Instruction Manual and enough material for 2 groups of students.
Aligned to the Next Generation Science Standards (NGSS)*
Performance Expectations: HS-LS1-7, HS-LS2-3
Cross Cutting Concepts: Energy and Matter
Engineering Practices: Develop-ing and Using Models
10mL 0.5% Litmus
1g Dehydrated yeast
5mL 0.1M Sodium hydroxide
1 Glucose QuickSolution (to make 30mL)
1 Sucrose QuickSolution (to make 30mL)
1 Lactose QuickSolution (to make 30mL)
6 Plastic cups
2 Plastic scoops
*”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.