Year 12 Applied Science students experiment with Yeast Fermentation!

In a recent preliminary investigation for their AS Level, Year 12 Applied Science students explored the process of yeast fermentation by observing balloons filled with carbon dioxide.
Yeast, a microscopic fungus, plays a crucial role in fermentation by feeding on sugars and starches, often found in bread dough. As yeast breaks down these carbohydrates for energy, it releases carbon dioxide gas as a byproduct. For example, this gas can cause dough to rise when making bread, or for experiment purposes, it can be captured to inflate balloons, just like our students did!
This simple yet effective experiment provided insights into the science behind fermentation, a process widely used in baking, brewing, and biofuel production. The students gained a deeper understanding of how microorganisms contribute to everyday processes through hands-on experimentation.