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The Fun in Fermentation



Co Authors:

Lalitha S. Jayant
Science Department
Borough of Manhattan Community College / City University of New York
ljayant@bmcc.cuny.edu

Christine Priano
Science Department
Borough of Manhattan Community College / City University of New York
cpriano@bmcc.cuny.edu

Sarah N. Salm
Science Department
Borough of Manhattan Community College / City University of New York
ssalm@bmcc.cuny.edu

Lauren N. Goodwyn
Science Department
Borough of Manhattan Community College / City University of New York
lgoodwyn@bmcc.cuny.edu

Abstract:

When covering the process of cellular respiration, advanced high school and undergraduate biology classes present fermentation as a means of anaerobic energy production in certain organisms and in muscle metabolism. Although most biology textbooks cover aerobic and anaerobic processes in detail, this laboratory-based case study is designed to highlight the practical applications of fermentation. The beginning of the case study involves a story that students read and discuss in small groups in order to learn about the process of fermentation. The students then design a controlled experiment to test various juices for fermentation to predict which ones are preferred by yeast. Finally, they carry out a prepared protocol, then collect and analyze their data. This case study is suitable for advanced placement high school biology and college-level introductory general biology classes for majors or non-majors.

Objectives:
  • Formulate a hypothesis about what fruit juices can be fermented by yeast.
  • Design an experiment that tests the hypothesis.
  • Identify the controls and variables of the experiment.
  • Carry out a fermentation experiment in the laboratory and record results.
  • Collect, analyze, and interpret the data.
Keywords: fermentation; cell respiration; scientific method; oxidation-reduction; anaerobic; aerobic; wine; yeast
Topical Area: N/A
Educational Level: High school, Undergraduate lower division, General public & informal education, Continuing education
Formats: PDF
Type/Method: Discussion, Interrupted, Laboratory
Language: English
Subject Headings: Biochemistry   Biology (General)   Biotechnology   Food Science / Technology   Microbiology   Science (General)  
Date Posted: 6/14/2016
Date Modified: N/A
Copyright: Copyright held by the National Center for Case Study Teaching in Science, University at Buffalo, State University of New York. Please see our usage guidelines, which outline our policy concerning permissible reproduction of this work.

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