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The Fun in Fermentation


Author(s)

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 Areas

N/A

Educational Level

High school, Undergraduate lower division, General public & informal education, Continuing education

Format

PDF

Type / Methods

Discussion, Interrupted, Laboratory

Language

English

Subject Headings

Biochemistry  |   Biology (General)  |   Biotechnology  |   Food Science / Technology  |   Microbiology  |   Science (General)  |  


Date Posted

6/14/2016

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