The Fun in Fermentation
Author(s)
Science Department
Borough of Manhattan Community College / City University of New York
ljayant@bmcc.cuny.edu
Science Department
Borough of Manhattan Community College / City University of New York
cpriano@bmcc.cuny.edu
Science Department
Borough of Manhattan Community College / City University of New York
ssalm@bmcc.cuny.edu
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; yeastTopical Areas
N/AEducational Level
High school, Undergraduate lower division, General public & informal education, Continuing educationFormat
PDFType / Methods
Discussion, Interrupted, LaboratoryLanguage
EnglishSubject Headings
Biochemistry | Biology (General) | Biotechnology | Food Science / Technology | Microbiology | Science (General) |
Date Posted
6/14/2016Teaching Notes
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