Molasses Lab Write Up

Molasses Lab Write Up

i. Hypothesis: If you use the 25% concentration then you will see the best results in the breads appearance and taste because the most CO2 will be created and will give you the perfect bread concentration.

ii. Constants: 1.) Same amount of yeast

2.) Same amount of water

3.) Same environment

4.) Same temperature

The constants in a experiment are very important because if you change more than one variable then it results in creating a unstable environment causing it almost impossible to tell why one experiments data would very from another experiments data.

iii. Variables: The independent variable is the concentration of molasses and water because it is the variable that caused the change in the amount of CO2 created in the experiment. The dependent variable is the amount of CO2 created because that is the effect of the molasses concentration interacting with the yeast.

iv. Data Table:

Molasses Experiment Data

Molasses Concentration | Amount of CO2 | Class Average Amount of CO2 |

25% | 75mm | 67.4mm |

12.5% | 49mm | 50.8mm |

6.3% | 8mm | 22.8mm |

3.1% | 3mm | 5mm |

1.6% | 2mm | 3mm |

0% | 0mm | 0mm |

v. m Ytion Fromrom yeast the changeect of the molasses concentration interacting with the yeast.

he variable that caused the changeCO2 Production From Yeastm Ytion Fromrom yeast the changeect of the molasses concentration interacting with the yeast.

he variable that caused the change

vi. Conlusion: Hypothesis: If you use the 25% concentration then you will see the best results in the breads appearance and taste because the most CO2 will be created and will give you the perfect bread concentration. The data shows that the higher the concentration of molasses the more CO2 will be seen, and that the 25% concentration will give you the best results. The data shown supports the hypothesis very well because the 25% concentration resulted in the...