[To get the full effect for the time-lapse section in our video we used three tablespoons of yeast, three tablespoons of sugar, and we allowed the mixture to sit for 40 minutes.]
Read on for observations, results and more resources.
Observations and results
When the yeast get warm water and some food to eat (in the form of sugar), they will become active. And as they eat the sugar and break it down for food, they release carbon dioxide, which fills up the balloon.
Senior Chemistry - Extended Experimental Investigations
(c) Acidity. This is not such an important one and the effects may be small - but nevertheless important. You could repeat it with acidity as the independent variable and controlling the amount of sugar, yeast, temperature and so on.
Scientific Method: Hypothesis: ..
Ginger beer is made traditionally by the yeast fermentation of a mix of sugar, water and ginger. It is rarely produced commercially but often home brewed. The beverage produced industrially is generally not brewed (fermented), but carbonated with pressurized carbon dioxide. It is really just a soft drink, sweetened with sugar or artificial sweeteners. However, there are some manufacturers who still brew it the old way: in Queensland, Bundaberg Brewery produces an excellent brewed ginger beer. It is cloudy and if you hold the bottle up to the light and you'll see it's full of ginger pieces. A good EEI would be to brew your own at home or in the lab using one of the many recipes available on the internet (but do NOT drink it; not for an EEI).
How To Blow up a Balloon With Baking Soda and Vinegar
When you breathe out, part of what you are exhaling is a gas known as carbon dioxide. Yeast also releases carbon dioxide when it is active (although it's way too small and simple an organism to have lungs). Yeast are so small you can't see individual ones very well. So how can you tell if they are alive or not? You can enlist a whole bunch of them to blow up a balloon for you!
10.01.2017 · Why did the balloon stop blowing up
You need to create what is called a Ginger Beer Plant. Put 15g of general purpose dried yeast into a large jar or bowl, add 300mL water, 2 teaspoons ground ginger and 2 teaspoons sugar. Cover with a sheet of cling film and secure with a rubber band. Each day, for seven days, add 1 teaspoon of ginger and 1 teaspoon of sugar to the mixture in the jar. Now strain the mixture through a piece of fine muslin and add the juice of two lemons to the liquid. Add 50g or sugar to the liquid and make up to 4.5 litres with cold water, stirring to dissolve the sugar. Bottle into a plastic bottle Keep for 7-10 days when the ginger beer is sparkling and ready for drinking.
Think you can blow up a balloon without using your mouth
Alcohol is produced but its concentration is likely to be under 1%. Also, most fermented soft drinks are acidified to inhibit bacterial growth. Does this also inhibit the yeast? You could investigate the effect of pH on the rate of fermentation using lemon juice or better - citric acid. The juice of 1 lemon contains about 12 g citic acid. Be warned - you should not be drinking the ginger beer unless you have approval from your teacher (and this is unlikely). Drinking stuff made in a laboratory with no hygiene controls is DEFINITELY NOT PERMITTED.