Descripción
In this experiment, we encourage fruit juice to ferment by adding yeast and leaving the mixture at room temperature. While students cannot quantitatively measure the amount of fermentation that takes place because this experiment does not lend itself to measuring the amount of CO2 produced in the fermentation process, using a Brix meter does allows students to measure how much sugar has been converted.
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Authors
Author Cy Ashley Webb
Categories Ficha para imprimir, Experimento/Práctica, 12-14 años, 10-12 años, Science Fair - Education, Biología, Inglés add
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Publication date 27 / 08 / 2020
License The original license is kept.
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Fermentation as a Function of Sugar Content in Fruit Juice
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