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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Auteurs
Auteur Cy Ashley Webb
Catégories Ficha para imprimir, Experimento/Práctica, 12-14 años, 10-12 años, Science Fair - Education, Biología, Inglés add
Mots clés add
Date de publication 27 / 08 / 2020
Licence La licence originale de la ressource est respectée.
Que se passe t’il ? lancer session
Fermentation as a Function of Sugar Content in Fruit Juice
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