Yeast is used nearly everyday all over the world in such quotidian items as bread and alcoholic beverages. To grow yeast, the sun is not necessary because yeast does not photosynthesize, Instead of yeast obtaining energy to grow from the sun, it processes sugars and disaccharides to make energy, with carbon dioxide as a byproduct. While sunlight does not directly aid yeast’s growth, it does affect yeast’s respiratory oscillation, which is an activity that impacts metabolism and energy production. But how do different colors of visible light affect yeast? The objective of this experiment was to learn the effect of visible light on yeast. The goal of the experiment was to measure how quickly white, blue, and red light impacted the production
…show more content…
The water temperature was thirty – nine degrees Celsius (102˚F) and measured exactly one cup. The experiment used one package of Fleischmann’s Rapid Rise Instant Yeast, which measured two-and-one-fourth teaspoons, or one quarter of an ounce. Each yeast and water mixture was stirred thrice inside the bottle. Each mixture was placed into the bottle, and was placed on a three-inch high box in front of a lamp holding a light bulb. Different colored, twenty-five watt, one-hundred-twenty volt, two-hundred-ten lumens light bulbs—red, blue, white—were rotated into the single socket of the lamp. Each separate yeast mixture was only exposed under a single colored light bulb for ten minutes and was then disposed. During the entire ten-minute period under each colored light bulb, a carbon dioxide meter measured the varying rates by parts per million of the amount of carbon dioxide inside the bottle. Notably, the carbon dioxide meter was required to be set on the low setting which capped carbon dioxide measurements at ten thousand parts per million. Data was then translated into graphs (see figures 2-13). The only experimental variable was the color of the light bulb; every other aspect of the experiment was …show more content…
However, a small sample size, the few trials performed, the short duration of the light exposure, the nature of the yeast, might explain the differences between the red and blue light. It is interesting to note that the experiment revealed that red light required a shorter amount of time when compared to blue (one-hundred-thirty-two seconds for red verses one-hundred-eighty-four seconds for blue, after accounting for a possible laboratory anomaly) (figures 1-4, 9-12 and 14). Further investigation is required to determine the consistency and credibility of the experiment’s results, such as a larder sample size and greater exposure to the different colors of light. If such variables were adjusted in the new investigation, it is anticipated that the blue light would require the greatest amount of time to achieve the carbon dioxide
The water temperature was thirty – nine degrees Celsius (102˚F) and measured exactly one cup. The experiment used one package of Fleischmann’s Rapid Rise Instant Yeast, which measured two-and-one-fourth teaspoons, or one quarter of an ounce. Each yeast and water mixture was stirred thrice inside the bottle. Each mixture was placed into the bottle, and was placed on a three-inch high box in front of a lamp holding a light bulb. Different colored, twenty-five watt, one-hundred-twenty volt, two-hundred-ten lumens light bulbs—red, blue, white—were rotated into the single socket of the lamp. Each separate yeast mixture was only exposed under a single colored light bulb for ten minutes and was then disposed. During the entire ten-minute period under each colored light bulb, a carbon dioxide meter measured the varying rates by parts per million of the amount of carbon dioxide inside the bottle. Notably, the carbon dioxide meter was required to be set on the low setting which capped carbon dioxide measurements at ten thousand parts per million. Data was then translated into graphs (see figures 2-13). The only experimental variable was the color of the light bulb; every other aspect of the experiment was …show more content…
However, a small sample size, the few trials performed, the short duration of the light exposure, the nature of the yeast, might explain the differences between the red and blue light. It is interesting to note that the experiment revealed that red light required a shorter amount of time when compared to blue (one-hundred-thirty-two seconds for red verses one-hundred-eighty-four seconds for blue, after accounting for a possible laboratory anomaly) (figures 1-4, 9-12 and 14). Further investigation is required to determine the consistency and credibility of the experiment’s results, such as a larder sample size and greater exposure to the different colors of light. If such variables were adjusted in the new investigation, it is anticipated that the blue light would require the greatest amount of time to achieve the carbon dioxide