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Worksheet Activity - Fermentation

This worksheet outlines an activity for students to explore fermentation using yeast to convert sugars into ethanol and carbon dioxide, demonstrating energy transformation. Students will create a simple fermentation setup to produce a small batch of wine-like beverage over 5-7 days, documenting their process and results. The activity includes objectives, materials, procedures, and guide questions to enhance understanding of anaerobic respiration and the fermentation process.

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jkdrive11
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62 views2 pages

Worksheet Activity - Fermentation

This worksheet outlines an activity for students to explore fermentation using yeast to convert sugars into ethanol and carbon dioxide, demonstrating energy transformation. Students will create a simple fermentation setup to produce a small batch of wine-like beverage over 5-7 days, documenting their process and results. The activity includes objectives, materials, procedures, and guide questions to enhance understanding of anaerobic respiration and the fermentation process.

Uploaded by

jkdrive11
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Worksheet Activity – Simple Fermentation Setup

Group # ____
Date:
Leader:
Members and their contributions: (e.g. Juan Dela Cruz - Presenter)






Context: In this activity, students will explore the principles of energy transformation through the biological process of fermentation.
Fermentation is a crucial example of how living organisms transform chemical energy from sugars into different forms, demonstrating
the flow and conversion of energy at the cellular level.
The activity aligns with the study of anaerobic respiration in General Biology by using yeast—a unicellular fungus—as a model
organism. Students will observe how yeast converts the chemical energy stored in glucose (from Welch's grape juice) into ethanol
(alcohol) and carbon dioxide (CO₂). This process illustrates that even in the absence of oxygen, organisms can generate usable energy
in the form of ATP (adenosine triphosphate), though less efficiently than aerobic respiration.

Through the inflation of a condom used as an airlock, students will also witness the production of CO₂, a byproduct of the
energy transformation process, reinforcing how matter and energy flow through biological systems.
Objectives:
1. Create and conduct a simple fermentation set-up.
2. Produce a small batch of wine-like beverage (early-stage) within 5-7 days to demonstrate fermentation.
Materials:
 2-3 Sterilized glass bottles for wine storage (make sure to sterilize the bottles at home. Bottle size is based on the
amount of wine you’re going prepare. You may use 1-2 sterilized bottles if the bottle is big)
 2-3 bottles (30 oz or ~900 mL) of Welch’s grape/orange/cranberry/mix berries juice (100% juice, no preservatives)
 3 packets of Baker’s yeast (or wine yeast for better results)
 3 clear balloon (good quality) or condom (as an airlock)
 Rubber bands or string secure the airlock
 5-10 tablespoons of sugar (to boost fermentation)
 Clean funnel/embudo
 Small basin/planggana/mixing bowl
 Pin (to poke holes in the condom)
 Dishwashing liquid and Sponge.
 Measuring spoons/cups
Procedure:
1. TAKE DOCUMENTATIONS (pic/vid) of your process as PART OF YOUR BPT.
2. Activate Yeast (Optional):
o In warm water (around 37°C), dissolve a 1 tbsp of yeast and let it sit for 5-10 minutes to activate.
3. Prepare batches of mixture. (For other batches (batches 2-3), adjust the ingredients used for comparison.)
o Transfer 1 bottle of welch juice to a mixing bowl. Add 1 teaspoon of prepared yeast to the juice. Add 1 teaspoon of
sugar to boost fermentation. Sugar boosts fermentation, producing more alcohol and CO₂.
4. Transfer the mixture:
o Using a funnel, transfer the mixture to the sterilized bottle. You should fill no more than 75% of the bottle. Give space
for fermentation.
5. Install the Condom Airlock:
o Stretch the condom over the bottle opening. Use a pin to poke a tiny hole near the top to allow gases to escape
slowly (preventing explosion).
o The condom will inflate as CO₂ is released, showing active fermentation.
o Secure the airlock to the bottle using a rubber band or string.
6. Store the Bottle:
o Place the bottle in a warm (20–25°C) area, away from direct sunlight
7. Repeat process for the 2nd and 3rd batch.
8. Attach documentation pictures.
Documentation (attach your documentations here)
Batch 1:
Juice in mL-
Amount of yeast -
Amount of sugar -

Batch 2:
Juice in mL-
Amount of yeast -
Amount of sugar -

Batch 3:
Juice in mL-
Amount of yeast -
Amount of sugar -

Guide Questions:
1. In line with your experimental batches, what are the key variables in your wine making process? What are the necessary
materials, equipment, and techniques you employed in your experiment?
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2. Discuss the differences you made with your wine batches. What are the variables you manipulated? Predict the differences in
the outcome of your wine based on the variations you made.
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3. Research about the fine-line between wine making and vinegar making. How will you ensure that your product will be a wine
and not a vinegar? What are the factors did you consider?
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Conclusion:
We therefore concluded that…
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