Procedure
1. your teacher will prepare the warm yoost carbohydrate solutions for you,
do not get them until you are ready
2. label the 4 flasks clistilled water, monosaccharido, disaccharide, and
polysaccharide respectively.
3. measure 50 ml of each yeast carbohydrate solution with the graduated
cylinder provide and pour into the corresponding flask.
4. quickly stretch a balloon around the opening of each flask,
3. give the solution a swirl to mix the ingredients and got the reaction going
6. measure the circumference (in centimeters) of each balloon using a sining
overy 2 minutes for a total of 20 minutes.
7. be very careful when removing the balloon! pressure has been building up
inside and can cause the contents to explode if not cautious, in the sink,
very slowly lift the lip of the balloon and gently release pressure,
8. make a line graph showing the change in balloon circumference in
centimeters) for each flask over time. provide a color coded key for each,
data
carbohydrate
none (di water)
8
time (minutes)
10 12
cm cm cm
246
cm
cm
14
16
18
20
cm
cm
cm
cm
monosaccharide
cm
cm
cm
cm
cm
cm
cm
cm
disaccharide
cm
cm
cm
cm
cm
cm
cm
cm
9/9/9
polysaccharide
cm
cm
cm
cm
cm
cm
cm
analysis:
1. what gas filled the balloon and where did it come from? explain.
2. what sugar represented the monosaccharide, disaccharide and
polysaccharide?