Report from the biology laboratoryInvestigation into alcoholic fermentation and the effects of yeast on doughObjective: The aim was simply to study whether or not yeast had an effect on the rising of the dough during cooking and experimenting with alcoholic fermentation for example. to see if it gave off carbon dioxide.Introduction: After a few weeks of fermentation theory, groups of three to four were divided up and tasked with conducting a series of experiments involving the effects of fermentation. My group consisted of myself, Won Jin, Brendan and Sun-Ho and we chose to study alcoholic fermentation and the effects of yeast on dough, more specifically to see if yeast caused the dough to rise at all. way. We followed the instructions in our biology textbook on page 129. Hypothesis: Based on what I learned, I would expect that the yeast would actually cause the dough to rise because of the carbon dioxide given off by the yeast. For our alcohol investigation, I can safely assume that carbon dioxide will be emitted because the formula for anaerobic respiration during alcoholic fermentation to turn glucose into alcohol is [Glucose -> Alcohol + Carbon Dioxide + Energy ] so obviously carbon dioxide is part of that. I also assume that the fermentation will release heat and the sugar will probably be converted to alcohol. Materials: approx. 100 g of flourWater Yeast 10 percent solution Glucose Liquid paraffin Four test tubes Lime water (used as an indicator) Practical: Our first experiment was to see if the yeast impacted the dough in any way and to do this we did brought supplies such as flour and yeast. We followed the instructions and made three groups of dough. For each group we added 50 g of flour and added a little water while mixing. Due to my lack of "cooking skills" I had to throw out my first two attempts because they became too sticky. But as they say, the third time is a charm and we finally got a suitable dough. We mixed warm water and yeast in a bowl and added about 10 g of sugar, which is necessary for the dough to expand. We divided the dough into two small piles and added the yeast solution with only one of them to see the difference between the dough with yeast and the dough without yeast under the same conditions to analyze the difference. We placed the two piles of dough on top of a windowsill where we would leave it for an hour.