C03 : Let it Rise

Students Rachel Dias
Madelyn Di Lauro
School IND - Oakville Christian School - Oakville
Level Junior 7/8 - Grade 8
Group Group 3 - Health Sciences II
Abstract The purpose of this experiment is to test and compare the amount of CO? produced by different types of active dry yeast, quick rise instant dry yeast, homemade yeast, sourdough, kombucha, sauerkraut, and kimchi. We are going to do this at both 26°C and 2°C to compare which temperature will result in the most CO? being released.
Project Video Video Link