The Effect of Acidophilus on CO 2 Production in Yeast Gina Tripicchio Lauren Molier Marissa...
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Transcript of The Effect of Acidophilus on CO 2 Production in Yeast Gina Tripicchio Lauren Molier Marissa...
The Effect of Acidophilus on CO2
Production in Yeast
The Effect of Acidophilus on CO2
Production in YeastGina TripicchioLauren Molier
Marissa Evangelista
Gina TripicchioLauren Molier
Marissa Evangelista
AbstractAbstract The purpose this experiment is to investigate the effect of acidophilus on CO2 production in yeast. We combined yeast and varying amounts of acidophilus and measure CO2 production. We were unable to conclusively find the amount of acidophilus that reduces CO2 production in yeast. We were able to identify a trend in which 4 or more acidophilus tablets did reduce CO2 production in most trials.
The purpose this experiment is to investigate the effect of acidophilus on CO2 production in yeast. We combined yeast and varying amounts of acidophilus and measure CO2 production. We were unable to conclusively find the amount of acidophilus that reduces CO2 production in yeast. We were able to identify a trend in which 4 or more acidophilus tablets did reduce CO2 production in most trials.
IntroductionIntroduction This topic was chosen to investigate the effect of different amounts of acidophilus on the production of carbon dioxide in yeast.
Real life implications include:-the use of acidophilus while taking
antibiotics-the use of acidophilus for yeast
infectionsIndependent Variable: Amount of acidophilusDependent Variable: Amount of CO2 productionInvestigable Question:What is the effect of different amounts of acidophilus on CO2 production in yeast?
This topic was chosen to investigate the effect of different amounts of acidophilus on the production of carbon dioxide in yeast.
Real life implications include:-the use of acidophilus while taking
antibiotics-the use of acidophilus for yeast
infectionsIndependent Variable: Amount of acidophilusDependent Variable: Amount of CO2 productionInvestigable Question:What is the effect of different amounts of acidophilus on CO2 production in yeast?
Background ResearchBackground Research Lactobacillus acidophilus is a bacteria that produces
lactic acid It can be found in foods such as yogurt and
sauerkraut It protects the body against harmful bacteria
including Candida albicans which causes yeast infections
Antibiotics kill probiotics such as acidophilus. Therefore, people taking antibiotics are at risk for developing yeast infections.
Taking acidophilus while taking and after completing antibiotics helps restore probiotics to the body and combats yeast infections
Yeast growth can be easily measured by CO2 production
Lactobacillus acidophilus is a bacteria that produces lactic acid
It can be found in foods such as yogurt and sauerkraut
It protects the body against harmful bacteria including Candida albicans which causes yeast infections
Antibiotics kill probiotics such as acidophilus. Therefore, people taking antibiotics are at risk for developing yeast infections.
Taking acidophilus while taking and after completing antibiotics helps restore probiotics to the body and combats yeast infections
Yeast growth can be easily measured by CO2 production
HypothesisHypothesis
If we increase the amount of Acidophilus, then the amount of CO2 production will decrease because of the inhibition of fermentation
If we increase the amount of Acidophilus, then the amount of CO2 production will decrease because of the inhibition of fermentation
Materials ListMaterials List 300mL of deionoized water Plastic bottles (6 per trial) Measuring spoons (1/2 teaspoon and 1 teaspoon) Funnels Glass beaker Hot plate Thermometer Tape Black pen Camera Acidophilus tablets Dry yeast Sugar CO2 probe
300mL of deionoized water Plastic bottles (6 per trial) Measuring spoons (1/2 teaspoon and 1 teaspoon) Funnels Glass beaker Hot plate Thermometer Tape Black pen Camera Acidophilus tablets Dry yeast Sugar CO2 probe
Experimental ProcedureExperimental Procedure
Control Group: First bottle in each trial group which did not contain any acidophilus
Experimental Group: Remaining five bottles in three trials which contained varying amounts of acidophilus, yeast, and water
Total # of Trial Groups: 4
Control Group: First bottle in each trial group which did not contain any acidophilus
Experimental Group: Remaining five bottles in three trials which contained varying amounts of acidophilus, yeast, and water
Total # of Trial Groups: 4
Experimental ProcedureExperimental Procedure Step-by-step: Step 1: (Trial 1) Line up six plastic bottles Step 2: Add 1/2 tsp of sugar to bottle # 1 Step 3: Add 1 tsp of yeast to bottle Step 4: Lightly swirl bottle containing the dry ingredients to evenly
mix the sugar and yeast Step 5: Add 2 teaspoons of water to mixture Step 6: Immediately insert CO2 probe to measure and record CO2 levels
for 2 minutes Step 7: After 2 minutes have passed, take out probe and set bottle
aside Step 8: Take remaining bottles (2-6) and repeat steps 2-7 but adding
increasing amounts of acidophilus (starting with 1 tablet in bottle 2 and increasing to 5 tablets in bottle 6) after step 4 (Repeat for Trial groups 2, 3 and 4)
*Note* At the end of each trial, take a photo of the trial group to visually record the CO2 production in each bottle. Then, at the end of the entire experiment, take picture of all trial groups lined up together for comparison purposes.
Step-by-step: Step 1: (Trial 1) Line up six plastic bottles Step 2: Add 1/2 tsp of sugar to bottle # 1 Step 3: Add 1 tsp of yeast to bottle Step 4: Lightly swirl bottle containing the dry ingredients to evenly
mix the sugar and yeast Step 5: Add 2 teaspoons of water to mixture Step 6: Immediately insert CO2 probe to measure and record CO2 levels
for 2 minutes Step 7: After 2 minutes have passed, take out probe and set bottle
aside Step 8: Take remaining bottles (2-6) and repeat steps 2-7 but adding
increasing amounts of acidophilus (starting with 1 tablet in bottle 2 and increasing to 5 tablets in bottle 6) after step 4 (Repeat for Trial groups 2, 3 and 4)
*Note* At the end of each trial, take a photo of the trial group to visually record the CO2 production in each bottle. Then, at the end of the entire experiment, take picture of all trial groups lined up together for comparison purposes.
ResultsResults
Graphic: Units- PPM(parts per million)
Graphic: Units- PPM(parts per million)
0
500
1000
1500
2000
2500
3000
3500
1 2 3 4 5 6
Trial 1
Trial 2
Trial 3
Trial 4
ConclusionConclusion
Our evidence did not support our hypothesis that an increase in acidophilus would decrease CO2 production in yeast
Our data was inconsistent and did not support one specific trend in acidophilus function
Our evidence did not support our hypothesis that an increase in acidophilus would decrease CO2 production in yeast
Our data was inconsistent and did not support one specific trend in acidophilus function
ConclusionConclusion Acidophilus is known to have an interaction with
yeast, specifically in the body In trials 1 and 2 there was a slight trend as
predicted in our hypothesis but the increase/decrease was not significant
In trials 3 and 4, a new probe was used and we observed an unexpected trend in CO2 production
The amount of CO2 production increased in trials 1 through 3 and then decreased in trials 4 through 6. This suggests there could be a threshold for acidophilus function.
It also suggests there was a factor that contributed to the yeast growth that we did not predict
Acidophilus is known to have an interaction with yeast, specifically in the body
In trials 1 and 2 there was a slight trend as predicted in our hypothesis but the increase/decrease was not significant
In trials 3 and 4, a new probe was used and we observed an unexpected trend in CO2 production
The amount of CO2 production increased in trials 1 through 3 and then decreased in trials 4 through 6. This suggests there could be a threshold for acidophilus function.
It also suggests there was a factor that contributed to the yeast growth that we did not predict
Sources of ErrorSources of Error Our initial and most significant source of error was our
CO2 probe. In trials 1 and 2 the probe did not function properly. In trials 3 and 4 a different probe was used but still did not function optimally
Another inconsistency was the technique used to mix the materials. They were not stirred but shaken and the materials might not have mixed as well
We did not activate the acidophilus before placing it in the bottle. The yeast was less dense and always settled on top. The yeast could have been more aggressive and competed with the acidophilus. This could have allowed the yeast to fully activate and inhibited the acidophilus
We regulated temperature as much as possible but yeast and acidophilus are both very temperature sensitive and a slight variation in temperature could have altered our results
Our initial and most significant source of error was our CO2 probe. In trials 1 and 2 the probe did not function properly. In trials 3 and 4 a different probe was used but still did not function optimally
Another inconsistency was the technique used to mix the materials. They were not stirred but shaken and the materials might not have mixed as well
We did not activate the acidophilus before placing it in the bottle. The yeast was less dense and always settled on top. The yeast could have been more aggressive and competed with the acidophilus. This could have allowed the yeast to fully activate and inhibited the acidophilus
We regulated temperature as much as possible but yeast and acidophilus are both very temperature sensitive and a slight variation in temperature could have altered our results
Further Questions to Investigate
Further Questions to Investigate
What is the optimal dose of acidophilus to inhibit yeast growth?
How does temperature affect the function of yeast and acidophilus?
How do acidophilus and yeast compete for resources?
What is the optimal dose of acidophilus to inhibit yeast growth?
How does temperature affect the function of yeast and acidophilus?
How do acidophilus and yeast compete for resources?