Yeast & Carbon dioxide

The purpose of any leavener is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars in flour, and expelling carbon dioxide in the process.
While there are about 160 known species of yeast, Saccharomyces cerevisiae, commonly known as baker’s yeast, is the one most often used in the kitchen. Yeast is tiny: Just one gram holds about 25 billion cells. That amount of fungi can churn out a significant amount of carbon dioxide, provided it has the simple sugars it uses as food.

Rang a 5 had fun watching the yeast expelling carbon dioxide.

Classes involved: Rang a 5 Ms Joyce   

    
  
 

Germs

Senior infants explored the effects of washing their hands with an experiment. First they used a fresh piece of bread and put it into a bag. After they all handled a piece of bread and then put it in a bag and finally they washed their hands and handled another piece of bread. The results can be seen on the three pieces of bread.  

 
  

Classes involved: Senior Infants – Ms Brown / Ms Cotter