The study of bread ties in such diverse disciplines as biology, technology, history and cultural mores, as well as the scientific method and the importance of following proper lab procedure.
In this lab, students observe the expansion of bread dough as a result of yeast respiration. They then design an experiment to test the effect of one variable (temperature, light, concentration, type of yeast, additives, etc.) on that respiration.
Developed by teacher Barbara Holbart. Includes materials for 40 student groups and instructions. Grades 9–12.
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