Respiration of Yeast Lab Activity – A Student Designed Experiment

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.

• Developed by teacher Barbara Holbart
• Grades 9 to 12

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. Includes materials for 40 student groups and instructions.

Caution: Due to the nature of this item, it cannot be shipped by air under any circumstances. Please select ground shipping at time of checkout.