Bubbles in Your Bread
Recommended for grades K–5.
Introduction
Baking bread is something many people all over the world do every day. Have you ever baked bread using yeast? Did you know that yeast are living organisms? In a water environment, yeast use sugar and oxygen to produce a gas called carbon dioxide, CO2. The carbon dioxide makes the dough rise and creates the bubbles or air pockets that you can see in the bread that you eat.
Objectives
In this activity, you will
- Use a Pressure Sensor to measure the pressure caused by the production of CO2.
- Make observations about how temperature affects rising dough.
Sensors and Equipment
This experiment requires each of the following Vernier sensors and equipment (unless otherwise noted):
Additional Requirements
You may also need an interface and software for data collection. What do I need for data collection?
Download Experiment Preview
The student-version preview includes:
- Step-by-step instructions for computer-based data collection
- List of materials and equipment
Note: The experiment preview of the computer edition does not include essential teacher information, safety tips, or sample data. Instructions for Logger Pro and other software (such as LabQuest App or TI handheld software, where available) are on the CD that accompanies the book. We strongly recommend that you purchase the book before performing experiments.
Standards Correlations
See all standards correlations for Elementary Science with Vernier »
Included in the Lab Book
Vernier lab books include a CD with word-processing files of the student instructions, essential teacher information, suggested answers, sample data and graphs, and more.