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Use a CO2 Gas Sensor to Study Artificial Selection in Yeast

Yeast are very important microorganisms that have been used by human cultures for centuries. Over time, humans have had a hand in yeast evolution through artificial selection while developing different strains of yeast for a range of functions, including baking and brewing. You can use our CO2 Gas Sensor to perform the “Evolution of Yeast” activity in Investigating Biology through Inquiry as a simple way to demonstrate the result of evolution due to artificial selection.

Flinn Scientific, Inc. has made it even easier to conduct this investigation by offering a guided inquiry kit, “The Evolution of Yeast with a CO2 Gas Sensor” (Flinn Catalog No. FB2128). The kit, which contains enough materials for 30 students in an inquiry setting, includes three strains of yeast and four different sugars, enabling students to study how different yeast strains process various types of sugar. Aligned to NGSS, this kit, along with Vernier technology, will help engage your students in scientific exploration.


Respiration rate of different yeast strains fed different types of sugar

Respiration rate of different yeast strains fed different types of sugar

Learn more about this investigation or our Investigating Biology through Inquiry lab book


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