Front Page
CAMBRIAN PUBLIC SCHOOL
INVESTIGATORY PROJECT IN BIOLOGY
Topic: To Study the Role of Sugar in Yeast Fermentation
Name: Anamika Angel Baghwar
Class: 12th
Roll No: [CBSE Roll No]
Session: 2025-26
Certificate
This is to certify that Anamika Angel Baghwar, a student of Class XII, has successfully completed
the investigatory project in Biology titled "To Study the Role of Sugar in Yeast Fermentation" during
the academic session 2025-26.
(Signature)
Biology Teacher
Acknowledgement
I would like to express my heartfelt gratitude to my Biology teacher for the guidance and
encouragement throughout the project. I would also like to thank my parents and friends for their
support and help during the experiment.
Index
1. Introduction ........................................... Page 5
2. Aim .................................................... Page 6
3. Hypothesis ............................................. Page 7
4. Study Area ............................................. Page 8
5. Materials Required ...................................... Page 9
6. Procedure ............................................... Page 10
7. Experimental Setup Diagram .............................. Page 11
8. Observation Table ....................................... Page 12
9. Graph - Sugar vs CO2 Production ......................... Page 13
10. Result ................................................. Page 14
11. Conclusion ............................................. Page 15
12. References ............................................. Page 16
13. Applications ........................................... Page 17
14. Future Scope ........................................... Page 18
15. (Blank for extra diagrams/photos) ...................... Page 19
16. (Blank for teacher's notes/signatures) ................. Page 20
Introduction
Fermentation is a biological process in which sugars are converted into cellular energy and produce
ethanol and carbon dioxide as metabolic waste products. Yeast fermentation plays a crucial role in
industries like baking and alcohol production.
Aim
To study the role of different types of sugar in yeast fermentation by observing the inflation of a
balloon due to the production of carbon dioxide.
Hypothesis
If sugar is added to yeast, it will undergo fermentation and produce carbon dioxide. The rate of
fermentation depends on the type of sugar used.
Study Area
The experiment was conducted in a controlled home environment at room temperature (around
30°C).
Materials Required
1. Yeast (1 tbsp per bottle)
2. Warm Water (1/2 cup per bottle)
3. Sugar types: Glucose, Sucrose, Fructose, Starch
4. Empty plastic bottles (4)
5. Balloons (4)
6. Measuring spoons
7. Funnel
Procedure
1. Label four bottles as Glucose, Sucrose, Fructose, and Starch.
2. Add 1 tbsp yeast and 1 tbsp of each sugar to their respective bottles.
3. Pour ½ cup of warm water into each bottle and swirl to mix.
4. Quickly stretch a balloon over the mouth of each bottle.
5. Keep all bottles undisturbed for 3-4 hours.
6. Measure the balloon's inflation to determine CO production.
Experimental Setup Diagram
The diagram below shows how the yeast and sugar mixture is prepared in a bottle and sealed with a
balloon to trap the released CO gas.
Observation Table
Sugar Type Balloon Inflation (cm)
Glucose 12
Sucrose 10
Fructose 9
Starch 3
Graph - Sugar vs CO2 Production
The bar graph below shows the comparative CO2 production for different sugars used in the
experiment.
Result
The balloon on the Glucose bottle showed the highest inflation, indicating maximum fermentation.
Starch resulted in the least fermentation.
Conclusion
Glucose supports yeast fermentation best, followed by sucrose and fructose. Starch is less effective
due to its complex structure.
References
1. NCERT Biology Textbook (Class 12)
2. Research journals on yeast fermentation
3. https://ncbionline.org
Applications
1. Baking industry (bread rising)
2. Brewing (beer and alcohol production)
3. Biofuel production
Future Scope
Further studies can explore temperature's effect on yeast fermentation or test sugar alcohols like
xylitol.
Extra Diagrams/Photos
This page can be used for additional pictures, printed photos or hand-drawn illustrations related to
the experiment.
Teacher's Notes
Reserved for teacher's remarks, corrections, or final signature. Leave blank space for school use.
