The question being investigated is, “What ingredient helps the rate of fermentation best cinnamon, baking soda, or baking powder?” The type of fermentation being tested is alcoholic fermentation. Therefore we will use yeast to test the rate of fermentation. We will measure the dept of CO2 bubbles to determine the rate of fermentation. Fermentation is defined as, the process by which sugars are converted to energy. Therefore if more sugars or glucose is present the faster the rate of fermentation. The yeast will eat the sugars produce and start fermentation. In this experiment we will test 3 ingredients. Firstly, there is baking soda. Baking soda is chemical leavener. This means that when baking soda is combined with another substance it will create CO2 as a product. Baking soda however does not contain any glucose. http://www.willcookforfriends.com/2013/01/baking-soda-baking-powder-and-yeast-blowing-bubbles-in-the-name-of-science-fak-friday.html This substance will help the rate of fermentation even though it does not contain any glucose because it helps increase amount of carbon dioxide being released. And that is what is being measured to test the rate of fermentation in this experiment. …show more content…
Baking Powder is as well a chemical leavener. There are very similar and produce CO2 as product when combined with an acid, or water. As well, baking soda does not have glucose. http://www.willcookforfriends.com/2013/01/baking-soda-baking-powder-and-yeast-blowing-bubbles-in-the-name-of-science-fak-friday.html This substance just like baking soda will increase the rate of fermentation, because it helps increase the amount of carbone dioxide being released. And that is what is being measured to test the rate of fermentation in this