Originally Posted by
CELACANTHr
I think the last year, that I did science fair (school hasn't held it in a while!
)
I took a teaspoon of bakers yeast, and had 6 graduated cylinders, in each one, a teaspoon of yeast, and 2 teaspoons of water. I kept all 6 of them between 90-100 degrees fahrenheit.
In 3 of the vials I put a teaspoon of Splenda in (I guess I should explain that I was trying to see if yeast cells, could actually use the splenda compound[strike] in their energy cycle), in the other 3 I put a teaspoon of sugar (can't remember what type though) in.
I waited 30 minutes, then measured the levels that the bubbles where at on the cylinder.
Well, if I recall correctly, it seems that the splenda actually worked better, than the sugar.
I got an award, for the experiment.
I hope this gives you some Ideas.
lol. i have a few questions. when you took it out with the sugar and splenda what is it suppose to look like? what are graduated cylinders? and what grade did you do this in?[/strike]