1. Regional Center for Talented Youth Belgrade II
Serbian Team
Problem 2
Regional Center for Talented Youth Belgrade II

2. Invent yourself: Biology
Suggest an investigation of such cases that allow for a quantitative study and reproducible measurements.

3. Microorganisms Microoscopic organism
Cosmopolitan-live everywhere in biosphere
Include bacteria, archea, almost all protozoa, some fungi and algae

4. Yeast eukaryotic microorganisms classified in the kingdom Fungi
asexual reproduction by budding
unicellular
can be pathogens (Candida albicans)

5. Fermentation
Fermentation - process when sugar becomes alcohol with some microorganisms
By fermentation, the yeast Sacharomyces cerevisiae converts sugars to carbon-dioxide and alcohols  with yeast‘s enzyme zymase
Fermentation is process when sugar becomes alcohol with some microorganisms (in our case yeasts)
By fermentation, the yeast Sacharomyces cerevisiae converts sugars to carbon-dioxide and alcohols with yeast‘s enzyme zymase

6. Our hypothesis – more sugar, more alcohol
We thought that more sugar in the fermentate would lead to more alcohol, and, in the same vein, less sugar would lead to less alcohol
So, is our hypothesis corect?
Does the concentration of sugar affect on fermentation and on the quantity of alcohol?
Does the concentration of sugar affect on fermentation and on the quantity of alcohol?
We thought that more sugar in the fermentate would lead to more alcohol, and, in the same vein, less sugar would lead to less alcohol
So, is our hypothesis corect?

7. Experiment four samples
concentration of sugar: 50g, 100g, 150g and 200g
the full concentration - always 500ml
in every sample we put 5g of yeast

8. Methods We could monitor the bubbling
Once the fermentate stopped bubbling, it was ready to be distilled
, a sign of CO2 production, in the bottle

9. Results
The data showed that the increases in percentage of alcohol were directly proportional to the amount of sugar that was used to make the fermentate.
With each 50 grams of sugar that was added to the solution, another 5% of alcohol would be produced. First, when we doubled the amount of sugar from 50 to 100 grams, the percentage doubled from 5 to 10 percent, then, when I raised the amount of sugar again by half, the percentage rose again by half from 10 to 16 percent. The numbers are not exactly proportional, but there is a large margin of error due to the small number of trials that were done, however, the data that was recorded is sufficient to conclude that the amount of sugar in the fermentate does in fact affect, directly, the amount, or percentage, of alcohol in the distillate.
Another direct proportion that we found was the amount of sugar used in the fermentate to the time of fermentation. The 200g. fermentate took approximately 14 days to ferment, as opposed to the 50 g. fermentate, which only took about 4 days to finish bubbling.

10. Conclusion
More sugar=more alchohol
We confirmed our hypothesis

11. Thank you for your attention!!!