What Molecules Make the Holes in Bread?
Contributed By
- Original Source:New York Hall of Science
Conditions of Use:None Specified
Description
In this activity, students will discover why there are holes in bread. By mixing water, yeast and sugar, students will see bubbles rise from the bottom of the tube as the yeast metabolizes the sugar into carbon dioxide and ethanol. When bread is made, the yeast metabolizes sugars from the flour and makes carbon dioxide bubbles. These bubbles make the dough rise, and are later seen as the holes in bread.
Learning Registry Activity
Bookmarks
Topics and Grades
Grade: TK/K to 12
Topics: Physics, Earth & Space Science, Chemical Reactions & Stoichiometry, States of Matter (solids, liquids, gases), Chemistry, Earth's Resources
Resource Pedagogy
Resource Type/Classification:
- Teacher Materials
Tool for: Students