Fermentation in a Bag Lab

Students investigate yeast fermentation by comparing sugar, cornmeal, corn stover, and sawdust as potential feedstocks for bioethanol production. They make predictions, identify variables, and prepare fermentation bags that remain overnight. During the next class, students record observations and compare alcohol detector readings, then graph their results and develop a claims, evidence, and reasoning conclusion. The investigation connects microorganisms and carbohydrate availability to renewable fuels and the challenges of producing ethanol from different plant materials.