Evolution of Yeast—Guided-Inquiry Kit

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An evolutionary twist on a popular fermentation lab! Use a simple fermentation chamber to quantify the volume of carbon dioxide produced by yeast. Students investigate artificial selection and adaptation of three varieties of yeast used in the food industry—baker’s, brewer’s and wine. Students connect evolution to metabolic activity as they engage in inquiry science. In the baseline activity, yeast is used as a model organism to determine if respiration rates differ among types of yeast. Students then design their own investigations to test which environmental factors and food sources make these yeast thrive. Includes materials for the baseline activity and a comparison of four sugar types. Complete for 30 students working in pairs.