ABOUT THIS PRODUCT:
In this experiment, students will expose living yeast cells to three different sugars-glucose, sucrose, and lactose. The yeast cells should begin to utilize the sugars as a food source if they are capable of metabolizing them, and will begin to engage in aerobic respiration and/or fermentation. This activity allows students to understand that yeast may use different options for energy production, with varying degrees of effectiveness. A pH indicator will be used to indirectly determine the effectiveness of the three different sugars as a food source for the yeast. Kit contains an Instruction Manual and enough material for 2 groups of students.
Aligned to the Next Generation Science Standards (NGSS)®
Performance Expectations: HS-LS1-7, HS-LS2-3
Cross Cutting Concepts: Energy and Matter
Engineering Practices: Developing and Using Models 
