A packet of yeast (available in the grocery store)

A small, clean, clear, plastic soda bottle (16 oz. or smaller)

1 teaspoon of sugar
Some warm water
A small balloon

1. Fill the bottle up with about one inch of warm water.
( When yeast is cold or dry the micro organisms are resting.)
2. Add all of the yeast packet and gently swirl the bottle a few seconds.
(As the yeast dissolves, it becomes active - it comes to life! Don't bother looking for movement,
yeast is a microscopic fungus organism.)
3. Add the sugar and swirl it around some more.
Like people, yeast needs energy (food) to be active, so we will give it sugar. Now the yeast is
"eating!"

4. Blow up the balloon a few times to stretch it out then place the neck of the balloon over
the neck of the bottle.
5. Let the bottle sit in a warm place for about 20 minutes
If all goes well the balloon will begin to inflate!

As the yeast eats the sugar, it releases a gas called carbon dioxide. The gas fills the bottle and then fills the
balloon as more gas is created. We all know that there are "holes" in bread, but how are they made? The
answer sounds a little like the plot of a horror movie. Most breads are made using YEAST. Believe it or not,
yeast is actually living microorganisms! When bread is made, the yeast becomes spread out in flour. Each
bit of yeast makes tiny gas bubbles and that puts millions of bubbles (holes) in our bread before it gets
baked. Naturalist's note - The yeast used in this experiment are the related species and strains of
Saccharomyces cervisiae. (I'm sure you were wondering about that.) Anyway, when the bread gets baked
in the oven, the yeast dies and leaves all those bubbles (holes) in the bread. Yum.

The project above is a DEMONSTRATION. To make it a true experiment, you can try to answer these
questions:
1. Does room temperature affect how much gas is created by the yeast?
2. Does the size of the container affect how much gas is created?
3. What water/room temperature helps the yeast create the most gas?
4. What "yeast food" helps the yeast create the most gas? (try sugar, syrup, honey, etc.)
RAINBOW IN GLASS
You will need the following materials:

four different colors of food coloring (e.g. red, yellow, green, blue)
five tall glasses or clear plastic cups
cup (180 g) of granulated sugar
a tablespoon for measuring
1 cup (240 ml) water

In the first glass, add one tablespoon (15 g) of sugar. In the second glass, add two
tablespoons of sugar, three in the third glass, and four in the last glass. Then add
three tablespoons (45 ml) of water to each glass, and stir until the sugar is
dissolved. If the sugar in any of the glasses will not dissolve, add one more
tablespoon (15 ml) of water to all of the glasses, and stir again. When the sugar is
completely dissolved, add two or three drops of red food coloring to the first
glass, yellow to the second, green to the third, and blue to the last glass.

In the remaining glass we will create our rainbow. Fill the glass about a fourth of
the way with the blue sugar solution. Next, carefully add the green solution to the
glass. Do this by putting a spoon in the glass, just above the level of the blue
solution. Slowly pour the green solution into the spoon, raising the spoon to keep
it just above the level of the liquid, until the glass is half full. Add the yellow
solution, and then the red one in the same manner. What do you notice about the
colored solutions?

The amount of sugar dissolved in a liquid affects its density. The blue solution has
the most sugar dissolved in it and is therefore the densest. The other solutions
are less dense than the blue solution, so they float on top of it. The densities of
the solutions should be very close however, and the solutions are miscible, so you
will see that the layers do not form well defined boundaries as in the first
experiment. If done carefully enough, the colors should stay relatively separate
from each other. What do you think will happen if you stir up the liquids in the
glass?




Here's an amazing way to get a hard-boiled egg into a bottle, even though the
mouth of the bottle is smaller than the egg! What's more, you don't even need to
touch the egg to get it to go in!
For this experiment you will need:
a hard-boiled egg
a glass bottle with a mouth just slightly smaller than the egg (a fruit-drink
bottle works well)
a 8-cm by 8-cm (3-inch by 3-inch) piece of newspaper
a match
Remove the shell from the egg. Set the egg on the mouth of the bottle to see that
the egg does not fit through the mouth.
Fold the piece of newspaper into a strip that can be dropped into the bottle, about 1
cm by 8 cm.
Light the match and use it to ignite the folded strip of paper. Remove the egg from
the mouth of the bottle and drop the burning strip of paper into the bottle. Before
the fire goes out, set the egg back onto the mouth of the bottle. Within a few
seconds the egg will squeeze through the mouth and into the bottle.
As it entered the bottle, the egg may have broken into pieces. This happens when
the diameter of the egg is more than about 0.5 cm (about 3/16 inch) larger than the
diameter of the bottle's opening. A medium or small egg may be small enough to
enter the bottle without breaking. Also, rubbing some cooking oil onto the mouth
of the bottle will make it easier for the egg to slide into the bottle without breaking.
A similar effect can be produced using a water-filled balloon in place of an egg.
Just pour water into a round balloon to fill it without stretching it, then tie it shut.
When the filled balloon is the size of an egg, it can be used in the same way as the
hard-boiled egg.
Why does the egg slide into the bottle, even though no one is pushing it? Because
the pressure of the air is pushing it. Before the burning paper was put into the
bottle, the pressure of the air inside the bottle was the same as outside the bottle.
The burning paper, however, heats the air inside the bottle. This causes the air
inside to expand. When the egg is placed on top of the bottle, it seals the bottle,
and the fire eventually goes out. When the fire goes out, the air inside the bottle
cools. As it cools, the air contracts, and the pressure of the air inside the bottle
becomes less than the pressure outside. Then, the higher outside pressure pushes
the egg into the bottle!
Many years ago, milk came from the diary in glass bottle with a mouth just the
perfect size for this experiment. Such bottles are now rare, but can still sometimes
be found in antique shops. Reproduction milk bottles are also available
from Educational Innovations.
Read a Doonesbury comic strip featuring this experiment!

Balloons are rather fragile things. You know that they must be kept away from
sharp objects. The also need to be kept away from flames. A fire can weaken the
rubber and cause it to burst. However, in this experiment you will find out how you
can hold a balloon directly in a flame without breaking the balloon.
For this experiment you will need:
two round balloons, not inflated
several matches
water
Inflate one of the balloons and tie it closed. Place 60 milliliters ( cup) of water in
the other balloon, and then inflate it and tie it shut.
Light a match and hold it under the first balloon. Allow the flame to touch the
balloon. What happens? The balloon breaks, perhaps even before the flame touches
it.
Light another match. Hold it directly under the water in the second balloon. Allow
the flame to touch the balloon. What happens with this balloon? The balloon
doesn't break. You may even see a black patch of soot form on the outside of the
balloon above the flame.

Why does the balloon with no water break in the flame? The flame heats whatever
is placed in it. It heats the rubber of both balloons. The rubber of the balloon
without water becomes so hot, that it becomes too weak to resist the pressure of the
air inside the balloon.
How does the balloon with water in it resist breaking in the flame? When water
inside the balloon is placed in the flame, the water absorbs most of the heat from
the flame. Then, the rubber of the balloon does not become very hot. Because the
rubber does not become hot, it does not weaken, and the balloon does not break.
Water is a particularly good absorber of heat. It takes a lot of heat to change the
temperature of water. It takes ten times as much heat to raise the temperature of 1
gram of water by 1C than it does to raise the temperature of 1 gram of iron by the
same amount. This is why it takes so long to bring a teakettle of water to the boil.
On the other hand, when water cools, it releases a great deal of heat. This is why
areas near oceans or other large bodies of water do not get as cold in winter as
areas at the same latitude further inland.
CAUTION: Be careful when handling matches to avoid burning yourself or
causing accidental fires.