Ms. Teeling's 1st Year Classes were learning about the different types of raising agents.
Yeast is a biological raising agent that produces CO2, which then expands and causes the dough to rise. We investigated how the amount of sugar can impact on how much CO2 yeast produces over a period of 90 minutes.
Bottle 1 = no sugar, no CO2 produced
Bottle 2 = 4g sugar
Bottle 3 = 8g sugar, produced the most CO2