Yeast Lesson Plans

Students observe the growth of yeast cells, which is evidence that yeasts are converting food to energy and are living organisms. They build an apparatus to show that yeast produce carbon dioxide. Students observe yeast with and without food.

Students study the characteristics of yeasts. In this biology instructional activity, students conduct experiments to measure yeast respiration. They discuss the favorable conditions needed for growing them.

Students explore what causes bread to rise and how fungus is found in many forms. In this fungus lesson students complete a yeast lab and discuss what happened.

Students investigate the six properties of yeast. For this inquiry science lesson plan, students experiment with yeast by testing its interactions with other materials and making observations. 

Identify and prepare yeast breads. National Standard 14.3.3 Identify the classes of breads: rolls, loaves, deep-fat fried Identify ingredients in yeast breads and their functions: flour, yeast, liquid, salt, sugar, fat and eggs Identify the purpos

Learners create a yeast dihybrid cross and follow two forms of each of two traits: red growth versus cream color, and tryptophan-dependent versus tryptophan-independent. They complete diagrams to represent the alleles, predict the gamestes of the F1 Diploids, and test the predicted phenotypes.

Young scholars identify that yeast are a single celled fungi that are a great model organism for studying respiration in the classroom. They also fill the bulb of a disposable pipet (eyedropper) with yeast, then submerge the pipet in a test tube of water. Students then measure the rate of respiration by counting the number of bubbles of carbon dioxide gas that emerge from the tip of the pipet in a certain length of time.

Ninth graders determine the rate of respiration by yeast and which sugars can be used as a food source by yeast using a CO2 gas sensor and computer software. This lesson is for an honors Biology class.

Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.

Students explore cellular respiration and population growth in yeasts. They observe and quantify the amount of respiration occurring in yeast-molasses cultures and how environmental factors affect yeast population growth.