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Evolution and Development  of a Science Fair Project with Two High School Students
 
Dear Super School,
We are planning to do a science project and we are interested in sugar metabolism in the body. Can you give us ideas on what we can do?
B. R. and C. S.
Dec. 4, 2013
 
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Dear BR and CS,

Thanks for writing about sugar metabolism in the body.
 
In science, we get good answers to important questions and we work with "living models" (oragnisms) of what we expect might help us get good answers.
 
So, I would like to suggest Baker's Yeast  as a model organism to use for this study. I would also like to suggest that you add to the study the idea sugar and carbohydrate metabolism and work on a change in title.
 
So, here's my assignment to you as we move along and develop this together:
 
1. look up and find out about yeasts and what they do.
2. find out where would you purchase Baker's Yeast.
3. determine what sugars and carbohydrates you want to test.

Send me back your findings tomorrow and we proceed to the next step. 
 
Finally, you will be the BR-CS 2013 Sciencesuperschool team - that will be your official designation.
Thanks for stopping by and keep in touch!

Sincerely,
 
Don Reinhardt
 
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Reply to www.sciencesupersool, Dec 26 from 2013 BR-CS 3 Sciencesuperschool team
 
yeast: The primary function of yeast is to supply carbon dioxide gas which inflates the dough during proof and the early stages of baking (oven spring). 

The dough is aerated by the action of the yeast. The little cells we mentioned ferment the dough, and produce tiny bubbles of gas inside it. As a result, the dough gets fatter and bigger, and rises, of course. Thus when the dough is baked, you have a 'bold' loaf, light and airy; when you cut it you can see all the tiny holes formed by the gas, so that it looks like a sponge.
List of sugars we will be using: White sugar, Brown sugar, Agave Nectar, Honey
Our source for buying baker’s yeast will be Kroger.
 
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Reply  2013 BR-CS 3 Sciencesuperschool team from www.sciencesuperschool.com 
 
The Baker's yeast is known as Saccharomyces and there different strains for baking and brewing. The yeast are unicellular, eukaryotic cells which use sugars mainly as a source of energy.
 
Most food stores carry Baker's yeasts.
 
You have listed some  good sugar type sources and I would like you to think about the followng and respond back:
 
1. What artificial sweeteners do you think you could test?
 
2. What is a control in an experiment and what is the control for the sugar experiment?
 
3. We cannot use dough as a measure of gas production so if we are using sugars how do we set this up to measure and compare yeast activity?
 
4. Start thinking and suggesting some titles for your experiment.
 
Please submit your reply as early as possible as we develop this project.
 
Sincerely,