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Fermentation Project: Exploring Ethanol Production

Fermentation Project: Exploring Ethanol Production
Contributors
ANA MARIA CAMPOS
Chemist | Colegio Rochester
Learning Objets
Summary
In this project, we engage in hands-on experimentation to simulate the production of ethanol, a process used in various industries, including biofuel production and beverage manufacturing. By exploring the fermentation of different fruit juice solutions, students connect their learning of organic chemistry to real-world applications in sustainable energy and food production.

This project integrated concepts from biology, chemistry, biochemistry and environmental science, highlighting the interdisciplinary nature of ethanol production. Ethanol is not just a famous beverage!

By exploring the connections between science disciplines, students recognize the holistic approach required in addressing real-world challenges. This project empowers students to take ownership of their learning and explore their individual interests within the broader context of ethanol production.

Keywords
Fermentation
Biochemistry
Scientific Method

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Moderation state
Published
Object Type
Activities/Technology (e.g., in-class activities, online games, hands-on activities/manipulatives, outreach, virtual tools, etc.)
Audience
High School (Secondary School)
Published on
Green Chemistry Principles
Waste Prevention
U.N. Sustainable Development Goals (SDGs)
Zero Hunger
Affordable and Clean Energy
Responsible Consumption and Production
Climate Action
NGSS Standards, if applicable
HS-PS1-5. Apply scientific principles and evidence to provide an explanation about the effects of changing the temperature or concentration of the reacting particles on the rate at which a reaction occurs.
Learning Goals/Student Objectives
Students will conduct research on the biochemical processes involved in yeast fermentation, develop hypotheses about the factors influencing ethanol production, and experiment with different variables to optimize the fermentation process. Through this inquiry, students will deepen their understanding of enzymatic reactions and organic chemistry principles.
Common pedagogies covered
Hands-on learning

Submitted by

ANA MARIA CAMPOS
Reviewed by
Jorge Alejandro Solis
Safety Precautions, Hazards, and Risk Assessment
Safety goggles, gloves, and a lab coat should be worn for protective equipment.
Digital Object Identifier (DOI)
https://doi.org/10.59877/DYXV8554

File (PDF, PPT, image, etc)

File (PDF, PPT, image, etc)
activity-fermentation-project-exploring-ethanol-production.pdf
Creative Commons License
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.