Results: Acid (Diet Coke®)
This is our first test, since we needed it as a comparison for our hypothesis. Also, brown is a cool color. When the hydrogen peroxide collided with the soda, there wasn't much of a physical change, just bubbles from the carbonated soda. The solution was still dark brown. Now, the yeast was added with two eyedrops right into the middle of the solution. Still no physical reactions. But, when we began to record the data, we noticed a noderate crawl upward in pressure. The yeast and the hydrogen peroxide and the hydrogen in the cola were doing well working together. The test ended with a finished result at 104.7 pHa.
The acid is the red line on the graph
Results: Neutral (Milk)
The neutral test was supportive to our hypothesis, since acid was our fave to have the most pressure to it. This reaction of the milk was somewhat different though. When the hydrogen peroxide was added to the milk, there were wtill no physical properties, besides a clearer color. When the yeast was added however, there was a noticable property, a layer of little foam floating at the top of the solution. Of course, we couldn't see if the foam was supportive or a hinderence to the milk's display of gas pressure. This layer seemed to be more of a hinderence, since the neutral sort of crawled forward instead of rose. The highest it got to was 99.72 pHa.
The blue line (neutral) compared to the acid's results
Results: Base (Antacid)
The antacid was the most similar to the neutral, boasting a lower score than acid and more similar properties to the neutral as well. The H2O2 was added and there still wasn't much of a change physical besides the lighter color. And, when the yeast was added and mixed, another larger layer of foam appeared. This may have something to do with the results, since the base was not high enough in pressure to brak the acid's score. The highest it went to was 101.79 pHa.
The green line (base) compared to the other tests
Type Starting Point Highest Pressure
Acid 96.88 104.7
Neutral 96.88 99.72
Base 96.88 101.79
Conclusion: The win streak has moved up to a nice number of four! Four labs correct in a row! That's pretty cool. But, for this lab it might have been from an unknown variable. Our lab results differed from other lab groups. It became obvious when Nandu was saying that the base was the highest, the nuetral being middlemost, and the acid being the least reactive. Now, this is curious, considering that in our test, the acid was the most reactive, being at the max of 104.7 pHa. Our base was the second most reactive, and the neutral being the least reactive. Taking away Nandu's comment, I believe that the reason for the experiment was because of the lack of hydrogen in the neutral, and the hydrogen in the acids and bases. Now, there are many acids and bases, but both catergories have a pontential of Hydrogen, the acids having negatively charged atoms, and the bases positively charged. The mor away from the neutral, the more nydrogen in the negaitve/positive charge there is. Now, the yeast's reaction isn't purely based on the Hydrogen Peroxide. The hydrigen and oxygen cause a massive amount of gas to be realsed if a good amount of yeast is added, since oxygen is added into the hydrogen peroxide and this will make a lot of the H2O2 create bubbles. Now, there is also another element that can generate a good amount of gases: Carbon. Our acid was Diet Coke® and it can generate a lot of carbon when shaken because of the ingredients added. It's not a pure element, and the carbon could have added a lot of gas pressure when poured into the test tube. It is a possibility. If we used another acid besides Diet Coke® the result may have been diferent.
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