Technical information
Rebecca Barnes
Prep notes
This is enough for them to repeat the following day if they wish.
| ITEM | AMOUNT PER GROUP | NOTES |
| Approx. 400 ml beaker
(no smaller) |
1 | To get distilled water |
| Rack to hold 50 ml falcon tubes
(at least 12-hole) |
1 | |
| Long flat spatula (to stir mixtures) | 1 | |
| Yeast (in red-topped pot) | ~ 25 g | Commercial dried yeast
from supermarket. Make sure it’s well in date as it needs to be active |
| Glucose | ~ 25 g | Approx. amounts: they just need enough available for whatever experiments they might plan |
| Fructose | ~ 25 g | |
| Sucrose | ~ 25 g | |
| Lactose | ~ 25 g | |
| Plain flour | ~ 200 g | |
| Pre-warmed (37 oC) distilled water, placed in 37 oC waterbaths | ~ 150 ml | |
| Weigh boats (cupcake cases) | Handful by each top balance | Plus plenty of spares
(We use these for weighing small quantities to reduce plastic waste) |
| Weigh boats (large) | Handful by each top balance | Plus plenty of spares |
| Small flat spatulas | Handful by each top balance | |
| 50 ml Falcon tubes | ~ 24 | Plus plenty of spares |
| EQUIPMENT | ||
| Waterbaths at 37 oC | ||
| Balances plugged in and switched on at socket |
