{"id":31847,"date":"2021-03-18T15:54:12","date_gmt":"2021-03-18T15:54:12","guid":{"rendered":"https:\/\/www.abingdon.org.uk\/prep\/?p=31847"},"modified":"2021-03-18T15:54:12","modified_gmt":"2021-03-18T15:54:12","slug":"yeast-races","status":"publish","type":"post","link":"https:\/\/www.abingdon.org.uk\/prep\/yeast-races\/","title":{"rendered":"Yeast Races"},"content":{"rendered":"<h3>18 March 2021<\/h3>\n<p>Year 5 studied microorganisms and investigated the effects of the yeast, Saccharomyces cerevisiae, which is used to make bread and dough products through the fermentation process. The boys compared yeast mixtures with and without sugar in order to see which gave off the most carbon dioxide and made the dough mixture rise more quickly. 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