ginger beer

Today we made ginger beer in class. We did this by activating the yeast first by adding sugar to the yeast, putting some ginger and warm water in a cup together. Once we had done this we put it to the side and left it to ferment while we made the rest of the ginger beer. We made the ginger beer in an ice cream container by adding first the sugar, then the water, some lemon juice and lastly the ginger beer bug. Once everything was mixed up we put it in a bottle. It is going to take about 6 days to turn into ginger beer. Mr Palmer is going to keep it in his office for the next week.

 Yeast.

Yeast are fungi.

Yeast has been around for a long time.

Yeast is all around us in the air.

There is natural yeast.

There is also man made yeast.

There are over one thousand kinds of yeast.  

Equipment 

• Spoons 

• Kettel

• Bowl

• Beaker

• Cloth sieve

• Funnel

• Plastic (PET) bottle and cap.

Materials 

Bug (for a group of 3)

• 50ml warm water 

• ½ tsp active dried yeast

• ½ tsp sugar 

• ½ tsp ground ginger 

Ginger beer ( for 1 litre )

¾ cup sugar 

½ tsp cream of tartar

1L cold water 

Juice of ½ lemon 

1 tsp ginger beer bug.

Method 

1. In a large bowl. Put the sugar and cream of tartar, then add the warm water.

2. Stir to dissolve the sugar before adding the cold water.

3. Add the ginger beer bug to the large bowl of cold water.

4. Stir well and then pour into your clean bottle.

5. Label your bottle with your group names.

6. Place all the bottle in the class container 

7. Store in a cool, dark place for one week before drinking.

8. Make sure you open the bottle in the kitchen as it might overflow. Open the cap bit by bit to allow the air to escape.

9. 

Breads, muffins, croissants

 Aim: To see which is the best way to cool the hot chilli taste in your mouth when eating chilli.

Hypothesis: I think that by using milk i will be able to remove the hot chilli taste from my mouth.

Equipment:

1. milk

2. water 

3. Coca Cola 

4. tasting cup

5. Chilli

    

Method: 

1. You will work in groups of three for this experiment. Each person in the group will use of the drinks with the chilli. You will then swap results in your group so that everyone has the same results.

2. Each members of the group needs to have their own tasting cup. This will be used for putting the different liquids in as we cool off the chilli in our mouths.

3 Place a piece of chilli in your mouth.

4. You will be drink the liquid that you have in your cup. As you do this you will complete a results chart.

Summary and Results:

The milk did not work immediately. After 3 minutes it had a small effect

The Coke had a small effect immediately. Coke had no effect after 3 minutes 

The water did not work immediately. The water did not stop the chilli after 3 minutes 

Conclusion 

Milk could be a solution to eating spicy-foods literally. That's because milk helps your mouth handle Capscaicin, an oily chemical compound in chilli peppers. Capsaicin binds to a receptor in the tongue and creates a burning sensation. Casein protein in milk can also bind to the capsaicin and wash it away