Test for corrosion of iron in yeast and yogurt
School Name
Southside High School
Grade Level
12th Grade
Presentation Topic
Chemistry
Presentation Type
Non-Mentored
Abstract
In large factories today corrosion of the metals used is a serious issue because of the need to replace parts after they have corroded. We designed this lab to determine the effects that different biological substances have on the percentage of iron that corrodes. It was hypothesized that the bacteria present in the yeast will decrease the percent corroded because it is a green inhibitor that can decrease the amount of corrosion. The iron that was put in yogurt was hypothesized to also increase the amount corroded. The corrosion was compared to iron that was placed in a beaker with only the air around it. To determine the percent that has corroded we pre-weighed the iron, put it in the substance for 14 days, and found the new weight. With this experiment we hope to determine whether the bacteria release anything that may help or hinder the formation of rust on the iron.
Recommended Citation
Nematollahi, Samira and Clement, Shonte, "Test for corrosion of iron in yeast and yogurt" (2015). South Carolina Junior Academy of Science. 136.
https://scholarexchange.furman.edu/scjas/2015/all/136
Start Date
4-11-2015 11:15 AM
End Date
4-11-2015 11:30 AM
Test for corrosion of iron in yeast and yogurt
In large factories today corrosion of the metals used is a serious issue because of the need to replace parts after they have corroded. We designed this lab to determine the effects that different biological substances have on the percentage of iron that corrodes. It was hypothesized that the bacteria present in the yeast will decrease the percent corroded because it is a green inhibitor that can decrease the amount of corrosion. The iron that was put in yogurt was hypothesized to also increase the amount corroded. The corrosion was compared to iron that was placed in a beaker with only the air around it. To determine the percent that has corroded we pre-weighed the iron, put it in the substance for 14 days, and found the new weight. With this experiment we hope to determine whether the bacteria release anything that may help or hinder the formation of rust on the iron.
