WHAT ARE THE EFFECTS OF CREATION OF BEER IN

MICROGRAVITY AND IS IT POSSIBLE?

PRESENTATION

BY:

MICHAL BODZIANOWSKI

Principal Investigator

THE IDEA

Coming up with the Idea• GRUESOME FACTS BOOK• WINE IN SPACE EXPERIMENT• 4TH GRADE SCIENCE FAIR YEAST EXPERIMENT

BUT WHY “BEER” IN SPACE?

The Use Of An Alcoholic Beverage in Space Exploration• Medical Properties of Alcohol• How useful Alcoholic Beverages are in an emergency• Storing Alcohol in Space• Creating Alcohol in Space

THE MATERIALS & PROCEDURE

Materials (FME Type 3)• Volume One: 0.55 ml Dry Distiller’s Yeast

• Volume Two: 7.3 ml Water (Tap)

• Volume Three• 0.425 ml Crushed/Powdered Malted Barley

• 0.125 ml Crushed/Powdered Hops

Procedure:

A=0: Unclamp both clamps and shake for 2 secconds

HOW WE HARVESTED DATA

• Yeast + Sugar = CO2 and Alcohol (C6H12O6 + Zymase → 2 C2H5OH + 2 CO2 (Zymase is an enzyme complex naturally found in yeast))

• Carbon Dioxide + Water = Carbonic Acid (CO2 + H2O <-> H2CO3 )

• Sodium Hydroxide + Carbonic Acid = Makes pH neutral

• Take amount of Sodium Hydroxide used to Neutralize, and multiply by moles of NaOH per Liter (assume 1 mole = 22.4L)

• Divide amount by two (This is because for every 2 NaOH, there is 1 H2CO3)

• Since the ratio is 1:1 between CO2 and H20 in H2CO3, your current number is the amount of CO2 moles as well

• Convert CO2 moles to grams, by multiplying by 44.09

• Since the amount of Ethanol = the amount of CO2 in the Yeast reaction, you now have the amount of Ethanol produced in grams

RESULTS

• 9.34708 x10-4 gCO2 9.682164x10-4 9.382352x10-4

Results (in grams (g)) SPACE TEST EARTH TEST (CONTROL)

TRIAL 1 5.11444 x10-4 gC2H5OH 9.34708 x10-4 gC2H5OH

TRIAL 2 5.061532 x10-4 gC2H5OH 9.682164 x10-4 gC2H5OH

TRIAL 3 5.149712 x10-4 gC2H5OH 9.382352 x10-4 gC2H5OH

AVERAGE 9.470532 x 10-4 gC2H5OH

DATA ANALYSYS • Prediction: More Ethanol would be produced in Space• Was It Correct?• Why?• Sources Of Error• Other Possibilities

POSSIBLE SOURCES OF ERROR

• Test method (Not all CO2 in the water)• Release of CO2• None?• Not stopping Fermentation• Yeast Killed

SPECIAL THANKS AND CREDITS

Sharon Combs – Advisor and Facilitating Teacher, A HUGE HELP

DCSD, STEM School & Academy, and STEM’s Sponsors- Funding, PR, Submitting School, Submitting County, and help

Tracy Schloemer- Chemistry teacher, help with Data collection, Data Analysis, and Sources of Error

Tomasz Bodzianowski and Malgorzata Korosciel – Parents, Help with Proof of Concept, Help with Proposal, and other help

SSEP and NCESSE- For creating and maintaining this wonderful program

NASA- For providing the program access to the ISS

Orbital Sciences- For letting us use their Orb-1 Cygnus to get to the ISS

Michal Bodzianowski (Me)- Principal Investigator

And Everyone Else Involved!

Sponsors/Partners: Raytheon Company, Subaru Of America, Inc., Center for the Advancement of Science in Space, National Center for Earth and Space Science Education (NCESSE), and the OtterCares Foundation. Thank you!