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The Chemical Educator

ISSN: 1430-4171 (electronic version)

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Abstract Volume 6 Issue 1 (2001) pp 32-35

Fermentation of Apple Juice to Cider An Introductory Chemistry Laboratory

Matthew S. Gibson, Brandon J. Cruickshank,* and Colleen Kelley

Department of Chemistry, Northern Arizona University, Flagstaff, AZ 86011-5698
Received September 25, 2000. Accepted October 24, 2000

Published online: 29 December 2000

Abstract. An introductory chemistry laboratory designed for a high school or college environment is presented. The process of cider production is used to teach concepts related to fermentation and to allow students to expand their understanding of mass percent, stoichiometric calculations, and the ideal gas laws. This experiment was developed as part of a continuing curriculum reform effort in our introductory chemistry laboratories to integrate biological and chemical concepts, to reduce "cookbook" procedures, and to encourage students to use higher-order thinking skills. This approach has proven effective in stimulating student interest and in fostering greater student engagement in the learning process.

Key Words:  Laboratories and Demonstrations; general chemistry; fermentation

(*) Corresponding author. (E-mail:

Article in PDF format (144 KB) HTML format

Supporting Materials:

The student handout for this laboratory is available in 610029bcs1.pdf (87 KB) 10.1007/ s00897000440b

Issue date: February 1, 2001

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