This unit, developed by the Third World Science Project, is designed to add a multicultural element to existing science syllabi (for students aged 11-16) in the United Kingdom. The project seeks to develop an appreciation of the: boundless fascination of the natural world; knowledge, skills, and expertise possessed by men/women everywhere; application of knowledge and skills to solve the practical problems of everyday life; impact of modern technology in the world; and the influence of the cultural background on the perception of knowledge, problems, and solutions. The unit begins with a discussion of the structure and fermentation activity of yeast (Saccharomyces), followed by an account of Pito brewing in Northern Ghana. Main concepts and processes arising from each step in the brewing procedure and the industrial manufacture of the beverage are included. The brewing of Kanchine (Zambian beverage) is then considered, including rules for drunkards. The unit concludes with four experiments focusing on anaerobic respiration and fermentation in yeast. Laboratory procedures, materials needed, and related questions are included for each experiment. (JN)