Yeast Investigation Introduction In this investigation I am going to try and find the optimum temperature at which the new strain of yeast respires using trial and improvement. I will test from 20°c to 70°c as this is the most suitable. This means that little heating will be needed to get the maximum respiration in the yeast and therefore the most efficient alcohol production. Yeast respires glucose an aerobically producing carbon dioxide and ethanol as waste products. The carbon dioxide is given off as bubbles and the number given off in a certain amount of time can be used to estimate the rate of reaction.
The water baths at different temperatures are the only variables changed. One water bath was set up as the control group at room temperature, 28°C. The second water bath was setup to 0.4°C by use of ice water, and third bath used hot water at 49°C. Right before adding the test tube with control substance, the yeast would be added to create the reaction that produced the gas. To ensure best accuracy of fermentation, an initial test tube with all substances but yeast was performed to obtain an initial equilibrium time.
If you have done the Volcano project, you would know that you use more vinegar than you do baking soda, but you might not know how much more. I looked up the chemical compounds and names of some common household items, then tested their pH levels. I was going to try to prove that this project can be used with different chemicals, different pH levels, and different amounts. I would show the ideal combinations of acids and bases that would give off this mild explosion. My conclusion could help people in the future who are doing the Volcano project, and want to get a more exciting explosion.
Investigation Into the Effect of Temperature On the Rate of Respiration of Yeast Preliminary Work For my preliminary work, I am working with 35ml of yeast. I think that this is the best volume to use as it is about ¾ of a test tube full, and it allows for the yeasts expansion when heated. I am trying to find out the best range of temperatures to be used in finding out the respiration of the yeast, and I am also trying to find an equilibration time that can be used in the main experiment, as the time taken for the yeast to heat up to the desired temperature. Apparatus - One beaker - Two test tubes - Delivery tube with bung - Yeast (35ml) - Water - Stopwatch - Thermometer - 35ml syringe Method 1. A beaker was filled with water then heated to the desired temperature.
In our Yeast Fermentation Experiment, my group and I investigated the optimal temperature and sucrose concentration for yeast fermentation. To test for the optimal temperature for yeast fermentation, we measured the amount of CO2 that was produced inside fermentation tubes that were heated to varying temperatures. By measuring which temperature produced the most CO2, we were able to determine that 60 degrees Celsius was the optimal temperature for yeast fermentation to occur. We tested for optimal sucrose concentration the same way we did for optimal temperature except we used varying amount of sucrose instead of varying temperatures. After this test we were able to conclude that 2 grams of sugar was the optimal sucrose concentration for yeast
I want to investigate further into what exactly is the yeast enzymes' optimum temperature, as it was 101cm3 at 50C, but as I mentioned before - the dough was at unevern temperatures, as it was hard to control it without the special abilities of laboratory machines. I know that the optimum temperature is between 40C and 50C. Method We will mix 1g of yeast, 0.5g of sugar, and 10g of flour, each in 4 beakers with 20cm3 of water, which will be measured with a measuring cylinder. Then we will pour it into measuring cylinders, but this time using a measuring cylinder with a larger opening, to avoid spilling the mixture around the edges of it. Then, the volumes in each of the 4 cylinders will be 25cm3
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell. Materials and Methods There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes.
The tin foil acts as an insulator and keeps the heat inside the water. the same thermometer during the whole experiment the results would be inaccurate, as I would have to wait for the thermometer to reach the certain temperatures again. I made sure that I used the same amounts of yeast accurately, so that I could get the most accurate results. Upon looking back at the adjustments made, I believe that I am confident in saying that, I made sure that my experiment was as fair as I could possibly make it.
Analysis of the Decomposition Rate of Hydrogen Peroxide With Catalase As a Catalyst Aim: To measure the rate of decomposition of Hydrogen Peroxide with Catalase from a Yeast solution using PH as a variable. Hypothesis: The enzyme Catalase speeds up the Hydrogen Peroxide decomposition as its active sites match the shape of the Hydrogen Peroxide molecule. This process will only work at certain PH levels as the Enzyme sites may become disfigured at extremes. Logic suggests that Catalase will work well at PH7 Neutral, but due to the nature of Catalase removing Hydrogen Peroxide from human body cells a slightly acidic solution might work just as well. [IMAGE] This is based on the Key and Lock principle of the enzyme; [IMAGE] When various different PH values are present the shape of the Lock of the Enzyme varies, this can cause a slower rate of reaction, or in the event of the lock become completely deformed no reaction.
Experimental Strategy: In this experiment, the yeast being used is called Saccharomyces cerevisiae. This type of yeast follows fermentation which is very unique and can tell how much carbon dioxide is produced by fermentation more accurately compared to cellular respiration. Three test tubes will be filled with a specific volume and concentration of sugar with a certain amount of yeast in each test tube. Two of the three test tubes will have similar concentrations of sugar with different amounts of yeast... ... middle of paper ... ... a weighed Nalgene bottle and spread in a layer on a side of the bottle and then reweighed. A carbon dioxide sensor will be placed on the bottle opening.