Observe the effects of temperature on the reaction of hydrogen peroxide and water with the presence of yeast. Introduction: In this lab the group studied the effect of temperature on rate of chemical reaction between hydrogen peroxide and water in the presence of yeast. This lab used yeast and the enzyme it possessed to act as a catalyst between the hydrogen peroxide and the water. Enzymes are proteins that help facilitate the reaction of chemicals together by lowering the needed amount of energy (Campbell, pg. 83). The experiment tests the reaction rate of hydrogen peroxide, water, and yeast at different temperatures. Naturally as hydrogen peroxide and water combined the chemical reaction will release oxygen gas as a product. The oxygen gas …show more content…
The controls for the experiment are the amounts of hydrogen peroxide, water and yeast. The yeast contains an enzyme that will lower the needed amount of energy to create a chemical reaction between hydrogen peroxide and water. Eckholm, Randine K BIOL 160 5Feb15 Enzymes Lab, Lab 5 Method: The group labelled 4 test tube 1 through 4. Each test tube was filled with 5mL of 3.0% of hydrogen peroxide and 3mL of water. Test tube 1 was placed in an ice bath, test tube 2 was placed in the test tube holder, test tube 3 was placed in a warm water bath, and test tube 4 was placed in a hot water bath. All four test tubes were left set for 10 minutes. 10 drops of the yeast was added to test tube 1 and poured into a 250mL Nalgene. The Nalgene was swirled and the O2 sensor was attached to form a seal around the top. When the test tube was poured into the Nalgene the stopwatch was started and date was collected after 30 seconds and until 180 seconds. The data and rate of O2 production was collected. The group then repeated the same steps for all other test tubes. Discussion: In our results the groups hypothesis was confirmed. The results of O2 production in test tube 1, which was at 0° C produced very little )2. As the temperature increased in test tube
Each subsequent trial will use one gram more. 2.Put baking soda into reaction vessel. 3.Measure 40 mL vinegar. 4.Completely fill 1000 mL graduated cylinder with water.
5. A second test tube was then filled with water and placed in a test
6. Drop one tablet in the beaker and time how long it takes to fully dissolve
3. Next, I label each test tube with the temperature to be investigated and then added 2.5cm3 of Trypsin solution.
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
Next, measure 30℃, 35℃, and 40℃ of water (80 mL of each). As soon as you reach each temperature, add four grams of yeast and .5 grams of sucrose. Stir the water for a minute. Once you get rid of any clumps, let each mixture sit for 20
Then add 6 drops of Winkler's solution #2 into the test tube with cold water.
On the first test I will use a 10% concentration of glucose. On the second test I will use a 15% concentration of glucose. On the third test, I will use a 20% concentration of glucose. On the fourth test, I will use a 25% concentration of glucose. On the fifth test, I will use a 30% concentration of glucose.
Set up tubes; labels 2. Add 1 mL of each sample to be tested. Make sure you stir the solution before pipetting it into your tube. 3. Add 2 mL of Benedict`s reagent to each tube 4.
The variable in this experiment was sucrose concentration instead of temperature, so instead of having beakers at different temperatures, we had one bath set at 60oC, which was the temperature we found to be the optimal temperature of yeast fermentation. Our main difference for this experiment was instead of adding 2.5 grams of sugar in each sugar/yeast solution, we added 1.5, 2, 2.5, 3, 3.5, and 4 grams. The various solutions were placed in fermentation tubes just like the experiment before. They were then sealed and placed in the 60oC bath. The amount of CO2 was measured every 5 minutes for 20 minutes. This experiment was repeated twice to make sure our data was consistent. From this experiment, our group was able to determine that 2.0 grams of sugar in the sugar/yeast solution was the optimum
The purpose of this investigation is to investigate how one variable (temperature in this experiment) will affect the rate of a chemical reaction. The rate of any chemical reaction always depends on the reactant concentrations, surface area of reactants and the temperature.
This experiment also needed 4 students, one being in charge of the yeast, another being in charge of the solutions and stirring rod, another one being the timer, and the last student writing down data. In order to make the filter paper float up to the top, there were twenty holes punched and the tweezers were used to pick up one piece at a time and soaked in the yeast for 5 seconds each time. After the paper was taken out of the yeast, it was transferred onto the stirring rod and pushed all the way to the bottom of the test tubes and used the timer to measure how long it took to float back up. This was done five times to all three different pH waters and calculated the average of each one to get better
solutions and add them to a test tube rack. I will then cut up a
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 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
Add 5 g crushed nutmeg and 50 mL hexane-isopropanol into a flask and warm for 15 minutes.