Investigating the Effect of Temperature on the Fermentation of Yeast Essays

Investigating the Effect of Temperature on the Fermentation of Yeast Essays

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Investigating the Effect of Temperature on the Fermentation of Yeast


To fully investigate the effect of temperature on the rate of
fermentation of yeast

Background Information

Yeast is a single-cell fungus, occurring in the soil and on plants,
commonly used in the baking and alcohol industries. Every living thing
requires energy to survive and through respiration, glucose is
converted into energy. There are two types of respiration available to
living cells are:

1. Aerobic requires oxygen and takes place inside the mitochondria of
iving cells. The energy is stored as adenosine triphosphate (ATP)
Aerobic respiration produces 2890KJ/Mole or 38ATP. This is much more
than anaerobic. The by-products are carbon dioxide and water.

Glucose + Oxygen → Carbon Dioxide + Water + Energy

C6H12O6 + 6O2 → 6CO2 + 6H2O + 2890KJ/Mole

2. Anaerobic occurs in the absence of oxygen. Creates a smaller amount
of energy than aerobic: 210KJ/Mole or 2ATP. The by-products are carbon
dioxide and ethanol which is toxic and eventually kills the cells
unless it is broken down.

Glucose → Ethanol + Carbon Dioxide + Energy

C6H12O6 → 2C2H5OH + 2CO2 + 210 KJ/mole

Yeast can perform both aerobic and anaerobic respiration. In the
absence of oxygen, fermentative yeasts produce their energy by
converting sugars into carbon dioxide and ethanol (an alcohol). In
brewing, the ethanol is bottled, while in baking the carbon dioxide
raises the bread, and the ethanol evaporates. Anaerobic respiration of
yeast is often referred to as fermentation. Fermentation was first
discovered by Louis Pasteur in 1854. He no...


... middle of paper ...


...the temperature constant. I would use a buffer to keep
the pH constant. I would probably like to change the concentration of
the yeast to see if the rate increases with the amount of glucose
present.

Another good piece of further work would be to investigate the gas;
one cannot be certain that it is carbon dioxide, which is being
produced. For example, the glucose could be reacting to form carbon
monoxide or even a non carbon-compound gas, such as hydrogen. A simple
way to investigate this would be to use the carbon dioxide test:
“Carbon dioxide turns limewater milky”. If this is unsuccessful other
gas test could be administered

Bibliography

Biology for OCR A Bryon Dawson, Ian Honeysett.

Encarta Encyclopedia Deluxe 2000 World English
http://en.wikipedia.org/wiki/Yeast

www.bbc.co.uk/gscebitesize,

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