An Experiment to Investigate How Amount of Sugar or Temperature Affects the Rate at Which the Product of Fermentation (carbon dioxide) is Released

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An Experiment to Investigate How Amount of Sugar or Temperature Affects the Rate at Which the Product of Fermentation (carbon dioxide) is Released Yeast is a single celled fungus. When it is carried in the wind it sometimes lands on fruit, where it feeds on the sugar. They turn this sugar into ethanol and carbon dioxide. No oxygen Sugar + Yeast à Carbon Dioxide + Ethanol This reaction is known as fermentation. I am going to see the effects of temperature over how much carbon dioxide is released. I will measure it at room temperature (22°C) at first then 60°C, 50°C, 40°C, 30°C and also body temperature (37°C). I have chosen these to give me a range of results. I will put an inverted measuring cylinder into a trough filled with water and clamp it in place. I will put 10ml of water, 1g of yeast and 1g of sugar into a conical flask connected to the beaker using a delivery tube. I will measure the amount of carbon dioxide given off every 30 seconds for two and a half minutes. I will use a pair of electric scales, set to two decimal places, to make sure my results are reliable. I will also make sure there are no bubbles in the measuring cylinder; this could cause more volume of gas than there should be. Other factors like making the temperature exact or the results could be anomalous. Accurate reading will be hard, but I decided to measure the results to the top of the meniscus. To stay safe I will tuck my tie in, take off my blazer and wear safety glasses. I must also remember to follow all the usual lab rules such as: no eating, no running, listen to instructions, etc. I predict that when I increase the temperature the amount of carbon dioxide will increase to a certain point. After a certain temperature it will stop reacting because it will be too hot and it will kill off all of the yeast. To make sure this would be the best experiment I decided to do some

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