Does Ph Affect Yeast Fermentation

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PH can affect the way fermentation occurs due to the chemical differences between acid and alkaline elements, particularly within a solution. In this experiment an enzyme-based reaction was examined that in order to observe this pH trend. The aim of the experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH (pH's 3, 5, 7, 9, 11) in different glucose solutions. The hypothesis was ‘If the pH is lower than the neutral point, then the fermentation reaction will occur faster?.’ The experiment conducted was to measure the amount of carbon dioxide (C02) produced by the yeast during fermentation whilst modifying the pH of the glucose solution. To test this every 5 minutes
According to contemporary literature, yeast ferments better at an acidic level because the yeast produces enzymes that have adapted to acidic conditions. It could be due to natural selection that these enzymes have been created because they perform optimally in acidic conditions. (Why does pH affect fermentation? 2015) These enzymes then initiate fermentation by shape shifting the required proteins into their desired forms. Lastly, two enzymes turn these modified proteins into ethanol and C02. However if the conditions were to become too acidic then fermentation will not occur and the environment would exterminate the yeast. (Why does pH affect fermentation?
Another possibility could be incorrect concentrations of the glucose or yeast was added to the solution, meaning that there was either too much or too little solution used therefore resulting with inaccurate results.
Systematic errors: A systematic error refers to an error that transpired from either; broken apparatus or prior contamination within the glucose solution. The experiment conducted had no such issue therefore there wasn’t an issue regarding systematic errors.

Possible improvements: If the this task were to be repeated experiments could be conducted to clarify areas of doubt by simply repeating the experiment many times, using different pH levels. The experiment could be repeated multiple with same procedure to verify the results that were collected, to check if the results are reliable and to have more confidence with the conclusion. Another improvement that could be made is improving random errors. There are lists of random errors that we made; for example the measurement of glucose and yeast

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