The Effect of Temperature on the Rate of Respiration in Yeast
Preliminary Experiment
Aim
To investigate the time it takes for the yeast in glucose suspension
to reach the same temperature as the water it is placed in.
Apparatus
=========
· Stopwatch
· Plastercine
· 2 Thermometers
· Ice Cream Tub
· Kettle
· Syringe
Method
======
· First I will fill up the ice cream tub with water at one of the
temperatures I would be using for the main experiment (80degrees will
be tested)
· Next I will check the temperature of the yeast in the syringe and
record it. The end of the syringe will be covered with plastercine so
none of the yeast will come out.
· Then I will place the syringe with a thermometer in it into the
water. The stopwatch will then be started.
· Every 30seconds the temperature of the water and the temperature of
the yeast will be recorded.
· When the water and the yeast reach the same temperature the
stopwatch will be stopped and the time taken will be recorded.
Prediction/reasoning
====================
I predict that the higher the temperature of water the longer it will
take for the yeast to reach that temperature. As the time goes on the
temperature of the water will drop quicker. This is because the water
cannot stay at a high temperature for a long period of time.
Preliminary Experiment Results
==============================
Time Taken in seconds
Temp. of Water (in degrees)
Temp. of Yeast (in degrees)
20
80
41
50
78
44
80
78
47
110
75
50
140
72
54
170
70
55
200
70
56
230
68
57
2. A test tube was then filled with 35ml of yeast and placed in the
be too hot or too cold, this is a safety precaution for me as well as
The Effect of Temperature on an Enzyme's Ability to Break Down Fat Aim: To investigate the effect of temperature on an enzyme’s (lipase) ability to break down fat. Hypothesis: The graph below shows the rate increasing as the enzymes get closer to their optimum temperature (around 35 degrees Celsius) from room temperature. The enzyme particles are moving quicker because the temperature increases so more collisions and reactions occur between the enzymes and the substrate molecules. After this the graph shows the rate decreasing as the enzymes are past their optimum temperature (higher than). They are getting exposed to temperatures that are too hot and so the proteins are being destroyed.
To determine the effects of two environmental factors, temperature and pH, on the enzyme peroxidase, a spectrophotometer was used to measure the absorbance of each reaction every twenty seconds for two minutes. The temperatures tested were 0°C, 23°C, 32°C, and 48°C; the pH levels tested were pH 3, pH 5, pH 7, and pH 9. The temperatures were kept constant by keeping the tubes at room temperature, or placing them in an ice bath, warmer, or a hot water bath. Peroxidase, hydrogen peroxide, guaiacol and a pH buffer were mixed together to produce a reaction for both the temperature and pH experiments.
The Effect of Temperature on the Rate of Respiration in Yeast There are two types of respiration in yeast: Aerobic: [IMAGE] Anaerobic: Glucose [IMAGE] Carbon dioxide + ethanol + energy Respiration is controlled by enzymes, which are proteins which speed up one or more biological reactions. Within any cell many chemical reactions are going on at any one time. Yeast has many different types of enzymes that speed up respiration. Prediction I predict that as temperature increases, the rate will also increase, until a certain optimum temperature, after which, the rate will decrease until the rate is zero as respiration has stopped completely. Reason
· I predict that the enzyme will work at its best at 37c because that
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
1. Organize the stag party (bachelor party) - perhaps you could tell us again how you burst the inflatable sheep.
Nearly every Friday and Saturday night in middle school, my friends and I would have slumber parties, and ice cream were the main constituent. Before everyone arrives at my house, each person would bring a carton of ice cream, toppings of their choice, syrups, and whip cream. At some point or another in the night my friends and I would congregate around my kitchen table and make ice cream sundaes. We would make different types of sundaes: large, small, overloaded with toppings, and fruit.
This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it could be determined which food source allows a living cell to obtain energy. The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest, by the addition of the yeast solution. The best results came from galactose, which produced .170 ml/minute of carbon dioxide. Followed by glucose, this produced .014 ml/minute; finally, sucrose which produced .012ml/minute of Carbon Dioxide. The test solutions water and glycine did not release Carbon Dioxide because they were not a food source for yeast. The results suggest that sugars are very good energy sources for a cell where amino acid, Glycine, is not.
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.
5) Warm water (just slightly warm to the touch), enough for each child to have 1 cup
"Which will you have?" asked Stanley, leaning across very politely, and smiling at her. "Which will you have to begin with - strawberries and cream or bread and dripping?"
The pH of the solution would alter the rate of the reaction if it was
tea and go back to the dining room. I sit at the table and listen to my