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Factors that Affect the Rate of Yeast of Activity

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Introduction

Factors that Affect the Rate of Yeast of Activity Aim: We are going to investigate the factors that affect the rate of yeast activity. Plan: we are going to have three sets of experiments, with five experiments in each. The first five experiments will be investigating the effects if temperature is altered. In this experiment the yeast and substrate (glucose) will stay constant in all five beakers. ...read more.

Middle

The first five experiments will be used to see the effect that different temperatures have on the yeast. We are going to measure the amount of carbon dioxide given off. Ideally we want to measure the quantity of alcohol produced but this would require a hydrometer, which we do not have. The second set of experiments will see how the results change when molarity of the substrate (glucose) is changed. In these five experiments the temperature will be constant at 40�c, which is yeast's optimum level. ...read more.

Conclusion

The molarities of glucose will be 9.9g, 19.8g, 29.7g, 39.6g and 49.5grams. Our final five experiments will be a control. We are having these five with 50ml of water, at room temperature and keeping the glucose at 2% molar. The beakers will not have any yeast in them. We are making sure that we do these five to be certain that we keep the investigation as fair as possible and that we have a comparison at the end of our project. Apparatus 15 beakers/test tubes Glucose Yeast Water bath Conical flasks Water Retort stands Tom Francis ...read more.

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