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Investigation into the Effect of Temperature on the Rate of Fermentation by Yeast.
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INVESTIGATION INTO THE EFFECT OF TEMPERATURE ON THE RATE OF FERMENTATION BY YEAST
To investigate the effect that temperature has on the rate of fermentation by a yeast solution.
Yeast is a microorganism, and like all cells, gets its energy from respiration. There are two types of respiration: aerobic, and anaerobic. Aerobic respiration involves oxygen, and carbon dioxide, water and energy are produced when oxygen and glucose are reacted together during respiration. Most living organisms respire aerobically, but yeast does not; it respires anaerobically. This means oxygen is not used when glucose is converted into energy. This process is fermentation, and is when yeast does. The equations for a fermentation reaction can be seen below, as GCSE Biology by DG Mackean1 tells us:
glucose alcohol + carbon dioxide + energy
C6H12O6 2C2H5OH + 2CO2 + energy
When yeast is used in fermentation, carbon dioxide is produced, as a gas. The "rate at which carbon dioxide is produced can be used to measure the rate of anaerobic respiration of yeast", says Practical Biology by Roberts, King, and Reiss2. This means that the rate carbon dioxide is given off
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