• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See if temperature has an effect on the amount of Carbon Dioxide produced during fermentation.

Extracts from this document...

Introduction

Rosie Corbett. Fermentation. Aim: In this investigation I am going to see if temperature has an effect on the amount of Carbon Dioxide produced during fermentation. Prediction: I predict that the higher the temperature the more Carbon Dioxide will be collected. I think that when the temperature gets too high then the reaction will stop all together. Fair Test: To make my experiment fair, I am going to have to do a number of things, such as: * Make sure I am setting up the equipment correctly * I will make sure I am measuring the time correctly for each different temperature * Make sure that the water is the exact temperature so there is no advantage or disadvantage Equipment: * 2 test tubes * ...read more.

Middle

The yeast cell produces the enzyme and the enzyme produces fermentation. Living things produce enzymes which catalysts speeds up chemical reactions that occur in cells. Enzymes are widely used in the food industry. In industry, enzymes are used to bring about reactions at normal temperatures therefore making it cheaper to produce. A bacterium is used to produce yoghurt from milk. Lactose Lactic Acid (Milk and enzymes in bacterial cells Sugar) Method: 1. I will set the two test tubes up with the carrying tubes going between them. 2. I will then heat up tube A and test it's temperature to make sure it is the heat I want it at. ...read more.

Conclusion

5 13 13 4 3 0 150 1 2 7 18 18 6 4 0 180 2 3 10 25 25 8 5 0 210 3 5 14 35 35 10 6 0 240 4 7 18 45 45 12 7 0 Conclusion: My prediction was correct because as the temperature got higher so did the amount of C2O get higher, but as it got to high then the C2O level got lower. The enzymes worked to the heat the could work at but they couldn't at a certain point so they began to break down and not work. As a human enzyme would stop working at 45 degrees then maybe this explains why it stopped working in my experiment, because it just couldn't work anymore. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Investigation to find the effect of glucose concentration on fermentation of yeast.

    the glucose molecule is degraded to two molecules of the two-carbon alcohol, ethanol, and to two molecules of carbon dioxide. Glucose -> Ethanol + Carbon Dioxide + Energy (C6H12O6 => 2 C2H5OH +2 CO2 + 2 ATP +heat) Conclusion: Yeasts and enzymes cause fermentation.

  2. The investigation to find the effect of glucose concentration on fermentation of yeast.

    at 40 degrees centigrade by means of a water bath. This temperature has been chosen, as it is the optimum temperature for the enzymes to operate at. Beyond this point, although the number of collisions with the active site is increased (the kinetic theory,)

  1. Investigation into the Effect of Temperature on the Rate of Fermentation by Yeast.

    The yeast cells will begin to be denatured after 45 oC has been reached, and so we can predict that by 60 oC, the total volume of CO2 will be low, and the gradient will be very shallow. During the experiments, it could be predicted that we will observe that

  2. Investigating the Effect of Temperature on the Fermentation of Yeast

    The substrate is the key, the enzyme, here yeast, is the lock and the active site is the keyhole. Like enzymes, locks are specific to a certain key. In the same way enzymes will only bring about catalysis and bind if the shape fits exactly with the unique active site for that enzyme.

  1. Anaerobic Fermentation By Yeast.

    It is also used in tanning, in dye baths, and in medicine for treating dehydration and for intravenous feeding. Respiration usually happens in the presence of air (oxygen), this is called aerobic respiration. However respiration can also happen without oxygen and this is called anaerobic respiration.

  2. As a culture of yeast is merged with solution of sugar, a reaction called ...

    Preferably all the experiments of the same set should be started at the same time, as different age of the culture would matter how quickly fermentation occurs. The most important question is what sugar concentrations should be used, and the concentration chosen are 50%, 100%, 150% and 200%.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work