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

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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.

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