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

The Effect of Increasing the Amount of Glucose on the Rising of Dough.

Extracts from this document...

Introduction

THE EFFECT OF INCREASING THE AMOUNT OF GLUCOSE ON THE RISING OF DOUGH Plan: - In order to create a fair test, it is important that we only vary one variable while keeping the other variables constant. The continuous variables within this practical include - The amount of yeast and also type The amount of water The amount of flour The amount of glucose The length of time the dough is allowed to rise The temperature at which the experiment is warmed at As we have found, it would be difficult to practically set up an investigation of varying the temperature, so because of this I chose to vary the mass of glucose used. Because I am varying the mass of the glucose, it is necessary to kept the experiment a fair test and ensure the other variables are kept constant. In the experiment, I predict that yeast cells (a single cell fungus plant) will consume the raw material supplied to it (glucose - the energy source) to release ethanol and carbon dioxide while producing the energy by fermentation. This is because of the equation - The yeast cells allow the glucose to be diffused through the yeast's cell membrane resulting the glucose to become absorbed by enzymes and then it treats it as the energy source to respire. Because of this fact, I predict that having larger amounts of glucose will mean that there will be more collisions between the yeast cells and the glucose molecules allowing it to be absorbed, creating a larger rise in the dough. ...read more.

Middle

(cm): 1.5 1.6 1.6 1.2 1.3 1.1 1.9 1.8 2.1 1.5 1.6 1.6 2.0 2.4 2.0 1.7 1.8 1.7 1.5 1.3 1.6 2.2 2.4 2.4 0.7 1.2 0.5 0.5 0.5 0.5 3.0 2.9 3.2 1.9 1.7 1.8 1.9 2.1 1.9 Average:- 1.69 Mass of glucose added to dough: 1.00g Rise of Dough (cm): 1.6 1.7 1.7 1.7 1.5 1.6 1.8 2.1 2.2 1.5 1.7 1.7 2.6 2.5 2.0 2.1 2.0 1.9 1.3 1.3 1.5 2.3 2.0 2.5 1.6 1.7 1.7 1.6 1.5 1.6 1.8 1.7 1.8 2.0 1.8 1.9 2.0 2.2 2.2 Average:- 1.84 Mass of glucose added to dough: 1.25g Rise of Dough (cm): 1.9 1.8 1.9 1.9 2.1 2.0 1.9 1.8 2.4 1.8 1.9 1.8 2.5 2.6 2.3 2.2 2.2 2.1 1.6 1.5 1.6 2.8 2.6 2.8 0.7 0.9 0.7 1.0 1.0 1.0 3.6 3.7 3.9 1.0 1.0 1.0 2.3 2.3 2.4 Average:- 1.96 x This represents that this data was collected by myself Graph: - Analysis: - In the graph above we can see that when more glucose is added there is more rise in the dough. As I had predicted, as we added more glucose, the rate of rise increased because the glucose was the fuel of the yeast, so with more glucose there was a higher rise in the dough. I predict that having larger masses of glucose will mean that there will be more collisions between the yeast cells and the glucose molecules allowing it to be absorbed, creating a larger rise in the dough. ...read more.

Conclusion

Other improvement could include when adding water to the yeast to create dough, that it be pre-heated ideally at 40C so when the test tube was placed into the water-bath, the temperature would correctly be about the same so making the experiment even fairer. We could also investigate adding glucose but with higher masses to see whether or not the curve actually levels out, this will help me to see the broad effect of glucose on the rise of dough. Also we could make sure that the yeast cells themselves have depleted their contained energy source within them and so see whether or not the graph of this experiment would be similar to my graph prediction in this experiment - that the best-fit line went through the origin. We could also investigate the other variables in the experiment such as the effect of adding more yeast to the dough and seeing the rise of it or vary the yeast type and see the effect this has on the rise. We could even vary the flour to see what affect if any this has on the rise of dough. All of these suggestions will allow us to extend our own knowledge about how yeast cell depend on other requirements such as glucose to be able to produce carbon dioxide for the dough to rise. Biology Coursework - The effect of increasing the amount of glucose on the rising of dough - ...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 Exchange, Transport & Reproduction 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 Exchange, Transport & Reproduction essays

  1. Marked by a teacher

    Sand Dune Succession Coursework

    5 star(s)

    Calculate the mass of wet soil: * Mass of wet soil = y - x = a 5. Place the crucible in the preheated oven set at 110oC and heat for at least 6 hours. 6. Heat in the oven for a further hour and reweigh.

  2. Marked by a teacher

    Biology coursework planning - the effect of lead chloride on the growth of cress ...

    5 star(s)

    Various distributions were considered in which the cress seeds could be grown. These included a grid, a scatter and a cluster. The idea of distributing the seeds in a cluster was deserted because of the fact that a cluster would result in the seeds being far too close together and this may result in intraspecific competition for space.

  1. Marked by a teacher

    The Effect Of Temperature On The Permeability Of The Cell Membrane

    3 star(s)

    then excess amounts of pigment is released and produce inaccurate readings in the colorimeter. Also it was harder to maintain the temperature of the water baths so this must produce unreliable results on the colorimeter. I might not also have drained the excess fluid off the beetroot after I cut

  2. Marked by a teacher

    What is Type 1 diabetes

    3 star(s)

    Try not to get overweight. Exercise regularly. How is a diagnosis made? By measuring a blood sample for glucose levels either while fasting or after a glucose tolerance test. Ways to help yourself If you're overweight, try to lose weight. Eat a healthy diet designed for diabetics by a dietitian.

  1. An investigation to see whether the concentration of Sucrose effects the amount of Carbon ...

    we can see that the same amount of yeast respired more sugar than the lower % solution because there was a bigger mass loss hence more carbon dioxide released; which results in a more respiration taking place and at a quicker rate.

  2. Rate of respiration in Yeast.

    of results: I think that my results are quite reliable as I conducted a fair test repeating it five times for each sugar. I did not receive any anomalous results as I repeated the test a number of times, if a mistake was made then it would be noticeable amongst the results.

  1. Investigate the effect different concentrations of glucose in a yeast & Glucose solution has ...

    the degree of agitation will help in the collisions between the enzymes and the glucose. If this is done wrong it will result in uncanny results. Prediction: I predict that as we use a less glucose/water concentration (%W/V) there will be less CO2 produced in 3 minutes, this is because there will be more water and less glucose.

  2. Design an experiment to investigate the effect of temperature on the movement of a ...

    concentration, until the concentrations of both regions are equal, creating a dynamic equilibrium. The pigment would be transported through the membrane by diffusion because the concentration of the pigment in the vacuole would be greater than the concentration in the cytoplasm, as there is no pigment there.

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