• 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

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

    5 star(s)

    It would also not be practical to plant the seeds so close together given that there is a large amount of space in the petri dish. Therefore, the remaining methods of distribution were tested in the preliminary work. There were many ways in which to plant the cress seeds in a grid.

  2. 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

  1. Marked by a teacher

    What is Type 1 diabetes

    3 star(s)

    Type 2 diabetes is most common in overweight adults. Insulin injections are not always needed since proper dieting or tablets can usually control it, especially in the first five years after diagnosis. What causes Type 2 diabetes? Type 2 diabetes is caused by insufficient production of insulin in the pancreas

  2. Peer reviewed

    "An investigation into the Respiration of Carbohydrate Substrates by Yeast."

    5 star(s)

    The average amount of CO2 collected for each concentration was also calculated. This showed that the concentration with the highest average was 10% at 23.08 cm3, closely followed by 5% at 20.07cm3. The graph on the next page also demonstrates this point.

  1. Rate of respiration in Yeast.

    Therefore I am confident that the experiment I conducted was a fair and accurate one. Graphs: Analysis of graph: The graphs show that the glucose had the greater number of bubbles formed. The averages for the two sugars also show that the glucose has a greater number of bubbles of formed.

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

    I will calculate an average of CO2 produced from each of the 3 repeats. Degree of stirring - The degree of stirring or agitation of the flask will have to remain constant through the entire experiment, if this not done right it will result in inaccurate results, this is because

  1. The problem of rising deaths due to Malaria in Mumbai, India

    The sheds have 200 beds each, and will contain 200 doctors and nurses from each hospital. Dr Sanjay Oak said "Malaria wards are full. Forget beds, there are patients on the floor. The temporary shelters will ease the situation a bit. Turning away a patient is not an option." (9)

  2. Hypothesis: To investigate the effect of different concentrations of ethanol on the permeability of ...

    Corer 3. Ceramic tile 4. Scalpel 5. Tweezers 6. 10 Test tubes 7. 10 Boiling tubes 8. Test tube and boiling tube racks 9. Measuring cylinder 25cm3 10. Colourimeter 11. Cuvettes 12. Pipette Preliminary Method: 1. Using a corer, cut strips of beetroot with the corers at 8mm and 9mm 2.

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