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# An Experiment to Investigate How Amount of Sugar or Temperature Affects the Rate at Which the Product of Fermentation (carbon

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Introduction

An Experiment to Investigate How Amount of Sugar or Temperature Affects the Rate at Which the Product of Fermentation (carbon dioxide) is released? Yeast is a single celled fungus. When it is carried in the wind it sometimes lands on fruit, where it feeds on the sugar. They turn this sugar into ethanol and carbon dioxide. Sugar + Yeast --> Carbon Dioxide + Ethanol This reaction is known as fermentation. I am going to see the effects of temperature over how much carbon dioxide is released. I will measure it at room temperature (22?C) at first then 60?C, 50?C, 40?C, 30?C and also body temperature (37?C). I have chosen these to give me a range of results. I will put an inverted measuring cylinder into a trough filled with water and clamp it in place. I will put 10ml of water, 1g of yeast and 1g of sugar into a conical flask connected to the beaker using a delivery tube. ...read more.

Middle

After a certain temperature it will stop reacting because it will be too hot and it will kill off all of the yeast. To make sure this would be the best experiment I decided to do some preliminary experiments. I have included the results for these: (1g yeast, 1g sugar at room temperature) (1g yeast, 1g sugar at 60?C) (1g yeast, 1g sugar at 37?C) Next I decided t see how sugar would affect these results. I predict that as I increase the amount of sugar, the amount of reaction will increase too. I included results for this as well: (1g yeast, 2g sugar at room temperature) I decided this gave me better results than temperature so I changed my method. I am going to see the effects of amount of sugar over how much carbon dioxide is released. ...read more.

Conclusion

This uses the collision theory. Basically once the yeast has totally reacted there won't be anything left to react with, so the reaction will stop. The same applies with yeast. This is an example of the lock and key theory using enzymes. The enzymes will 'die out' at a certain temperature because the enzymes are adapted to live in a certain part of a living organism, where they work. Enzymes have special 'holes' where only a certain molecule will fit; these holes are called active sites because this is where the reaction takes place. The substance it breaks down is called a substrate and is broken up to create a product and sometimes two substrates create one product. The reason the rate of reaction goes down is because the molecules get damaged or used up and become unusable. I will use the following equipment: * Measuring Cylinders. * Conical Flask. * Delivery Tube. * Trough. * Spatula. * Water Bath (for preliminary only). * Thermometer. * Water. * Dried Yeast. * Granulated sugar. * Electronic Scales. ...read more.

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