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An investigation into the optimum conditions for the anaerobic respiration of Yeast (fermentation).

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An investigation into the optimum conditions for the anaerobic respiration of Yeast (fermentation). By Ben Bravington-Sim Introduction To Anaerobic Respiration Bacteria, yeasts and root cells of plants can also change from aerobic respiration to anaerobic if they are short of oxygen. Certain bacteria live permanently without oxygen: in fact oxygen is poisonous to some of them! Yeast cells use anaerobic respiration to convert Glucose in to ethanol and carbon dioxide, with the release of energy. The reaction, called fermentation, is used commercially for the production of ethanol (alcohol) by yeast. Glucose Ethanol + Carbon Dioxide C6H12O6(aq) 2C2H5OH(aq) 2CO2(g) Energy release = 1.17 kJ/g glucose The energy released is less than in aerobic respiration. ...read more.


2. Set up apparatus as shown above. 3. Draw up a table showing temperature, Volume of CO2 given off in 6 minutes. 4. Use the water bath to heat the mixture to 23oC, remembering to remove the mixture from the water bath before heating the water. 5. Place the mixture back in the water bath and wait for the mixture to heat up to 23oC. 6. When the mixture has acquired the desired temperature start the timer. 7. Record readings from the gas syringe every minute for 6 minutes. 8. Stop the timer and reset both the timer and gas syringe. 9. Repeat stages 4-8 for the following temperatures 33, 38, 43, 46. ...read more.


As you can see the as the temperature rises the volume of carbon dioxide goes up slowly until the optimum temperature. On the other hand after the optimum temperature the volume of carbon dioxide drops quite rapidly. In other words the enzymes catalyze the reaction. This catalysts work faster and faster until the optimum temperature when the active sight is denatured or deformed and less of the catalysts work which is why after the optimum temperature the volume of CO2 drops rapidly. Conclusion I conclude that the optimum temperature for the anaerobic respiration for yeast is 43oC this co-insides with my hypothesis. The shape of the graph is curved. The curve does not have a line of symmetry signifying that the enzymes are slow in terms of temperature to speed up the reaction compared with the rate that they denature. ...read more.

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