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

An Investigation of the Effect of Temperature On the Reaction Rate of Yeast

Extracts from this document...


An Investigation of the Effect of Temperature on the Reaction Rate of Yeast? Results I used the results of the previous years experiments, there were 10 sets of results for a range of temperatures from 10 - 90* C. I put all these results into a table and decided to average the results fro a more accurate picture. I added up all the values for each temperature and divided by how many results there were. For temperatures where no observations were made I did not take an average and when plotted on a graph there were no points to mark at these temperatures. First I plotted a graph using the average volumes, I noticed the correlation was not as strong as I would have expected. I plotted a graph using the actual values of CO2 then found the anomalous results and calculated a new average discounting the incorrect results. ...read more.


My line of best fit showed a sharp curved correlation, peaking at around 50* and falling to zero at around 90*. However it also showed several points which were quite a way from the line of best fit and 90* seemed to high an end point for a reaction involving enzymes. My second graph showed the actual volumes of CO2 against temperature. I found that the line of best fit still followed a similar course but the end point of my curve was at 80 rather than 90*. This graph showed anomalous results clearly as they stood out from the clusters of values around my line of best fit. From his graph I was able to pick out 7 anomalous results. My third graph showed the adjusted average CO2 volumes, calculated without the anomalous results. These results formed a much stronger correlation than in my previous graphs and my line of best fit was much more like the type of curve I would expect form a reaction involving enzymes, peaking at around 50* and finishing at around 80*. ...read more.


There are many possible reasons for the anomalous results that I found, for example the measurements of temperature or mass may have been incorrect for that observation. There may have been an error when the result was recorded or the equipment may have been set up inaccurately. I f I was doing this experiment I would explore all the variables which may affect this experiment, temperature, mass, measuring errors and recording errors and, by doing preliminary work on the process, find out how best to keep the key factors constant. Overall my analysis of this experiment was accurate, effective and informative however it would be improved by improving the reliability of the results themselves. I also found that my analysis matched my conclusion, the enzymes had behaved as I expected them to , showing that my experiment was successful in proving it's aim. ?? ?? ?? ?? ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Patterns of Behaviour 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 GCSE Patterns of Behaviour essays

  1. How temperature affects the rate at which bread dough rises and find out the ...

    Whilst we link these two theories, we conclude that they both play an important role in a reaction and they do affect the rates. The amount of yeast also increases the rate as said above as more enzymes are added to the reaction.


    Low = 8.60 Median = 9.25 Average Absolute Deviation from Median = 0.475 Group B: Number of items= 8 7.40 7.50 7.70 7.90 8.70 9.90 10.0 10.0 Mean = 8.64 95% confidence interval for Mean: 7.661 thru 9.614 Standard Deviation = 1.17 Hi = 10.0 Low = 7.40 Median =

  1. To investigate the effect of varying the masses of white sugar and yeast and ...

    Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross link, using the water as a vehicle to form gluten. Enhancing this gluten structure is important relative to developing a gas retaining structure in the bread.

  2. Coursework: Effect of Temperature on the Rate of Reaction between

    I will also be analysing: * The limits of the ranges of temperature used (Lowest and highest time) * An appropriate volume for the reactants (What volume of chemicals to take) * The concentration of Thiosulphate needs to be taken (The amount of concentration)

  1. Null hypothesis:The type of sugar will have no effect on the rate of respiration ...

    The rate will slow as the substrate concentration declines. Reaction rate is faster with higher concentrations but this slows down as the amount of substrate starts to decline. The more enzymes the more active sites there are for substrates to slot in to although this depends also on there being

  2. Determine the effect temperature has on the rate of reaction.

    In other words the rate has decreased as the reaction proceeds. 3. Initial rate = ?[Product] a/?ta This is rate (gradient) at t=0. It is the method for finding rate immediately at the start of the reaction - more importantly, the concentrations of all the substances are known.

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