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

Investigation to see the effect of temperature on the expansion of dough.

Extracts from this document...

Introduction

Investigation to see the effect of temperature on the expansion of dough Prediction: The higher the temperature the faster and higher the volume of dough will rise. Method 1. 25g of flour was weighed and put into a beaker. A level teaspoon of sugar was then added. 2. 30cm of yeast suspension was measured in a 50cm measuring cylinder and was added to the flour and sugar. This was then stirred with a spatula until a smooth paste was achieved. 3. The paste was poured into a 250cm measuring cylinder, making sure it did not touch the sides. 4. The volume was recorded and the measuring cylinder was placed into a water bath. The water baths' temperature was recorded and the volume of the paste was recorded every 2 minutes for about half an hour. 5. A graph was plotted showing how the volume of dough increased with time. On the same graph, the results for the same experiment but with water baths at different temperatures were plotted, so that there were three graphs on one piece of graph paper. Results Time in minutes Temp of WB: 22 c Volume (cm ) Temp of WB: 33 c Volume (cm ) Temp of WB: 37 c Volume (cm ) 0 46 48 44 2 48 49 46 4 48 49 46 6 48 49 46 8 48 50 48 10 48 50 51 12 49 54 56 14 ...read more.

Middle

This is when the yeast cells break down sugar in the absence of oxygen they produce ethanol and carbon dioxide. This reaction is summed up as follows: Glucose --> Carbon Dioxide + Ethanol + Energy Aerobic respiration is necessary because it provides more energy than anaerobic. It is needed so that the yeast cells can grow and reproduce. However, when the yeast cells have reached a sufficient number they can survive for a considerable amount of time in low oxygen conditions, such as the oven, and will break down the available sugar to produce ethanol. Fermentation is the anaerobic respiration of yeast. After the concentration of ethanol has reached 12%, the yeast cells are killed and fermentation stops. Increasing the temperature speeds up the reaction. The molecules gain more energy and move faster and travel at greater distances, which results in more collisions. This refers to the collision theory that in order for a reaction to take place there must be substances to collide. For collision to take place the particles must collide fast enough but in the right direction. Therefore, the higher the number of collisions means the faster the rate of reaction. So by increasing the temperature will therefore increase the number of collisions. This explains how the yeast has risen in the experiment. The temperature allows the yeast cells to collide. ...read more.

Conclusion

To further the investigation, some factors could be changed to see the effect on how dough rises but not only with temperature. * Add more yeast suspension but keep the others the same. This is because then the dough will rise quicker, as the enzyme in yeast known as zymase would be more, available for a faster reaction. * More sugar could be added. This would also increase the rate at which the collisions take place, and the reactions, causing the dough to rise quickly. * The quantity of flour. If there is more flour than yeast then the reaction slows down, so the flour has to preferably be in proportion to the yeast. * Temperatures cannot be too high, otherwise the enzymes will die, and they cannot be too low otherwise they would react more slowly. * The pH level was not considered for this experiment, but in a future experiment the pH level is best at pH6. This is recommended level for the yeast enzymes to grow, and by keeping the level at six, the rate of reaction would increase. * The oxygen that the yeast can reach could be increased and would mean a faster reaction. All these factors could be changed but not at the same time to make it a fair test. This would lead to more collisions and an increase in rate of reaction, exploring other factors that may cause dough to expand. Nana Agyeman 10v. Biology Coursework ...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 Green Plants as Organisms 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 Green Plants as Organisms essays

  1. Marked by a teacher

    An investigation into the effect of a germination inhibitor on the germination of seeds.

    3 star(s)

    On the probability table provided, it only goes up to 20.52, which is of 0.001 significance. So 67.67 must have a very low significance, therefore it is very statistically significantly different and so it is very unlikely to be due merely to chance.

  2. What is the effect on the rate of respiration of yeast cells with glucose ...

    A molecule of carbon dioxide is given off. At the beginning of the Krebs' Cycle acetyl coenzyme is present. It releases a further two molecules of carbon dioxide gas. Hydrogen atoms released from the Krebs' Cycle are passed along the hydrogen and electron carrier system. Final products of this system include 3 molecules of ATP.

  1. The effect temperature has on the rate of anaerobic respiration in yeast.

    so did the rate of anaerobic respiration until 80c where the anaerobic respiration stopped working. This is because the enzymes where getting denatured by the heat and their active site was being destroyed. I should have choose the temperature 72c instead of 80c so my results could support my prediction

  2. Effects of temperature on growth of yeast bread dough.

    They contain an enzyme which turns Glucose into a type of Alcohol (ethanol) and carbon dioxide. This transformation process is known as fermentation. The alcohol which is created is used for many purposes. It is mainly used in the production of alcoholic drinks but it can also be used as

  1. An investigation in to the effect of temperature on the release of pigment from ...

    effect than the other test fluids both for the same temperature range and for the whole of the tests of the investigation. However as you can imagine, with this external factor effecting the test fluids of temperature ranges of 72 degrees Celsius in comparison with temperature ranges at only 30

  2. Study the condensation of steam at different temperature levels

    so long as the tubing is replaced on each attempt to keep the initial temperature of the tubing the same. Preliminary experiment 3 While in a chemistry lesson I came upon a every day piece of apparatus which would serve the purpose of condensing water perfectly.

  1. An Investigation into the Effect of Temperature on the Rate of Respiration in Yeast.

    There is also another hazard, which are the conical flask and the boiling test tube, these are dangerous as these are made of glass. Rushing the experiment might include running across the floor, which, may be wet, and you could also drop the flask or the test tube and it might crack and fall.

  2. An Investigation into Species Diversity with distance along a Pingo.

    This in turn means that the plants there would have to be adapted to areas with low water and high transpiration rates. This in turn would reduce the species diversity, as not that many species would be able to survive in those harsh climatic conditions.

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