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

Respiration of yeast

Extracts from this document...

Introduction

Respiration of yeast Fermentation is the incomplete breakdown of glucose in plants, resulting in the formation of alcohol and carbon dioxide, and the release of a little energy. Also fermentation is an anaerobic reaction, which means without oxygen. Planning For my biology courses work I investigated the amount of carbon dioxide produced when yeast is combined with a sugar solution. This reaction is called fermentation. The reaction follows this equation: Glucose + yeast --> alcohol + carbon dioxide The following are factors that will affect the rate of fermentation: * Concentration of sugar solution, * Type of sugar, * Temperature of the environment , * Age of the yeast, * The weight and amount of the yeast, * Temperature of water surrounding the reactions The factor chosen to be varied is the concentration of sugar within the solution. ...read more.

Middle

This is because heat make will make the yeast atoms vibrate and split up causing yeast enzymes to combine and react producing carbon dioxide (c02). Method: * We collected and set up the apparatus as shown on the diagram, * Weighed the yeast to 1.5g, * Filled and boil the kettle, * Emptied the kettle content into the beaker, * Added cold water to make the temperature 400c by using a thermometer, * Poured 20ml3 of 0% sugar solution into a test tube, * Put the 1.5g of yeast into the sugar solution, * Started the stopwatch, * Made sure the bung and delivery tube was securely on top of the test tube with the reaction in it so that carbon dioxide doesn't escape, * Place a test tube ...read more.

Conclusion

Conclusion: Looking at my results I have come to the conclusion that the higher the percentage of sugar solution the more carbon dioxide is produced in the amount of time given. The relationship between my prediction and the results are similar. Evaluation: I think my method explains what I did in my experiment and is simple to follow and easy to understand. Looking at my result table I can see some anomalous results this might be because of carelessness or improper use of equipment this is why the experiment was repeated three times. If I were to do the experiment again I would make sure I had more time to ensure the results are more accurate. For example I would make sure the yeast used are at the same weight and assure that the starting temperature of the water surrounding the reaction is remains at 400c. ...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. What is the effect on the rate of respiration of yeast cells with glucose ...

    Residues that have been left over from previous experiments will have been removed. Hot water from a kettle would be poured into the water bath to raise its temperature, so it will be ready for the next temperature under which the experiment will be carried out.

  2. Investigating the effect of concentration of sugar on the respiration rate of yeast

    This will then not be a fair test, as the reactions will have begun at different temperatures. � Keep the amount of yeast used in the test constant so there is the same amount of enzymes working each time. More enzymes would cause more collisions with the glucose and so a higher respiration rate.

  1. Investigating respiration in aged yeast

    17:20 0.576 ~ 0.6 F 10 32:30 0.307 ~ 0.3 To find the rate of carbon dioxide per minute I divided the volume of carbon dioxide to the time. I transformed the minutes in seconds, and after I divided the volume to the time, I multiplied with 60, so the result will be in one minute.

  2. Investigating The Fermentation of Yeast

    Because there is limited time in the lesson for the experiment my partner and I are going to do two at once and so take two sets of results at the same time. I think there are four variables I could be dealing with: * the temperature the mixture is

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