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The Effect of Temperature on Yeast Enzymes

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The Effect of Temperature on Yeast Enzymes Aim: The aim of this experiment is to find out the effect of different temperatures on yeast enzymes using a water bath, thermometer, etc. Background: Yeast is a type of fungi or mushroom. It is a single-celled micro-organism and is used in making bread rise as well as alcohol, or ethanol, making. Another method of using yeast to make alcohol is fermentation. The chemical follows: Glucose-------> 2 ethanol + 2 carbon dioxide + heat C6H12O6 (glucose) �2C2H5OH + 2CO2 The yeast enzymes are packed with enzymes called zymase. Yeast reproduces asexually. During asexual reproduction, a new bud grows out of the parent yeast when the condition is right, then, after the bud reaches an adult size, it separates from the parent yeast. ...read more.


3. Place a beaker full of water inside the water bath so that the beaker reaches the temperature of the bath (20 degrees C). 4. Measure 0.9 gm of glucose. According to my preliminary experiment, I believe this is the appropriate amount to use for this experiment as it is not too excessive and it's not too little either. Also, I found it out to be the optimum amount. 5. I will place the glucose and yeast in the same boiling tube and add water to it. 6. I will also put in a suitable amount of water into it, not too much, but not too little. ...read more.


Fair Testing: To keep the test fair, I will keep the level of water in the bath, cylinder, and boiling tube the same. I will also keep the amount of glucose and yeast the same, as this will be fairer. Hypothesis: I predict that the temperature that the enzyme will work best at 40 degrees C as this is the closest temperature to our body, and enzymes work in our body. This is the optimum temperature for the enzymes to work well at. Other temperatures will not work best because if the temperature is too high (80 degrees C), or if it is too low (0 degrees C) then the enzymes will denature because the heat is likely to kill them. ?? ?? ?? ?? ...read more.

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