Biology Coursework
Aim : To find out how temperature will affect the amount of carbon dioxide given off from yeast.
Prediction : I predict that the cooler the water we use is, the less bubbles will be produced, if any at all. I think this because the warmer the water the molecules move faster/collide/react and more carbon dioxide will be given off from the yeast due to the enzymes respiring (fermentation). However I know that the enzymes that produce the carbon dioxide via fermentation will certainly denature after exposure to temperatures above that of 40oC. So I believe that anywhere between 20-40oC will produce a good amount of bubbles, less than 20oC will stop the enzymes from being able to produce carbon dioxide because they will simply stop. And above 40oC will more than likely denature the enzymes, resulting in no carbon dioxide bubbles being produced. Previously I conducted a trial experiment to this one. It involved pouring yeast into a test tube and attached a balloon to the top. After I had done this. I found that yeast defiantly did respire as the balloon filled up over time. However there was no accurate way of measuring the amount of carbon dioxide given off by the yeast so I was unable to properly conclude that experiment.