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

Investigation Of Factors That Affect Carbon Dioxide Production In Yeast

Extracts from this document...


________________ Factors that Influence Gas Production in Yeast Research Questions: 1. What is the optimal temperature for yeast to metabolize sugars? 2. What is the sugar that is most readily metabolized by yeast? Are there any sugars that yeast cannot metabolize? 3. What is the optimal concentration of sugar (in 60 mL of water) for yeast? Results: The amount of carbon dioxide (CO2) produced by yeast in various conditions (independent variables: temperature, sugar type, and sucrose concentration) was recorded and is shown in the table below. The table also contains the processed data of the average amount of CO2 produced by yeast under different conditions and the standard deviations for those sets of data. * Data Point is not included in the calculation of the Mean and Standard Deviation. (See Evaluation for detail) 1. Processed Data (Mean and Standard Deviation) are highlighted in purple. 2. Some data points were recorded only to the first decimal place (color-coded in brown) depeding on the executing groups. Data Processing: 1. Mean is calculated by dividing the sum of all the data points by the number of data points. 2. Standard Deviation (S.D.) is calculated by using the formula STDEV in Excel. Graphs: Figure 1: ** **Note for Figure 1: Through the observation of the error bars of Fructose and Sucrose bar graphs, it is difficult to determine if there is a significant difference between the means of these two sets of data. ...read more.


However, when the temperature exceeds the thermal tolerance of the yeast, the yeast will disintegrate and therefore, the reactions are slowed down. As a result, the production of carbon dioxide decreases. This result resembles the same trend of the effect of temperature on enzyme activity. Enzyme activity rate increases along as the temperature increases and decreases rapidly when the temperature reaches and exceeds the optimal temperature because denaturation happens. Yeast metabolize sugar with the majority of help coming from enzymes explains the resemblance between the two trends. The Sucrose Concentration factor: Because there is no significant difference between most of the data sets (with the exception of the data set of 0.0g sugar concentration), no definite conclusion can be drawn from this part of the experiment. Though the optimal sugar concentration may exist, it is not possible to be determined through the results shown in Figure 3. The expected trend for the optimal sugar concentration is similar to the trend of substrate concentration in enzyme activity. When the optimal concentration is reached, the reaction rate will not change anymore but stay at a constant rate. This phenomenon can be explained as when the optimal concentration is reached, all the yeast that are working in the sugar solutions are occupied, therefore, exceeding amount of sugar added in does not change the plateau that the reaction rate has reached. ...read more.


During the setting up of equipments, students should be make sure that the rubber stops are carefully fastened to prevent any gas leak. The limitation of the data collecting process can be improved by shortening the interval between the point of data. For the experiment on the effect of temperature on the gas production by yeast, the interval between tested temperature should be shortened from 10. 00C degrees to 5. 00C degrees and kept constant through out the whole experiment, unlike in this orginial lab, in which the interval is increased from 10. 00C degrees to 20. 00C degrees (40. 00C ? 50. 00C ? 70. 00C). For the experiment on the effect of sugar concentration on gas production by yeast, the interval between sugar concentration should also be shortened and kept constant at 0.5 g or 1.0 g through out the entire experiment, depending on the availabity of time and supply. For the experiment on the effect of different types of sugar on gas production by yeast, more types of sugar from each group of monosaccharides, disaccharides, and polysaccharides can be added, for examples: galactose and glycogen. The majority of the collected data shows relevance, which indicates that the lab went well overall. However, if the weaknesses and limitations mentioned above are taken into considerations for the next experiments, improvement on the data collecting process and lab design could be made. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Biology 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 International Baccalaureate Biology essays

  1. The effect of concentration of sucrose solution on the osmosis in potato

    Diagram 10: The tweezers used to place the 2 cm potato cylinder cube into the 150 cm3 test tube and also used to take out the 2 cm potato cylinder out of the 150 cm3 test tube. Diagram 11: The electronis balance used to measure each 2 cm potato cylinder

  2. Ecology Open Investigation Does the geographic location affect the biotic and abiotic ...

    Image 2.3 - Side-view image of 18 Mile Swamp. Image overview of the water vegetation at 18 Mile Swamp. Image 2.4 - A front and close-up view of 18 Mile Swamp. Various types of water vegetation is also presented by this image, such as reeds, rushes, blue water lilies and bladderworts.

  1. The effect of the tempereature on yeast metabolism.

    60 65 0 10 20 40 45 Pauline 0 0 0 0 0 0 0 5 15 15 0 0 15 35 45 0 10 40 50 50 0 5 35 45 45 Ninarh 0 0 0 0 0 0 0 5 10 10 0 10 20 25 35 0

  2. Transpiration Investigation

    99.9 2474 1862 2168 550 100.8 98.9 99.8 2506 1894 2200 560 100.8 98.8 99.8 2495 1900 2197 570 100.7 98.7 99.7 2488 1917 2203 580 100.7 98.6 99.7 2510 1900 2205 590 100.7 98.6 99.6 2521 1900 2210 600 100.6 98.5 99.6 2497 1894 2195 Table of the light

  1. Extended Essay- How is production of carbon dioxide (CO2) during digestion affected by the ...

    Chemical Digestion When the body uses carbohydrates for energy, they must undergo digestion, absorption, and glycolysis. The chemical compounds are found in both simple and complex forms. Carbohydrates are made of carbon, hydrogen, and oxygen. The production of carbohydrates begins when chlorophyll in plants absorbs light energy form the sun;

  2. Bread lab. What effect will the mass of glucose added to yeast have on ...

    Mass of Glucose g (�0.05 g) Trial Number Change in Volume mL (� 1.0 mL) Average Change in Volume mL (�1.0 mL) 1.0 1 100.0 102.0 2 108.0 3 98.0 1.5 1 140.0 134.0 2 127.0 3 135.0 2.0 1 147.0 150.3 2 150.0 3 154.0 2.5 1 160.0 166.0

  1. Allelopathy. Open Investigation Will increasing the number of allelopathic sunflower plants effect the ...

    Using the trowel, completely fill the pots up with soil. Do not pat or push down the soil into the pot - shake the pots to allow an even distribution of soil inside the pot. Use the trowel to spread out the soil to create a even and flat surface of soil 8.

  2. How does changing the percentage of sucrose added to yeast affect the rate of ...

    At first as there is a steep increase in the amount of CO2 produced and thus the rate of the froth produced, when we increased the concentration of sucrose from 0% to 5%. However after this point there is a negative correlation and increasing the sucrose percentage decreases the volume

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