An investigation into the effect of temperature on anaerobic respiration in yeast.

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An investigation into the effect of temperature on anaerobic respiration in yeast

Planning: Area P

Preliminary report.

          From my preliminary work I found out that I should equilibrate my yeast –glucose solution so that the results will be fair. I found out that the best way to do this was to place a boiling tube, filled with the suspension up to half way, into the water bath at the desired temperature. I will leave this for 5 minutes to let the suspension adjust to the temperature that it will be tested at. Thus, the test will be as fair as possible.  

I also discovered that to make the concentration of the yeast suspension, after dilution, accurate I needed to stir the suspension for 1 minute to thoroughly mix the suspension.

        Also, I found that I should mark the fermentation tube at 0.5cm intervals so that I could easily read off the amount of carbon dioxide produced over the time that the yeast is being experimented on.

        I also found out that I should check the length of the gas bubble in the fermentation tube every 2 minutes instead of every 10. Thus, I will not miss the exact time when the level in the test-tube exceeds the level of the bubble in the fermentation tube. Therefore, my results will be much more accurate.

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        I also found that my range of results should be from about 10ºC – 90ºC, because if you go lower than 10ºC that a reaction takes such a long time to occur that it is not worth including. Also when the results exceed 90ºC the enzymes in the yeast become denatured and do not work as they are expected to do. Thus, I am going to take the following temperatures to test at, 15ºC, 37ºC, 45ºC, 60ºC, and 90ºC.

         I also found out that, the best way to do accurate repeats is to put the repeat test tube in with ...

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