How glucose affects the fermentation rate of yeast
Science Coursework By Ramiz Moosavi – Hejazi Investigating How Glucose Affects The Fermentation Rate Of Yeast Aim: - To find out how changing Prediction: My hypothesis is that when the amount of glucose is raised then the fermentation rate of yeast will also rise. This hypothesis is based on the simple logic that if there are more glucose enzymes then they will be able to react with the yeast particles on a more often basis thus improving the amount of Carbon Dioxide produced. Theory: The equation for aerobic respiration is: Glucose + Oxygen = Carbon Dioxide + Water + Energy. This is like complete combustion and the equivalent of incomplete combustion is called anaerobic respiration and occurs when respiration takes place without the presence of oxygen, the formula for this: Glucose = Alcohol + Carbon Dioxide + Energy. ... Yeast is a fungus which we can use to demonstrate anaerobic respiration or what is also known as fermentation, (Glucose Alcohol + Energy). The experiment will be conducted at 45 degrees Celsius due to that being a little higher than body temperature so the yeast enzymes can fermentate. Yeast produces Ethanol and Carbon Dioxide during fermentation, the rate at which the Carbon Dioxide is produced will determine the optimum temperature and glucose levels needed.