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Papers > Science > Investigate the effect of temperature on the rate of respiration of yeast
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Investigate the effect of temperature on the rate of respiration of yeast |
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... Yeast is also commonly known as Saccharomyces Cerevisiae. ... Yeast lacks chlorophyll and forms new plants asexually by either budding or fusion. ... Tissue respiration is the release of energy, usually from glucose, in the tissues of all animals, green plants, fungi and bacteria. ... Yeast can respire in both ways. Yeast gets more energy from aerobic respiration, but when it runs out of oxygen it does not die. ... In yeast, the waste products of fermentation are carbon dioxide and ethyl alcohol, which are released into the environment. When yeast produces ethanol (alcohol) it respires anaerobically and ultimately the ethanol will kill the yeast. During fermentation yeast forms various enzymes: Diastase (which breaks down starch), Invetase (causes sugar to from another sugar) and Zymase (which breaks down simple sugars) A simple statement summarizing fermentation in yeast cells is: enzymes C6H12O6 2CO2 + 2 C2H5OH + energy glucose The energy in the above equation can form into high-energy phosphate bonds in ATP. Concise hypothesis I predict that as the temperature increases by 10oc or if I apply twice as much heat as before, the rate of respiration of yeast will double, as there will be twice as many collisions. However, this is until it reaches a certain temperature where the enzymes produced by the yeast will start to denature and dysfunction. This will reduce the rate significantly and can be explained through kinetic theory and the nature of enzymes. Predicted graph Aim The aim of this experiment is to find if there is any correlation between the rate of respiration of yeast by adding glucose and altering the temperatures of the mixture. ... This suggests that as the temperature increases, the particles within the solution gains more kinetic energy hence the particleŁr movements will be quicker. ... Enzymes are sensitive to temperature changes until a certain temperature and will increase in their activity also. ... From the kinetic theory it is said that if the temperature was rose by 10oc the reaction rate will double. ... This is also supported by the collision theory where if I apply twice as much heat there will be twice as many collisions and therefore the rate of reaction will double. However increasing the temperature will also effect the stability of the enzyme molecule. ... The overall rate of activity will depend on the temperature, where the enzyme and active site will work most efficiently at an optimum temperature. ... Therefore the reaction rate will suddenly decrease rapidly. ... I first measured out 4cm3 of glucose, 1g of yeast and 4cm3 of distilled water. ... The experiment was to determine the presence of CO2 by mixing glucose and yeast together. ... The three substances were mixed together and shook for one and a half minute to activate the yeast. Then it was left for three minutes in the water bath to let the mixture settle to the 30oc temperature. ... My independent variable was the temperature; the dependant being the volume of CO2 produced. I took one reading at each temp took the mean and calculated the rate of reaction by dividing the volume of CO2 produced over the time taken (which was 2mins) Temperature(oc) Volume of CO2 collected in 2mins(cm3) Average volume of CO2 collected in 2mins(cm3) Rate of reaction(s) 20 0. ... 000 The results from my preliminary experiment shows that the carbon dioxide produced increased as the temperature increased. ... Shaking the yeast solution3. Acclimatize the yeast solution. ... Distilled water IŁkl need to use this to liquefy the yeast power. I used distilled water because no effect will be made to the yeast e.g lowering the concentration of enzymes within the yeast. 36g of yeast powder This is an enzyme 36g of 0.1M of Glucose This is the substrate that binds onto the yeast. ... Water will be filled into the beaker and heated up to the appropriate temperature. ... These are then placed into the water bath in order to adjust it to the right temperature. ... Thermometer This is used to measure the temperature of the solutions and water bath. (to the nearest 1 degree) Balance This is to weight out accurately the mass of yeast and glucose needed for the experiment. ... Stirring rod To make sure all the yeast has liquefied by the distilled water. Diagram of experiment Method Process Justification Measure out 4cm3 of glucose, 1g of yeast powder (with balance) and 4cm3 of distilled water. ... Mix the glucose, yeast and distilled water together into test tube. Use the stirring rod to stir the mixture until all the dry yeast is gone. |
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Title: Investigate the effect of temperature on the rate of respiration of yeast
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