How does temperature affect the rate of reaction of yeast?

A cell will increase its respiration when the enzyme is catalyzed. With the increase of temperature it catalyzes the reaction so more products will be produced during its optimum temperature and the activity will slow down until it is denatured. Yeast can respire both aerobically where its products are carbon dioxide, water and energy and anaerobically where it produces ethanol, carbon dioxide and energy. In our experiment we will be measuring the amount of CO2 produced when the temperature is being changed in order to see how the temperature affects the reaction.

Anaerobic respiration: Glucose Ethanol + Carbon Dioxide + ATP (ENERGY)

Hypothesis:
The rate of reaction will increase by a factor of Q10 as the temperature increases until 60C where it will be denatured and the activity will stop. The temperature will catalyze the enzymes faster increasing the rate of CO2 being produced. The yeast and the glucose was put inside a test tube and then into a water bath were the temperature of the water was changed and the test tube was connected to a delivery tube that went to another beaker. We recorded the number of bubbles of CO2 that came out after the test tube was in the water for five minutes. We used 20 ml of glucose and 10ml of yeast measured using a measuring cylinder. The temperature was controlled with a thermometer and every new try we used a new sample.

Delivery tube

Stopwatch Test tube with yeast and glucose

Thermometer

Water bath

Table showing the number of bubbles recorded Temperature C 20 30 40 50 60 Number of bubbles in 5 minutes 0 3 7 10 17

Conclusion
The results show that there was a much faster reaction at 60C and that was something we werent expecting and could have been due to the water not being left in the water bath for enough time. We were expecting the yeast to have its optimum temperature around 40 to 50 degrees and to be denatured somewhere between 50 and 60. There was an increase of reaction as the temperature increased. Which shows that our hypothesis wasnt fully supported but for the 30 to 40 it was very close only off by one. Probably having more than one try the average would end up getting results that get even closer results.

Evaluation
To start the water in the water bath didnt cover the solution completely so the yeast wasnt being completely changed the starting temperature. This was the main issue that could have altered the results and we could of gotten much better results if the water covered the whole solution. The second problem we had was that the experiment was only done once which makes the results be not really fair. More trials need to be done to make a statement as well as trying the experiment every 5 C when it is getting closer to the optimum temperature to get better results. Giving the test tube time to get acclimated to the temperature before we start to record the bubbles as well as leaving it for a longer period of time can improve the results.