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17.09.

2014 1
Irena Sionek 2IB

DIFUSSION IN AGAR CUBES – LAB
REPORT
Research question
What is the effect of temperature change on
yeast fermentation?
Background
The rates of chemical reactions may affect by
temperature. The purpose of this experiment
was to test the effect of different temperatures
on the rate of carbon dioxide production in
yeast by measuring the fermentation rate.
Yeast is good for this experiment because of its
characteristic of alcohol fermentation.
Yeast fermentation:
C6H12O6---- 2CH3CH2OH + 2CO2 (+2ATP)
Hypothesis
If
temperature
has
effect
on
yeast
fermentation, the higher it is, the more CO2
produce will be produced. However, at some
point the temperature can be too high and
destroy yeast cells, causing gradually less
carbon dioxide production.
Variables:
dependent:

independent:

 the temperature, 20,
30, 40, 50, degrees
Celsius
 the
rate
of
CO2
production

Controlling the variables Type of solution The solution temperature Time we start measuring The method of measuring the length of cube edges Apparatus and materials We put 1 spoon of sugar into 3 spoons of yeast and then add 3ml water. The same amount of water in each beaker is also controlled. We measure this with a timer (± 0.2014 2 Irena Sionek 2IB controlled:  amount of yeast  type and quantity of sugar which we add to help yeast ferment quickly:1 spoon. common sugar  amount of water  Time we start measuring  Volume of the solution – 5cm height in each test tube  The method of measuring the height of CO2 bubbles.09.17.5 s) We use the same ruler for all . We measure it with a thermometer and control it with achieve hot water from the lab office as soon as possible.

09.2014 3 Irena Sionek 2IB      Yeast Sugar Ruler Beaker thermometer     Timer Spoon Test tube water .17.

3) Then add 3ml water 4) Put the tube into the beaker with 20 degrees water.Method This is for one of the temperature. The tube shouldn't point to people. Safety Too much CO2 may lead the popping of the tube plug. 8) Take notes. 1) Add 3 spoons of yeast into test tube. 6) Leave the tube in the solution for 1 minute. 5) Immediately turn on the timer. take out the tube and measure the height of CO2 bubbles. . 2) Then add 1 spoon of sugar. 7) After the 1 minute had passed.

Collecting data I will use this table to record the collected data: Temperature/℃ 20 Height of bubbles/cm 2 30 5 40 10 50 12 CO2 Correlation between temperature and CO2 production in each of the test tube .

. A good idea to extent the experiment is to examine more different temperatures. It is important to understand the fermentation rate of yeast so as to accurately determine temperature to achieve the desired effect. the rate is increasing gradually slower. This will give us an estimated turning point of CO2 production. That was a pity. When the temperature becomes higher. so we cannot find the point which the CO2 production starts reducing. There are also some inaccurate actions in our experiment which may cause some errors in the results.Conclusion Research on this subject has indicated that with higher temperatures in comparison to room temperature will cause yeast to produce more carbon dioxide. Evaluation We didn’t do enough experiment. Another fault is that we should have used glucose which is more effective instead of sugar to accelerate the reaction.