In order to successfully figure out the CO2 production of yeast and sucrose, I will change the temperatures of the environment at which it can stop, increase, or slow down the rate of production.
Methods and Materials: →Prepare the Yeast In preparation for the yeast, two table spoons of yeast were measured out onto a piece of filter paper. The yeast was transferred to an Erlenmeyer flask and 200mL of warm water was added to the flask. The contents within the flask were stirred with a stirring rod until all the yeast had been dissolved. →Prepare the Flasks Using a graduated cylinder, 20mL of 5% sucrose was measured out with a plastic pipette and the glucose was placed into a single fermentation flask. 20mL of glucose was then measured out and added to six of the eight fermentation flasks. The remaining two flasks were filled with 20mL of water. 20mL of yeast was measured from the Erlenmeyer flask with a graduated cylinder and this step had been repeated until all eight flasks contained 20mL of yeast. Using paper towels to cover the hole of the fermentation flask, each flask was inverted until the solution was mixed entirely, leaving no air bubble at the top. →Change the Temperature Two of the glucose flasks were placed in an incubator at 35 degrees Celsius, two different glucose flasks were placed in a freezer at 5 degrees Celsius, and the remaining two glucose flasks remained at room temperature, as well as the two flasks contained with only water and yeast. Each flask remained in each environment for thirty minutes having used a stop watch. →Measure the CO₂ Bubble and Record Data Once the 30 minutes was up, the flasks were marked with a marker at the point where the bottom of the CO₂ bubble ended, and then the flasks were taken out of the incubator and freezer. Once everything was on the table, a ruler was used to measure the length of the CO₂ bubble, made by the marker, and then the information was recorded to a date table.
In this experiment Co2 was produced from the breaking down of sucrose from the enzymes in the yeast to create ATP. The temperature of the environments were at three different states ( 27 degrees Celsius, 5 degrees Celsius, and 35 degrees Celsius) in order to track if fermentation occurred at a faster, slower, or normal rate as before. Measured from the top of the CO2 bubble to the bottom of the CO2 bubble, the two flasks in the 27⁰ C environment measured: 9.2cm and 10.9cm, the two flasks in the 35⁰C environment measured: 12.2cm and 11.5cm, and the two flasks in the 5⁰ C environment measured: .6cm and .9cm, and the two flasks in the 27⁰ C environment with water did not produce a CO2 bubble.
Table 1: Results of Co2 emissions.
Figure Legend: This figure shows the size of CO2 bubble emissions in centimeters in each temperature environment.
In order to successfully figure out the CO2 production of yeast and sucrose, the temperatures of the three environments were changed in order to see that the CO2 production stops, increases or slows the rate it is produced. "Temperature changes have profound effects upon living things. Enzyme-catalyzed reactions are especially sensitive