The fermentation of glucose does not take place when yeast is not present. The yeast enzymes speed up the catalytic process. The temperature of the reaction increases the rate of reaction, therefore the sugar and yeast in the test tube in the water bath is being tested. This is where the heat comes from. This shows how the yeast and glucose produces Carbon Dioxide. When the temperature is at a higher point the particles are moving faster, this is when they collide more often, which goes on to produce more reactions.
In conclusion I found out that the water in my water bath which set at 27 degrees Celsius was not hot enough for the yeast to produce many bubbles. At this temperature it only produced four to five bubbles within one minute. In the second testing of this temperature my results were similar, therefore my experiment was carried out accurately and very few errors were made. I also found out that after each minute the rate of reaction started speed up and double the amount of bubbles were produced.
The next temperature I applied was 32 degrees Celsius. I found out that when the temperature is higher the reaction takes place a lot quicker. This shows that a lot more Carbon Dioxide was generated and the amount of bubbles in the second experiment was almost doubled to the second amount from the first. In the next temperature which is 37 degrees Celsius I found out that the amount of bubbles produced increased dramatically, this is because each time the temperature increases the rate of reaction increases therefore more bubbles are formed.
The next temperature I applied which is 42 degrees Celsius I found that the amount of bubbles produced was still increasing. This is because each time the temperature increases the rate of reaction increases therefore more bubbles are formed. 37 degrees Celsius is the optimum temperature. I say this because the yeast and glucose was respiring at a smooth pace. The next temperature I used is 47 degrees Celsius. I found that the amount of bubbles produced started had come to a halt. From this point onwards the amount of bubbles started to decrease. This is because the yeast started to denature.
This shows that the temperature is to hot for the yeast solution to cope at. The next temperature I applied is 52 degrees Celsius. I found out that the number of bubbles had decreased dramatically. At 47 degrees Celsius there were 70 bubbles formed and at 52 degrees Celsius there were 14 bubbles formed. The second to last temperature I tested was 57 degrees Celsius. At this point very few bubbles were formed. The amounts of bubbles formed were similar to the amounts formed at 32 degrees Celsius. The last temperature I tested was 62 degrees Celsius.
At this point there were no bubbles formed therefore the yeast had denatured. Evaluation My results may not have been accurate as they should have been because sometimes the amount of bubbles being let of may have been released to fast and therefore they could not have been counted correctly and accurately. Different batches of yeast which were used gave of different results in my experiment. The bubbles which were formed could have either been large or small, therefore the accuracy of my results may have reduced. The Temperature of the climate outside can make my results vary.
At different times of the day you can get different results because of the room temperature changing. e. g. Monday morning the experiment takes place, the room temperature is colder. Thursday afternoon the experiment continues, the room temperature is a lot warmer than the Monday morning. The Timings of the experiment done can also effect my results because at different times of the day, the temperature of the yeast can be affected. This shows that errors have occurred. All of the reasons given above evaluate what problems went wrong during my experiment.