EFFECTS OF TEMPERATURE ON YEAST SACCHAROMYCES CEREVISIAE FERMENTATION OF SUCROSE
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Abstract. The carbon dioxide produced by yeast fermentation of sucrose was recorded for three tests that were held at three different temperatures. The amount of CO2 was a measurement of how efficient the yeast (Saccharomyces cerevisiae) could ferment the sugar within these temperature conditions. The results supported the hypothesis: more CO2 was produced when the test was performed at room temperature than the tests that were held at a boiling and at a freezing point. These results also supported prier beliefs about temperature as a limiting factor of yeast fermentation.
METHODS
Three beakers were filled with the same amount of distilled water. The water temperature in the beakers was the independent variable. The first beaker contained iced water (0C), the next beaker contained room temperature water (22C), and the third beaker contained boiling water (98C). A thermometer was placed in each beaker to insure that the water temperature remained the same throughout the experiment.
Next three J-tubes were filled will 25mL of a 10% sucrose solution...