Yeast Lab Report

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The Effect of Temperature on the Rate of Carbon Dioxide Production in Saccharomyces. Erica Smith, Fabiola Gonazalez, Serah Thuo and Maria Guerro. Majors Biology. TCC Fort Worth Campus ABSTRACT In reference to the title, the purpose of this experiment was to test the effect of temperature in the form of heat and its effects of carbon dioxide production in fungi in which yeast was used. The method was through alcoholic fermentation which does not require the presence of oxygen for the reaction to happen. A control temperature was set and the anaerobic reaction was to take place with varying amounts of heat added to it and to test if the hypothesis of: The higher the temperature rises, the faster the production of CO2 will occur and so will the…show more content…
Tilt the fermentation tubes so as the closed end of the tubes are completely full then place each tube in the appropriate water bath and start recording the start time. Allow fermentation to occur until three quarters of the closed end of the tube is filled with CO2. If the reaction is slow, allow the fermentation to take place as long as possible. Once the three quarter mark is reached and is filled with gas, make the level and record the end time while still checking the other fermentation tubes in the water baths and noting their times. Pour the solution out and fill the closed end of the tube with water to the mark and pour the water into a gradated cylinder. This will help you measure the volume in milliliters. Then calculate the rate of carbon dioxide production by dividing the volume of the gas produced by the time. As seen on graph 1 Then Calculate the temperature coefficient value of Q10. Use 4 temperature intervals starting with the two lowest temperatures. The temperature coefficient is the value that shows the change in carbon dioxide production over a 10degree Celsius temperature. The equation

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