How Does Temperature Affect The Rate Of Respiration In Yeast

First I will set up the apparatus as show above. I will add 1.5 grams

Top of Form Bottom of Form The Effect of Temperature on the Respiration of Yeast

Aim: The aim of the experiment is to test the effect temperature has on the activity of the enzyme rennin.

As the temperature increases, so will the rate of enzyme reaction. However, as the temperature exceeds the optimum the rate of reaction will decrease.

These results show how temperature of extreme high, or low affects enzyme activity. The highest rate of enzyme activity occurred at 37 Cº. Anything that was hotter or cold than 37 Cº slowed the reaction rate. As I thought, 100 degrees would denature the enzyme, and that was the case. The data provided shows exactly what temperatures enzymes work best, and worst. The objective was achieved as we discovered the different reaction rates under different temperatures. The results are reliable, as we know enzymes do not work well when under extreme heat or denaturation occurs. What I learned in this experiment was that enzymes don’t work well under cold temperatures because they tend to move slower. My hypothesis did not quite match, because I thought they work best at lower temperatures.

The lab uses the measurements of a wooden dowel in length and diameter to collect data in order to interpret data in report form. The data is used to produce statistical data and how to correctly present it. A ruler and micrometer were used to measure the dimensions. Spreadsheets are then constructed in order to generate standard deviation, mean, median, mode, frequency, as well as variation of length, diameter, volume, and cross sectional area of the

The conditions needed for the growth of micro-organisms are: Micro - organisms need food to survive. They like high protein food to survive, eg. Poultry & fish. Most micro - organisms need warmth & grow best at 20-40c. They need moisture to multiply. They need air to multiply, though some can without. A single Micro-organism becomes two every twenty minutes.

Standard Deviation for the mean column is 0.476Standard Deviation for the median column is 0.754Standard deviation for the mean column has least variability

During this experiment, sugar sources were varied and respiration rate evaluated. To begin, a water bath was set at 30 degrees Celsius. This creates an optimum temperature for the enzymes in yeast to breakdown sugar and give off CO₂. Each sugar source, glucose, sucrose, lactose and glycerol were all added to its own unique yeast sample, one at a time. Each sugar source that was added to the yeast solution was immediately incubated for 10 min, then was transferred to a respiration chamber. The CO₂ sensor was put in, recording the CO₂ respiration for 4 min. This process was done for each sugar source. The reparation rate was recorded through Logger Pro. After 4 min passed, the slope was recorded, resulting in respiration rate.

At low temperatures (5oC-15oC) the rate of photosynthesis will be slow, as the enzymes of the plant do not have enough energy to meet substrate molecules. However, as the temperature increases, there will be a greater rate of photosynthesis, especially as the enzymes approach the optimal temperature. Although once the increase in temperature has gone past the optimal temperature, enzymes will begin to denature and the rate will decrease until there is little or no oxygen being produced by

This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration, so we measured the rate of cellular respiration by the amount of CO2

The room temperature was measured throughout the lab and kept constant at 24°C (+/- 1°C), as the lab was conducted during the same time of

During these experimental procedures, the implication of multiple different temperatures on fungal and bacterial amylase was studied. In order to conduct this experiment, there were four different temperatures used. The four temperatures used were the following: 0 degrees Celsius, 25 degrees Celsius, 55 degrees Celsius, and 80 degrees Celsius - Each temperature for one fungal and one bacterial amylase. Drops of iodine were then placed in order to measure the effectiveness of the enzyme. This method is produced as the starch test. The enzyme was tested over the course of ten minutes to determine if starch hydrolysis stemmed. An effective enzyme would indicate a color variation between blue/black to a more yellowish color towards the end of the time intervals, whereas a not so effective enzyme would produce little to no change in color variation. According to the experiment, both the fungal amylase and bacterial amylase exhibited a optimal temperature. This was discovered by observing during which temperature and time period produced a yellow-like color the quickest. Amylase shared a similar optimal temperature of 55 degrees Celsius. Most of the amylases underwent changes at different points, but some enzymes displayed no effectiveness at all. Both amylases displayed this inactivity at 0 degrees Celsius. At 80 Celsius both the enzymes became denatured due to the high temperatures. In culmination, both fungal and bacterial amylase presented a array of change during it’s

Range of Independent Variable: Mass of yeast in solution (g) - 0, 1, 2, 3, 4, 5

reaction rate increases. If the temperature of an enzyme gets to high the reaction rate will slow