On the last page of the document I've attached a picture of the data collected. You can see five values (height of bubbles in mm) in each box. That is because my class was divided into five groups that each collected that data. The results become more valid when the data from multiple groups is averaged. Time%90 Sucrose0%1%5%10%0mm0μmOmmОммOmm0₂ОммOmmOmin0mmOmоммOmOmmOmUmmОтOmm5 min9mm0 mmОтт 16 ми6mm7mm 3.5mm13mm10 mm25mm23mm13 mmqmm35mm 35mm30mm13 mm5mm 8mm6mm32mm25mm27mm 55mm7mm10 min45mm9mm15mm24mm32mmноми50mm55mm 29mm75mm 70 mm17mm70 mm 65mm70mm9mm15 min15mm12mm35mm29mm36mm40mm55mm60mm8mm46mm39mm 7647mmKM60mm 70 mm 65mm 82mm80mm 67mm16mm9mm20 min45mm17mm15mm5mm35mm 50mm10mm20mm30 mm43mm49mm40mm 150mm8mm37mm5mm97m 161mm SBI4U0Fermentation in Yeast LabHow does the concentration of sucrose affect the rate of fermentation of yeast?Materials:●Warm tap waterWarm sucrose solutions: 1%, 5%,and 10%Baker's yeast (dry, active)4 small balloons4 large test tubesStopwatchProcedure:1.Fill a large beaker halfway with tap water and place it on a hot plate. Create awarm water bath at 38°C.2. Stretch the balloons, and then blow them and release them several times to soften them andincrease their elasticity. Put them aside for step 6.3.Use a graduated cylinder to add 25 mL of warm tap water (at 38°C) to the first test tube, andlabel it control.4. Add 25 mL of each of the warm sucrose solutions (at 38°C) to the remaining three test tubes.Label each test tube with the percentage of the sucrose solution.5. Add 1.5 mL of yeast to each test tube.6. Place a balloon over the top of each test tube. This will prevent any gases from escaping.7. Carefully swirl or gently shake each test tube until the yeast dissolves.8.Place all four test tubes in the warm water bath that you set up in step 1.9. Every 5 minutes for 20 minutes in total, measure the height of the bubbles and describe theappearance of the reaction occurring and the appearance of the balloon for each test tube. (i.e.measure at 0 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes)10. Record all observations in a table.TO BE HANDED INTO DROPBOX:Observations: (marked for completion - see below for requirements for graph)■■●RulerGraduated cylinderMasking tapeHot plateThermometerLarge Beaker●Plot a line graph (all data on one graph) to show the effect of sucrose concentration on amount offermentation over time.o o o o oDiscussion Guiding Questions (marked for completion):accurateaccurate axis titles with unitstitle - begins with "Figure 1:"points plotted correctly and connected in line graphsall sets of data on one graph with legendorganized logically and in a way to make easy comparisonsWhat was your independent variable? Dependent variable?Why was yeast used? Why did the reaction need to be at 38 degrees?What gas was causing the bubbles to form?Explain the trends in the data.How was sucrose (not glucose) used by the yeast cells for this process? (Hint: which enzyme(s) wereneeded) → you may need to research thisExplain why at some sucrose concentrations the rate of fermentation may decrease after 15 minutes

Question

On the last page of the document I've attached a picture of the data collected. You can see five values (height of bubbles in mm) in each box. That is because my class was divided into five groups that each collected that data. The results become more valid when the data from multiple groups is averaged. Time%90 Sucrose0%1%5%10%0mm0μmOmmОммOmm0₂ОммOmmOmin0mmOmоммOmOmmOmUmmОтOmm5 min9mm0 mmОтт 16 ми6mm7mm 3.5mm13mm10 mm25mm23mm13 mmqmm35mm 35mm30mm13 mm5mm 8mm6mm32mm25mm27mm 55mm7mm10 min45mm9mm15mm24mm32mmноми50mm55mm 29mm75mm 70 mm17mm70 mm 65mm70mm9mm15 min15mm12mm35mm29mm36mm40mm55mm60mm8mm46mm39mm 7647mmKM60mm 70 mm 65mm 82mm80mm 67mm16mm9mm20 min45mm17mm15mm5mm35mm 50mm10mm20mm30 mm43mm49mm40mm 150mm8mm37mm5mm97m 161mm SBI4U0Fermentation in Yeast LabHow does the concentration of sucrose affect the rate of fermentation of yeast?Materials:●Warm tap waterWarm sucrose solutions: 1%, 5%,and 10%Baker's yeast (dry, active)4 small balloons4 large test tubesStopwatchProcedure:1.Fill a large beaker halfway with tap water and place it on a hot plate. Create awarm water bath at 38°C.2. Stretch the balloons, and then blow them and release them several times to soften them andincrease their elasticity. Put them aside for step 6.3.Use a graduated cylinder to add 25 mL of warm tap water (at 38°C) to the first test tube, andlabel it control.4. Add 25 mL of each of the warm sucrose solutions (at 38°C) to the remaining three test tubes.Label each test tube with the percentage of the sucrose solution.5. Add 1.5 mL of yeast to each test tube.6. Place a balloon over the top of each test tube. This will prevent any gases from escaping.7. Carefully swirl or gently shake each test tube until the yeast dissolves.8.Place all four test tubes in the warm water bath that you set up in step 1.9. Every 5 minutes for 20 minutes in total, measure the height of the bubbles and describe theappearance of the reaction occurring and the appearance of the balloon for each test tube. (i.e.measure at 0 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes)10. Record all observations in a table.TO BE HANDED INTO DROPBOX:Observations: (marked for completion - see below for requirements for graph)■■●RulerGraduated cylinderMasking tapeHot plateThermometerLarge Beaker●Plot a line graph (all data on one graph) to show the effect of sucrose concentration on amount offermentation over time.o o o o oDiscussion Guiding Questions (marked for completion):accurateaccurate axis titles with unitstitle - begins with &#34;Figure 1:&#34;points plotted correctly and connected in line graphsall sets of data on one graph with legendorganized logically and in a way to make easy comparisonsWhat was your independent variable? Dependent variable?Why was yeast used? Why did the reaction need to be at 38 degrees?What gas was causing the bubbles to form?Explain the trends in the data.How was sucrose (not glucose) used by the yeast cells for this process? (Hint: which enzyme(s) wereneeded) → you may need to research thisExplain why at some sucrose concentrations the rate of fermentation may decrease after 15 minutes

Accepted Answer

Yeast is a unicellular eukaryotic chemoorganotrophic organism. It utilizes carbohydrates to produce…