hey guys i know im bad at writing but heres my oneEffect of Temperature on Yeast Fermentation
This experiment investigates how different temperatures affect the rate of fermentation in yeast. Yeast is a microorganism that ferments sugars to produce alcohol and carbon dioxide. Understanding the optimal temperature for yeast fermentation is essential in baking and brewing industries.
You are provided with yeast, sugar, and different temperature water baths (10°C, 20°C, 30°C, 40°C).
Your task is to measure and analyze the amount of carbon dioxide produced by yeast fermentation at various temperatures over a set period of time.
Equipment
Yeast (1 packet)
Sugar (100g)
Four water baths (10°C, 20°C, 30°C, 40°C)
Measuring cylinder (100 mL)
Balloon (4)
Timer
Thermometer
Method
Set up each water bath at the specified temperatures. Prepare four identical containers with the same amount of sugar and yeast mixture.
In each container, mix 25g of sugar with 100ml of warm water (ensure the water is at the desired temperature).
Add 1 packet of yeast to each mixture and stir gently.
Immediately cover each container with a balloon to trap the carbon dioxide produced.
Start the timer and observe the balloons over a period of 30 minutes.
Record the circumference of each balloon at 5-minute intervals to measure the amount of gas produced.
Table of Results
Time (minutes) Balloons at 10°C (cm) Balloons at 20°C (cm) Balloons at 30°C (cm) Balloons at 40°C (cm)
0 0 0 0 0
5 2 5 10 12
10 3 7 15 18
15 4 9 20 22
20 5 11 25 27
25 5 12 28 30
30 5 12 28 30
Report Guidelines
Your report should include the following:
The purpose of the experiment.
A discussion of the data collected.
Was the data expected/reliable?
What errors might be associated with this experiment?
How might you improve the Scientific Method of this experiment?
What conclusions can be reached using the data?
What modifications/extensions could be made to this experiment?
What is one practical application of this data?
Essay:
Aim: To investigate the relationship between between varied temperatures and the fermentation of yeast over a period of time.
Hypothesis: The higher the temperature is, the more fermentation with occur and cause the balloon to expand more.
Discussion: The experiment was conducted with four water baths with sugar and yeast mixed together and a balloon fitted over each container. It was then measured at 5 minute intervals, measuring the circumference of the balloon. Each container respectively obtained temperatures if 10,20,30 and 40 degrees celsius and the experiment was conducted over the span of thirty minutes.
In the first five minutes, the balloons started to expand, with ten centimetres making up the gap in the results. The ballon fitted over the container of 40 degrees had shown great expansion of 12 centimetres, In contrast to the balloon with water of 10 degrees, it expanded to a mere 2 centimetres. After another five minutes, the ballons expanded respectively to 3,7,15 and 18 centimetres. The container that was 40 degrees still continued to expand the most, a trend that stayed consistent throughout the experiment. At thirty minutes, the juxtaposition of the results is very significant. The balloon with the 10 degree water reached an optimal growth of a mere 5 centimetres, which was consistent from the 20-30 minute mark. In comparison to the 40 degree balloon, it expanded to 30 centimetres; a colossal gap between both balloons. The results appear accurate and precise, as the trend stayed consistent, with the 40 degree water's balloon consistently growing the most over the experiment.
However,this experiment may account for some anomalies. The type of balloon used can hinder the amount of expansion if there is a tear or rip in the balloon. If there is a possibilty for the air to leave the ballon, it can cause the balloon to expand less than it should, causing a possibility for errors in the results. To account for these anomalies, carefully scrutinising the balloon for defects can improve the reliability of and accuracy of the results.
In summary, the aim of the experiment was to find the affect of temperature on the fermentation of yeast, as this objective was reached. The hypothesis was proven accurate and the balloon with the warmer water mixture expanded the most.The results corroborate with what is scientifically known about yeast needing warmer temperatures to ferment more, which can be fundamental in baking and brewery. This experiment sheds insight that can help bakers learn the affects of yeast in their baked goods and what to avoid too. The experiment soundly encapsulates the affects of temperature and fermentation growth.
guys its bad but yeah
