Chemistry Investigation
Investigate A Factor Which Affects the Rate Of Fermentation Of Yeast
This experiment is investigating one of the factors which affects the rate of fermentation of yeast.
Several factors affect the rate of reaction:
Increasing the concentration. (See the lock and key theory.) If the substrate (glucose) is increased, then there would be more keys for the locks, therefore an increase in reactant concentration leads to an increase in reaction rate.
The surface area, the bigger the surface area, the faster the reaction time is, as the reactant can reach more parts.
The temperature, an increase in temperature leads to an increase in reactant rate. Generally, as the ...
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is the temperature. I have decided to alter the temperature of the yeast and time the amount of carbon dioxide that will be given off at different temperatures. I have decided to time how much carbon dioxide is given off in five minutes.
Throughout the investigation, I will keep the temperature the same as I have specified for each reading. For example, if I am taking a reading in which the temperature must be 5 degrees, I will make sure that the yeast is kept at this temperature. When I am altering the temperature of the yeast, I will place it in a water bath of the specified temperature, which makes the temperature much more accurate. For example, if I heat up the yeast using a Bunsen burner, I could heat it up too much, thereby denaturing the enzymes and ruining the experiment. After the enzymes have been denatured, they can no longer react.
It will also be important not to agitate the solution at all, because this would cause collisions between particles, speeding up ...
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that are cold sensitive, the change causes loss of activity. Both excessive cold and heat are therefore damaging to enzymes.
The degree of acidity or basicity of a solution, which is expressed as pH, also affects enzymes. As the acidity of a solution changes, e.g. the pH is altered--a point of optimum acidity occurs, at which the enzyme acts most efficiently. Although this pH optimum varies with temperature and is influenced by other constituents of the solution containing the enzyme, it is a characteristic property of enzymes. Because enzymes are sensitive to changes in acidity, most living systems are highly buffered; e.g. they have mechanisms that enable them to maintain a ...
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"Chemistry Investigation." Essayworld.com. June 3, 2007. Accessed December 22, 2024. http://www.essayworld.com/essays/Chemistry-Investigation/65832.
"Chemistry Investigation." Essayworld.com. June 3, 2007. Accessed December 22, 2024. http://www.essayworld.com/essays/Chemistry-Investigation/65832.
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