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An investigation to see whether the concentration of Sucrose effects the amount of Carbon Dioxide released from the respiration in yeast cells
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| Submitted: Wed Oct 13 2004
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An investigation to see whether the concentration of Sucrose effects the amount of Carbon Dioxide released from the respiration in yeast cells Aim: The aim of this investigation is to discover whether the volume of carbon dioxide released from the respiration of yeast is effected by the concentration of sucrose solution that the yeast uses up as a raw material in it's respiration. Prediction: I predict that as we increase the concentration of the sucrose solution, the quicker the reaction will occur. Also, the greater the concentration the more carbon dioxide will be released, because there will be more sugar in the solution with the greater % and so more raw material which is the limiting factor, this would result in more respiration occurring. I could also predict that if the concentration of the sucrose solution is doubled, the amount of carbon dioxide produced by the larger concentration would be twice as much...
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