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Anaerobic Respiration In Yeast Christopher Finch Christopher Finch Anaerobic Respiration In Yeast Aim: I am going to investigate how changing the concentration of glucose affects the affectivity of the enzymes in yeast. I will be measuring the amounts of carbon dioxide expelled in the space of 4 minutes. Prediction: I predict that the enzymes in the yeast would react faster as the temperature increases up until a certain temperature, which would cause the enzymes to denature. This is mainly because if the temperature of an enzyme rises to or past a certain amount the tertiary structure of the protein is affected. The molecules begin to clump together and therefore can no longer effectively control the speed of a reaction. This de nurturing usually occurs at a temperature above 45 degrees Celsius as with proteins. I also predict that the concentration of the solution (glucose) would also affect the reaction speed. Using a concentration of glucose, which is too high, would...

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