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Enzyme-Catalysed Experiment Introduction Yeast is a microscopic single-celled fungus. Some yeasts are cultured specifically for use in the fermentation process or for use by scientists in their research. Most yeasts, however, exist as a wild part of the natural environment, growing on plants and animals or dispersed through air or water. Among the 350 known species of yeast the most familiar is used in the fermentation process to produce the alcohol in wine and beer and the carbon dioxide gas that causes bread to rise. During fermentation, yeast enzymes enable the cells to extract oxygen from nearly any starch or sugar to produce alcohol and carbon dioxide. For this experiment, I am using the yeast to break down hydrogen peroxide in to water and oxygen. Hydrogen peroxide is broken down by peroxidases in many organisms. Its catalystic destruction results in the release of oxygen gas which can then be collected and measured. 2H2o2 ...

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