Coursework.Info - Inspiration in an Instant

On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:

Biology investigation to investigate how selected variable affects the rate of fermentation in yeast Planning I think that the easiest way to measure the rate of fermentation in yeast is to measure a waste product of respiration. When the yeast is unable to respire aerobically it respires anaerobically producing alcohol and carbon dioxide. I could measure either of these two things to measure the rate of reaction. To measure the volume carbon dioxide is easier. I will do this by counting the number of bubbles of carbon dioxide through a wine trap with water in it. This gives a good indication of how fast fermentation is occurring. I predict that as the temperature rises so will the rate of reaction in the yeast and therefore the volume of carbon dioxide produced. However when temperatures exceed 40°C the rate of reaction will start to decline and beyond 70°C the reaction will cease and if...

Get instant access

• Instant, unlimited access to our documents in full
• Swap your work for free access, or pay £4.99
• To see the full version of this document and 146,922 others

OR

Receive email updates for this category

• Simply tell us your email address and receive a weekly Study Help Email for FREE
• Receive 3 FREE essay views with each email
• Get all the latest essays from Coursework.Info & discussion from TheStudentRoom.co.uk