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An Experiment to Investigate How Amount of Sugar or Temperature Affects the Rate at Which the Product of Fermentation (carbon
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An Experiment to Investigate How Amount of Sugar or Temperature Affects the Rate at Which the Product of Fermentation (carbon dioxide) is released? Yeast is a single celled fungus. When it is carried in the wind it sometimes lands on fruit, where it feeds on the sugar. They turn this sugar into ethanol and carbon dioxide. Sugar + Yeast --> Carbon Dioxide + Ethanol This reaction is known as fermentation. I am going to see the effects of temperature over how much carbon dioxide is released. I will measure it at room temperature (22?C) at first then 60?C, 50?C, 40?C, 30?C and also body temperature (37?C). I have chosen these to give me a range of results. I will put an inverted measuring cylinder into a trough filled with water and clamp it in place. I will put 10ml of water, 1g of yeast and 1g of sugar into a conical flask...
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