THE EFFECTS OF TEMPERATURE ON YEAST (SACCHAROMYCES CEREVISIAE) FERMENTATION OF SUCROSE
...me amount of distilled water. The water temperature in the beakers was the independent variable. The first beaker contained iced water (0°C), the next beaker contained room temperature water (22°C), and the third beaker contained boiling water (98°C). A thermometer was placed in each beaker to insure that the water temperature remained the same throughout the experiment. Next three J-tubes were filled will 25mL of a 10% sucrose solution. One gram of yeast was added; the tubes were shaken to dissolve the yeast. One J-tube was placed in each beaker. After five minutes, the amount of CO2 produced in the top of the J-tubes was measured with a metric ruler. These measurements were repeated and recorded at five minute intervals for 30 minutes. RESULTS The amount of CO2 produced by the J-tube held at room temperature continued to double throughout the 30 minutes. The remaining tubes produced only small amount of CO2 DISCUSSION Our experiment supported our hypothesis; yeast fermentation held at room temperature produced a greater amount of CO2 than when the process was preformed at a freezing or a boiling point. The boiled J-tube was the first to produce CO2, and it also produced the greatest amount in the first five minutes. But after fif...