Fermentation is the process of anaerobic respiration of yeasts in the absent of oxygen. The enzymes in the yeast assist the breaking down of the glucose and released alcohol and carbon dioxide. The producing of carbon dioxide means fermentation is taking place. It can be affected by such as temperature and pH level. Some organisms use fermentation to produce ATP without oxygen.
According to the graph above, the class results trend supported the hypothesis, as the yeast concentration increases, the rate of fermentation increases as well. The rate of fermentation is measured by the voulume of carbon dioxide gas produced through the chemcial reaction. Enzymes in yeasts catalysed the reaction. The increase in yeast concentration means more …show more content…
On the other hand, a large scatters in group 6 results indicate that there are random errors presented during the experiment. It is recorded that the water bath temperature went down to 37℃ for yeast concentration of 2 and 2.5-gram experiments. Nonetheless, the possibility of the decline in temperature of 3℃ for two of the experiments would result in such the large scatter figures is very low. The decrease in temperature will affect the chemical reaction because enzymes are sensitive to changes in temperature and their chemical reaction become slower as the temperature decrease. Thus, another significant factor that affected the results is the yeasts from previous experiments were stuck into the tube, which might possibility be blocking the carbon dioxide to reach to the measuring cylinder. This could be the main reason for the large scatter results. Therefore, the results for 2 and 2.5 grams yeast concentration can be concluded as invalid. Another random error is that the present of air bubbles in the measuring cylinder after inverted which resulted in inaccurate measuring of carbon dioxide released. Additionally the volume of water in the water bath may be potential random errors …show more content…
Although the result group did not support the hypothesis due to invalid results, the class results did. However, through the analyses of the results can be concluded that the lower yeast concentration will result in lesser production of carbon dioxide.
Classroom collaboration
It was not easy to assign the duty because of there was only 2 people in a group while there are a number of steps and procedures to follow for this experiment. However, the group performed fairly well as we discussed the responsibilities before the experiment. For instance, weighting the yeast and glucose concentration, preparing equipment, and observing the experiment are carefully assigned to each person.
However, one problem is that we have to share one water bath with 2 others groups and we have to wait for other group to finish. Therefore, we couldn’t able to do all the yeast concentration or repeat the experiments that have random errors during the class time. As a group, I think communications between partners need to be improved. Because we forgot to inform each other, some information related to the experiment. These situations affected our results significantly as we had 2 invalid results from this
According to the graph above, the class results trend supported the hypothesis, as the yeast concentration increases, the rate of fermentation increases as well. The rate of fermentation is measured by the voulume of carbon dioxide gas produced through the chemcial reaction. Enzymes in yeasts catalysed the reaction. The increase in yeast concentration means more …show more content…
On the other hand, a large scatters in group 6 results indicate that there are random errors presented during the experiment. It is recorded that the water bath temperature went down to 37℃ for yeast concentration of 2 and 2.5-gram experiments. Nonetheless, the possibility of the decline in temperature of 3℃ for two of the experiments would result in such the large scatter figures is very low. The decrease in temperature will affect the chemical reaction because enzymes are sensitive to changes in temperature and their chemical reaction become slower as the temperature decrease. Thus, another significant factor that affected the results is the yeasts from previous experiments were stuck into the tube, which might possibility be blocking the carbon dioxide to reach to the measuring cylinder. This could be the main reason for the large scatter results. Therefore, the results for 2 and 2.5 grams yeast concentration can be concluded as invalid. Another random error is that the present of air bubbles in the measuring cylinder after inverted which resulted in inaccurate measuring of carbon dioxide released. Additionally the volume of water in the water bath may be potential random errors …show more content…
Although the result group did not support the hypothesis due to invalid results, the class results did. However, through the analyses of the results can be concluded that the lower yeast concentration will result in lesser production of carbon dioxide.
Classroom collaboration
It was not easy to assign the duty because of there was only 2 people in a group while there are a number of steps and procedures to follow for this experiment. However, the group performed fairly well as we discussed the responsibilities before the experiment. For instance, weighting the yeast and glucose concentration, preparing equipment, and observing the experiment are carefully assigned to each person.
However, one problem is that we have to share one water bath with 2 others groups and we have to wait for other group to finish. Therefore, we couldn’t able to do all the yeast concentration or repeat the experiments that have random errors during the class time. As a group, I think communications between partners need to be improved. Because we forgot to inform each other, some information related to the experiment. These situations affected our results significantly as we had 2 invalid results from this