To fine whether different type of sugar solution effect the rate of fermentation. How does it effect the rate and which type of concentration works best.
Factors affecting the rate of fermentation
The factor I have chosen is to vary is the concentration of sugar. The concentration will be 200%, 150%, 100% and 50%.
* Hot bath is dangerous and you might boil you hand therefore care must be taken.
* Yeast culture is not every good to your eye so care must be taken. Therefore safety glass might need to be worn.
* Any equipment that is broken is dangerous for example broken glasses because it could cut you.
What I have predicted the out come of the result will be is that the amount of carbon dioxide given off will increase as the concentration of sugar increase. The rate of fermentation will increase proportionally as concentration increase but it will eventually stop.
* Test tubes - for containing some of the yeast culture for the experiment.
* Durham tubes - for finding the amount of carbon dioxide give off.
* Pipette - for putting the yeast culture into test tubes and Durham tubes.
* Yeast culture - for testing the rate of fermentation.
* Ruler - for measuring the volume of carbon dioxide given off.
1. Transfer 2-3 cm3 of the 200% sugar concentration culture into each test tube.
2. A small Durham tube has to be filled with yeast culture of the same concentration and inverted in each test tube.
3. The test tubes are then put into a hot bath of 30???C.
4. The time at which each Durham tube is set up is note down. At timed, (every five minutes), the length of the bubble collecting inside each tube is measured.
5. The results are taken for 20 minutes.
6. Repeat steps one to five but this time with different concentration of sugar solution, which are 150%, 100% and 50%. But as the time is not available I could only do 200%, 150% and 100%
7. Each experiment of different concentration will repeated three ti...