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.

100% concerntration with 3 g per 100 mil. Temp 30 C

For the rate of fermentation the one that has the fastest rate is 100% and the least is 200%. What I could also noticed from this graph is that the rate increases proportionally as concentration increase. The rate of reaction, in this case, is the movement of the meniscus per minute. The rate of reaction depended on the surrounding temperature and the concentration of the solution therefore the more concentrated the solution is the faster the rate. For this graph though it is not so accurate because that the rate in the beginning of the experiment is ever so fast that it changes the look of the graph so much. Therefore I ignore the first volume of the result because if I have included it into the line the gradient of the graph will not be accurate enough and this will result in the change of the rate of reaction. The rate of reaction table could be seen in the obtaining evidence along with the other results. The formula for calculating the rate of the reaction is:

Some common words found in the essay are:
Analysis Form, DENATURATION Evaluation, Planning Aim, Planning Methods, ENZYMES Enzymes, carbon dioxide, concentration sugar, rate fermentation, yeast culture, sugar concentration, rate reaction, sugar solution, amount carbon dioxide, concentrated solution, durham tube, 0 0, concentration sugar concentration, 0 0 0, rate fermentation *, concentration sugar increase,
Approximate Word count = 1467
Approximate Pages = 6 (250 words per page double spaced)