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We then immediately added them at the same time to separate fermentation flasks and measured their CO levels using a ruler. We then placed them in the incubating bath set for 370 C and set out timer for 2 minutes. We then prepared 3 beakers using ml of distilled water, ml yeast suspension and ml Glucose solution. Except that this time the yeast, water and glucose was a room temperature (25 We then proceeded to pour these mixtures into 3 separate fermentation flasks and measured their CO levels using a ruler.

We then set a timer for 2 minutes. Each time the timer went off we would check the CO levels using a ruler. We continued to repeat this checking every 2 minutes for 20 minutes for each set of flasks. Results: My results indicated that increased temperature increased the rate of fermentation. In the CO Evolution graphs it is clear that as time increased as 2-4 minutes you can see a noticeable increase in the level of CO in the fermentation flask. As time increases that difference only increases and increases.

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Then when you look and the average alcohol fermentation graph it is clear that in total mount of CO produced in the flasks fermented in the 37″ C incubating bath were much quicker in the process of fermentation, so therefore they produced much more CO then those at room temperature (25 0 C). Discussion: My Data supported my hypothesis. Each of my graphs data supported this finding. In the graph showing CO evolution the data showing 37″ C had a steep positive slope, while the 25 C data showed an almost unnoticeable positive slope.

This shows how over time the fermentation in the flasks at ETC had a touchable increase in its rate. The other graph shows the overall production of CO for each set of flasks. For the flasks at 25 C their average CO produced was . Mm, while the flasks at AT C produced on average was 9. Mm. This increase rate and total production increase from that at 25 C and 370 C without a doubt supported my hypothesis. Also our minimization of errors landed itself to accurate results. We minimized any error by having the same person measure levels of CO and measure out substances such as yeast suspension.

This increases my confidence that the results of our experiment not only support my hypothesis, but also supports that our bodies’ temperature (37″ C) is the optimal temperature for cell respiration and not room temperature. Another follow-up experiment that could be used to give more detailed information about what happened is an experiment in which you run the same test, except include a 3rd condition in which the temperature is below room temperature such as O C. This could show the increase from freezing to room temperature and room temperature to 37 C.

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