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Planning Aim 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 Temperature Type of sugar Concentration of sugar Amount of sugar The factor I have chosen is to vary is the concentration of sugar The concentration will be 200 150 100 and 50 Safety precaution 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 Prediction 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 Apparatus 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 Planning Methods 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 30C 4 The time at which each Durham tube is set up
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