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Factors that affect the growth of micro-organisms – Different S...

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Factors that affect the growth of micro-organisms – Different Sugar Type

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Abstract
This was an experiment to investigate the amount of respiration by how much carbon dioxide is produced and how using different sugar types affects rate of respiration. The experiment showed that the yeast produces the highest volume of CO2 with glucose. It also showed the yeast respires at its lowest rate with sorbose and maltose was in between the rate of yeast respiration of glucose and maltose. Introduction

In this investigation we are going to investigate the amount of respiration by how much carbon dioxide is produced, and how using sorbose, glucose and maltose sugar types affects rate of respiration. We used 3 different sugar types (sorbose, glucose and maltose) to see at which temperature the yeast work at its best to produce CO2. Glucose – it is a simple monosaccharide found in plants. It is one of the three dietary monosaccharides, along with fructose and galactose, that are absorbed directly into the bloodstream during digestion. Sorbose - it is a ketose belonging to the group of sugars known as monosaccharides. It has a sweetness that is equivalent to sucrose. The commercial production of vitamin C often begins with sorbose. Maltose – it is a disaccharide formed from two units of glucose joined with an α bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α bond. •Independent variables – the sugar type we change.

Dependent variables – when we measure, the amount of CO2 produced in a given time. •Control variables – the amount of ingredients and equipment used. Equipment and chemicals
2.5 grams of glucose, maltose and surbose
5 grams of yeast
50 ml of water
Clamp
Boss head
Rhetoric stand
Yeast suspension
Bung
Conical flask
Delivery tube
Thermometer
Water bath containing particular temperate/of various temperatures Method
1.Gas syringe needs to be set at zero.
2.Weight 2.5 grams of glucose and 5 grams of yeast.
3.Place the yeast suspension...

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