A control situation was run: a. temperature 25°C, b. 25 ml. of buffer pH 7.c 2 grams of sucrose, d. 2 grams of yeast. The three substances were combined in the reaction flask and mixed by swirling. The flask and solution was placed in the 25°C water bath
with the stopper firmly in place but, with the valve open. After 10 minutes, when the yeast was active, the flask was sealed by
closing the valve. The collect button was clicked ON. A line, representing the pressure, appeared on the graph and individual
measurements appeared in the data table.
Data was recorded for 300 seconds or until the pressure reached 120 kPa.
One student group's data for amount of yeast can be seen here. Describe the students' results.
A
The optimum amount of yeast for maximum fermentation is 2 grams.
B)
There is no correlation between amount of yeast and the rate of
fermentation
There is a inverse relationship between the rate of fermentation and
amount of yeast
There is a direct relationship between the amount of yeast and the rate of
fermentation
D
Structures and Functions of Cells
Scientific Cale