Respiration Of Sugar By Yeast

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Respiration of Sugar by Yeast Data Respiration of Sugar by Yeast (Table) | Respiration Rate (ppm/min) | Sugar Concentration (%) | Actual Temperature (C°) | A | B | C | D | E | Average | StanDev | 0 | 39.1 | -2.3 | -0.2 | 3.6 | 6.7 | 3.7 | 2.3 | 3.6 | 5 | 39.1 | 28.4 | 20.7 | 18.5 | 26.6 | 22.7 | 23.4 | 4.1 | 10 | 39.1 | 24.7 | 21.5 | 18.1 | 34.0 | 30.8 | 25.8 | 6.5 | 15 | 39.1 | 37.7 | 25.6 | 18.8 | 27.5 | 22.8 | 26.5 | 7.1 | 20 | 39.1 | 26.8 | 21.2 | 22.6 | 37.2 | 31.7 | 27.9 | 6.6 | 25 | 39.1 | 22.9 | 21.9 | 36.5 | 44.4 | 24.6 | 30.1 | 9.9 | Respiration Rate of Sugar by Yeast (Graph) Evaluation A lot of problems have been encountered during this experiment. The lack of stability in results probably suggests that the equipment that we use to measure the rise in concentration of CO2 was inaccurate causing our results to range very hugely. An example such as in the 0% Sugar Concentration result A and B had negative results showing that CO2 was in fact decreasing and was probably the first signs showing the unreliability of these TI-84 Calculators. Trying to seal the bottle with the sensor can be a difficult task. Almost out of every 5 times there’s always 1 time you would accidently knock the bottle containing the glucose and yeast and some of it gets into the sensor, disrupting the stability within the results. Conclusion Overall this experiment shows that the respiration rate increases as the sugar concentration also increase. However the higher the sugar concentration the lower the respiration rate increases. As in conclusion, the higher the sugar concentration, the higher the respiration rate but will reach to a certain max point and become a

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