G4 Project: The

Respiration of Yeast In
Different Temperatures

By Ayla Reau, Chih-Heng Lin

(Simon), Jin Ha Chung and Omri
Schulman
Introduction
 Respiration
All living things respire.

During respiration, food, usually in the

form of glucose is ‘burned’.

One of the products of respiration is carbon

dioxide.

The amount of carbon dioxide released

during respiration indicates the respiration
rate.
 Yeast
Unicellular fungi

Living organism – doesn’t need sunlight to grow

Multiply as single cells that divide by budding

Catalyst

Used in food and drinks

in solid form
 Glucose (C6H12 O6)
Most common carbohydrate

Monosaccharide (simple sugar)

Living organisms/cells use it as an energy

source
Yeast Reacting With
Glucose
Glucose can be broken down by yeast,
which breaks the bonds of the molecule,
producing two new products
yeast (catalyst)
 Reaction and
Temperature
Living organism’s movement are affected by the
environment (temperature).
Cold (slows down)
Warm (moderate speed)
Hot (speeds up)

Temperature also affects the rate of reaction between

chemical substances such as molecules
 Our Lab
This lab is designed to investigate how temperature
affects the rate of reaction for yeast respiration.
CO2 (one of the products of yeast respiration) is measured
by how many bubbles (in the beaker full of water) are
released in solution.
The faster the reaction, the more bubbles there are.
The slower the reaction, the less bubbles there are.
 Research Question

How will temperature (10°C, 22°C,

28°C , 50°C, 70°C ) affect the amount of
carbon dioxide produced by the yeast?
Methods
 Materials

Hot plate
Container
Beaker

Yeast Test tube rack

One-hole stopper
Thermometer
Dropper
Rubber tubing
Test tube

Not pictured:
20% Glucose solution
Ice
Graduated cylinder
Pipette
Stopwatch
 Procedure (room temp.)
1. Create a 20% glucose
solution.

2. Get a large container and

place a test tube rack in it
and fill the container with
tap water.

3. Take the temperature of

the water and record it…
this is the room
temperature.

4. Place 5 beakers (any size)

filled with water around
the container of water
 Procedure (room temp.)
5. Get 25 test tubes, droppers and one hole
stoppers and a test tube rack.

6. Push the small ends of the droppers into

the top of the one hole stoppers.

7. Then place 1 gram of yeast into 5 of the

test tubes and add 12 mL of the 20%
glucose solution. Mix the contents of the
test tubes.

8. Add a stopper to each of the five test

tubes.

9. Make sure the seal is tight.

Procedure (room temp.)
10. Then attach one end of the
rubber tubing to the end of
the dropper and place the
test tube into the container
and place the other end of
the tubing in a beaker of
water…one test tube per one
beaker.

11. Wait for 2 minutes.

12. Begin to count the number

of bubbles that come out of
the tubing (for each 5 test
tubes) for one minute in 5
minute intervals for 30
minutes…in all you should
count 5 times in total for
each temperature.

13. Record these numbers.

 Procedure (cold temp.)
Repeat the entire procedure as described for room temperature test.

However, after filling the container with tap water add a fair amount of ice
and wait until the desired temperature is reached (do this by checking
the thermometer).

Throughout the test attempt to maintain this temperature by either adding

more ice or adding hot or room temperature water.
 Procedure (hot temp.)
Repeat the entire procedure as described for the room temperature test.

However, instead of using the container with the test tube rack, place a
large beaker of water onto a hot plate and begin to heat up the
water until the desired temperature is reached.
Throughout the testing attempt to maintain this temperature by turning
up or turning off the hot plate. Place the five test tubes containing
the yeast and glucose solution directly into the beaker on the hot
plate.
 Variables
Independent: The temperature of the water.

Dependent: The amount/number of bubbles (CO2)

the yeast cells respire.

Control: The amount, source, and preparation

(concentration) of yeast and glucose solution.