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Factors affecting yeast fermentation

Postby princezznichii » Mon May 06, 2019 1:26 am

Hello everyone,
for my Biology internal assessment, I planned to do something related to investigating how increasing the temperature directed to yeast, affects its speed of producing carbon dioxide during yeast fermentation. I have the variables and method all planned out but the thing is, i don't know how i'm going to relate this to biology terms and concepts. I do know that yeast is a simple eukaryotic cell and may functions like one. Besides that, I also know that the cell membrane of yeast may break when uv light is directed on it, but i can't really seem to find and relate other biology concepts.
Does anyone have any idea or is able to help me? I'd very much appreciate it a lot a lot.
Thank you so so much in advance.

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Re: Factors affecting yeast fermentation

Postby mrsdez » Tue May 07, 2019 9:13 am

Sounds like an interesting science project.

Different yeast react differently to different temperatures.
Here's an experiment that explains the background for that idea: ... 4EE58134AF

This experiment explains what biologically can happen to yeast at different temperatures: ... .tb02977.x

Hope this helps,

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