How Does Temperature Affect The Rate Of Respiration In Yeast

Introduction: The process of respiration happens in many organisms and species. For the lab study that we are going to conduct I choose Yeast as my organism. First off Yeast is a microscopic fungus consisting of single oval cells that reproduce by budding or fission (is the splitting of an atom), and capable of converting sugar into alcohol and carbon dioxide. When making your own bread, you can buy yeast in the grocery store. The yeast contains little brown grains that will carry out cellular respiration and grow when put in water with sugar. In order to conduct the lab the specific thing that I’m looking at, when it comes to respiration in yeast is the change in oxygen levels or rather the amount of Carbon Dioxide in the air before and after process of respiration.
This would be the amount of water, sugar, and yeast within the experiment. Therefore my depended variable would be ones that are changed by the results of the experiment, in predictable or unpredictable ways, which is the Carbon Dioxide (or loss of oxygen). There will be variables that I will have to control and keep constant the whole time. The dependent in yeast are easy to be calculated for there are two things the absence of the substances used in respiration (sugar or oxygen) and the waste products created. The breakdown of glucose also releases carbon atoms, which become available for biosynthetic reactions, enabling the yeast to grow and reproduce by budding or fission. The rest of the carbon ends up in the by-products of these reactions, such as carbon dioxide, ethanol, and other more minor