write an hypothesis that predict the effect of PH on fermentation in yeast.?

Answer 1

Hypothesis: pH is one of the major determinants of biomass yield in fermentation

Explanation: Organisms require enzymes to control chemical reactions. Enzymes are proteins which have a particular 3D shape, however the shape of proteins is dependent upon the pH of the surrounding medium. This is because amino acids may have different charges at different pH levels. Obvious a strong acid or base would simply chop up the protein, but even at moderate pH levels, the protein may not be properly folded (or, would not have the proper "conformation"). Enzymes are known to work only within a particular pH range, with optimal activity within a narrow pH window and dropping off sharply outside this range. Thus, at a non-optimal pH, yeast would grow slowly or not at all.

Other major determinants include temperature, agitation (mixing), DO (dissolved oxygen), and perhaps carbon source (food). In your experiment, you must be sure these are the same in your test vs control groups.

Answer 2

If I make a big change in the pH of the environemt in which yeast are living, then the environment will be unsuitable for the yeast, and the fermentation process will not happen.

Answer 3

Fermentation will be at its greatest rate a body temperature (98.6F). (A guess)