carbon dioxide and yeast question....help please !!?

Question

Ok in bio lab we had to heat up water at different temps...
then we put a test tube filled with yeast in the water.... Then we trapped the oxygen in the tube and seen how much the thermometer moved up or down.
When the water was warmer the scale went up and when it was cooler the scale moved down. I guess my question is what actucally happened ???

Answer 1

OK. I'm thinking you got some things mixed up here, because what you are explaining to me doesn't make much sense.

Are you sure you were trapping oxygen? could it be the carbon dioxide that was bubbling out of the test tube from the yeast? (the yeast could use oxygen, but when it uses oxygen, it replaces it with the same amount of carbon dioxide so you will not see a difference. If the yeast is fermenting --no oxygen-- then you will be able to measure excess carbon dioxide).

And the thing you were measuring with was probably not a thermometer (which measures temperature).

This is what I think you are describing. You had test tubes with yeast (and probably sugar or juice) in water in different temperature. You plugged something to the test tube that measured the amount of carbon dioxide that is being produced by the yeast.

In warmer temperature, the yeast are more active, so they underwent fermentation faster (breakdown more sugar, thus producing more carbon dioxide). You saw this as your "scale" going up.

Eventually, the yeast uses up all the sugar and begin to be poisoned by their waste product (alcohol) and the reactions will slow down.

Woa, the guy below is getting confused. Yeast is not a plant!! yeast is a fungus, so it is a hetertroph! It is a facultative anaerobe, so when there is oxygen present, it takes up oxygen and release carbon dioxide (and water). When you deprive it of oxygen, it undergoes alcoholic fermentation to obtain energy, relasing just carbon dioxide and ethanol. We rely on yeast to put bubbles in bread and champagne. And all the alcohol we consumer come from yeast.

Answer 2

Yeast isn't being fermented in any respect. it fairly is a sort of organic and organic Catalyst interior the fermentation skill of sugars to Ethanol with the launch of Carbon dioxide. The Fermentation technique additionally produces warmth (extra desirable temperature). If the Ethanol power gets to around 14% and a temperature of around 36°C, the yeast will die and fermentation ceases. Ethanol (Ethyl alcohol (C2H6O or C2H5OH), while Oxidised varieties Ethanoic acid (CH3COOH) which, as a 5% answer in organic water produces White significant different and youngsters Vinegar. Ethanol created from Malted barley grains and made into an Ale (beer), then left in o.ok.barrels to oxidise to vinegar produces the brown, 'Malt vinegar'.

Answer 3

yeast is a plant, it "breathes" carbon dioxide and exhales oxygen. But like many organisms, it has a particular range of temperature that is its optimum for growth and replication. Humans optimum temperature is 96-99 degrees F. Yeast I believe is 75-120. Above that you kill the yeast. Below that you slow its growth to a snail's pace. In your class experiment, the number of cells is multiplying as the temperature goes up, consuming more CO2 and producing more O2. Factors that encourage the rate of growth will increase the O2 output, Right?