Chemistry investigation

Introduction
The concept of this investigation is to discuss and distinguish the hypothesis whether the different type of sugars has different effects on yeast growth. The literature review of the secondary research will clarify whether the temperature can increase ability for dough to rise faster, and what happens to the yeast when it has been overheated. To compare differences between primary and secondary sources, the particular type of investigation was carried out in the laboratory using different types of the sugars. Our aim was to prove the effectiveness of the fructose(fruit sugar) in this bread dough investigation, thus we knew that fructose is a simple sugar, therefore the reaction of this product will be much faster, hence yeasts speeds up reaction faster on simple sugars.

Abstract

The temperature has a big influence on the rate of the chemical reactions. The aim of this research project was to investigate five different temperatures on the rate of carbon dioxide production in the yeast, and what impacts it has on the rising bread dough. We used five measuring cylinders with amount of the 20cm3 of the bread dough, which was placed in the hot bath with different temperatures. The range of the temperature was between 0 , 20, 40,60,80 degree Celsius. The temperature of each hot bath was checked before we located all cylinders in the hot bath. Yeast is referred to impetus when it comes to fermentation, hence it's structure consists of the one called micro organism, known as fungus and it's characteristics are well known in alcohol fermentation, thus it's features is to collect sugars and to remove carbon dioxide and alcohol as a by product. We knew that yeast grows vigorously on simple sugars, hence they are produce by a metabolism, therefore allowing CO2 and alcohol to enter into bread dough making it to rise (Corriher, 2014).

Question 1

Yeast is a living organism, therefore it's ability to function properly is controlled by enzyme activity. Yeast growth at 25 degree Celsius has a smaller capacity to produce carbon dioxide, however it has a greater ability to take up oxygen. The research indicates that high temperatures will stimulate yeast to produce more carbon dioxide , however when the temperature will gets too high, the yeast cells will be destroyed, and the production of carbon dioxide will be less. The rate of the chemical reaction, will increase with the rising temperature up to a definite point. For instance, when temperature speeds up chemical reaction, atoms are moving at a greater speed, therefore enzymes(biological catalysts) speed up the biological reaction and will do their best at the optimum temperature. Unfortunately, enzymes will become denatured, if the temperature gets too high. ( Collichio, 2011:327).
Collichio, T., (2011) The Oxford Companion to Beer, 1st edn, published by Oxford University Press, Inc.
Alcoholic fermentation is also known as ethanol fermentation and it is naturally occurring process in which sugars like fructose, glucose and sucrose are changed into cellular energy, to produce alcohol and carbon dioxide as a metabolic process waste products. Yeast is performing this process when the fermentation is lacking oxygen, therefore alcoholic fermentation is to be considered as an anaerobic procedure. As mentioned above, this type of fermentation is naturally occurring process, because yeast enzymes will pyruvate decarboxylase and alcoholic dehydrogenase will convert pyruvic acid into carbon dioxide and alcohol. This procedure is used to make alcoholic beverages, bread dough and ethanol fuel. The equation for creating ethanol using fermentation is written like this (Bean, 2014).
Bean, D., (2014) project available at: https://docks.google.com/document/ d/1 accessed on 1st June, 2014.

C6H12O6+ yeast_____ 2C2H5OH + 2CO2

Glucose