Investigation of the effect of temperature change on

the rate of respiration in yeast

Background information
Cellular respiration is the process by which cells are able to break down glucose to release
energy. There are two types of process in which cellular respiration occurs. It can either
be in the presence of oxygen (Aerobic respiration) or in the absence of oxygen (anaerobic
respiration) in which both will result in different products. When oxygen is present, yeast
cells use enzymes to convert glucose to carbon dioxide, water and release (more) energy.
When yeast cells respire without oxygen they use enzymes to convert glucose to
ethanol(fermentation), carbon dioxide and release (less) energy. (Author Unknown, Does
temperature change affect the respiration of yeast?)
Aerobic respiration:
C6H12O6 + 6O2 6CO2 + 6H20 +ATP
Glucose + oxygen carbon dioxide + water + energy
Anaerobic respiration:
C6H12O6 C2H5OH + 2CO2 + ATP
Glucose Ethanol + carbon dioxide + energy

Aim
To investigate the effect of temperature (of 36C, 40C and 60C) on the rate of
respiration in yeast

Variables
Variables

How it will be manipulated

Dependent:-

Rate of respiration:Foam height in cm

The level of foam that is produced will be measured by using

a ruler and a marker. This will be done by measuring from the
top of the water to the top of the foam. By comparing the
heights of the foam, we would be able to conclude the
relative rate of respiration for the temperature 36C, 40C
and 60C

Independent:-

The changing
temperature of the
water bath

By setting up 3 different water baths to the specified

temperature needed for the experiment, which is 36C, 40C
and 60C

Restrict the amount

of air that the yeast
has to work with

For the temperature (36C) 3 of the test-tube will be covered

with cling wrap on top of the opening to restrict the amount of
air into the test-tube.

Controlled:-

Same amount of
yeast and sugar

This will be controlled by using an electronic balance to

measure the weight of yeast and sugar. For all the trials each
will have the same amount of sugar (1g) and yeast (2g).

Same volume of
water

The volume of water will be controlled by using a measuring

cylinder. Each trials will have 20ml of water. A pipette can be
used to control precisely or distribute a precise amount of
water.

Same amount of
time for each trials

The amount of time for the trails will be controlled by using a

stopwatch. The readings will be taken at the same time. The
height of foam will be measured every 5 minutes for 10
minutes total.

Same test-tube size By selecting the same size of test-tube that is present in the
lab.

Hypothesis
As the temperature increases, rate of respiration increases, therefore forming a greater
amount of foam as more carbon dioxide will be released by yeast. However if the
temperature is above the optimum temperature the rate of respiration will decrease thus
less amount of foam is produced. ("The Effect of Temperature on the Rate of Respiration
in Yeast." 123HelpMe.com)
This will happen because as temperature rises the rate of respiration increases as enzymes
in yeast will move faster and with more energy, thus the molecules have a greater chance
to collide and react. However if the reaction temperature is too high or is above the
optimum temperature, enzyme will denature and this will decrease the rate of
respiration. (Temperature, pH and enzymes, BBC.co.uk)
Moreover the test-tube which will be covered by cling wrap will produce much less than
the one which isn't covered at the same temperature because when oxygen is presence
more energy is released.

Equipment list
I.

Dried Yeast (24 grams)

II.

Sugar (12 grams)

III. Water (240ml)

IV.

Water bath (3)

V.

Stopwatch

VI. Small test tube (12)

VII. Test tube (12)
VIII. Plastic test-tube rack (3)
IX. Measuring cylinder

X.

Plastic funnel

XI. Waterproof marker

XII. Ruler
XIII. Spatula
XIV. Petri dish
XV. Electronic balance
XVI. Pipette
XVII.Cling wrap

Method
1.

Gather all the apparatus needed to start the experiment

2.

Set up each water baths to different temperatures (36C,40C and 60C)

3.

Using a measuring cylinder; measure 20ml of water for 12 test-tube (each containing
20ml of water) Pipette can be used to make it easier to distribute a precise amount
of water.

4.

Use the test-tube rack to hold the test-tubes

5.

Use a petri dish to hold the yeast/sugar to measure the weight by using an electronic
balance

6.

By the help of a spatula, add to the petri dish 2g of yeast and repeat this 12 times to
add for each small test-tube

7.

Use a funnel to channel the yeast in the small test-tubes (12) in order to avoid/
reduce losing yeast when poring it into the small test-tube

8.

Measure 1g of sugar using the same steps from 6 to 8 and add to each test-tube
containing the yeast 1 gram of sugar. Therefore each of the 12 small test-tube will
contain 2g of yeast and 1g of sugar.

9.

Use the test-tube rack to hold the test-tubes

10. Separate each test-tubes in 4 sets of 3. Label the test-tube which contains water (by
using a waterproof marker) as A,B and C and mark the original water level.
11. Use the test-tube rack to hold the different sets of test-tube. One test-tube rack will
contain 12 test tubes (6 test-tube of water and 6 test-tube of yeast and sugar) as it
will be tested for the temperature of 36c
12. Deposit the 3 test tube racks (The test-tube containing water) in the different
temperatures; 36c, 40c, 60c in the water bath and let it sit for 5 minutes

Example of how to proceed for the experiment. Temperature 60c with 3 test-tube
containing water (Repeat those steps for the other temperatures)
13. After 5 minutes add simultaneously in each test-tube the sugar and yeast.
14. Let it sit for 5 minutes then measure the level of foam that was formed in the testtube. The height of foam will be measured every 5 minutes for 10 minutes total.
15. Remove the test tube rack from the water bath and measure the distance from the
original marking to the new markings by using a ruler.
16. Record the findings in a tabular form
Temperature- 36c

- For the temperature of 36c it will have the same method as 13-16, however 3 of the
test-tube will be covered by cling wrap.
Example of the table to record findings
Temperature

Trial

36c (Uncovered)

After 5 minutes

After 10 minutes

B
C
36c (Covered)

A
B
C

Safety procedure

Be careful while handling the test tubes into the water bath as it can be very
hot
Do not directly touch the water inside the water bath- Use a rack to put the
test tubes into the water bath

Results from the experiment done in class the 8/03/16

Temperature

Trial

36c (Covered)

Level of foam (cm)

after 5 minutes

level of foam (cm)

after 10 minutes

Average

Change from the

1st to 2nd reading

5.7

3.4

5.9

9.3

7.4

14

6.6

5.0

12

7.0

36c (Uncovered) A

10.9

(N/A)

11

(N/A)

"

13

(N/A)

"

4.5

8.8

2.3

4.4

2.1

3.8

5.7

1.9

2.2

3.5

1.6

2.1

0.5

3.1

5.6

2.5

40c

60c

11.7

2.8

1.4

"

4.3

1.3

Diagram: The average rate of respiration in yeast

The average level of foam produced in 10 minutes (CO2 released)

11.7

Height of foam (cm)

12

5.7

2.8
3

1.4

0
36c (covered)

36c (Uncovered)

Temperature (c)

40c

60c

Explanation of results
The graph above shows the average rate of respiration in yeast for different temperatures36c, 40c and 60c. The lowest amount of foam formed is at temperate 60c with an
average of 1.4cm and the highest is at temperate 36c with a height of 11.7cm. We notice
that the level of foam decreases as the temperature increase to 60c. There is a drastic
change in height of foam as it went from 11.7cm (36c) to 2.8cm (40c) , which is 8.9cm
of difference. Therefore we can conclude that the optimum temperature was reached
between 36c to 40c as the rate of respiration decreased due to the enzymes denaturing.
Furthermore we can conclude that the rate of respiration works best at body temperature
which is around 37c.
The test-tube that was covered with cling wrap produced 5.7cm of foam which is 6cm
lower than the test-tube which was uncovered at the same temperature. Thus it can be
concluded that yeast respire best aerobically (with oxygen) than anaerobically (without
oxygen) as the rate of respiration is higher with oxygen than without oxygen.

Evaluation and validity of hypothesis

In conclusion, my hypothesis was supported to some extent because according to the
result as the temperature reached above the optimum temperature the rate of respiration
decreased as the temperature increased. However the results are not as conclusive to
support fully my hypothesis as I predicted that As the temperature increases, rate of
respiration increases. From the results it could be seen that the optimum temperature
was between 36c to 40c. Therefore it is not possible to conclude whether the yeast
respires more rapidly at higher temperatures than at lower temperatures as we did not
test for lower temperatures.
However my hypothesis concerning the test-tubes that are covered is valid as the heights
of foam is 6cm less than the test-tube which is uncovered.

Validity of method based on the results

The method is either right or wrong as the results was not as conclusive but it was as I
predicted. The results does show that as the temperature reaches above the optimum
temperature the rate of respiration decreases as temperature increases. However,
because we did not test for a lower temperature than 36c I am unable to conclude
whether my hypothesis is right as according to the results it is not possible to conclude
whether the rate of respiration increases as temperature increases. However I think the
procedures during the experiment was done right and doing 3 trials for each temperature
enabled us to make an average, which helps to have a better result that is more precise
and accurate.

Limitation/ errors

- Not enough of temperatures to make a conclusive validation of the hypothesis.

- We did not mix the yeast and glucose mixture in the water. This may have biased the

results as it could be seen that some glucose and yeast was stuck on the side of the
glass or it was not properly mixed into the water.
- For the temperature 36c which was uncovered, we were unable to measure the height
of foam in the 2nd reading as the foam exceeded the test-tube.

Improvement or extensions to the method

- More temperatures for testing the rate of respiration in yeast. I.e. testing for a much lower
temperature like 0c, 15c, 20c and so on. This would be more conclusive for the
investigation of the eect of temperature on rate of respiration in yeast.

- Use a spatula to mix the yeast and sugar in the water in order to avoid the mixture of
yeast and sugar to be stuck to the test-tube glass thus making it a fair reaction test

- Rather than using a test-tube use a graduated cylinder as it is bigger, longer and it has
measurement, which makes it easier to measure the height of foam and avoid the foam
to exceed faster than in a test-tube

References

"The Effect of Temperature on Yeast Respiration." 123HelpMe.com. 11 Mar 2016

<http://www.123HelpMe.com/view.asp?id=122837>.
Does temperature change affect the respiration of yeast? https://vle.stvincent.ac.uk/
2014/pluginfile.php/33446/mod_resource/content/2/Does-temperature-change-affect-therespiration-of-yeast-10vsrbd%20(1).pdf. 11 March 2016
ouLearn on YouTube, Yeast Experiment: measuring respiration in yeast. https://
www.youtube.com/watch?v=Cngt2HmJuSo 11 march 2016
Temperature, pH and enzymes. http://www.bbc.co.uk/schools/gcsebitesize/science/
add_aqa/proteins/proteinsrev3.shtml 11 march 2016