Introduction:
Based on preliminary research, the hypothesis of the present study was that at temperatures higher or lower than 40 degrees Celsius fermentation is inhibited. Alcoholic fermentation is used in food production such as brewing, winemaking, and baking (Campbell). Thus optimizing fermentation and understanding the effect of various environmental factors can have important economic and social benefits. The production of CO2 is being assessed to show the rate of fermentation at certain time intervals. This data could be used to optimize fermentation of yeast by finding the optimum temperature. Based on the research done by Yan Lin et al there were evidence to suggest that “20 -35 degrees is the ideal range for fermentation and at higher …show more content…
The results indicate that as temperature increases so does the rate of fermentation. However this is a limited analysis as only temperatures from 30-50 degrees Celsius were tested which is not a lot of variation. Some anomalous data included in the study can be observed in figure 1 and figure 3. Where points can be observed on the x axis those were purposely set to 0 because the weight of the tube actually increased in that time interval. This indicates negative fermentation and illustrates a shortcoming of this study by which water might get into the tubes or they might not be punctured correctly to allow solution to escape; this diminishes the reliability of the study. Once temperatures rise well beyond 50 degrees Celsius the observed results could be much different than the trend shown here. The error in the hypothesis is in part due to a simplistic reading of the study by Yan Lin et al. It states that they believe 20-35 degrees Celsius to be the optimum temperature for fermentation. However they observed that “when the temperature was increased to 45 degrees Celsius, the system still showed higher cell growth and ethanol production rates (Lin)”. This hypothesis assumed that because the optimum rate is believed to be 20-35 degrees but the highest rate was observed at 45 degrees then 40 degrees is likely the optimum level as the study
Based on preliminary research, the hypothesis of the present study was that at temperatures higher or lower than 40 degrees Celsius fermentation is inhibited. Alcoholic fermentation is used in food production such as brewing, winemaking, and baking (Campbell). Thus optimizing fermentation and understanding the effect of various environmental factors can have important economic and social benefits. The production of CO2 is being assessed to show the rate of fermentation at certain time intervals. This data could be used to optimize fermentation of yeast by finding the optimum temperature. Based on the research done by Yan Lin et al there were evidence to suggest that “20 -35 degrees is the ideal range for fermentation and at higher …show more content…
The results indicate that as temperature increases so does the rate of fermentation. However this is a limited analysis as only temperatures from 30-50 degrees Celsius were tested which is not a lot of variation. Some anomalous data included in the study can be observed in figure 1 and figure 3. Where points can be observed on the x axis those were purposely set to 0 because the weight of the tube actually increased in that time interval. This indicates negative fermentation and illustrates a shortcoming of this study by which water might get into the tubes or they might not be punctured correctly to allow solution to escape; this diminishes the reliability of the study. Once temperatures rise well beyond 50 degrees Celsius the observed results could be much different than the trend shown here. The error in the hypothesis is in part due to a simplistic reading of the study by Yan Lin et al. It states that they believe 20-35 degrees Celsius to be the optimum temperature for fermentation. However they observed that “when the temperature was increased to 45 degrees Celsius, the system still showed higher cell growth and ethanol production rates (Lin)”. This hypothesis assumed that because the optimum rate is believed to be 20-35 degrees but the highest rate was observed at 45 degrees then 40 degrees is likely the optimum level as the study