Effect Of P H Buffer On Yeast Reaction

1840 words - 7 pages

Shardul Bansal BioChem 27/11/14Effect of pH on Yeast Rate of ReactionAimI have chosen to investigate pH levels because I find it intriguing that people only use water to make bread dough. However, the optimum pH for a yeast reaction to occur is slightly acidic. Could it be that people all around the world have been using the wrong liquid to make their bread dough? In this investigation, I want to put the theory to the test, and to see if bakers all around the world can benefit from using a slightly different pH. If my results conclude that a slightly more acidic buffer is a more optimum pH, this also means that people who are making bread dough are using too much quantity of yeast when instead, they could be using a different pH liquid to acquire the bread dough to rise. Hence, I want to investigate how different pH levels affect a yeast reaction.HypothesisI believe that that since yeast is an enzymatic reaction; there will be an optimum pH for yeast to grow. Yeast grows best in slightly acidic levels, in the pH level of 5 and less (Wikipedia, 2014). This is because the enzymes in yeast perform best at a slightly acidic level. If the environment is too acidic or too basic, the enzymes can start to denature. This means that in pH buffer 2, the yeast will grow in a slightly restricted environment since the pH is too acidic. I predict that the rate of reaction will be 0.06cm/min for pH 2. PH 4 will provide the highest increase in the height of the bread dough. I predict that the rate of reaction will be 0.16cm/min. Sine pH 6 is still slightly acidic, I predict that the rate of reaction will be 0.1 cm/min. For pH setting 8, it starts getting basic so the yeast will not grow in optimum pH levels; hence I predict the yeast will react at a rate of only 0.03 cm/min. I predict to see similar results for pH level 10 as I do for pH level 8.VariablesIndependent: The pH buffer used in the dough. This will be changed by using different pH buffers of 2,4,6,8 and 10. Each bread dough will be made using different pH buffers.Dependent: The number of centimeters that the dough rises will be the dependent variable. It will be depending on the pH buffer used for that setting.Controlled:Make sure to use the same mass of bread dough every time, use the scale to divide the bread dough equally. Weigh the bread dough to make sure it is 67.5 grams every timeThe starting height of the dough should remain constant so as to eliminate the possibility of 1 piece of dough rising more because it was more densely packed in the plastic cup.Make sure the temperature remains constant throughout the experiment, keep windows closed, and perform the experiment in the same area throughout.Use a scale to measure that you are always using 1.2 grams of sugar and 1.5 grams of yeast.Keep the time constant, at 30 minutes for each setting and trial. Use a stopwatch to measure the exact time for each setting.Keep the temperature of the buffers constant. The temperature of the buffer should...

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