Effects Temperature has on

Fermentation
Introduction Commented [MG1]: I like the general overview you’ve
Fermentation is the process where a substance is broken down into an even simpler substance with provided here; however, I’d consider going deeper into the
microorganisms such as yeast and bacteria which play a big role in the whole process to make many different scientific background. What is the chemical equation? What
things such as wine, beer, bread and more ([Link], 2023). From this process organic molecules such as factors affect this reaction? What enzymes or catalysts are
carbohydrates like sugars or starch are turned into either an acid, gas or alcohol because of the absence of oxygen, needed to drive the reaction? Consider adding a diagram if
for example when yeast is used for fermentation it obtains energy by converting the sugar into alcohol (BYJU'S,
you can find/make one.
2023). With this process it provides two important functions of food, both food safety and food preservation, by
producing acids and ethanol it then holds back the growth of spoilage microorganisms that cause food to obviously
spoil (TARVER, 2023).

Factors can affect how well the fermentation process goes, making it either worse or better. Some of them which
affect it are temperature, pH, concentration, amount of either water, sugar or yeast and a few other things can as
well. For this experiment that was conducted, temperature was the factor that was changed to see how much it
can affect the process with the aim of the experiment being seeing the changes that temperature has on
fermentation and the CO2 that it produces. Commented [MG2]: I’ve split these paragraphs since they
discuss two separate ideas. The paragraph above provides
Materials the scientific background for the experiment. This paragraph
• Yeast (13 grams) lists your variables, hypothesis, and aim. I’d recommend
• Sugar (26 grams) splitting each of these into their own section i.e. Aim:,
• Water (½ cup) Hypothesis:, Variables:
• 3 x Ice cream containers
You’ll also need to include a risk assessment in your final
• Flask (250ml)
report
• Thermometer
• Thermometer gun
• Kettle
• Ice
• Measuring cup (½)
• Spoons
• 3 x balloons
• String
• Ruler
• Timer Commented [MG3]: This is good as it is, but I’d consider
formatting the list as two columns to save space and make
Method the presentation look more orderly.
1. Measure out the yeast and sugar for each flask
2. Put the yeast and sugar into the flasks
3. Boil kettle and put ice and water in one ice cream container, wait for the water to get cold
4. Measure out ½ a cup of room temperature water, the boiling water and the cold water and pour them into
a flask.
5. Take each flask’s temperature
6. Put the cold Flask into the ice cream container of cold water
7. Put a balloon over the three flasks
8. Set up a timer
9. Wait for at least 40 minutes
10. Once the time is up take the temperature for each flask again and diameter of the balloons. Commented [MG4]: I like the level of detail you’ve
included here. However, your method should be written in
3rd person, past tense.
Results
Table 1: Table showing the results of the experiment that was recorded down while it was being conducted Commented [MG5]: Nice placement of your table
heading. I’d recommend increasing the font size to draw
TEMPERATURE VOLUME more attention to the title. I’d also reword the title along the
lines of ‘Table 1: The Effect of Temperature on Fermentation
Efficiency (as measured by Balloon Volume)”
Commented [MG6]: Your table should include units for
temperature and volume at the top of the column rather
than in each individual field. Also volume should be
measured in mm^3.
 HOT WATER Starting - 39.9 43mm
Ending - 35.5

COLD WATER Starting - 5 43mm

Ending - 8.8

ROOM TEMPERATURE Starting - 22.7 250mm

Ending - 23.3

Commented [MG7]: I’d use the same figure/graph title as

the table (i.e. “The Effect of Temperature on Fermentation
Efficiency (as measured by Balloon Volume)”). You also need
to include units on your axis titles, and I’d consider
reformatting the volume axis to be written using Scientific
Notation.

Figure 1: Volume of each balloon over the flask after the experiment was conducted

This experiment conducted showed how much temperature affects the rate of fermentation by using heat, cold and
room temperature to discover which one is best for when fermentation happens. Figure 2 shows the results at the Commented [MG8]: Figure 1?
end of the experiment, showing which one worked best. The highest number, 65449.85 is the room temperature
while the other two which are the same volume are hot and cold as the results show. These Results in the end
showed that room temperature is the best temperature for fermentation to happen and is the most effective. Table
1 shows the results during the experiment as they were being recorded, seeing the starting temperature and the
end temperature and seeing the change between the two.

Discussion
The whole aim of this experiment was to see if temperature affects fermentation in any waymeasure how
temperature affects the efficiency of the fermentation reaction., Tthe experiment that was conducteddata showed
that temperature does in fact affect the fermentation efficiency,it but not in a consistent mannergood way. Both the
hot and cold water resulted in no change in balloon volume, indicating there was no CO2 production, and hence no
fermentation. This is expected, as yeast is temperature sensitive, with hot temperatures resulting in its death, and
cold temperatures inhibiting its growth (reference). In contrast, a change in balloon volume was observed for the
room temperature flask, indicating there was CO2 production, and hence some amount of fermentation. These
results agree with those found in literature, as yeast optimal functionality is achieved in a temperature range of 25-
32oC (Home brew answers, 2023). Formatted: Superscript
 A few problems could have occurred during this experiment, for example, when measuring out the yeast and sugar
A few problems could have occurred during this experiment, for example, when measuring out the yeast and sugar
A few problems could have occurred during this experiment, for example, when measuring out the yeast and sugar
A few problems could have occurred during this experiment, for example, when measuring out the yeast and sugar
A few problems could have occurred during this experiment, for example, when measuring out the yeast and sugar
A few problems could have occurred during this experiment, for example, when measuring out the yeast and sugar
A few problems could have occurred
during this experiment, for example, when measuring out the yeast and sugar it wasn’t fully measured out well
enough as some of it was spilled and it wasn’t remeasured to see if it was exactly 13 or 26 grams. Another error Commented [MG9]: I’d link this with the calibration of the
that could have occurred was the thermometer gun could have potentially read the temperature wrong for one if scale instead. Was the scale reading a constant value, or did
not all of the flasks, as it seems the cold one went up in temperature which seemed a little strange which could
it instead fluctuate around some value? Try to link this with
have been caused by an error. In the end the results showed good signs that it worked and definitely helped prove
systematic and random error. How might we improve our
what temperature is best for fermentation.
experiment to counteract this?

Conclusion Commented [MG10]: I’d link this with systematic error, for
This experiment proved its aim and discovered that room temperature is the best temperature out of them all and example was the thermometer gun properly calibrated? How
if it is too hot the yeast will end up being killed while if its the opposite and is too cold then it will lay dormant and do we know its measurements were accurate? How might
not grow at all. In the end this experiment was good and proved the point well. we improve our experiment to counteract this?
Commented [MG11]: I’d reword this sentence to discuss
the overall accuracy/precision of your experiment once
Works Cited you’ve fixed up the rest of this section.
BYJU'S. “What is Fermentation? please answer fast.” Byju's, [Link]
It would also be worth adding on an extra section to talk
fast/. Accessed 7 June 2023. about improvements you’d make to the experiment. For
example, instead of high temperature, low temperature, and
Home brew answers. “Fermentation Temperature - How To Control Temperature & Why It's Important.” Home Brew Answers, 25 October room temperature, what would happen if we instead
2022, [Link] Accessed 12 June 2023.
measured the balloon expansion within the 25-32oC range?
I’d also look into CO2 meters, as this provides a way of
TARVER, TONI. “The Good, the Bad, and the Ugly: A Fermentation Saga.” [Link], 1 December 2016, [Link] measuring carbon dioxide concentration, then working
backwards to see if the predicted sugar concentration is the
publications/food-technology-magazine/issues/2016/december/columns/inside-academia-fermentation-science-washington- same as what we started with.
state-university-university-of-idaho. Accessed 7 June 2023. Commented [MG12]: Restate your aim and what you
hypothesised.
[Link]. “Fermentation - Definition, Meaning & Synonyms.” [Link],
Commented [MG13]: I’d reword this to be more about the
[Link] Accessed 7 June 2023.
extent of errors present in the experiment.
Commented [MG14]: Great use of referencing!