Metabolism homework assignment

For materlias we used 6% glucose and yeast. And we also compared room temp. with 37 degrees and got the results.

Materials and Methods Section Only!

–    Include that there was 6 tubes, 3 which were used as a control groups and the other 3 were being tested in the bath water under 37 Celsius.
–    You need to include that we used 16 ml of yeast suspension in all the tubes, and that we were trying to see how the gas was going to react or look like after that.
–    You need to include that for each tube we only shook it 2 times and put a lid on top of each tube in order to measure it.
–    We measured all the tubes with a ruler by using Millimeters.
–    We noticed and saw how the bath water tubes and the ones that were left out in the room temperature were observed alone and than we messed the gas of it and how it had increased in surface wise.
–    I need you to talk about it like that please you need to mention all of this and make it sound professional. DO NOT USE ANY OTHER WORDS THAT MAKE NO SENSE PLEASE JUST KEEP IT SIMPLE AND NEAT. Let me know if you need any other information.

Materials and methods
In this experiment, the materials used for the process of finding out the impact of changing temperature on the rate of fermentation included: 6 test tubes, one timer, yeast suspension, water bath, 6 % glucose solution, pipette, and a sharpie. Yeast cells were obtained from the laboratory while sugar culture was used to give out glucose. All of these were used in the two sets of experiments. Yeast in this case was used as the organism carrying out fermentation on glucose to produce carbon dioxide and alcohol. Each of the 6 test tubes was labeled, using a sharpie, for the two variables: temperature between 37 degrees (3 test tubes) and room temperature (3 test tubes). In which case, 37 degrees was used as the experimental variable while room temperature was the control variable. In order to detect the variation in impact of the two temperature, the difference in the amount of gas and alcohol yielded were monitored for the two variables.
The first step involved ensuring respective temperatures for the two scenarios; for 37 degrees, the tubes were placed on a water bath set to that temperature while for room temperature the tubes were left to stay on the bench. A pipette was used to add 16 ml of 6% glucose solution into each test tube. Yeast suspension was then swirled to aid in resuspending the yeast followed by adding 8ml of the yeast resuspended to the test tubes already containing glucose solution. A marker was used to mark the top of the meniscus to allow easy reading of the liquid level. At 30 minutes interval, data was collected and depicted as shown in the table in the result section. The same procedure was followed for the other three tubes with temperature kept
constant at room temperature. The amount of gas produced from the fermentation process for the two groups were recorded to help in comparison.