Final answer:
Jared is testing how different conditions affect carbon dioxide production in yeast fermentation. This includes changes in temperature and the presence of sugar. The experiment is expected to demonstrate the impact of these variables on the rate and volume of carbon dioxide production by yeast.
Step-by-step explanation:
The hypothesis Jared is testing in his experiment is likely related to how different conditions affect the production of carbon dioxide through yeast fermentation. The different conditions (glasses A to E) vary in terms of the presence of sugar and temperature of the water. This experiment is designed to observe how these variables might impact the activity of yeast during fermentation, which is a process where sugars such as glucose are converted into ethanol and carbon dioxide.
For instance, glass A, with just yeast and lukewarm water, might serve as a control to compare against other glasses that contain sugar. Furthermore, the inclusion of various water temperatures in glasses B, C, and D could help determine the optimum temperature for yeast activity. From the knowledge that fermentation involves yeasts converting sugars to carbon dioxide and ethanol, we can infer that the glasses containing sugar are expected to produce more carbon dioxide than the one without.
Given the equation for the fermentation of glucose (glucose →→→ ethanol + carbon dioxide), it can also be predicted that the total mass of products (ethanol and carbon dioxide) will be equal to the original mass of glucose, addressing part (a) of the exercise mentioned. As for part (b), we would expect the mass of the container and contents to be less after fermentation if it is carried out in an open container because carbon dioxide, being a gas, may escape. Finally, part (c) involves calculating the mass of ethanol produced if 97.7 g of carbon dioxide is produced, assuming the mass ratio completion of fermentation.