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Jared, a student, is conducting an experiment to measure the amount of carbon dioxide (CO₂) produced by yeast during fermentation. He uses five different glasses with the following contents:

Glass A: Yeast and lukewarm water
Glass B: Yeast, sugar, and lukewarm water
Glass C: Yeast, sugar, and hot water
Glass D: Yeast, sugar, and cold water
Glass E: Yeast, sugar, and lukewarm water
Formulate a hypothesis based on Jared's experiment and predict the expected variations in carbon dioxide production among the different glass setups.

1 Answer

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Final answer:

A likely hypothesis for Jared's experiment is that CO₂ production by yeast during fermentation will vary with sugar availability and temperature. Glasses with sugar and lukewarm water will produce more CO₂, while glasses with extreme temperatures or without sugar will produce less or none.

Step-by-step explanation:

Jared's experiment involves measuring the amount of carbon dioxide (CO₂) produced by yeast during fermentation. A reasonable hypothesis might be that the production of CO₂ will vary based on the presence of sugar as a food source for the yeast and the temperature of the environment. Since fermentation of glucose is represented by the equation glucose → ethanol + carbon dioxide, we can expect that:

  • Glass A will produce the least CO₂ since it lacks sugar, which is needed for fermentation.
  • Glass B, with yeast, sugar, and lukewarm water, should produce a significant amount of CO₂, as these are optimal conditions for yeast fermentation.
  • Glass C might produce less CO₂ or potentially kill the yeast if the water is too hot, as extreme temperatures can denature yeast enzymes, halting fermentation.
  • Glass D may have slower fermentation and produce less CO₂ compared to Glass B due to lower temperatures slowing down the yeast's metabolic activity.
  • Glass E should behave similarly to Glass B, assuming all conditions are constant except for the replication in the setup.
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