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.