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  • 1.
    • Investigating the effect of temperature on enzyme activity in yeast
  • 2. We made bread dough from flour, water, yeast and sugar
  • 3. We kneaded the dough
  • 4. We split the dough into 3 equal sized pieces
  • 5. We placed the dough balls in measuring cylinders at 3 different temperatures: 30, 40 and 70 degrees celsius Water bath
  • 6. Results 40 degrees 30 degrees 70 degrees
  • 7. 70 degrees
  • 8. 30 degrees
  • 9. 40 degrees
  • 10. Explanation
    • The dough that did not rise was the one that was 70 o as the temperature killed the enzymes.
    • Both pieces of dough rose really well as they when in to temperatures of 40 o and 30 o ,this shows that the enzymes are active at these temperatures
    • by Adam
  • 11. Improvements
    • I could have made this experiment better by putting one piece of dough in cold water because 30 o and 40 o are very close, so it would give us a better range of results.