The main aim of the investigation was to answer the research question:
How do the rate of respiration of yeast at aerobic conditions depends on the temperature at which it is carried out?
As clearly supported and evident from the data collected, the rate of aerobic respiration in yeast increases as an enzyme increases with the increase of temperature until 49.62 °C. Beyond this, the enzyme gets denatured, the changes in tertiary structure of the enzyme deforms the active site of the enzyme. The enzyme and the active site becomes non complementary to each other. The enzyme is no longer able to bind with the substrate. The reaction is inhibited, production of carbon dioxide ceases down, rate of respiration becomes the limiting factor. The curve becomes limiting.
The discussion above is also supported coherently by the data collected. With the rise of temperature from O°C to 30°C the level of carbon dioxide increases rapidly from 74 ppm to 426 ppm but beyond a temperature of 300C, the level becomes constant in the range of 510-560 ppm.As already determined from the equation of polynomial trend line, the optimum temperature for the enzyme to work is 49.62°C. The activity of the enzyme is deformed or lost above this temperature.
As indicated from the results of the chi square test, the null hypothesis cannot be neglected. So the correlation between the temperature and the level of carbon dioxide produced by fermentation cannot be stated very significantly and evidently. Huge percentage error might have attributed to these high value of chi square statistic.
As indicated by the t test result as per two trail hypothesis method and taking significance level as 0.5, the results obtained are significant and indicates the acceptance of alternate hypothesis.
Overall, based on the statistical analysis and evaluation of the graph as my processed data, I conclude a weak positive correlation between the level of carbon dioxide produced and temperature at which sucrose is fermented.