Respiration Experiments GCSE

Carbon dioxide can be detected by limewater, which changes from clear to milky if enough
carbon dioxide is bubbled through it. A thermometer can be used to measure an increase in
temperature if heat is released.
Experiment 1
Apparatus
two 25cm3 measuring
cylinders
two boiling tubes
two bungs fitted with
a thermometer and a
delivery tube
two test tubes

boiled yeast culture Wear eye protection

when handling
live yeast culture
limewater.
limewater
marker pen
sugar cubes
test tube rack
eye protection
Method
A
Using a clean measuring
cylinder, put 20cm3 of live
yeast culture into one
boiling tube and 20cm3 of
boiled yeast culture into
the other boiling tube.
Label each tube.

B Crumble a sugar cube into

each tube and swirl them gently to mix and dissolve the sugar.
C Place a bung with the delivery tube and thermometer attached in the top of each
boiling tube.
D Record the starting temperature of each culture in the results table.
E Pour equal amounts of limewater into the two test tubes and place the end of a
delivery tube into each.
F Support both sets of apparatus in the test tube rack and leave for about 30
minutes.
G Measure the final temperature of each culture and observe the appearance of the
limewater.
Prediction
4 Write down a prediction. Say what you think will happen and why.
Recording your results
5 Make a table to record your results.
Considering your results/conclusions
6a Write a conclusion using your results. Say what you have found out and why you think it
happened.

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b Do your results match your prediction?

Evaluation
7 Were any of your results surprising? If so, try to explain why.
8 Did you do a fair test, or were there some variables that you forgot to keep the same?
9 How could you change your investigation to collect more reliable data? (Remember,
reliability is how sure you can be that your data is good enough to draw a firm conclusion.)
Experiment 2
Yeast is used to make bread. Yeast is a microbe which feeds on sugar. Enzymes in yeast
ferment sugar forming carbon dioxide and ethanol. The carbon dioxide makes the bread
rise. The ethanol evaporates when the bread is baked. This experiment investigates how
temperature affects the expansion of bread dough.
It is best if each group does the activity at one temperature and then shares the results
with other groups.

Apparatus
Each students or pair of students
requires:
Spatula or glass rod
Beaker (100 cm3)
Measuring cylinder (250 cm3)
Measuring cylinder (50 cm3)
Thermometer, 0100C.
Stop clock
Graph paper
Access to
Balance (1d.p.)
Water baths set at 20, 30 and 37C

Chemicals
Plain flour, 25 g
Yeast suspension, 30 cm3
Sugar, 1 g

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Procedure
a Add 25 g of flour to a beaker and then add 1 g of sugar.
b Take 30 cm3 of the yeast suspension in a 50 cm 3 measuring cylinder. Add the yeast
suspension to the flour and sugar. Stir with a spatula or glass rod until a smooth paste, which
can be poured, has been obtained.
c Pour the paste into a 250 cm 3 measuring cylinder. Take great care not to let the paste
touch the sides this is very important.
d Note the volume of paste in the cylinder. Place the cylinder in one of the water baths.
Record the temperature and note the volume of paste every two minutes for about 30
minutes. A results table is useful here.
e Plot a graph to show how the volume of the dough increases with time. Plotting the results
from groups, with the water baths at different temperatures, on the same graph will allow
comparison of results.

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