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How Will The Independent Variable Be Changed

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Independent variable
Which variable will be changed?
The independent variable is the incubation temperature.
How will the independent variable be changed? Each of the containers with yoghurt in will be stored in incubators of different temperatures.
Give a suitable range of values (with units) for this variable.
Degrees Celsius (˚C)

Dependent variable
Which variable will have to be measured or observed in order to get some data or information from the investigation?
The viscosity of the yoghurt.
How will the dependent variable be measured or observed?
The yoghurt will be poured into a container with holes and as soon as the yoghurt is released from the container with a hole it will be timed in seconds with a stopwatch.
In what units will …show more content…
To ensure that the bacteria stay alive and continue their life processes you must make sure the yoghurt is stored at the correct temperature. If the yoghurt was going to be consumed by a human it should be stored in a fridge (˚5) at all times. This is done as it slows down the speed that the bacteria do their life cycles. This means that they will produce less lactic acid which means the yoghurt will stay fit for consumption longer. If you were making yoghurt you would store it at a high but not too high temperature (above ˚30C no higher than 75˚C). This would ensure that the bacterial enzymes will complete their life processes as quickly as possible without denaturing the cells.
When the scalded milk is added to the yoghurt starter it must be cooled to at least 50˚C, if not the milk will kill the bacteria in the yoghurt starter which will mean that no yoghurt will be able to be made as there is no bacteria to do the life processes to produce lactic acid and yoghurt.
Also the ratio of scalded milk to yogurt starter must be correct. If there is too much yogurt starter the bacteria will be competing for space to digest and absorb food to produce and excrete lactic acid to make yoghurt. If there is too much milk the bacteria will take longer to make yoghurt as there will be less enzymes therefore less excretion of lactic acid meaning less yoghurt (or it will take a longer …show more content…
Once harvested the grapes must be destemmed and then crushed, chopped, pressed, boiled or soaked to extract the flavours. It will then go through a clarification process which involves filtering the juice. An exact amount of sugars, acids, other nutrients and yeast is later added to the mixture and then covered and stored to allow the fermentation process to begin. The yeast (fungi) use the sugars in the juice as food for extracellular digestion. The yeast do this by releasing enzymes into the juice where they then digest the sugar into smaller particles which they absorb into their cells which produces carbon dioxide and ATP(energy). The yeast are then able to use the ATP to do aerobic respiration which produces carbon dioxide and water. The yeast will also start to use the ATP to reproduce by budding. Once the yeast population has grown to such a point that all the oxygen will run out, once this happens the yeast will switch from aerobic respiration to anaerobic respiration (fermentation) and this is where alcohol will begin to be produced. When doing anaerobic respiration the yeast (fungi) are using the sugars for extracellular digestion which produces carbon dioxide and alcohol/ethanol, turning grape juice into wine. Once the wine has fermented enough for the desired taste, the wine then goes through a process of purification to rid the unwanted

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