respiration

But as a rule of thumb, the rate of reaction doubles with a 10°C rise in temperature and enzyme-controlled reactions, like the yeast one, have a Q10 of approximately 2.

I think i know what you mean...so here goes....

In most enzyme-controlled reactions, the rate of reaction more or less doubles with a 10°C rise in temperature. This relationship can be described mathematically by calculating the temperature coefficient or Q10.

Example:

Calculating Q10

Catalase breaks down hydrogen peroxide to produce water and oxygen. A mixture of catalase and hydrogen peroxide gave off, say 24cm3 of oxygen in 1 minute at 20°C. An identical mixture gave off 50cm3 of oxygen in 1 minute at 30°C. So,

Q10 = Rate at 30°C/Rate at 20°C
= 50/24
= 2.1

Most enzyme-controlled reactions have a Q10 of approximately 2.

With yeast this would be the same concept. Im guessing your measuring the rate of respiration in the breakdown of yeast by the enzyme zymase (contained within the yeast). Your Q10 value would depend on the investigation you carry out, as it differs from experiment to experiment (taking into account errors in practical work, anomalies in results, etc.). But as a rule of thumb, the rate of reaction doubles with a 10°C rise in temperature and enzyme-controlled reactions, like the yeast one, have a Q10 of approximately 2.

Hope this answers your question!

thanks for that. so in my investigation for yeast, if i was to use the temperatures 20, 30,40,50,60 would that be fine??