That was, only until it hit 45C in the incubators, after that the gas volume started to drop the hotter it became in the different incubators. As explained before, the enzymes have a different shape for certain reactants to fit into. When a protein is denatured, this is irreversible and the mechanism can no longer work. When the yeast was at 45C and 60C is when the volume of CO2 produced was at its highest, while ice and boiled yeast were the most ineffective temperatures for the volume of CO2 that was
That was, only until it hit 45C in the incubators, after that the gas volume started to drop the hotter it became in the different incubators. As explained before, the enzymes have a different shape for certain reactants to fit into. When a protein is denatured, this is irreversible and the mechanism can no longer work. When the yeast was at 45C and 60C is when the volume of CO2 produced was at its highest, while ice and boiled yeast were the most ineffective temperatures for the volume of CO2 that was