For future experimentation

For future experimentation, a narrower range of temperatures with more values would
best provide more insight on what is the true optimal temperature. Maybe starting
experimentation at 37°C and ending at 65°C with all the values in between accounted for. This
would help with understanding the optimal temperature, because 37°C had the highest
fermentation activity of the experiment and 65°C had none. The new trials could narrow down an
estimate optimal temperature, and where fermentation activity starts to die off as it gets closer to
65°C. Some places where the experiment might have gone wrong, during the experiment, the
measurement of the 14 mL yeast and 2% glucose solution mixture into the fermentation test
tubes could have been a little off. This could result in differing volumes of carbon dioxide if the
experiment was done again. To fix this, maybe having more than one trial per temperature if this
experiment was done individually outside of a class average. Also for future experimentation, we
could see the effects of pH by changing the pH of the mixture solution