Rate of fermentation was not affected by other factors except temperature
The results (appendix 1) demonstrated that temperature affects the rate of Glycolysis. Based on the data, the rate of Glycolysis is highest when the reaction was carried out in a warm water bath, followed by a hot water bath, control, and finally the cold water bath. This shows that when temperature increases, the activity of the enzyme increases. From the results on the average volume of CO2/minute, the rate of fermentation is negatively affected by high temperatures. The enzyme is a protein in nature and its regioselectivity is affected by high temperatures. At high temperatures, the enzyme loses its enzymatic properties and cannot catalyze the reaction.
The results of the t-test showed that t-test values were below the critical point 2.78, which meant that under the experimental conditions, the rate of fermentation was not affected by other factors except temperature. The experiments did not determine the influence of increasing concentration of the substrate to investigate its effects on the rate of fermentation or seek to determine the impacts of PH on the rate of fermentation. The experiment, therefore, qualified to be a case-control since it sought to determine the influence of temperature only as a determinant of the rate of Glycolysis.
The t-test value for the cold-water bath was determined to be 0.0000 which demonstrated that the rate of reaction was very low at 0.0167 cm3/minute due to deactivation of the enzyme while at a higher temperature, (hot water bath), the rate is considerably lower due to denaturation of the enzyme by higher temperature.
