If you were to design an experiment to investigate the effect that temperature has on rate of anaerobic respiration in yeast, what will you need to measure in order to calculate the rate of the reaction?

To calculate the rate of anaerobic respiration in yeast, you would need to measure the amount of carbon dioxide produced over a certain period of time. This is because during anaerobic respiration, yeast converts glucose into ethanol and carbon dioxide. By measuring the volume of carbon dioxide produced, you can determine the rate of the reaction.

Here are the steps you would need to follow:

1. Set up your experiment with a yeast solution in a container that allows for the capture and measurement of the carbon dioxide gas that will be produced.

2. Vary the temperature for each individual experiment. For example, you could test the reaction rate at 20°C, 30°C, 40°C, etc.

3. Start the reaction by adding glucose to the yeast solution.

4. Measure the volume of carbon dioxide produced over a set period of time. This could be done by capturing the gas in a graduated cylinder filled with water and measuring the displacement of the water.

5. Repeat the experiment at different temperatures and record the volume of carbon dioxide produced each time.

6. Calculate the rate of the reaction by dividing the volume of carbon dioxide produced by the time taken.

Remember to keep all other factors constant (e.g., the concentration of yeast and glucose) so that temperature is the only variable affecting the rate of reaction.