For future experimentation, a narrower range of temperatures with more values wouldbest provide more insight on what is the true optimal temperature. Maybe startingexperimentation at 37°C and ending at 65°C with all the values in between accounted for. Thiswould help with understanding the optimal temperature, because 37°C had the highestfermentation activity of the experiment and 65°C had none. The new trials could narrow down anestimate optimal temperature, and where fermentation activity starts to die off as it gets closer to65°C. Some places where the experiment might have gone wrong, during the experiment, themeasurement of the 14 mL yeast and 2% glucose solution mixture into the fermentation testtubes could have been a little off.
This could result in differing volumes of carbon dioxide if theexperiment was done again. To fix this, maybe having more than one trial per temperature if thisexperiment was done individually outside of a class average. Also for future experimentation, wecould see the effects of pH by changing the pH of the mixture solution