My hypothesis about anaerobic respiration was supported because the qualitative data shows that the beaker that heated yeast at 45c was most successful of making CO2. The yeast in the beaker went down half way and the other half was filled with CO2. Yeast in ice water of 5c~10c created the least amount of CO2. The level of yeast went down only as much as the size of my pinky nail.

The changes of yeast in room temperature were in between heated yeast and yeast in ice water. Half the amount of the CO2 created in heated yeast, was made in room temperature. The scientific explanation for the results of heated yeast is that the high temperature made the molecules to move a lot faster than the ice water yeast and room temperature yeast.

Due to the high temperature, molecules moved a lot faster, going through the...