- Graph 1 are Ph effects. The amount of pressure changes according to the level of acid in the beaker. The higher level of acid there was the more pressure there was. The level ten ph has the lowers pressure increase.
- Graph 2 is the number of drops of yeast that were added to the peroxide. The graph shows that the more drops that were added, the more pressure was present.
- Graph 3 is how temperature effects the pressure. With warm water, the beaker plug popped because the pressure was too great to hold it. The cold popped as well but it took a little longer that than the warm. The room temperature was a steady increase and the hot did not show much change in the pressure at all.
Even though we only look at these three effects separately, it is possible to make a combination of them to see which combination provides the best results to make it pop faster. It makes me wonder how fast it would pop if the peroxide was warm, had thirty drops, and contained a low ph acid.
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