UNIT7_cellular_respiration

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Arizona State University *

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181

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Biology

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Apr 3, 2024

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docx

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7

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CELLULAR RESPIRATION & FERMENTATION INTRODUCTION Yeast are unicellular organisms in the kingdom Fungi . Yeast have eukaryotic cells with a large central vacuole that is involved in degradation of macromolecules by hydrolysis. They also have a cell wall for support which is made of the carbohydrate, chitin. Yeast perform cellular respiration in the presence of oxygen, but follow the pathway of alcoholic fermentation when oxygen is absent. Let’s review the structure of a eukaryotic cell!! LEARNING OBJECTIVES: 1. Identify the parts of a yeast cell. 2. Observe videos and plot and graph data of yeast fermentation with different food sources. 3. Compare the pathway of fermentation with cellular respiration. BIO 181 online Yeast cell
VIRTUAL EXPERIMENTS You will have 3 different assignments today. You will not be able to run the experiment at home, but you will be given some websites to look at, and you will be given data that was collected by previous Bio 181 students. Using this data, you will be able to fill in all the tables and graphs. VIRTUAL EXPERIMENT # 1: Fermentation in Yeast 1. Look at this video on You Tube (2 minutes) on how Yeast Fermentation makes beer. 2. Then fill in the blanks below on the process of fermentation. You may need to use your textbook. Answers (each answer used only once): ATP, Ethanol, Glycolysis, Lactic acid, NAD+, Pyruvate, carbon dioxide a. Prior to fermentation, glucose is broken down in a metabolic pathway called Glycolysis. b. ATP is the final carbon-product of glycolysis. c. When pyruvate is oxidized in animal fermentation , it produces a carbon product of lactic acid , but in yeast fermentation , the carbon products are Carbon dioxide and ethanol. d. Fermentation in both animal cells and yeast oxidizes NADH to make NAD+. e. Producing NAD+ allows glycolysis to continue and to make two pyruvate per glucose in substrate-level phosphorylation. Part 1: BIO 181 online Food source Water (Control) Food source Sucrose (table sugar) Food source Fructose (fruit sugar) Time (minutes) CO2 produced (cm) CO2 produced (cm) CO2 produced (cm) 0 0 0 0 5 0.1 1.9 1.3 10 0.1 3.8 2.8 15 0.2 6.8 4.1 20 0.2 8.7 5.4 25 0.2 10.8 7.0
Measuring fermentation in yeast. 1. Look at this You Tube video (2:25) to get an idea how the experiment with fermentation tubes is done. 2. Different mixtures were made up in beakers and used to fill fermentation tubes. 3. The size of the gas bubble was measured in cm and the data recorded in table 1. Table 1: Yeast Fermentation measured as Carbon Dioxide Bubble Size (cm) using different sources of food. BIO 181 online
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