Bio 181 Lab Cellular Respiration & Fermentation 2024

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Mesa Community College *

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181

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Biology

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Apr 3, 2024

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pdf

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6

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BE AWARE THAT UPLOADING empty or completed LAB FILES to sharing websites, or using AI-generated responses (e.g. ChatGPT) constitutes academic dishonesty, and will be penalized. If you are repeating this course, you need to complete the assignments again, you may not resubmit the same assignment (they change!!) Bio 181: Cellular Respiration & Fermentation Lab OBJECTIVES: Identify the parts of a yeast cell. Observe videos and plot and graph data of yeast fermentation with different food sources. Compare the pathway of fermentation with cellular respiration. 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. In the following table match the structures on the yeast cell with the correct letter label and the function. You may need to browse these resources for background: Yeast: Structure, Reproduction, and Uses • Microbe Online letter structure function cell wall vacuole mitochondrion nucleus bud scar food vesicle Bio 181: Online 1
VIRTUAL EXPERIMENT # 1: Fermentation in Yeast watch this video Anaerobic respiration by yeast – fermentation | Physiology | Biol read this chapter 4.4 Fermentation - Concepts of Biology | OpenStax 1. Fill in the blanks below on the process of fermentation using the following word bank: (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 _________ b. _______________is the final carbon-product of glycolysis. c. When pyruvate is oxidized in animal fermentation , it produces a carbon product of _________________, but in yeast fermentation , the carbon products are ____________ and __________________. d. Fermentation in both animal cells and yeast oxidizes NADH to make __________. e. Producing NAD+ allows glycolysis to continue and to make two _____________ per glucose in substrate-level phosphorylation. Bio 181: Online 2
Part 1: Measuring fermentation in yeast. Watch this You Tube video (2:25) to get an idea how the experiment with fermentation tubes was run. 1. 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. 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 2. Plot the data from table 1 as a line graph and insert the graph below. Follow these directions: Plot carbon dioxide produced (y axis) against time (x axis). Use 3 different colors to plot the points for each treatment (water vs. sucrose vs. fructose). Follow the instructions below: a. Give the figure 1 a title. b. X-axis: Label the independent variable with numbers and name of the variable, including units. c. Y-axis: Label the dependent variable with numbers and the name of the variable including units. Which food source has the highest rate of reaction (ie, gives the fastest production of CO2)? Bio 181: Online 3
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