Bio 181 Lab Cellular Respiration & Fermentation 2024
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181
Subject
Biology
Date
Apr 3, 2024
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6
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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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