Aspartame Effect On Yeast Fermentation Rate

The reaction for this process is: C6H12 O6 → 2C2H5 OH + 2CO2 + ATP This process also uses the glycolysis stage of respiration, however it can not use the Krebs cycle or electron transport as oxygen is required. Therefore without oxygen it allows cells to make small amounts of ATP.

Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation, it produces pyruvate molecules made by glycolysis and the yeast will break it down to give off carbon dioxide, the reactant is glucose and the byproducts are ethanol and carbon dioxide. In this lab, the purpose is to measure whether the changes of

The purpose of this investigation is to test the effect of different sugar sources on yeast respiration.

Fermentation is a metabolic process converting sugar to acids, gases or alcohol.  It occurs in yeast and bacteria, but also in oxygen-starved human muscle

Introduction: Cellular respiration and fermentation are used in cells to generate ATP. All cells in a living organism require energy or ATP to perform cellular tasks (Urry, Lisa A., et al. , pg. 162). Since energy can not be created (The first law of thermodynamics) just transformed, the cell must get its energy from an outside source (Urry, Lisa A., et al. , pg.162). “Totality of an organism’s chemical reactions is called metabolism” (Urry, Lisa A., et al., pg. 142). Cells get this energy through metabolic pathways, or metabolism. As it says in Campbell biology, “Metabolic pathways that release stored energy by breaking down complex molecules are called catabolic pathways” (Urry, Lisa A., et al. pg.

One of the most significant reactions in Glycolysis is reaction one which involves the phosphorylation of glucose to form glucose-6-phosphate. Through the transfer of the hydrolysis of ATP, this supplies energy for the reaction and makes it essentially irreversible, having a negative free energy change, which allows for a spontaneous reaction in cells. Although the preparatory phase is energy consuming and uses up 2 ATP, the pay off phase synthesizes 4 molecules of ATP, with the transfer of 4e- via 2 hydride ions to 2 molecules of NAD+. Therefore, a net gain of 2 ATP is achieved through the glycolytic pathway alone. Following the glycolytic pathway, due to the absence of oxygen, as oxygen cannot be supplied fast enough to undergo aerobic respiration, the athlete will instead, undergo lactic acid fermentation. Lactic acid fermentation involves pyruvate that is formed from the glycolytic pathway to be reduced to lactate, with the aid of the enzyme, lactate dehydrogenase, while the coenzyme Nicotinamide Adenine Dinucleotide (NADH) is oxidised to NAD+. The product NAD+ then re-enters the glycolytic pathway in order to produce 2 ATP. This process of lactic acid fermentation produces 2 ATP for each cycle, and thus, rapidly supplies the body with a small amount of energy. However, with the buildup of lactic acid in the body, the athlete will eventually encounter the feeling of discomfort as this accumulation of lactate causes the body to

During this experiment, sugar sources were varied and respiration rate evaluated. To begin, a water bath was set at 30 degrees Celsius. This creates an optimum temperature for the enzymes in yeast to breakdown sugar and give off CO₂. Each sugar source, glucose, sucrose, lactose and glycerol were all added to its own unique yeast sample, one at a time. Each sugar source that was added to the yeast solution was immediately incubated for 10 min, then was transferred to a respiration chamber. The CO₂ sensor was put in, recording the CO₂ respiration for 4 min. This process was done for each sugar source. The reparation rate was recorded through Logger Pro. After 4 min passed, the slope was recorded, resulting in respiration rate.

There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the

This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration, so we measured the rate of cellular respiration by the amount of CO2

The procedure for this experiment was to first obtain four balloons and blow them up in order to stretch them. Then obtain and fill the four large test tubes each with thirty milliliters of warm forty degrees Celsius water and two grams of dry yeast which was weighed on a scale and scooped out by a spatula. After five milliliters of water, ten percent glucose, fructose or sucrose went into one of the four test tubes. Then parafilm was placed on top of each of the test tubes to seal them and they were swirled activating the yeast through rehydration. After swirling the film was removed and the balloons were tightly placed on the test tubes. Then finally observed the tubes build up of CO2 all the while swirling gently every fifteen minutes, recording observations.

Cellular respiration and fermentation may be difficult to understand in terms of their function, but difficult to explain the process of how energy is created. For this reason, a lab was created titled Unit 9: Cellular Respiration and Fermentation. There were three experiments. The first experiment tested a person's forearm muscle endurance, while the second experiment tested yeast’s cellular respiration and fermentation capabilities. The third experiment tested the effects of cellular respiration and fermentation to the surrounding environment. If a person repeatedly contracts their forearm muscles, then the muscles will become fatigued. However, if yeast is awoken to perform cellular respiration, then overtime four observations will

The natural sugars used in this experiment will be lactose and glucose. The unnatural sugar that will be used is saccharin (an artificial sweetener). The rate of cellular respiration between the natural sugars will be compared to that of the unnatural sugar. Yeasts are unicellular organisms that belong to the fungi kingdom. Yeasts are known as facultative anaerobes; they can respire depending on the environment they are in. Yeast can metabolize sugars aerobically or anaerobically. In both cases, Carbon dioxide is produced.

For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so

Table 1: Table of Results Showing the Effect of Yeast Mass on the Rate of Yeast-Facilitated Fermentation of Glucose

Fermentation a metabolic process with occurs in the absence of oxygen molecules also known as an anabolic reaction. It is a process of glycolysis in which sugar molecules are used to create ATP. Fermentation has many forms the two most known examples are lactic acid and alcoholic fermentation (Cressy). Lactic acid fermentation is used in many ranges from food production such as bacteria to its use by fatigued muscles in complex organisms (Cressy). When experimenting with organisms such as yeast which was done in this experiment you follow the metabolic pathway of Alcoholic fermentation (Sadava). Where the sugar molecules are broken down and become ethanol (Sadava). But the end product of fermentation is the production of