Cellular Respiration Of Yeast Lab Report

In this lab we are measuring the amount of oxygen used in both germinating and non germinating peas. We are measuring the oxygen consumption by taking a reading of a respirometer submerged in two water baths. The first bath will be cold water and the second warm to determine the effect of temperatures on oxygen consumption. Our negative control will be glass beads to measure to increase or decrease in atmospheric pressure or temperature changes. There is a direct relationship between oxygen consumption and Carbon Dioxide produced, therefore the more O2 consumed the more CO2 produced. To keep the amount of CO2 produced from canceling out any pressure gained or lost from the consumption of

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 rate of reaction will be measured by timing how long it takes for the spheres of yeast to sink and float up to the top again.

Cellular respiration is bioenergetic process, meaning that it is governed by enzyme activity. Referring to what was previously learned about enzymes, it is known that enzyme-substrate reactions can

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

Cellular respiration is the series of metabolic process by which living cells produce energy through the oxidation of organic substances. Cellular respiration takes place in the mitochondria. Fermentation is the process by which complex organic compounds such as glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen. The significance of these pathways for organisms is to allow for an organism to be able to generate ATP. Some organism that undergo cellular respiration are bacteria and fungi. Some organism that undergo fermentation are yeast and muscle cells. In cellular respiration, glucose is oxidized and releases energy. In cellular respiration, glucose produces ATP and 3-carbon molecules of pyruvate. The pyruvate is then further broken down in the mitochondria where it becomes oxidized and releases CO2 (Upadhyaya 2014). In the fermentation process oxygen does not play a part. This process converts glucose into pyruvate and produces ATP. From there pyruvate breaks down into CO2 and acetaldehyde (Upadhyaya 2014) Monosaccharides are known as simple sugars and their main function is being the source of energy for organisms. Disaccharides are two monosaccharides joined by a covalent bond and their primary function is to provide food to monosaccharides. Some disaccharides

We hypothesize that sucrose would have the highest respiration rate due to the fact that it is a disaccharide containing glucose and fructose, a combination of two sugar sources. The more sugar the S. cerevisiae is fed, the more CO₂ will be produced.

There are many procedures during this lab and many materials needed for an accurate analysis of data. First, fill a 100 mL graduated cylinder with 50 mL of water. Add 25 germinating peas and determine the amount of water that is displaced. Record this volume of the 25 germinating peas, then remove the peas and put those peas on a paper towel. They will be used for the first respirometer. Next, refill the graduated cylinder with 50 mL of water and add 25 non-germinating peas to it. Add glass beads to the graduated cylinder until the volume is the same to that of germinating peas. Remove the beads and peas and put on a paper towel. They will be used in respirometer 2. Now, the graduated cylinder was filled once again, determine how many glass beads will be require to reach the same volume of the germinating peas. Remove the beads and they will be used in respirometer 3. Then repeat the procedures used above to prepare a second set of germinating peas, dry peas and beads, and beads to be used in respirometers 4,5,and 6, the only difference is the temperature of the water.

Then we inverted the tubes so an air bubble would form in the little tube that is now upside-down. Now that we know what to do, we marked the little tube 2/3 full. One tube was filled to that line with glucose solution, another with fructose solution, sucrose solution and the last one with water. Next, the little tubes were topped off with a yeast solution. Then we slide a big tube over the little one and completed the inversion, this is done for every little test tube. After they are all inverted our group measured the bubble present at the top of the little tube. Then we put all of the inverted test tubes into a hot water bath for 20 minutes. After 20 minutes we took the tubes out and measure the air bubbles in the tubes. Next, we recorded the data calculated the net change from the beginning of the experiment to after the hot

The hypothesis stats that as the sucrose concentration is increased, rate of respiration will increase and therefore the CO2 production of yeast cells will rise. Sucrose is a disaccharide composed of the monosaccharaides glucose and fructose. Glucose is a reactant in anaerobic cell respiration. In the absence of oxygen, glucose will react with the yeast producing ethanol and 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.

Hypothesis: The yeast will have a greater rate of respiration for the natural sugars specifically the glucose and lower rate of respiration for the unnatural sugars

This experiment consisted of 3 respirometers, one with ants, one with radish seeds, and one with glass beads. Each with 4 pellets of KOH and a piece of cotton. They were placed in a water bath that was at 75 degrees fahrenheit. A bubble at the end of the respirometer was measured every five minutes, and this distance showed how well the organisms were respiring. The radish seeds were able to do the most cellular respiration in 25 minutes, with the ants being a close second, and the control respirometer of the glass beads doing the least.

Whereas the large molecule food (Sucrose) will take longer to break down because of its large molecules, this will waste the energy of the yeast as it has to break down the large molecules into smaller molecules before it can use them. This means that the sucrose is not as efficient as the glucose at providing the yeast with a better medium by which it will produce a faster rate of respiration. Theory:

Collect to 2 large beakers both large beakers are to be filled with hot water (labtutor). Then obtain seven conical tubes these will be used to collect the levels of gas, you will also need test tube a stopper and a plastic tube (labtutor). You want to fill the conical tube to at least 50 ml of water (Cressy). Take the four conical tubes filled with water and place two in each beaker, to do this you must invert the tube and cover the release hole as to not lose any water (Cressy). Then place the beakers with the tubes in the bath so they can be at the same temperature as the bath (Cressy). Next mark all of your test tubes in number order to be sure which tube contains what concentrations and pH (Cressy). Having mixed a solution to the specifications of 2.5 ml of glucose in all tubes, 3 ml of yeast in 2 tubes of pH 5, 2 tubes of pH 9, and the single pH 7 tube, the remaining two tubes will contain no yeast as they will be negative controls. Next add 2 ml of pH buffer 3 tubes will receive pH of 5, three will receive a pH of 9 and a single tube of pH 7. Finally add pure water to make sure all test tubes have 10 ml of solution. When making the solutions