Cellular Respiration and Fermentation

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Cellular Respiration and Fermentation: Experimenting With CO2 and Redox Reactions

Julius Engel; Section 8

In this experiment, the subjects of study were fermentation, mitochondrial respiration, and redox reactions. In the first experiment, yeast was grown in various carbohydrate solutions at various temperatures. In the second experiment, succinate was added to various samples of a mitchondrial suspension, DPIP, and a buffer. Then after two blanks were used, the samples were placed into the spectrophotometer for transmittance testing.
Cellular respiration is a group of reactions that occur when a cell turns the energy from food and nutrient sources into ATP, releasing the rest of the
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The goal of this experiment is to successfully stage and observe redox reactions in mitochondrial respiration and fermentation, to better understand these processes. As for hypothesizing, prior to the lab I thought that glucose at 37 degrees would be the greatest yield of CO2 and that as time went on, the transmittance readings of the reduced DPIP would decrease. Neither was entirely correct. Sucrose at 37 degrees seemed to yield the most CO2 and the results for the transmittance readings of the reduced DPIP varied by sample.
Methods and Materials
In part one of the experiment, saturated starch and 4 degrees celsius were the assigned food source and temperature respectively. .5g of yeast was added to 15 mL of the solution, which was immediately transferred into a fermentation tube and stored in the refrigerator with the rest of the 4 degrees samples. Fermentation was then allowed to occur for 40 minutes, with the amount of CO2 produced recorded every 5 minutes. CO2 was measured by reading the level as compared to the markings on the fermentation tube.
Mitochondrial respiration/Citric acid cycle In part two of the experiment, the spectrophotometer was turned on and set to read the % transmittance of 600 nm wavelength light. 6 cuvettes were then obtained and labeled B-1 and B-2 (to
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