Co2 Lab Report

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.

In this lab we tried to find what fuels yeast could metabolize and what the yields of the carbon dioxide gas that were produced from the different sugars used. We used 6 different yeast and sugar mixtures. The different yeast and sugar mixtures we used were control, glucose, sucrose, fructose, starch, and saccharin. The results for the 6 different results are presented in Tables 1-6 and Graph 1. Graph 1 is a graph of all the information in Tables 1-6. Each Table and graph is labeled approximately.

4. Fructose is component of sucrose, normal table sugar, along with glucose. Whereas glucose is able to immediately enter into glycolysis, fructose is not. Fructose is broken down via fructokinase into fructose- 1-phosphate. Fructose – 1-phospate then gets converted into DHAP+ glyceraldehyde via aldolase B. DHAP+ glyceraldehyde is used in glycolysis to produce pyruvate that goes into the citric acid cycle to produce ATP

The results showcased that the greater the amount of glucose (C6H12O6 ), the greater the amount of CO2 that was produced. To make sure that the results had a low chance of being contaminated by outside forces, there were controls put in place: 10 mL of water, the temperature of the water at 55°C, 1.0g of yeast, the 6 minutes it took to measure the foam, and the type of sugar. These controls were put in place so that it would be easier to observe how the amount of glucose affects the amount of CO2 produced. Furthermore, the mean of the amount of CO2 produced (mm) after 6 minutes in 55°C water when the concentration of glucose (C6H12O6 ) was 1.0g was 2.25mm, when it was 1.5g, the mean was 3.05mm, when it was 2.0g, the mean was 3.60mm, and when it was 2.5g, the mean was

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

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.

Test tube 7, Sucrose, produced 8 mL of CO₂ and test tube 8, fructose, produced 5.5 mL of CO₂. In addition, test tube 9 had a 7mL production of CO₂. Test tube 9, lactose, had 0 mL production of CO₂. Lastly, test tube 11, lactose +Lactaid produced 7 mL of CO₂.

The results from the experiment support the hypothesis that all six sugar samples would produce carbon dioxide as a result of cellular respiration. The carbon dioxide produced can be correlated with the energy being produced during the cellular respiration because it is a by-product of the decomposition reaction. The experiment proved my second theory wrong that splenda would produce the least amount of carbon dioxide of the sugars. According the the graph in Figure 02, the lowest producing sugar was in fact, lactose. Glucose was the highest carbon dioxide producing sugar. Sucrose was the second highest producing sugar and Splenda the third highest. The experiment supported my last theory that of all the sugars, glucose would produce the most carbon dioxide being that its rate of energy production was about 18 times that of lactose. This is because glucose is a simple sugar that is directly used in the glycolysis cycle which leads to the following energy producing steps. The other sugars, sucrose, lactose, and splenda are disaccharides that require

Since we obtain a p-value higher than 0.05, we accepted our null hypothesis that states, “there is no different between the different sugars utilize and higher population growth of yeast”. According to the scientific journal by fonseca, fructose should of yield a higher yeast concertation, since fructose can be directly incorporated into the glycolysis reaction. Fructose is a monosaccharide, so it doesn’t utilize energy to hydrolysis a reaction. On the other hand, galactose is a disaccharide which requires energy in order to be hydrolysis into a monosaccharides. The hydrolysis of galactose to a monosaccharide is tends to be a slow reaction.

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.

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

Then, the fructose solution generated 5 mm of carbon dioxide and the D.I water had 4 mm inside the cuvette. Finally, the glucose solution induced 19 mm of carbon dioxide, by far the most amount generated. From this, the hypothesis can be seen as supported since glucose produced the most amount out of all the other sugars that yeast was exposed to. We know this because yeast undergoes alcohol fermentation in order to continue the breakdown of pyruvic acid without the presence of oxygen, and carbon dioxide is a product of this type of anaerobic respiration. So, the more carbon dioxide produced, the more the rate of respiration increases. The noticeable differences between the test tubes can be explained by the the chemical body of each different type of sugar. Enzymes in yeast are programmed to transmit the molecule glucose through the membrane of their cells in order to undergo cellular respiration with the simple carbohydrate, and not any other type of sugar. Because of this, the yeast solution mixed with glucose produced the most carbon dioxide. But, the lactose and sucrose solutions still produced a solid amount of carbon

One of the most fundamental processes of life is the ability to turn sugar into energy. Our cells have the ability to carry out this process both aerobically and anaerobically. Although anaerobic respiration does not produce the amount of energy that aerobic respiration does; it is still a very important process, because it allows cells to turn sugar into useable energy in the absence of oxygen. (Lab 15: Fermentation Experiments: Background) This is done though a process called fermentation. “Fermentation consists of glycolysis plus reactions that regenerate NAD+ by transferring electrons from NADH to pyruvate.” (Campbell and Reece 173-178) There are many different types but we happen to be interested in alcohol fermentation, which is carried out by bacteria and yeast. (Reiner) In alcohol fermentation sugar is broken down and turned into carbon dioxide and ethanol. Knowing this we can measure the amount of carbon dioxide produced and get an idea of how quickly the reaction is running. (Campbell and Reece 173-178) Glucose is one of the most abundant carbohydrates on earth and therefore is generally the sugar involved in fermentation. (Ophardt) It is a monosaccharide with a “six membered ring structure” ("Simple Sugars: Fructose, glucose and sucrose") Fructose and sucrose are two other common simple sugars found in many of the foods we eat. Fructose is very similar to glucose only it is made up of a five membered ring. And sucrose is a disaccharide; it is a combination

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

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