Compare The Respiration Rate Of Yeast

First I will set up the apparatus as show above. I will add 1.5 grams

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

Respiration is a chemical process by which organic compounds release energy. There are two types of respiration reactions that cells use to provide themselves with energy: aerobic and anaerobic (fermentation). (Chemistry for Biologists: Respiration. 2015) Both processes are similar within the initial steps of the reaction- beginning with glycolysis. However, in fermentation instead of the pyruvic acid being converted to acetyl coenzyme A, it’s converted into both ethanol and carbon dioxide in yeast and some plants and lactic acid in animal cells. Another distinct difference between the two processes is that anaerobic respiration uses oxygen

Yeast is a fungus that can generate glucose into energy without using any oxygen molecules. We tested the fermenting ability of yeast from two different carbon sources: glucose and aspartame. We hypothesized that yeast is unable to use the carbon sources of aspartame. To do this, we decided to use both carbon sources in the same concentration. Each carbon source was mixed with the same amount of yeast solution. The experiment group of 5.5 mM aspartame solution was compared with the control group of 5.5mM glucose solution. We recorded the rate of fermentation for glucose and aspartame in the Vernier Lab Quest. The fermentation rate of aspartame is a negative number, and glucose is a positive number. Our results show that yeast was unable to ferment aspartame as yeast fermented glucose. The results indicate that aspartame has no effect on yeast fermentation rate because yeast do not catabolize aspartame because it does not have the appropriate enzymes to break it down.

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.

The Purpose of this experiment was to determine the importance of cellular respiration in the processes of Life. The objective of this experiment was to determine the rate of cellular respiration and how the presence of carbohydrates and pollutants will affect it. Our hypothesis was that an organism has larger rate of Cellular Respiration with the source of Carbohydrates as compared to the one that is without the Carbohydrates source and vice versa in

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 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

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

I believe that one factor that contributes to the rate of glucose consumption and respiration in yeast is the glycemic index of the added sugar or sugar substitute. I have drawn these conclusions based on the data collected by my classmates and I in addition to my prior knowledge of glycolysis. During the testing process, some “novel treatments” were experimented with, including the replacement of sugar in the experiment with maple syrup, honey, and an artificial sweetener. Because these sugar replacements are different types of sweeteners, they have a difference in glycemic index.

Sugars are vital to all living organisms. The eukaryotic fungi, yeast, have the ability to use some, but not all sugars as a food source by metabolizing sugar in two ways, aerobically, with the aid of oxygen, or anaerobically, without oxygen. The decomposition reaction that takes place when yeast breaks down the hydrocarbon molecules is called cell respiration. As the aerobic respiration breaks down glucose to form viable ATP, oxygen gas is consumed and carbon dioxide is produced. This lab focuses on studying the rate of cellular respiration of saccharomyces cerevisiae, baker’s yeast, in an aerobic environment with glucose, sucrose, lactose, artificial sweetener, and water as a negative control. A CO2

Yeast is a eukaryotic organism and is easy to manipulate in an experiment. (Using Yeast in Biology) Cell respiration is a metabolic process whereby energy is gained from sugar. Nutrients such as carbohydrates and fats are broken down to gain energy used for movement. There is a difference between cellular respiration and fermentation. In fermentation energy is released without oxygen while in cell respiration it is released with oxygen.(BBC Bitesize - Higher Biology) Cell respiration has the task to control internal breathing; called metabolism. This is used for the energy generation in cells. It is very important that the cell takes in glucose. Glycolysis, citrate cycle, and endoxidation consists of cell respiration. If temperature increases,