Effect Of Anaerobic Respiration On Yeast

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In this experiment, my group designed our own experiment in which we explored anaerobic respiration using yeast by measuring the rate of fermentation and examining the amount of carbon dioxide produced by active yeast. We did this by obtaining one mole of sucrose, glucose, and fructose and testing their effects they had on fermentation in a water and yeast mixture. Fermentation is more often referred to as anaerobic respiration, which takes place in the absence of oxygen, and yeasts are single-celled fungi, often used in commercial bread and alcoholic beverage production. Anaerobic respiration is helpful to the body because it helps produce lactic acid in the muscles when exercising, and stops your body from overworking itself. During alcoholic fermentation, cells break down glucose to form ethanol and carbon dioxide, as well as two ATP molecules. I hypothesized that if the same amount of glucose, sucrose, and fructose are added to a solution, then the rate of fermentation will increase, varying among the sugars. My null hypothesis stated if the same amount of sucrose, glucose, and fructose is added to the solution, then no reaction will occur. To start our experiment, we created our control that was filled with water heated to sixty degrees Fahrenheit, then added a yeast packet to the water and mixed the solution. Next, we acquired one mole of sucrose, glucose, and fructose. The independent variables in our experiment included sucrose, glucose, and fructose, while the
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