Effect Of Cellular Respiration On Yeast

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

Yeast will aim to respire aerobically, as higher yields of ATP can be acquired, however in certain environments it is able to respire anaerobically. Like most other living organisms, yeast metabolic activity is controlled by enzyme activity. Yeast, after activation creates carbon dioxide and ethyl alcohol by secreting the enzyme zymase, which is a complex of 12 enzymes, in the yeast which acts on simple sugars such as glucose. Enzymes are biological catalysts; they are designed to help speed up the rate of many reactions without actually taking part in the reaction themselves, therefore being reusable.

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

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

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.

There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the

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.

When carrying this experiment the fundamental purpose was to explain fermentation which is a catabolic process that makes a limited amount of ATP from glucose (Urry, Cain, Wasserman, Minorsky, & Reece) by adding yeast to 3 different carbohydrate solutions used as a food sources. We used 4 different test tubes containing glucose, sucrose, saturated starch and water. The purpose was to see which carbohydrate would ferment the most in various temperatures.The levels of CO2 were tracked over a period of time. According to our predictions we believed from slowest to fastest at 4 degrees water, saturated starch, glucose and lastly sucrose. At 23 degrees water, saturated starch, glucose and lastly sucrose. Finally at 37 degrees water, saturated starch, glucose and making sucrose the fastest. We believed this because sucrose would dissolve faster therefore creating faster CO2 levels. On the other hand the Cellular respiration of breakdown organic molecules that use electron transport chain that produce ATP, we had to find out how increasing succinate in DPIP which is an electron acceptor that will intercept the hydrogen ions released from succinate. (Upadhyay, 2017) would allow an accelerated reaction to occur. We believed 3 would be the highest because it included every type of reduce reactions and 1 would be the slowest since succinate wasn't involved. Based on our data collected we came to a conclusion that glucose the carbohydrates that fermentation had the highest rate and most efficient food source. Due to the temperature being so high it produced more gas. Regarding the

In the first part of the experiment, the goal is to observe the metabolic and fermentation rates of yeast. The class worked together to determine the specific measurements of gas that was produced over time using the fermentation tubes. During the second portion of this lab, Cellular Respiration was observed in a redox reaction converting succinate into fumarate. Di-chlorophenol, also known as DPIP was used to represent an electron acceptor that collects the Hydrogen ions released by the redox reaction. This redox reaction is what is used for The Citric Acid Cycle to continue the aerobic respiration cycle.

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.

Cellular Respiration is an aerobic process of molecules releasing stored energy in order to create ATP for oxygen. For a cell to complete this, oxidation-reduction reactions occur where it will break down an organic fuel. (Upadhyaya 39) In the absence of oxygen, fermentation occurs, consisting of two types: alcohol fermentation and lactic acid fermentation, in which both receive a hydrogen atom in order to form their necessary products. (Upadhyaya 40) In part one of this experiment, yeast was grown in either sucrose, glucose or a starch solution each at a temperature of either 37ºC, 25ºC or 4ºC. The hypothesis for this experiment was that the metabolic rate of yeast would be highest in glucose

My hypothesis was that cellular respiration and CO2 production will be higher for yeast cells grown in glucose than glycerol. The experimental data supported my hypothesis regarding carbon sources because the respiration rate and CO2 production was lower for glycerol than glucose. Yeast cells are able to use the energy from glucose directly, whereas yeast cells must go through a significant amount of work, before being able to harness the glycerol’s energy, therefore the cellular respiration and CO2 production should be higher for glucose than glycerol, which was what the data revealed.

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

Another theory postulated that CO2 has the strong influence on mitochondrial activity including succinate and citrate oxidation. Some anticipated the inhibition of C2H4 production rather than the direct effect on respiration, which was supported by a study conducted by Kubo et al. (1989) that reported the influence of CO2 only on products producing ethylene. Some fruits and vegetables (e.g. lettuce) are sensitive to high levels of CO2 and result in CO2 injury when exposed to the levels above its tolerance limit (Kader, et al., 1989; Ke and Saltveit, 1989). The general schematic representation of effect of CO2 and O2 concentrations on the aerobic and anaerobic respiration rate is presented in figure

The production of carbon dioxide in the yeast with lactose had a lower average than the average of yeast growing by it’s self. The lactose sugar effected the respiration the most. Its average growth was 3.896 and the plain yeast was 15.924; this makes the respiration rate 4 times smaller than the respiration rate of the plain yeast. The yeast highest point was 19.75, while the lactose only went up too 6.539; lactose is still 3 times smaller than yeast. Lactase was very harmful, while lactase and sucrose didn’t hurt as bad, but were not better than yeast. Lactase’s average respiration was about half of the yeast average respiration; while the average respiration of the sucrose in the almond milk was also about half of the average respiration in yeast. When looking at the smallest of the yeast and lactase you see the relationship of the lactase being half more clearly; the yeast smallest is 13.22, while the lactase’s is 6.07. Since 6 is half of 12, thirteen is