Effect Of Glucose Concentration On Pipette Of Glucose

In this lab we are measuring the amount of oxygen used in both germinating and non germinating peas. We are measuring the oxygen consumption by taking a reading of a respirometer submerged in two water baths. The first bath will be cold water and the second warm to determine the effect of temperatures on oxygen consumption. Our negative control will be glass beads to measure to increase or decrease in atmospheric pressure or temperature changes. There is a direct relationship between oxygen consumption and Carbon Dioxide produced, therefore the more O2 consumed the more CO2 produced. To keep the amount of CO2 produced from canceling out any pressure gained or lost from the consumption of

The topic of this lab is on biochemistry.This experiment was conducted to show how cells prevent the build of hydrogen peroxide in tissues. My group consisted of Lekha, Ruth, and Jason. There were used two different concentrations of hydrogen peroxide through this experiment , 1.5% and 3%. By testing two different types it is easier to understand how the H2O2 and catalase react with one another. To do this both the yeast, which was our catalase, and H2O2 were mixed together in a beaker. Each concentration was tested out twice for more accurate results . 1.5% concentrated H2O2 had an average reaction rate of 10.5 seconds while 3% concentrated H2O2 had an average reaction rate of 7.5 seconds. From this experiment we learned that by increasing the concentration of H2O2 and chemically combining it with a catalase it will speed up the reaction. Enzymes speed up chemical reactions . The independent variable in this experiment was the concentration of the H2O2. Some key vocabulary words are Catalase, enzyme, hydrogen peroxide ( H2O2), and concentration.

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

Then we inverted the tubes so an air bubble would form in the little tube that is now upside-down. Now that we know what to do, we marked the little tube 2/3 full. One tube was filled to that line with glucose solution, another with fructose solution, sucrose solution and the last one with water. Next, the little tubes were topped off with a yeast solution. Then we slide a big tube over the little one and completed the inversion, this is done for every little test tube. After they are all inverted our group measured the bubble present at the top of the little tube. Then we put all of the inverted test tubes into a hot water bath for 20 minutes. After 20 minutes we took the tubes out and measure the air bubbles in the tubes. Next, we recorded the data calculated the net change from the beginning of the experiment to after the hot

There were three test tubes in which the experiment was held. A relatively equal sized portion of raw potato (this contained the enzyme [a biological catalyst] hydrogen peroxidase) was placed in each tube. Then, enough water to cover the potato was added. Proceeding this, each of the test tubes were assigned a temperature; cold, room temperature or warm (this was written on the tag so that they were not confused). The test tube destinated ‘cold’ was placed in a ice bath for five minutes. At the same time, the ‘hot’ test tube was placed in a hot water bath for five minutes. Meanwhile, the room temperature test tube sat at room temperature for five minutes. When the five minutes were over, the test tubes were returned to the rack (so that they were able to be observed). Then, the test tubes were allowed to sit at room temperature for five more minutes. Once that period of time was over, 2 ml of hydrogen peroxide (the substrate) was added to each tube.

Early in the semester, a question came up regarding the effect of pollutants on the rate of cellular respiration. Curious, an experiment was administered to find this effect. Yeast and water was added to eight culture tubes. Pollutants were added to six of the eight culture tubes and sugar was added to seven of the eight. At the end of observation, the data insisted that pollutants had a negative and sometimes inhibitive effect on the rate of cellular respiration.

Abstract: This lab was developed to investigate blood glucose and diabetes. Diabetes is a lifelong chronic disease in which there are high levels of sugar in the blood (Diabetes). The spectrophotometer was applied to this lab to determine the absorbance of blood glucose in diabetic and non-diabetic blood samples. In order to prove this, tests were conducted by taking the blood samples at different times right before a meal was eaten then 30, 60, 90, and 120 minutes after the meal. The 6 test tubes had been placed in the spectrophotometer to measure the absorbance of blood glucose in the diabetic and non-diabetic blood. It was hypothesized that people with diabetes will absorb more

The research question asks how varying sucrose concentrations affect the rate of anaerobic cell respiration in yeast, measured in CO2 production. The rate of anaerobic respiration will be determined by measuring the rate of CO2 production by the yeast cells.

Glucose is the body’s key source of energy. In order to make ATP glucose is processed from a metabolic pathway called glycolysis. The first step of glycolysis is phosphorylation of glucose. This prevents the diffusion of glucose out of the cell. Due to the charged phosphate group glucose does not easily cross the cell membrane which is where the process of facilitated diffusion comes in. Facilitated diffusion uses a channel protein to allow a component to move down it’s concentration gradient. It is also good to note that since insulin signals are synthesized at the membrane bound polyribosomes and are therefore hydrophilic, they require a TMP for transport across the lipid bilayer. These processes are possible because of ribosomes-studded

The chickpeas in the hottest temperature tested produced the most amount of carbon dioxide meaning that the cellular respiration rate of the chickpeas was increased. The coldest temperature tested also produced the least amount of carbon dioxide meaning cellular respiration decreased in those chickpeas. For the most part the experiment ran more smoothly than expected. A few time during testing the test chamber was knock over but these accident had a minimal effect on the final outcome. There were sudden jumps when testing the runs in Figure 1, but the jumps were never major enough to cause a retrial. These jumps can be attributed to the fact that the carbon dioxide production was taken every 10 seconds in the 240 second experiment so anything outside disturbance during that time was reflected in the data. Overall the data completely supports the hypothesis. The 42°C run produced the highest slope, the 5°C run produced the lowest slope, and the room temperature (22°) run was in between the two other slopes. The 5°C run did have the most amount of ppm’s recorded, but this means nothing in the long run since the slope was still the lowest meaning it produced the least amount of carbon dioxide over the 4 minutes. The results obtained corresponded with other students in the class who also tested the relationship between cellular respiration and temperature as well as the studies discussed in the introduction

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.

This lab was performed by placing wets/dry peas and beads inside of a respirometer and then attaching a pipet to the top of it before sealing it with wax paper. These respirometers were then placed into the water for 20 minutes where data was recorded at 5 minute intervals. In each interval, the amount of water that entered into the respirometer through cellular respiration was recorded. Cellular respiration was apparent in this lab as the oxygen levels decreased as time passed. Since oxygen was consumed by the peas, the pressure was decreased, thus allowing water to flow inside the respirometer. According to the data, cellular respiration was most apparent in the wet peas as the oxygen level started at 0.87 mL and ended at 0.73 mL because

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.

This experiment consisted of 3 respirometers, one with ants, one with radish seeds, and one with glass beads. Each with 4 pellets of KOH and a piece of cotton. They were placed in a water bath that was at 75 degrees fahrenheit. A bubble at the end of the respirometer was measured every five minutes, and this distance showed how well the organisms were respiring. The radish seeds were able to do the most cellular respiration in 25 minutes, with the ants being a close second, and the control respirometer of the glass beads doing the least.

Rate of Respiration in Yeast Aim: I am going to investigate the rate of respiration of yeast cells in the presence of two different sugar solutions: glucose, sucrose. I will examine the two solutions seeing which one makes the yeast respire faster. I will be able to tell which sugar solution is faster at making the yeast respire by counting the number of bubbles passed through 20cm of water after the yeast and glucose solutions have been mixed. Prediction: I predict that the glucose solution will provide the yeast with a better medium by which it will produce a faster rate of respiration.