Glucose And Yeast Essay

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

In this activity two sets of experiments are performed to determine the rate of cellular respiration by measuring the amount of CO2 in fermentation tube. Larger the rate of cellular respiration, larger will be the amount of gas produced. To conduct the experiment yeast and water were added together at first. Yeast mixture was poured into the test tube and another test tube on the top. After flipping the tube upside down the amount of gas produced was observed at the top of Tube for about 10 minutes to determine the Cellular 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.

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

Determining the effect of varying sucrose concentration on the rate of anaerobic cell respiration in yeasts

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

At the end of our experiment sucrose was actually the winner of the most carbon dioxide however; DR.

Prior experimental results indicate when yeast is fed the sugars glucose (dextrose), fructose, galactose, sucrose, maltose, and lactose; glucose (dextrose) and maltose are the sugars that allow the yeast to have the greatest carbon dioxide production. Another experiment says the pH of glucose solutions to get the yeast to produce the most carbon dioxide, of the pHs, four, seven and ten, is the lower pH of

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

The Effect on the Rate of Respiration of Yeast Cells with Glucose when the Temperature is Varied

Most people know that ascomycete yeasts produce CO2 that makes bread rise and ferment sugary substrates to alcohol. In fact, many yeast species are vitally important in modern commerce. Some species are parasites of animals and plants. Candida albicans and its close relatives cause disease in human beings, and for this reason, the C. Albicans genome was one of the first yeast genomes sequenced.

Whereas the large molecule food (Sucrose) will take longer to break down because of its large molecules, this will waste the energy of the yeast as it has to break down the large molecules into smaller molecules before it can use them. This means that the sucrose is not as efficient as the glucose at providing the yeast with a better medium by which it will produce a faster rate of respiration. Theory:

Yeasts consume organic compounds (e.g. sugar) to make ATP in a process called fermentation, creating ethanol and carbon dioxide. Dried yeast samples are in a quiescent state; that is, the yeast are in a state of arrested cell growth. Given the differing expiration dates of our yeast samples, we hypothesized that the yeast nearest to their expiration dates would take the longest to produce carbon dioxide.