Glucose Found to Produce the Most Co2 in Sugar and Yeast Fermintation Experiment

In cellular respiration, glucose and oxygen are taken into the cells, then they are converted to carbon dioxide, water and ATP energy and some other energy. Some of the ATP energy is used in photosynthesis; a large amount of

The bottle with higher concentration of sugar tends to produce more carbon dioxide. After 10 minutes, The

In this experiment the four different types of sugar substitutes will be tested with yeast to determine if the type of sugar substitute directly affects the respiration rate of yeast. The four different types of sugar substitutes include Saccharin (Sweet ‘N Low),

Cellular respiration is a redox reaction that combines glucose & oxygen to produce carbon dioxide, water, and energy.

Cellular respiration is the process by which cells get their energy in the form of ATP. There are two types of cellular respiration, aerobic and anaerobic. Aerobic respiration is more efficient and can be used in the presence of oxygen. Aerobic respiration, or cell respiration using oxygen, uses the end product of glycolysis in the TCA cycle to produce more energy currency in the form of ATP than can be obtained from an anaerobic pathway.

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

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

A simple comparison of the percentage of glucose and fructose reveals its striking similarities to table sugar.

 produced per minute. The results show a trend wherein increased concentrations of sucrose increase the rate of cellular respiration.

The sucrose concentration in the solution was varied to 10%, 20%, 30%, 40% and 50% in order to examine the effect of varying sucrose concentration on the CO2 production of yeast cells.

High fructose corn syrup and sucrose are differently built up. It is very close in chemical composition. According to John S.White sucrose has glucose and fructose Connected together but HFCS does not have them connected. The difference in the chemical structures between sucrose and HFCS makes some researchers think that HFCS is metabolized differently than sucrose by the body and so that could be a cause for worry in its relativity to obesity in the United States.

Every living thing needs cellular respiration to survive. Cellular respiration is the process that releases energy by breaking down glucose and other food molecules in the presence of oxygen. This process happens through three distinct operations which are glycolysis, the Krebs cycle, and the electron transport chain. Throughout these cycles, our bodies turn oxygen and glucose into carbon dioxide, water, and energy. Although this system seems simple enough, cellular respiration can not take place in just one step because all of the energy from glucose would be released at once, most of it being lost in the form of light and heat. All this plays a very important role in our lives and without it, organisms would cease to exist.

The natural sugars used in this experiment will be lactose and glucose. The unnatural sugar that will be used is saccharin (an artificial sweetener). The rate of cellular respiration between the natural sugars will be compared to that of the unnatural sugar. Yeasts are unicellular organisms that belong to the fungi kingdom. Yeasts are known as facultative anaerobes; they can respire depending on the environment they are in. Yeast can metabolize sugars aerobically or anaerobically. In both cases, Carbon dioxide is produced.

The results from the experiment support the hypothesis that all six sugar samples would produce carbon dioxide as a result of cellular respiration. The carbon dioxide produced can be correlated with the energy being produced during the cellular respiration because it is a by-product of the decomposition reaction. The experiment proved my second theory wrong that splenda would produce the least amount of carbon dioxide of the sugars. According the the graph in Figure 02, the lowest producing sugar was in fact, lactose. Glucose was the highest carbon dioxide producing sugar. Sucrose was the second highest producing sugar and Splenda the third highest. The experiment supported my last theory that of all the sugars, glucose would produce the most carbon dioxide being that its rate of energy production was about 18 times that of lactose. This is because glucose is a simple sugar that is directly used in the glycolysis cycle which leads to the following energy producing steps. The other sugars, sucrose, lactose, and splenda are disaccharides that require

This is because glucose is the simplest type of carbohydrate (monosaccharide). However sucrose is a