How Different Ph Levels Affect The Population Growth Of Yeast

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 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.

After 30 seconds the same enzyme volume was added to the second flask. This was continued to the third, fourth and fifth flasks with interval of 30 seconds until the final addition occurred at 2.5 minutes.

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

Cellular respiration is the chemical process in which organic molecules, such as sugars, are broken down in the cell to produce utilizable energy in the form of ATP. ATP is the chemical used by all of the energy-consuming metabolic activities of the cell. In order to extract energy from these organic molecules, cellular respiration involves a network of metabolic pathways dedicated to this task.

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

For the cell to generate adenosine triphosphate (ATP), plenty of oxygen is needed. Fermentation is a unique way to generate energy ATP in the form of without using any oxygen. Fermentation consists of glycolysis and a process of NAD+ generation. Glycolysis oxidizes glucose to two pyruvate molecules. The two pyruvate molecules are converted into two carbon ethanol molecules, and two carbon dioxide molecules are released. The overall net yield of fermentation are two ATP molecules and two NADH

Fermentation is a metabolic process converting sugar to acids, gases or alcohol.  It occurs in yeast and bacteria, but also in oxygen-starved human muscle

This type of reaction is an oxidation-reduction (or redox) reaction. This reaction is also [anabolic/catabolic] and [endergonic/exergonic].

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.

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 experiment answered the question; How do yeast metabolize different fuels? My hypothesis was that yeast could metabolize some fuels and not others, but all the fuels would be metabolized at a different rate. My prediction was that yeast could metabolize all the fuels we used, but it would metabolize at different rates. Yeast metabolizes different fuels by fermentation without the presence of oxygen; this is the method we used in the lab. The control group produces carbon dioxide because there are still different sugars in the water. These sugars are there because we used normal tap water, which contains many different molecules and ions inside the solution. It is important to have the control group to compare to the other fuels because we can see how much the other fuels have created compared to the normal water from the

Higher levels of solution should produce higher levels of product. The independent variable for the control group data and the experiment data is the yeast concentration. The dependent variable for the control group data and the experiment data is how much oxygen is produced. The Constant for the control group data and the experiment data is time and amount of hydrogen peroxide. The products of the experiment will increase if the levels of reactants increase. Denatured yeast may cause change in the reaction of the experiment. For all trials of the control group, the concentration of yeast is 6ml. For the experiment data, the yeast concentration varies from 8mL, 10 mL, 12 mL, 14 mL, and 16 mL. The temperature may cause change in the reaction of the combination of yeast and hydrogen peroxide

Table 1: Table of Results Showing the Effect of Yeast Mass on the Rate of Yeast-Facilitated Fermentation of Glucose

Fermentation a metabolic process with occurs in the absence of oxygen molecules also known as an anabolic reaction. It is a process of glycolysis in which sugar molecules are used to create ATP. Fermentation has many forms the two most known examples are lactic acid and alcoholic fermentation (Cressy). Lactic acid fermentation is used in many ranges from food production such as bacteria to its use by fatigued muscles in complex organisms (Cressy). When experimenting with organisms such as yeast which was done in this experiment you follow the metabolic pathway of Alcoholic fermentation (Sadava). Where the sugar molecules are broken down and become ethanol (Sadava). But the end product of fermentation is the production of