Informative Essay On Yeast

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

6. Sucrose alters yeast by yeast using sugar as fuel for its fermentation process since sucrose is a sugar.

Saccharomyces cerevisiae, also known as baker’s yeast, is eukaryotic fungi (Nakasono, 2003). When yeast is fed, it uses oxygen and a sugar source to produce energy (ATP), and CO₂, the way humans do (Nakasono, 2003). Yeast undergoes aerobic respiration which involves oxygen.

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.

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.

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.

For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so

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

Yeast is a single celled fungus. It feeds saprophytically (secreting enzymes from cells) the enzymes digest the food on which the yeast is living. The enzymes digest the food the yeast is living on (normally sugars such as Glucose and Sucrose) breaking down the large molecules into smaller ones. It takes longer to break down the large molecules making them less efficient than the smaller molecules. This means that the yeast does not need to do any work when provided with small molecule foods such as glucose.

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

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

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

There are three types of environments in which cells are located which include isotonic, hypotonic and hypertonic. In an isotonic environment, the amount of water and solute are the same both inside and outside of the cell. As water drifts into the a cell, the same amount flows out creating a balanced environment both inside and outside of the cell. When there is a high level of water on the outside of the cell and a high amount of solute inside the cell, water will be drawn inside of the cell creating a hypotonic solution. The increase in water inside the cell causes the cell to become engorged and erupt. In a

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