Investigating How Ph Affects The Yeast Fermentation Rate

For this experiment, Cellular Respiration and Fermentation is observed in two different parts. In the textbook, Campbell Biology, Cellular Respiration is a process that “includes both aerobic and anaerobic processes.” Aerobic Respiration is a “pathway in which oxygen is consumed as a reactant along with the organic fuel” (Campbell 2014, p. 163). The end result, or ‘products’ are: Carbon dioxide, water, and energy in the form of ATP (Adenosine Triphosphate). According to the text, “cells of most Eukaryotic and many prokaryotic organisms carry out aerobic respiration,” (Campbell 2014, p. 163). Some cells in prokaryotes don’t use oxygen which makes them anaerobic. This process is called, fermentation, which uses “sugars or other organic fuels” to complete the cycle and produce energy for the cell (Campbell 2014, p. 163). The entire process takes place within the

Cellular respiration is a process that happens in all living eukaryotic cells. What cellular respiration does is turn food often carbohydrates into energy for our bodies. Cellular respiration starts with a carbohydrates sugar called glucose. What it does is alter and break down the six carbon molecule glucose and altering it creating two three carbon molecules called pyruvic acids in an anaerobic process called glycolosis (Cellular respiration). What this process does is create two ATP molecules which are basically molecules which provide energy to run all cellular processes in our bodies (king). However, from here in the process can turn aerobic, meaning using oxygen if present or anaerobic meaning when oxygen is not present in a

This project is about yeast fermentation in different environments. Yeasts are microscopic organisms that are a branch of fungus. Yeasts are required to obtain food from their surroundings. They also feed off of sugar and starches. Fermentation is a metabolic process that converts sugars to acids, gases, and or alcohol. In the case of this experiment, the yeast will turn the sugars into carbon dioxide (gases). This project is important scientifically because it will provide society information about which environment s yeasts should be put in to induce the highest amount of fermentation. In a baker's case, this would be important because

2) A small amount is required as the enzyme is used again and again as

The Relationship Between pH and Rate of Enzymatic Activity in a Yeast Peroxidase Solution By: Lena O’Neill and Ashrut Sood, D Block AP Biology, Submitted 10/30/16 This experiment addressed the correlation between pH and oxygen production of a yeast enzyme reaction. It was hypothesized that enzymatic production would reach a peak at around 6-8 pH, and then fall again. The original yeast peroxidase solution contained 4 mL of distilled water, 5 mL of yeast suspension, and 1 mL 3.0% hydrogen peroxide.

Objective: This lab was performed to help students understand what enzymes do, what they are, and how they are effected by temperature, pH, and concentration. This lab write up only contains information based on the temperature portion of the lab. Introduction: In lab 5; enzyme activity, yeast solution was used as an enzyme to test the rate that oxygen was produced.

The objective of this experiment was to determine the effects of varying pH values on the enzymatic activity of glucose oxidase. This enzyme specifically oxides D-glucose while simultaneously reducing oxygen into hydrogen peroxide, whose catalysis by the enzyme horseradish peroxidase coupled with this reaction is broken down into its constituent parts of water and oxygen. The reaction rate of glucose oxidase was tested at four distinct pH levels of 3, 4, 5, and 6. The absorbency of each solution was determined through the addition of guaiacol and the use of a spectrophotometer to record the values of absorption for each solution over the course of two minutes. The data presented through the use of tables and graphs reveals that at each pH level tested the enzyme remained functional, demonstrating that the range of pH for this enzyme is at least 3 to 7. According to the graphs, it appears as though a pH of 5 allowed glucose oxidase to function most efficiently, suggesting that a pH closest to 5 would prove to be optimal for this particular enzyme.

Glycolysis is the first stage of cellular respiration that constitutes the most carbohydrate catabolism which means breaking down larger molecules into smaller types. The whole point of glycolysis is really to produce energy for the cell; therefore the first step of respiration is glycolysis. Glycolysis breaks down glucose and forms pyruvate with the production of two molecules of ATP. If oxygen is present than pyruvate cannot be used in anaerobic respiration, so glycolysis only occurs under aerobic conditions. Aerobic respiration requires the presence of oxygen while anaerobic respiration or fermentation does not. The product of fermentation process is CO2 and ethanol from pyruvate. Fermentation is how alcohol is made as ethanol is the drinking alcohol.

Based on the data collected from this experiment, it can be determined that the type of sugar does have an effect on the rate of fermentation and that table sugar, or sucrose, is the sugar with the fastest rate of fermentation. In each trial, the change in pressure buildup in the test tube varied, which means that the rate of fermentation for each of the sugars was different. This is because as fermentation occurs more times, more CO2 is released so all of the CO2 in the test tube builds up and causes the pressure in the test tube to rise. Therefore, if one sugar has a higher increase in pressure than another, then the sugar with the higher increase in pressure has a faster rate of fermentation. Though there were differences in the rate of

The three main phases that are involved in the cellular respiration process are glycolysis, the Krebs cycle and the electron transport chain. First, glucose enters a chemical pathway, known as glycolysis and it occurs in the cytoplasm of the cell. Only a small amount of energy is captured to produce ATP in this stage. Glycolysis has two benefits to it; it can produce ATP quickly and it doesn't require oxygen. Glycolysis is known as “sugar breaking.” The difference between aerobic and anaerobic is that anaerobic does not require oxygen and aerobic does. Glycolysis is known to be anaerobic which

Yeast contains catalase enzymes that act as catalysts for the reaction of breaking down hydrogen peroxide to get oxygen and water (2 H2O2 2 H2O + O2), which helps make a solution that’s toxic to most living organisms not toxic (lab manual). Catalysts are substances that help fasten the chemical reaction without changing the results (lab manual). There are different independent variables, such as the temperature and PH level of the environment, and the enzyme concentration that can change the rate of the enzyme activity if it was still able to function (lab manual). In this study, we are looking at how different concentrations of yeast can affect the rate of oxygen gas production, which tells us the reaction rate. The rate of oxygen gas production

Cellular respiration is used for the production of energy and the removal of waste products. The two types of cellular respiration are aerobic respiration, in which oxygen is used and anaerobic respiration, in which oxygen is not needed. (Jasuja et al, 2013). Aerobic respiration is used in every cell but anaerobic respiration is usually used in prokaryotic cells. Both take place in the mitochondria and cytoplasm and have 3 stages of respiration; glycolysis, Krebs cycle and electron transport chain. In the end of the reaction, there is a “production of carbon dioxide, water, and ATP for aerobic respiration whereas anaerobic respiration produces carbon dioxide, reduced species and ATP” (Jasuja et al, 2013). The production of alcohol is present

Cellular respiration is the process of oxidizing food molecules; like glucose, to carbon dioxide and water. The energy released is trapped in the form of ATP for use by all the energy-consuming activities of the cell. Cellular respiration produces CO2 as a metabolic waste. This CO2 binds with water to form carbonic acid, helping to maintain the blood’s pH. There are 3 stages of cellular respiration- glycolysis, the krebs cycle and electron transport chain (in order).Glycolysis is the breakdown of glucose by enzymes, releasing energy and pyruvic acid.

The results of our experiment mirror the results of Heard and Fleet’s experiment. They determined that different yeast species excel in different pH environments. They found that one species, Saccharomyces cerevisiae, particularly excelled in a pH environment between 3.0 and 3.5 (Heard & Fleet, 1988). The yeast used in our experiment thrived in a similarly low pH environment of about 2.3 (possibly higher depending on the true carrying capacity of the yeast in the pH 5 medium) (Figure 2). Our species of yeast may overpower other yeast species if placed in a more competitive environment. However, not all experiments agree with ours. An experiment by Fleet, Charoenchai, and Henschke resulted in no significant changes in growth rates in wine yeast population between medium pH environment levels of 3.0 and 4.0 (Charoenchai, 1998). Our results do not prove a significant difference,

Yeast is a eukaryotic organism and is easy to manipulate in an experiment. (Using Yeast in Biology) Cell respiration is a metabolic process whereby energy is gained from sugar. Nutrients such as carbohydrates and fats are broken down to gain energy used for movement. There is a difference between cellular respiration and fermentation. In fermentation energy is released without oxygen while in cell respiration it is released with oxygen.(BBC Bitesize - Higher Biology) Cell respiration has the task to control internal breathing; called metabolism. This is used for the energy generation in cells. It is very important that the cell takes in glucose. Glycolysis, citrate cycle, and endoxidation consists of cell respiration. If temperature increases,