Rate of Respiration in Yeast Essay

Sugar concentration will increase the yeasts' respiration rate. To explain, when conducting the experiment, there was a better comprehension of what cell respiration is. Cell respiration is known to be an arrangement of metabolic responses, Which amid the test metabolic response was the sugars chemical response, that happened in a eukaryotic cell, known as yeast. Yeast was taken to change over biochemical energy from nutrients into adenosine triphosphate (ATP), and after that releases waste products, known as CO2. As the trial was led, there were factors that helped differ the amounts. To clarify, the independent factor utilized as part of the experiment was sugar, since that is what is being changed in the analysis. The dependent variable

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

The yeast Saccharomyces cerevisiae was used for determining the fermentation of various sugars because it is convenient to use and ferments quickly. Throughout the experiment, the only factor that wasn’t constant was the sugars used in the fermentation process. Based on this, it was hypothesized that there would be differences in yeast fermentation of sugars.

Cellular Respiration in Yeast Yeast is a material most commonly used to produce a gas used to make bread dough rise. Yeast does this by eating the sugars in the flour and blow out carbon dioxide. Because yeast having the ability to break down its own enzymes it is able to break down more complex sugars, such as granulated sugar which is why this experiment is successful.

Sucrose, commonly referred to as ‘sugar’, is a carbohydrate molecule consisting of 12 carbon atoms, 22 hydrogen atoms and 11 oxygen atoms, C12H22O11 (Cole et al, 2015). Sucrose is a complex disaccharide molecule comprised of two simpler monosaccharide sugars: glucose and fructose. The World Sugar Research Organisation (2012) states that sugar is vital in the daily intake of food, as it provides the energy to carry out cellular processes once it is broken down and absorbed by the small intestine and transported around the body through the blood stream. The World Health Organisation (2015) suggests the average adult meeting the recommended 8700kJ daily intake

Since we obtain a p-value higher than 0.05, we accepted our null hypothesis that states, “there is no different between the different sugars utilize and higher population growth of yeast”. According to the scientific journal by fonseca, fructose should of yield a higher yeast concertation, since fructose can be directly incorporated into the glycolysis reaction. Fructose is a monosaccharide, so it doesn’t utilize energy to hydrolysis a reaction. On the other hand, galactose is a disaccharide which requires energy in order to be hydrolysis into a monosaccharides. The hydrolysis of galactose to a monosaccharide is tends to be a slow reaction.

With the exception of the control tube, the balloons began to inflate after 5 minutes, and after 15 minutes the balloon over the tube with sucrose had a circumference of 4.5 cm, milk’s had a circumference of 5.5 cm, and starch a circumference of 3cm. After 25 minutes, the foam above the aqueous yeast solution had risen in all three test tubes, but most prominently in the tube containing sucrose, which, after 35 minutes had a circumference of 6cm, compared to mik at 5 cm, at starch at 4.5 cm, and the 0cm in the control tube. After 32 minutes, the balloon over the tube containing sucrose reached its maximum capacity for the amount of gas it could hold, indicated by it popping off the test tube. At this point, the foam present in each tube was settling closer to the bottom. The final measured circumference of each balloon was measured at 30 minutes, with sucrose measuring 6.5 cm, milk 5 cm, starch was 4 cm at 30 minutes, and the control tube remained at 0 cm throughout the

The different concentration levels of sucrose does affect its rate of respiration. In the following experiment, various concentration levels of sugar were used to determine the rate of respiration in yeast. Based on the experimental data, the rate it took for the yeast suspension to respire significantly depended on its concentration level. For instance, the yeast solution with the highest concentration level of sucrose, which is 6%, fermented in the least amount of time at a staggering 5 minutes. Additionally, the 4% sugar concentration respired in approximately 7 minutes. Conversely, the reagent with the lowest concentration level of sucrose, which is 2 %, fermented for the longest amount of time at 19 minutes. Morever, the control group,

The average respiration rate of glucose was the highest, followed by sucrose, water, lactose, and glycerol (Figure 1). Water does not have any carbon source for the yeast to feed on, but it produced the third highest amount of carbon dioxide (Table 1). The standard deviation revealed that glucose had an extremely high standard deviation, indicating that the results were more varied, while water, lactose, and glycerol all had a significantly lower standard variation (Table 1, Figure 1). Conclusions: From the results of the experiment, the hypothesis of yeast cells being grown within glucose having the highest cellular respiration rate and CO2 production of the variables was supported. This is likely because S. cerevisiae is able to use glucose immediately due to how glucose can enter glycolysis directly.

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

I believe that one factor that contributes to the rate of glucose consumption and respiration in yeast is the glycemic index of the added sugar or sugar substitute. I have drawn these conclusions based on the data collected by my classmates and I in addition to my prior knowledge of glycolysis. During the testing process, some “novel treatments” were experimented with, including the replacement of sugar in the experiment with maple syrup, honey, and an artificial sweetener. Because these sugar replacements are different types of sweeteners, they have a difference in glycemic index.

The purpose of the experiment is to test the effect of five different temperatures on the rate of carbon dioxide production in yeast. So, to test this method five fermentation tubes were filled with glucose and yeast mixture, after that they were placed in water to see which one yielded the most carbon dioxide. The results that were produced concluded that yeast can produce carbon dioxide more efficiently with a temperate of approximately 45 degrees Celsius. The carbon dioxide production was tracked in the fermentation of yeast. Carbon dioxide production was also different in different temperatures.

The objective of this study is to show the process of fermentation of yeast and the cellular respiration rate that is found in the mitochondria. The first part of the experiment tested fermentation of yeast through the production of CO2 under certain circumstances. Four different food sources were used: glucose, sucrose, starch, and H2O. The temperature varied from 37oC to 4oC and measured on a 5 minute interval. We predicted that the glucose on the highest temperature would produce the most CO2 bubbles. In the alcohol fermentation process glucose is initially used, we predicted that the increase in glucose would produce the most CO2.

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.

Cellular respiration is a vital process that breaks down glucose to create energy. It takes place in aerobic organisms, meaning they require oxygen. The first step in this process is glycolysis where the breakdown of glucose occurs. After this oxidation of the glucose molecule, it becomes a pyruvate, generating 2 ATP and gives away two electrons that convert NADs to NADHs. The pyruvate then enters the mitochondria where it is transformed into acetyl CoA by oxidizing one of the carbons in the pyruvate to co2 (Freeman, 2017). If oxygen is present, this molecule will continue to the citric cycle where it will undergo a series of eight mediated steps where the energy from the acetyl CoA is released to produce FADH and ATP (Freeman, 2017). In the 6th step of the citric acid cycle, succinate is oxidized to fumarate, giving away its electrons which reduces FAD to FADH2. These electrons are then transported to the electron transport chain where ATP, the main goal of cellular respiration, is produced. In this experiment, by substituting with an alternate electron acceptor, we can see and monitor just how quickly the reaction occurs in the presence of more succinate. Because DCPIP turns from blue to colorless as it becomes reduced, by measuring the transmittance of different samples, it will show the amount of DCPIP that has been reduced. If different amounts of succinate are added to the mitochondrial suspension, then the solution containing the most amount of succinate