Sugar Concentration Lab Report

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

In this activity two sets of experiments are performed to determine the rate of cellular respiration by measuring the amount of CO2 in fermentation tube. Larger the rate of cellular respiration, larger will be the amount of gas produced. To conduct the experiment yeast and water were added together at first. Yeast mixture was poured into the test tube and another test tube on the top. After flipping the tube upside down the amount of gas produced was observed at the top of Tube for about 10 minutes to determine the Cellular Respiration Rate.

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

The type of sugar affects the rate of cellular respiration because each sugar is classified as either a monosaccharides, disaccharides or polysaccharides. The data from this experiment was collected by the amount of carbon dioxide produced from the type of sugar that was used. The data was then analyzed using a line graph. Data was also collected in class averages. There were three sugars in this experiment, glucose, lactose, and fructose. An example of a monosaccharides would be glucose and fructose. The slope for glucose should be about 283.07. The slope for fructose should be about 269.77. Second, an example of a disaccharides would be lactose. The slope for a disaccharide in this experiment should be about 67.055. The data shows that

At the end of 60 minutes, test tube 1 ,2, 3, 4, 5 and 6 produced 47 mm, 33 mm, 4 mm, 4 mm, 9 mm and 46 mm of CO2, respectively. The amount of CO2 produced tells us that there was a high rate of cellular respiration in test tube 1, 2 and 6 and there was a low rate in test tube 3, 4 and 5. As shown on the graph, there is a steeper slope for test tube 1, 2 and 6 and gentle slope for test tube 3, 4, and 5. The steeper the slope the faster the rate of CO2 produced. The test tubes 1, 2 and 6 had high rate of respiration because of the presence of glucose, maltose and MgSO4, respectively. Both glucose and maltose is able to give more amount of CO2 than any other substrate. MgSO4 is a cofactor and the presence of the cofactor allows better formation of pyruvates resulting in a higher rate of cellular respiration. The test tube 4 had a low rate because it contained no substrate for respiration, there was only water. There was a low rate in test tube 5 because of the presence of NaF. NaF is an inhibitor and have the capacity to interfere with the enzymatic activity. The presence of alanine will result in low rate of cellular respiration as seen on test tube 3 because alanine has least amount of carbon in

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

The goal of this experiment was to find out how an shell-less egg’s mass and volume changed when it was placed first in corn syrup (hypertonic) and then in water (hypotonic) and why. The hypothesis was that when the egg was placed in corn syrup, it would lose mass and shrink, but when it was placed back in water, it would gain mass and swell up. The independent variable was the different tonicity of solutions that the egg was placed in; the dependent variable was the mass and volume of the egg. A pickled egg without shell was rinsed, weighed, and its dimension was measured. Then, it was placed in a cup and soaked in corn syrup.

The research question asks how varying sucrose concentrations affect the rate of anaerobic cell respiration in yeast, measured in CO2 production. The rate of anaerobic respiration will be determined by measuring the rate of CO2 production by the yeast cells.

On February 9th, 2016, the class conducted multiple labs to test the enzyme function within yeast to produce CO2. Each group completed a different experiment to test the effects of enzyme function within yeast. The groups did a total of four different types of experiments: changing the temperature, changing the pH, changing substrate concentration and changing the substrates themselves. These experiments would allow the groups to determine ideal conditions for the enzyme function within yeast to produce CO2.

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,

Choudhury Asif Ibne Yusuf Lab Section 1 Using different concentrations of sucrose affecting movement of water in and out of dialysis tube to find the concentration of an unknown solution Introduction This experiments attempts to find how different concentrations of sucrose affect the amount of osmosis that occurs in a dialysis tubing and finally to find concentration of the unknown sucrose solution. The dialysis tubing represents a cell with a semi permeable membrane therefore water with along with some other substances are able to move. A gradient is exist when there is an uneven distributions. Gradients exist in these sucrose concentrations which are hypotonic when placed in distilled water as there is higher concentration of water outside

Hypothesis: The yeast will have a greater rate of respiration for the natural sugars specifically the glucose and lower rate of respiration for the unnatural sugars

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

Rate of Respiration in Yeast Aim: I am going to investigate the rate of respiration of yeast cells in the presence of two different sugar solutions: glucose, sucrose. I will examine the two solutions seeing which one makes the yeast respire faster. I will be able to tell which sugar solution is faster at making the yeast respire by counting the number of bubbles passed through 20cm of water after the yeast and glucose solutions have been mixed. Prediction: I predict that the glucose solution will provide the yeast with a better medium by which it will produce a faster rate of respiration.

How does the glucose concentration effects the time taken for the potassium permanganate to decolourise from purple to colourless ?