Essay on Sugar Respiration in Yeast

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.

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

Respiration is a chemical process by which organic compounds release energy. There are two types of respiration reactions that cells use to provide themselves with energy: aerobic and anaerobic (fermentation). (Chemistry for Biologists: Respiration. 2015) Both processes are similar within the initial steps of the reaction- beginning with glycolysis. However, in fermentation instead of the pyruvic acid being converted to acetyl coenzyme A, it’s converted into both ethanol and carbon dioxide in yeast and some plants and lactic acid in animal cells. Another distinct difference between the two processes is that anaerobic respiration uses 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.

Cellular respiration is the series of metabolic process by which living cells produce energy through the oxidation of organic substances. Cellular respiration takes place in the mitochondria. Fermentation is the process by which complex organic compounds such as glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen. The significance of these pathways for organisms is to allow for an organism to be able to generate ATP. Some organism that undergo cellular respiration are bacteria and fungi. Some organism that undergo fermentation are yeast and muscle cells. In cellular respiration, glucose is oxidized and releases energy. In cellular respiration, glucose produces ATP and 3-carbon molecules of pyruvate. The pyruvate is then further broken down in the mitochondria where it becomes oxidized and releases CO2 (Upadhyaya 2014). In the fermentation process oxygen does not play a part. This process converts glucose into pyruvate and produces ATP. From there pyruvate breaks down into CO2 and acetaldehyde (Upadhyaya 2014) Monosaccharides are known as simple sugars and their main function is being the source of energy for organisms. Disaccharides are two monosaccharides joined by a covalent bond and their primary function is to provide food to monosaccharides. Some disaccharides

The Purpose of this experiment was to determine the importance of cellular respiration in the processes of Life. The objective of this experiment was to determine the rate of cellular respiration and how the presence of carbohydrates and pollutants will affect it. Our hypothesis was that an organism has larger rate of Cellular Respiration with the source of Carbohydrates as compared to the one that is without the Carbohydrates source and vice versa in

Cellular respiration is a very important process that occurs in all living organisms. In this process, chemical energy is obtained by the organisms’ food source to be turned into ATP or adenosine triphosphate, a form of energy that is easily utilized by the organisms’ bodies to carry out certain bodily functions (Largen, 2008, p.41). The chemical formula for cellular respiration is C6H12O6+6O2+6H2O→6CO2+12H2O+energy. This simply means that, with the use of glucose, six molecules of oxygen, and six molecules of water, an output of six carbon dioxide molecules, twelve molecules of water, and energy (ATP) is produced (Khan, 2010). Glucose is especially important in this process, given that it acts as a fuel in cellular respiration. (Cellular Respiration: Introduction, n.d.). In the biosphere, there is also a vast

 produced per minute. The results show a trend wherein increased concentrations of sucrose increase the rate of cellular respiration.

The hypothesis stats that as the sucrose concentration is increased, rate of respiration will increase and therefore the CO2 production of yeast cells will rise. Sucrose is a disaccharide composed of the monosaccharaides glucose and fructose. Glucose is a reactant in anaerobic cell respiration. In the absence of oxygen, glucose will react with the yeast producing ethanol and CO2.

The process of cellular respiration provides energy for living organisms to function and maintain life possessing a major importance for living organisms. In this lab, the comprehensive aspect comes from the

In the second experiment I knocked over the 24 degrees celsius test tube so the starting volume was 2.5mL in contrast to the other tubes 1 mL initial volume; this exposure may have affected the outcome for this sample. The third experiment was both correct and incorrect as the monosaccharides, fructose and galactose, demonstrated wildly different CO2 production. Sucrose produced about 11mL of CO2 while galactose produced only 0.5mL. The disaccharides of sucrose, maltose, and lactose demonstrated a similar trend where sucrose produced significant amounts of CO2 whole maltose and lactose lagged behind in production. However, fructose still produced significantly more CO2 (1.5mL) than the most productive disaccharide sucrose. This suggest that while the energy barrier of two reactions vs one reaction between monosaccharides and disaccharides might be a contributor, it is more likely that the availability of specialized enzyme is more important. For example, in the data, it is more likely that there is a sucrose enzyme in higher concentration/availability than a galactose enzyme given the substantial difference in CO2

At the end of our experiment sucrose was actually the winner of the most carbon dioxide however; DR.

The goal of this experiment is to successfully stage and observe redox reactions in mitochondrial respiration and fermentation, to better understand these processes. As for hypothesizing, prior to the lab I thought that glucose at 37 degrees would be the greatest yield of CO2 and that as time went on, the transmittance readings of the reduced DPIP would decrease. Neither was entirely correct. Sucrose at 37 degrees seemed to yield the most CO2 and the results for the transmittance readings of the reduced DPIP varied by sample.

Some cells use aerobic respiration in the presence of oxygen while others use anaerobic respiration, also known as fermentation, in the absence of oxygen. Anaerobic respiration produces fewer ATP molecules than aerobic respiration. Saccharomyces cerevisiae is a type of yeast that can use either aerobic or anaerobic respiration depending on their oxygen availability. Saccharomyces cerevisiae has been essential to baking and wine production. Since carbon dioxide is one of the products of respiration, it can be used to investigate how different kinds of sugar can affect the rate of respiration in Saccharomyces cerevisiae. The rate of respiration in Saccharomyces will be faster in glucose than sucrose because sucrose is a disaccharide and glucose is a monosaccharide. Monosaccharide can produce more carbon dioxide at a more rapid rate than disaccharide (Angustia, Chan, Dinneen, Hortamani, & Mutabaruka

The Effect of Yeast Mass on the Rate of Glucose Fermentation by Yeast - A Practical Report