The Effect Of Sucrose Affect The Rate Of Cellular Respiration

The aim of the study is two-fold: to study the rate of absorbance with increasing concentration of glucose, and to measure the activity of enzyme yeast invertase on sucrose. In task 1, the product formation was measured using 3, 5-dinitrosalicyclic acid that reacts with glucose leading to a change in colour from yellow to reddish brown. In task 2, the enzyme kinetics of yeast invertase on sucrose was studied. The absorbance values of the corresponding volumes of the solutions were measured using a spectrophotometer. Michaelis-Menten curve and Lineweaver-Burk Plot were made in order to estimate the values of Vmax and Km

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

Enzymes analysis enables scientist to look the what, why, and how of life. A majority of reactions inside to human body are endothermic, without enzymes lowering the activation energy of these reactions life would not be possible. By understanding what the optimum environments of enzymes are, specifically with sucrase, scientist can better understand enzyme kinetics. In the body thousands of enzymes help regulate and produce chemicals. One very important enzyme K-ATPase in the body help catalyze the reaction of ATP into ADP creating a free phosphate group and helping create an sodium and potassium electrochemical gradient in the body (Peluffo et al. 2004). If the body did not keep its temperature, pH, and concentration of substrate at the optimum levels enzymes would not be able to process required energy fully and the cells would start to die. Sucrose is an important aspect of life and its reduction to glucose has to be carefully controlled in photosynthesis. In the photosystem 2 stage of photosynthesis sucrose helps stabilize water so hydrogen's electrons can be taken and used to create energy (Barry and Halverson et al.2003). As the optimum environment for an enzyme is reached the need to accurately and analytically

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.

During this experiment, sugar sources were varied and respiration rate evaluated. To begin, a water bath was set at 30 degrees Celsius. This creates an optimum temperature for the enzymes in yeast to breakdown sugar and give off CO₂. Each sugar source, glucose, sucrose, lactose and glycerol were all added to its own unique yeast sample, one at a time. Each sugar source that was added to the yeast solution was immediately incubated for 10 min, then was transferred to a respiration chamber. The CO₂ sensor was put in, recording the CO₂ respiration for 4 min. This process was done for each sugar source. The reparation rate was recorded through Logger Pro. After 4 min passed, the slope was recorded, resulting in respiration rate.

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.

In this study we constructed we researched whether different sucrose concentrations affect the rate of osmosis. In order to do this, we constructed artificial cells out of dialysis tubing filled with 20% sucrose and 40% sucrose and weighed them every 10 minutes for 90 minutes. In doing so, we concluded that the higher the sucrose concentration, the faster the rate of osmosis.

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

Determining the effect of varying sucrose concentration on the rate of anaerobic cell respiration in yeasts

The natural sugars used in this experiment will be lactose and glucose. The unnatural sugar that will be used is saccharin (an artificial sweetener). The rate of cellular respiration between the natural sugars will be compared to that of the unnatural sugar. Yeasts are unicellular organisms that belong to the fungi kingdom. Yeasts are known as facultative anaerobes; they can respire depending on the environment they are in. Yeast can metabolize sugars aerobically or anaerobically. In both cases, Carbon dioxide is produced.

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

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

What is sucrose and glucose and what is the difference between them anyways? Anything that ends in the suffix “ose” usually deals with sugar. Well, sucrose is most commonly known as table sugar, which is the stuff you add to food to make them have a sweeter taste. It is made by the bond of alpha-D-glucose and beta-D-fructose; when they are split by the hydrolysis reaction (“vital role in the breakdown of food into easily absorbed materials”) glucose and fructose is made. (H.) Glucose is the basic sugar that gives the body its energy. Although each sugar has the same amount of calories, eating too much of either one can result in weight gain and high blood sugar levels.

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.

Carbohydrates are biological molecules made up largely of carbon, hydrogen, and oxygen. Monosaccharide sugars are rings of carbon, sometimes with an oxygen atom in the ring, with additional carbon, hydrogen, and oxygen branches. Sucrose is normal table sugar. Sucrose is a non reducing disaccharide composed of glucose and fructose linked via their anomeric carbons. It is obtained commercially from sugarcane, sugar beet (beta vulgaris), and other plants and used extensively as a food and a sweetener. (1) The molecular formula of sucrose is C12H22O11. The fructose and glucose rings are linked to each other by an oxygen atom. sugar is a term for any short-chain, sweet-tasting carbohydrate. Sucrose is a  disaccharide sugar, meaning it is made up of two monosaccharide sugar units. In the case of sucrose, the two units are glucose and fructose. The name sucrose comes from the French word for sugar: sucre. The suffix -ose is always used for sugars. Sucrose accepts a central part as a settling in sustenance creation and food recipes wherever all through the world. SUCROSE is a white scentless crystalline or fine strong, denser than water.(2) BASIC STRUCTURE:- In 2 Dimension 3 Dimensional:  Chemical and Physical Properties Computed Properties Property Name Property Value Molecular Weight 342.297 g/mol Hydrogen Bond Donor Count 8 Hydrogen Bond Acceptor Count 11 Rotatable Bond Count 5 (3) Experimental Properties Physical Description Property Name Property Value ColorHard, White crystals