The Effect Of Sucrose Concentration On The Rate Of Anaerobic Cell Respiration

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.

Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation, it produces pyruvate molecules made by glycolysis and the yeast will break it down to give off carbon dioxide, the reactant is glucose and the byproducts are ethanol and carbon dioxide. In this lab, the purpose is to measure whether the changes of

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.

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

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.

gluconeogenesis 21. sucrose Part II: Putting It All Together Multiple Choice 1. A 2.

2) Yes, the rate of gas production increased as more yeast was added, since more enzyme was able to convert hydrogen peroxide more quickly.

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 results showcased that the greater the amount of glucose (C6H12O6 ), the greater the amount of CO2 that was produced. To make sure that the results had a low chance of being contaminated by outside forces, there were controls put in place: 10 mL of water, the temperature of the water at 55°C, 1.0g of yeast, the 6 minutes it took to measure the foam, and the type of sugar. These controls were put in place so that it would be easier to observe how the amount of glucose affects the amount of CO2 produced. Furthermore, the mean of the amount of CO2 produced (mm) after 6 minutes in 55°C water when the concentration of glucose (C6H12O6 ) was 1.0g was 2.25mm, when it was 1.5g, the mean was 3.05mm, when it was 2.0g, the mean was 3.60mm, and when it was 2.5g, the mean was

The procedure for this experiment was to first obtain four balloons and blow them up in order to stretch them. Then obtain and fill the four large test tubes each with thirty milliliters of warm forty degrees Celsius water and two grams of dry yeast which was weighed on a scale and scooped out by a spatula. After five milliliters of water, ten percent glucose, fructose or sucrose went into one of the four test tubes. Then parafilm was placed on top of each of the test tubes to seal them and they were swirled activating the yeast through rehydration. After swirling the film was removed and the balloons were tightly placed on the test tubes. Then finally observed the tubes build up of CO2 all the while swirling gently every fifteen minutes, recording observations.

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

The Effects of pH on the Production of Carbon Dioxide through Yeast Fermentation of Glucose

Baker’s yeast is a staple in any human diet because of its usefulness in making bread. As yeast respires, CO2 air bubbles form within the bread, giving it its fluffy interior (Strains of Bread Making Yeast). In this experiment, the respiration rate of S. cerevisiae was tested by placing yeast with different carbon sources within a test tube, and using a CO2 detector to measure the carbon dioxide levels as the yeast cells respired. CO2 can be used to measure cellular respiration because of the 1:1 ratio between oxygen and carbon dioxide (Measuring Respiration). Glucose, a carbon source that could enter glycolysis directly, should be the one that has the highest respiration rate. In comparison, sucrose and lactose must have their disaccharide glycosidic linkages broken before entering glycolysis, and glycerol must go through many steps before being able to enter glycolysis (Principles of Biology).