The Effect of Boiling on the Rate of Aerobic Respiration of Germinating Peas

Our data recorded shows that the germinating peas did consume more oxygen than the non-germinating or the glass beads alone and that the cooler temperature did slow down the consumption of oxygen in the germinating peas. In both water baths the atmospheric pressure seemed to increase causing our reading to raise in our glass beads and non-germinating peas. This direct relationship in reading leads us to believe that the oxygen consumption in the non-germinating peas was minimal if any at all.

I know that osmosis will occur in the vegetables, but I am not sure of

The first lab was conducted to analyze how germination affects the rate of cellular respiration in lima beans compared to dormant seeds. In order to

There are many procedures during this lab and many materials needed for an accurate analysis of data. First, fill a 100 mL graduated cylinder with 50 mL of water. Add 25 germinating peas and determine the amount of water that is displaced. Record this volume of the 25 germinating peas, then remove the peas and put those peas on a paper towel. They will be used for the first respirometer. Next, refill the graduated cylinder with 50 mL of water and add 25 non-germinating peas to it. Add glass beads to the graduated cylinder until the volume is the same to that of germinating peas. Remove the beads and peas and put on a paper towel. They will be used in respirometer 2. Now, the graduated cylinder was filled once again, determine how many glass beads will be require to reach the same volume of the germinating peas. Remove the beads and they will be used in respirometer 3. Then repeat the procedures used above to prepare a second set of germinating peas, dry peas and beads, and beads to be used in respirometers 4,5,and 6, the only difference is the temperature of the water.

At low temperatures (5oC-15oC) the rate of photosynthesis will be slow, as the enzymes of the plant do not have enough energy to meet substrate molecules. However, as the temperature increases, there will be a greater rate of photosynthesis, especially as the enzymes approach the optimal temperature. Although once the increase in temperature has gone past the optimal temperature, enzymes will begin to denature and the rate will decrease until there is little or no oxygen being produced by

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

Also, unlike photosynthesis, cellular respiration is known as a decomposition reaction. During this reaction, the exergonic release of energy is produced by breaking glucose down into smaller ATP molecules, water and carbon dioxide which is released into the air, for use by plants, every time we exhale

METHODS/PROCEDURES: In the beginning of the experiment, pea seeds were used in order to perform the experiment. It was extremely important to acquire good, dry, and viable seeds so the process of germination could occur. A handful of these healthy seeds worked best in assisting the experiment. The seeds ability to germinate was a vital information needed to determine the outcome of the experiment.

Osmosis is defined as the tendency of water to flow through a semipermeable membrane to the side with a lower solute concentration. Water potential can be explained by solutes in a solution. The more positive a number is more likely it will lose water. Therefore should water potential be negative the cell the less likely it will lose water. In using potatoes the effects of the molarity of sucrose on the turgidity of plant cells. According to Clemson University, the average molarity of a White potato is between .24 M and .31 M when submerged in a sorbitol solution. This experiment was conducted with the purpose of explaining the relationship found between the mass in plants when put into varying concentrations of sucrose solutions. Should the potatoes be placed in a solution that contains 0.2M or .4M of sucrose solution it will be hypotonic and gain mass or if placed in .6M< it will be hypertonic and lose mass instead. Controlled Variables in this lab were: Composition of plastic cups, Brand of Russet Potatoes, Brand of Sweet Potatoes and the Temperature of the room. For independent variable that caused the results recorded it was the different Sucrose concentrations (0.0M, 0.2M, 0.4M, 0.6M, 0.8M, 1M). The dependent variable was the percentage change from the initial weighs to the final. The cup with .4 molarity was the closest to an isotonic solution and was used as the control group for the lab. Water potential is the free energy per mole of water. It is

This lab deals with the transpiration rates in plants, specifically a tomato plant that was used for this experiment. Transpiration is when water leaves a plant through the stomata as water vapor while the stomata is capturing CO2 for photosynthesis. This experiment used three different scenarios: a tomato plant with a light shining on it, a tomato plant with wind blowing on it from a fan, and lastly a tomato plant with nothing acting on it. The hypothesis is that the rate of transpiration will be fastest with light, faster with wind, and slow with the control. This hypothesis was rejected because the rate of transpiration is as follows with the wind having the fastest rate: with light the rate was 7.60 mm/min, with wind 10.20 mm/min, and control 4.33 mm/min. The cause of the wind having a faster transpiration rate than the light may have been due to the surface area of the leaves on the tomato plants. The surface area of the leaves for the wind experiment is 8,124mm2, and for the light is 7,740mm2.By doing this transpiration experiment it helps one to see what happens in plants daily and understand why it happens.

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.

Water potential is the measure of potential energy in water, or the difference in potential energy between a water sample and pure water. According to Kosinski (2015), white potatoes are an experimentally favorite subject for the determination of water potential in plant tissue. In our lab we use a procedure called “change in weight” method, which was published by Meyer and Anderson in 1935. Where we use potato cores to explain and show

However one beaker received 100 mL of Deionized water with a molarity of 0.0. Afterwards a cork borer was pushed through the potato and was twisted back and forth. Once the borer was filled it was removed from the potato. Pushing the potato cylinder out of the borer, this this step was repeated six more times in order to get seven undamaged potato cylinders. Using a sharp razor blade, the potato cylinders were both cut to a uniform length of about 5cm, and were removed of their potato skins. The potato pieces were also cut in half to give the cells a greater surface area in which it was easier to absorb the solution. After the cylinders were weighed on a balance and the data was recorded in Table 4. Using the razor blade each potato was cut lengthwise into two long halves. Then the potato pieces were transferred to the water beaker and the time they were submerged was recorded. This step was repeated for all potato cylinders in which the pieces were placed in solutions 0.1 to 0.6 M. The potatoes were incubated for ninety minutes. At the end of the incubation period the time was recorded. Then the potato piece was removed form the first sample. Next potato pieces were weighed the and the final weight was recorded in Table 4. This procedure was repeated until all samples had been weighed and recorded in the chronological order they were initially placed in the test solution. Afterwards the table was completed by recording the

This experiment consisted of 3 respirometers, one with ants, one with radish seeds, and one with glass beads. Each with 4 pellets of KOH and a piece of cotton. They were placed in a water bath that was at 75 degrees fahrenheit. A bubble at the end of the respirometer was measured every five minutes, and this distance showed how well the organisms were respiring. The radish seeds were able to do the most cellular respiration in 25 minutes, with the ants being a close second, and the control respirometer of the glass beads doing the least.

Aerobic respiration is the way toward delivering cellular energy involving oxygen. Cells separate the food in the mitochondria in a long, multistep prepare that produces 32 ATP. The initial phase in is glycolysis, the second is the citric acid cycle and the third is the electron transport system. Germination is one of such procedures that make use of aerobic and in light of the fact that specific variables can influence aerobic respiration, it would likewise influence germination. The chemical reaction for aerobic respiration is: