The Effect of Different Sugar Sources on Yeast Respiration Essay

666 Words 3 Pages
The purpose of this investigation is to test the effect of different sugar sources on yeast respiration.
Yeasts are unicellular organisms belonging to the fungi kingdom and Eukarya Domain. Yeast are heterotrophs which gain its energy from enzymes that break down carbohydrates into alcohol and CO2. It can also derive energy from simple sugars such as fructose and glucose, which can be found mostly in groups and reproduce asexually (occasionally sexually). Asexual yeast reproduction is accomplished through a process called budding. Budding occurs when a yeast cell achieves full growth. It then sprouts a bud like swelling on its surface. Part of the parent cell’s nucleus is taken and put into this bud, which then is encased by a wall. The wall eventually turns the bud into a separate cell, which will break off until it is fully grown. This cycle takes about twenty minutes to produce more yeast. Louis Pasteur first discovered how yeast worked in 1859. Since 2006, there have been 1,500 species of yeast identified by scientists. Yeasts make up only one percent of all fungal species found in the fungi kingdom. Yeasts can be found anywhere, throughout nature, on top of plants, in soil, and more commonly on the bodies of humans and other animals. Yeast is commonly used when brewing alcohol (beer, wine, and whisky), and for making leavened bread and cheese.
Carbohydrates are a major molecule in biological systems, made up of saccharides that can be strung together into…