Yeast And Anaerobic Metabolism

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

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.

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

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the

Enzyme catalysis is the increase in the rate of a chemical reaction by the active site of a protein. A catalyst is a substance that can help the reactants in a chemical reaction react with each other faster. The catalyst for this experiment is yeast. In this lab, the chemical combination of hydrogen peroxide and yeast are used to form a reaction of creating oxygen. The active sites of the yeast combines with the hydrogen peroxide and causes oxygen to form at various levels. Yeast is a one-celled organism belonging to the group of organisms called fungi. Yeast is sometimes used in genetic engineering to produce large quantities of enzymes that can be used for medical purposes as healing wounds and reducing inflammation (How Stuff

Yeast is a microscopic unicellular fungus, their physiological properties have directed their use in biotechnology. Varied forms of yeast are implemented in the creation of breads, beer fermentation and wine fermentation.

1. Lab reports are to be computer-generated and double-spaced. All sections of the report must

For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so

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

Yeast and fungi are examples. Even without oxygen, they can perform the oxidation of glucose and release of ethanol and carbon dioxide is possible. A downside of this respiration is that it will produce 18-fold fewer ATP per glucose molecule than aerobic respiration does. This is because it does not go through the Kreb’s cycle or electron transport chain. During procedure 12.1, students will observe anaerobic fermentation by yeast and the effects of pyruvate, Magnesium sulfate, Sodium fluoride and glucose on the anaerobic respiration of yeast. Pyruvate is produced from glycolysis. It can be reduced to ethanol or lactic acid during the

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 reference work chosen is the article “Glycerol production by yeasts under osmotic and sulfite stress” by Blagica Petrovska, Eleonora Winkelhausen, and Slobodanka Kuzmanova. The article discusses a method of glycerol production through osmotolerant yeast in addition to sulfite-steering agents. In this study, we will discuss how the author was able to move into CARS move 2. The CARS system refers to the proper method of writing an introduction, so in this article we shall be examining the introduction for the steps involved in CARS move 1 which lead to CARS move 2. We will then discuss the presence and legitimacy of the hypothesis.

Production of biofuels by virtue of yeast fermentation has long been the center of debate in the scientific research community for many years now. It also has currently positioned itself as one of the most viable alternatives to reduce the carbon footprint and to develop environment-friendly fuels made directly out of natural ingredients. The term biofuel essentially implies the energy sources that have been developed from a variety of crops (Tabatabaei et al. 2015). The term biofuel was coined as a direct outcome of rising environmental problems and radical climate change attributed to an exposure to the environment to a variety of harmful gasses on a routine basis. Not only is fossil fuel limited in terms of quantity, but has also resulted in incurring several harmful impacts to the environment on a global scale (Stanbury et al. 2014). Yeast fermentation is among the most commonly used and widespread methods of biochemical conversion for the purpose of production of biofuels (European Biofuels, 2016). In the present day, a vast majority of vehicles, which is approximately 90%, run on petroleum as a fuel while only 10% of vehicles make use of alcohol as a biofuel (Explore Yeast, 2016).

Saccharomyces are smooth, flat and moist microorganisms ranging from white to cream in colour. The species of Saccharomyces possess typical characteristics such as their incapability of using nitrate and their ability to usually ferment anything that contains simple carbohydrates. They are most famous for their role in the brewing, medical and baking industry. They are typically 8um in length and 10um in diameter. The cell wall is elastic which in turns provides physical and osmotic protection and hence, determines the shape of the cell during budding growth, mating and sporulation. In this essay I will describe the nature of the various strains of saccharomyces and the role it plays and its importance to humans.