Yeast Cellular Respiration

The experiment was conducted to determine the impact different yeast amounts had on yeast fermentation. It was hypothesized that the more yeast added the more CO2 would be produced. The carbon dioxide production was measured in the fermentation of yeast with solution of no yeast in test tube 1, 1mL yeast in test tube 2, and 3mL of yeast in test tube 3 over a period of twenty minutes. All of the yeast amounts produced CO2, but test tube 3 was the most efficient of the three.

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.

Introduction In this experiment, radish seeds were exposed to several different kinds of solutions (salt, soap, vinegar, fertilizer, distilled water) to test how different environmental pollutants affect seed germination. Because there are several kinds of solutions being tested in this experiment, there is more than one hypothesis. The hypotheses for this experiment are as follows: The use of fertilizer solution increases radish seed germination and growth. The use of salt solution decreases radish seed germination and growth.

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.

small wad of absorbent cotton in the bottom of each vial and, using the pipette or syringe, saturate the cotton

All living organisms need to respire in order to stay alive. The process of respiration converts oxygen and glucose into energy that is required to carry out the cellular biochemical reaction required to sustain life.

Respiration was measured in germinating seeds in the Pea Lab because in germinating peas there is a high rate of cell respiration as the pea is still growing and needs to consume oxygen to continue growing. Pea plant cells rely on the process of cellular respiration to supply them with the energy that they need to stay alive and grow during germination. When the pea plants are grown the cells will still remove energy from sugar via cellular respiration; however, the sugar for cellular respiration will come from the process of photosynthesis instead of the stored

Enzymes are important molecules in every living cell in the universe. An enzyme is a biological catalyst that speeds up the rate of a chemical reaction without undergoing any chemical changes itself. This means that the enzyme will be the same molecular formula before and after the reaction has taken place. Yeast are a single celled type of fungus. Yeast cells digest different types of sugar to make carbon dioxide gas and ethyl alcohol. Yeast is commonly used for baking and making alcohol to drink. Yeast is used in baking because when the yeast cells react with the sugar in the batter, the batter will rise due the trapped carbon dioxide molecules. Yeast is mixed in with different ingredients to make a variety of different types of alcohol

The two hypotheses tested during the experiment were the warmer the temperature, the more oxygen will be consumed, and the germinated peas will consume more oxygen than the dry peas. Some conditions that had to remain constant in this experiment were that each vial had to have the same volume to let us know that the volume of the vial wouldn’t affect the respiration rate. Had the volumes been different, the respiration rate might have been affected. Another constant was the 7 minute equilibrium period before completely submerging the vials in the water. This allowed the peas and the other substances in the vials to begin respiration before being completely submerged in the water, but also, they would have the same time to carry out

In the lab, the Carbon Dioxide production in the germinating peas was significantly greater than the Carbon dioxide production in the non germinating peas, and the iced peas. This supported my hypothesis that the germinating Peas would undergo the most Cellular Respiration. The peas, in the cold water at 6 degrees Celsius ascertained my hypothesis by being higher than the non germinating peas. They were slower in Carbon dioxide production than the room temperature germinating peas because as the temperature drops, the molecules function slower, causing them to take in less Oxygen for energy. Because the peas that are at 23 degrees Celsius are warm, germinating, and ready to grow, they require more energy, resulting in more respiration. The non-germinating peas have the least Carbon Dioxide production because as they are dormant, and have no need for energy to grow. Our results are reliable, so farther experiments would include more trials between the room temperature germinating peas, and the iced germinating peas. This would provide a more accurate average rate of carbon dioxide increase, and decrease the errors. More extreme temperature between the peas would be tested to insure that the difference in gas production was a metabolic reaction. Another trial would to be to use other types of seeds to ensure that this reaction is not only sectionalised to pea

Soil respiration is a process which results in the production of carbon dioxide and can be affected by several factors including plant litter and temperature (Biology 208 Lab Manual 2017). With increasing temperatures, the amount of carbon dioxide released during soil respiration will increase (Schlesinger and Andrews 1999). The presence of plant litter in the soil results in increased soil respiration, and results in increased rates of carbon dioxide production (Xiao et al. 2014). This experiment is looking at the effects of temperature and type of plant litter on the rate of soil respiration. For the abiotic factor, we hypothesize that increasing the temperature will positively affect soil respiration rate as it will increase the rate of metabolism of the microorganisms. Soil placed in 30°C chamber will produce more carbon dioxide than the soil placed in the 15°C chamber. For the biotic factor, decreasing the carbon:nitrogen ratio in plant litter will positively affect soil respiration rate by speeding up the rate of decomposition of the plant litter. Therefore, soil with grass will decompose faster and have higher carbon dioxide production than soil with pine needle litter. The interaction between temperature and type of plant litter indicates that soil with grass litter and in a 30°C chamber will have the highest carbon dioxide production.

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

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:

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.