Yeast Concentration Lab Report

You may have observed the reaction of naturally-occurring catalase in tissue from either liver of potato. Design an experiment to determine if the amount of catalase varies from tissue to tissue (e.g. 200 g of liver compared to 200 g of potato).

The hypothesis is that catalase activity will increase exponentially with higher concentrations of hydrogen peroxide until all catalase active sites are filled, in which case the

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.

The research question for the Alka Seltzer Lab is, “What is the effect of different surface areas of an Alka Seltzer tablets reaction time?’. Inside of an Alka Seltzer tablet there are two key ingredients; which are citric acid and baking soda. When a tablet is dropped into a liquid, the acid and baking soda show a physical reaction of fizzing and eventually dissolving. Materials needed for this lab was goggles, aprons, beakers, water of the same temperature, mortar pestle, and three alka seltzer tablets. In each beaker there was 150 mL of water. The first tablet was a full tablet, the second was broken into quarters, and the last tablet was crushed in a mortar pestle. The dependent variable of the lab was the rate of reaction, and the independent

The average for the trials of activated yeast, 1g/125mL, was 94 seconds until the disc reached the top of the hydrogen peroxide. However, the average for the trials of activated yeast, 2g/68mL, was 34 seconds until the disc reached the top. It is clear that the 2g/68mL mixture was faster. This happened because since there are more enzymes, the chemical reaction(converting hydrogen peroxide to oxygen and hydrogen) can be completed much

An Enzyme is a protein that in essence speeds up biological reactions. So that would mean that a Catalase is an enzyme reaction that decomposes hydrogen peroxide to water and oxygen. It is primarily found in the liver and it is important in protecting the cell from damaging oxidative reactions.

Extension: Comparing the trends shown in enzyme activity increase in catalase activity when no inhibitors are added to when a set amount of competitive inhibitors are added and a set amount of non-competitive inhibitors are added could extend this lab. Another possible extension is comparing the efficiency of catalase to other peroxidases by conducting the same experiment and seeing which enzyme will have the highest rate of reaction overall. Furthermore, one could compare the amount of catalase in an organism/part of an organism by finding the rate of reaction of different origins of catalase under the exact same conditions with an excess of hydrogen peroxide

The group with the 4 discs of catalase has a faster reaction rate than the group with two discs of catalase. The control group had the slowest reaction rate. Using a calculator program, the increase in oxygen percentage per second for the group with 4 discs of catalase was 0.0115%, compared to the group with two discs (0.01%) and the control group (0.0062%). The three groups all had different oxygen percentages at the end of the 180 seconds as well. The group with 4 discs of catalase had a higher O2 percentage inside the Nalgene bottle at 0.74% compared to the control group and the 2-disc group, at 0.70% and 0.73% respectively.

We started the experiment with only water in the graduated cylinder and no oxygen gas at all. Within the first thirty seconds, it was clear that the trial with 2 ml of yeast used was producing oxygen the fastest – it had 44 mL of oxygen produced, which was 14 mL above the control group at this time. From here, the control trial and the trial with increased concentration slowed down, but the trial with the lower amount of concentration sped up. This was about from thirty seconds to a minute. At about 90 seconds, the trial with the greatest concentration (2 mL yeast) already started showing signs of leveling off, as 90 mL of oxygen had been produced while the control only had 67 mL produced, and the lower one had 47 mL produced. From about 120 seconds to 300 seconds (the end), the third trial, which had the increased concentration of enzyme, slowly started to level off, with a final value of 99 mL of oxygen gas produced at the five minute mark. However, during this time the control trial (1 mL yeast) continued to increase in the amount of oxygen produced from about 120 seconds to 210 seconds. At this point, the control trial also started to level off in the high 90 mL of oxygen produced. The control trial ended with a value of 95 mL of oxygen gas produced. The trial with the least concentration of enzyme continued to increase quite slowly (relatively) and did not reach the 90 mL of oxygen produced until about 240 seconds. From here, it leveled off at 95 mL at the five minute mark. Even though it reached the same point as the control, the time it took to reach that point was substantially longer. An interesting trend to note is that all three trials kept a pretty linear growth rate under it started leveling off. All three trials leveled off

To conduct this analysis students will need to have twenty-four ounces of water, 3 eight-ounce water bottles, three balloons (preferably different colors), one and a half packets of yeast, and two tablespoons of bleached and unbleached sugar. After every five minutes, the data was collected onto a data table and then transferred into a line

Through this lab, we were trying to solve the problem of how different pH levels affect the population growth of yeast, which was based on the mm of carbon dioxide produced. Through this, our independent variable was the pH level of solution added to the test tube of yeast and sugar. Our dependent variable was the mm of CO2 produced, indicating population growth. For this lab, the proper control was a test tube with the yeast and sugar but no pH solution added. This was useful to compare our data to because it wasn’t being changed by the pH. Therefore, we were truly able to see if adding a base, acid, or neutral solution has an affect on the population growth of yeast. Based on the background knowledge that yeasts thrive in acid and die in bases, I was able to make my hypothesis. If we add a neutral solution, weak acid, weak base, and nothing to a sugar and yeast solution, then the test tube with the weak acid will exhibit the highest population growth. This will be due to the fact that yeast usually thrives in acidic environments and fades away in basic environments.

Higher levels of solution should produce higher levels of product. The independent variable for the control group data and the experiment data is the yeast concentration. The dependent variable for the control group data and the experiment data is how much oxygen is produced. The Constant for the control group data and the experiment data is time and amount of hydrogen peroxide. The products of the experiment will increase if the levels of reactants increase. Denatured yeast may cause change in the reaction of the experiment. For all trials of the control group, the concentration of yeast is 6ml. For the experiment data, the yeast concentration varies from 8mL, 10 mL, 12 mL, 14 mL, and 16 mL. The temperature may cause change in the reaction of the combination of yeast and hydrogen peroxide

In this experiment we tested the time it took for a small disc of coffee filter paper, which was dipped in catalase, to rise to the top of a small beaker filled with hydrogen peroxide. The catalase we used came from yeast and the beaker was filled with 30 milliliters of hydrogen peroxide. We used a hole puncher to punch out the small discs of coffee filter paper. Before every trial we shook the catalase. We dipped the filter paper into the catalase and scrapped the excess catalase on the side of the bottle so it wouldn’t to get a more constant amount of catalase and make the results more accurate.

In this lab my lab partner and I compared our classes data (Mr. Davey 4th hour) for dextrose to Mr. Davis’ classes data of multiple sources of monosaccharides, disaccharides, and polysaccharides. Instantly, you can tell by the graph, Mr. Davey’s class weren’t able to record as much data as Mr. Davis’ class. That error in the data was due to lack of time as we did the lab. In this lab we tested alcoholic fermentation. My lab partner and I did have trouble with this lab. We only ended up gathering 6 minutes of data. From that we had unreliable data which we chose not to use. From the data that my lab partner and I collected from our class we tested how yeast reacted to dextrose (a monosaccharide) that was heated up to 40℃. We can conclude to

Sugar concentration will increase the yeasts’ respiration rate.When conducting the experiment, there is a clear understanding of what cellular respiration is. Cellular respiration is known to be a set of metabolic reactions, Which during the experiment the metabolic reaction was the sugarchemical reaction that occurs in an A eukaryote, known as yeast to convert biochemical energy from nutrients into adenosine triphosphate (ATP), and then release waste products. As the experiment was conducted, there were variables that helped differing amounts. To explain, the independent variable used in the experiment was sugar because that is what is being changed in the experiment. The dependent variable in the test is the amount of CO2 released by