Yeast Enzyme Lab Report

The more acidic a substance is the less oxygen it will produce when going through a chemical reaction. During the Lab “How Do Changes in pH Levels Affect Enzymes Activity”, the researcher conducted an experiment to test the effects that an acidic, neutral, and a base substance will have when combine it with hydrogen peroxide. The data table shows that HCL (acidic substance) barley produced any oxygen at all when it was combining with Hydrogen Peroxide. The pH level for HCL was 2.5; this level indicates that the substance was very acidic. When the H2O and NaOH were tested they produced more bubbles than HCL. NaoH produced a little more bubbles than HCL. The pH that NaoH produced was a 9, which is a base. H2O produced more bubbles than both substances;

Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation, it produces pyruvate molecules made by glycolysis and the yeast will break it down to give off carbon dioxide, the reactant is glucose and the byproducts are ethanol and carbon dioxide. In this lab, the purpose is to measure whether the changes of

Students will be observing normal catalase reaction, the effect of temperature on enzyme activity, and the effect of pH on enzyme activity in this experiment. The enzymes will all around perform better when exposed in room temperature than when it is exposed to hot and cold temperatures. This is based on the fact that the higher the temperature, the better the enzymes will perform, but as the temperature reaches a certain high degree, the enzymes will start to denature, or lose their function.

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

Enzymes react differently under different conditions and concentrations, being the most productive at the enzymes specific optimum condition and concentration. The enzyme sucrase, extracted from yeast, breaks down the complex sugar sucrose into the simple sugar glucose. Testing for sucrase’s optimum environment, multiple reactions were ran using varying amounts and concentrations of sucrose and sucrase at different pHs and temperatures. The product was then treated with Benedicts solution to visually observe what amount of glucose was present after the reaction was ran; negative results being little to no glucose present and positive results being

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

The hypothesis of this lab was if yeast is exposed to glucose, fructose, lactose, sucrose and DI water, then the yeast will break down glucose at the fastest rate and produce the most CO₂. This hypothesis was supported by the results of the lab. The results showed that glucose produced the most CO₂ in comparison to the other solutions, supporting the idea that cellular respiration was happening the fastest in the glucose solution. As cellular respiration is occurring, CO₂ is being released into the air. The carbon in the CO₂ is coming from carbons in the reactants of cellular respiration and are released to get rid of excess carbons. By looking at the rate at which carbon dioxide is being produced, the rate of respiration can be identified because the release of CO₂ is a product of respiration

We then tested the last set of test tubes containing milk and lactase, we did this to find which ones would present the most glucose concentration results, when placed in different temperatures, 4°C, boiling and room temperature. What we wanted to know was how far temperature could affect lactase to perform its enzymatic activity. We hypothesized that if the lactase is placed in a high or low temperature outside its active range, the temperatures would have a negative impact on the functions of the enzyme. If the temperature has an affect on lactose then we would see some temperatures in which lactase will be function able. We came to a conclusion that enzymes work at a temperature that is closest to body temperature (25°C); boiling water (100°C) denatures the enzyme, while the enzyme is not able to function properly if

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

Students conducted this experiment to study the fermentation that took place in yeast by observing the results of CO2 production in different test tubes. Glucose was readily available for the respiration of the yeast so CO2 was produced. In tube4 the evolution of CO2 was less than tube2 because of the grounded yeast. The presence of CO2 in tube5 was the least due to the addition of acetic acid in it because acetic acid in the fermentation led to a significant decrease in the concentration which shows that the acetic acid is the inhibitory form of the molecule. For tubes 1 and 3 respiration was not present because one of the essential factors was absent (Yeast in tube3 and glucose in tube1). Another factor affecting the cellular respiration

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

Introduction • Enzymes are proteins that serve as catelysts to speed up biologycal reactions. Substrates bind to enzymes in their active sites and are altered to different molecules which are known as the products in the chemical reactions. The amino acids carry out two functions in the active site of enzymes, one is for the binding of the substrate, the other one is for accelerating the chemical reaction. This labtory will be using yeast as the enzyme. Yeast are living single-celled microorganisms identified as eukaryotes.

To begin testing carbon dioxide production in yeast fermentation, we gathered 20 total mictrocentrifuge tubes with holes in the lids, twenty-three mL of five percent glucose, and twenty-three mL of seven percent bakers yeast, 700 mL of forty-degree water, and a stopwatch for proper time measurements. Label four of the tubes for one second then three minutes, two minutes, nine minutes, and twelve. Before dipping the tubes in the warm water for their selected time, measure in one mL of the glucose solution to every tube, once that is completed you can start with the 4 tubes marked with a 0 (1 second) “a”-“d”, quickly add the yeast, weight in grams and submerse in water for 1 second. Remove the tubes post weight and repeat with each quartet of tubes by just changing the time. In this experiment I changed the time that yeast and glucose are submerged in water, this experiment is the controlled one the whole class did. My group used maltose 5% in place of the glucose. We

The objective of this study is to show the process of fermentation of yeast and the cellular respiration rate that is found in the mitochondria. The first part of the experiment tested fermentation of yeast through the production of CO2 under certain circumstances. Four different food sources were used: glucose, sucrose, starch, and H2O. The temperature varied from 37oC to 4oC and measured on a 5 minute interval. We predicted that the glucose on the highest temperature would produce the most CO2 bubbles. In the alcohol fermentation process glucose is initially used, we predicted that the increase in glucose would produce the most CO2.

The approached used was to test the level of CO2 (mL) production, after different solutions with 1.5 mL of Saccharomyces cerevisiae and 4.5 mL and either 1M of glucose, fructose, or galactose go through cellular respiration. The higher level of CO2 produced indicates the more cellular respiration that took place. A