Yeast Formal Lab Report

Saccharomyces cerevisae, or baker's yeast, is an example of a model organism to further explore the mechanisms of the human body, and other organisms. Ultraviolet radiation has a damaging effect on human cells, and sunscreen is often used as a means of protection from the UV radiation. Cultures of yeast were irradiated with an ultraviolet light under different standards of SPF sunscreen protection. The purpose of the experiment was to study the effects of UV radiation on yeast cells. Each yeast plate had either a different level of SPF sunscreen as protection, or no protection and was irradiated for 45 seconds. After a week, the number of colonies on each plate was counted. The colonies of the positive control were transferred to MV plates to see if any growth appeared one week later. The results are inconclusive due to the high standard deviations, no significant trends in colony survival, low replication number, and what seems to be human error.

In the experiment we used Turnip, Hydrogen Peroxide, Distilled Water, and Guaiacol as my substances. On the first activity, Effect of Enzyme concentration of Reaction Rate for low enzyme concentration, we tested three concentrations of the turnip extract, and hydrogen peroxide. For the Turnip Extract I used 0.5 ml, 1.0 ml, and 2.0 ml. For hydrogen peroxide we used 0.1 ml, 0.2 ml, and 0.4 ml. We used a control to see the standard, and used a control for each enzyme concentration used. The control contains turnip extract and the color reagent, Guaiacol. We prepared my substrate tubes separately from the enzyme tubes. My substrate tube

The topic of this lab is on biochemistry.This experiment was conducted to show how cells prevent the build of hydrogen peroxide in tissues. My group consisted of Lekha, Ruth, and Jason. There were used two different concentrations of hydrogen peroxide through this experiment , 1.5% and 3%. By testing two different types it is easier to understand how the H2O2 and catalase react with one another. To do this both the yeast, which was our catalase, and H2O2 were mixed together in a beaker. Each concentration was tested out twice for more accurate results . 1.5% concentrated H2O2 had an average reaction rate of 10.5 seconds while 3% concentrated H2O2 had an average reaction rate of 7.5 seconds. From this experiment we learned that by increasing the concentration of H2O2 and chemically combining it with a catalase it will speed up the reaction. Enzymes speed up chemical reactions . The independent variable in this experiment was the concentration of the H2O2. Some key vocabulary words are Catalase, enzyme, hydrogen peroxide ( H2O2), and concentration.

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

In the first part of the enzyme lab, we mixed a substrate and an indicator with an enzyme. There was also a neutral buffer in each of the chemical mixtures. The neutral buffer regulated the pH to around 7. We got a color palette and once we mixed each together, we observed and saw a change in the color of the substance. The darker and more brown the substance got, the more oxygen produced by the reaction. Our results showed that amount of oxygen produced increased about 10% a minute until it sort of equilibrated at 4 minutes and didn’t change to the fifth minute mark. If we were to change anything we did in the experiment, we would make our comparisons to the chart more precise. Overall we thought it

The null hypothesis for the first experiment was that substrate concentration would have no effect on the reaction rate. It was hypothesized that the reaction rate would increase with rising substrate concentrations, until all active sites were bound. The null hypothesis for the second experiment was that temperature would not have an effect on reaction rates. It was hypothesized that until the enzyme is denatured, as temperature increased, so would the reaction rate.

In both experiments, there was one environment that the enzyme worked best it. The graphs show that in the salt experiment 4% salt concentration was the optimum environment for the enzyme, and pH 6 buffer solution was the optimum pH environment for the enzyme. In the other environments the enzyme did not work as fast, therefore not creating as much product. The hypothesis was that the enzyme would work the most efficiently in the most neutral environment. The data does support this hypothesis; therefore we would accept the hypothesis. The neutral state for pH is pH 7, so the enzyme would be most active at exactly pH 7. With pH 6 buffer solution, the enzyme is working, but after pH 7, the enzyme begins to denature at becomes less effective. For the salt experiment, the hypothesis was that the enzyme would be more productive in the solution that had the least salt concentration. As the salt concentration increase, the enzyme would be being to denature. In this experiment, the hypothesis was incorrect, so it had to be

The students of Mr. Woodruff’s 9th grade Pre-Ap Biology class performed a lab on how different carbohydrates affect the cellular respiration of Saccharomyces cerevisiae or yeast. Yeast is an eukaryotic and unicellular organism. It is eukaryotic because it contains a nucleus that is surrounded by a membrane and its DNA is bound by proteins to form chromosomes (Dictionary.com,Eukaryotic). Yeast is unicellular because it consists of only one cell. Yeast is important to humans because it helps with the fermentation process and it helps scientists see how human genetics work , because humans and yeast are both eukaryotic (Volk).In this experiment yeast is used instead of other unicellular organisms because it is eukaryotic and can respire aerobically

This experiment supported the hypothesis that the stronger the concentration, the more efficient the enzyme catalysed chemical reactions. .As time continued, the amount of substrates that needed to be bind with an enzyme was reduced because most of the milk fats had been converted in to fatty acids, which then caused the rate of reaction to slow down as it was harder for the remaining substrates to collide with the enzyme. This means the moment where the reaction is the most effective is at the beginning, when the lipase solution was just added to the milk, which is known as the Initial Reaction Rate. This is reaction is displayed in graph 3, as all on the lines have a steep gradient at the begging of the test, which then begin to plateau towards the end of the reaction when the solution became colourless. It’s interesting that the 2% concentration had a higher initial reaction rate than the 4%

Yeast is not only used for the production of alcohol, but it’s a very important organism used to study for the fundamental questions about the molecular, cellular, and genetic biology of eukaryotes. Some advantages of conducting research with yeast are the fact that it’s a small genome size, and replicate rapidly in time. The purpose of this lab was to induce mutations using a chemical call ethylmethanesulfonate (EMS) in yeast. The first part of the lab, yeast was plated into a media and then allowed under a room temperature. This way the mutants that cannot grow can be excluded for this ideal condition and some of the colonies of yeast were expected to die from the EMS. Then, these colonies were replicated to different media to test them under restrictive conditions. The auxotrophic and auxotrophic temperature sensitive mutants were identified from the different media. (the, )

Pour 3 tbsp of water and move away from the soda bottle due to safety reasons.

I believe that one factor that contributes to the rate of glucose consumption and respiration in yeast is the glycemic index of the added sugar or sugar substitute. I have drawn these conclusions based on the data collected by my classmates and I in addition to my prior knowledge of glycolysis. During the testing process, some “novel treatments” were experimented with, including the replacement of sugar in the experiment with maple syrup, honey, and an artificial sweetener. Because these sugar replacements are different types of sweeteners, they have a difference in glycemic index.

The enzyme is the yeast solution and the graph shows that, even though the amount of the enzyme did not change, the rate of reaction (shown by the volume of gas released) still continues on an upward trend. The function of the enzyme is to have the substrate attach itself to its active site, and if there is more substrate, higher the chances of them bumping into each other and catalyzing are. As the concentration of the hydrogen peroxide substrate increased, the data shows that the chances of bumping into the yeast enzyme increased as well, so more reactions took place and, therefore, more oxygen gas had been released. If the concentration of [H2O2] were to keep increasing, it can be hypothesized that the reactions would reach a peak and stall,

The purpose of this experiment is to determine the rate of fermentation in yeast cells as they are converted to alcohol with the use of five different sugars (Sucrose, Glucose, Equal®, Splenda®, and Brown Sugar (sucrose with molasses)). Yeast uses sugar to make chemical energy, as a result alcohol and carbon dioxide are also formed as a byproduct. Generally, fermentation is an anaerobic process and a means of creating ATP without the presence of oxygen. During fermentation, the sugar(s) will be transformed into two 3-Carbon sugars known as pyruvate, from there, the pyruvate is turned to ethanol alcohol (Holcberg, 1981). The experimental organisms in this lab are the brown sugar and sugar substitutes Equal® and Splenda®, they are being compared

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.