Yeast Respiration Rate Lab Report

Sucrose and maltose were the two sugars under investigation. The total of six groups was divided into three experimenting with maltose and three experimenting with sucrose. Begin the experiment by weighing 10 grams of bakers yeast and adding it to 66 mL of deionized water into the side arm

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

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

Table 2: Slope of different Temperatures of the measured results of the volume of CO2 produced from yeast during respiration.

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.

The experiment answered the question; How do yeast metabolize different fuels? My hypothesis was that yeast could metabolize some fuels and not others, but all the fuels would be metabolized at a different rate. My prediction was that yeast could metabolize all the fuels we used, but it would metabolize at different rates. Yeast metabolizes different fuels by fermentation without the presence of oxygen; this is the method we used in the lab. The control group produces carbon dioxide because there are still different sugars in the water. These sugars are there because we used normal tap water, which contains many different molecules and ions inside the solution. It is important to have the control group to compare to the other fuels because we can see how much the other fuels have created compared to the normal water from the

This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration, so we measured the rate of cellular respiration by the amount of CO2

The research question asks how varying sucrose concentrations affect the rate of anaerobic cell respiration in yeast, measured in CO2 production. The rate of anaerobic respiration will be determined by measuring the rate of CO2 production by the yeast cells.

First and foremost, the overall purpose of completing the lab procedure was to determine the optimal amount of glucose (C6H12O6 ) (g) with 1.0 g of yeast and 10 mL of water that will result in the highest amount of CO2 produced (mm) after 6 minutes in 55°C water. Once finished performing this experiment, I was able to determine that the original hypothesis: if the amount of glucose (C6H12O6 ) when 1.0 grams of yeast, 10 mL of water, a constant temperature of 55°C, and a waiting time of 6 minutes are added and kept constant affects the amount of Carbon Dioxide (CO2 ) produced in millimeters then the optimal amount of sugar ratio will be 2.5 grams of glucose because an increase of glucose, increases the amount of the reactants which are going

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

The natural sugars used in this experiment will be lactose and glucose. The unnatural sugar that will be used is saccharin (an artificial sweetener). The rate of cellular respiration between the natural sugars will be compared to that of the unnatural sugar. Yeasts are unicellular organisms that belong to the fungi kingdom. Yeasts are known as facultative anaerobes; they can respire depending on the environment they are in. Yeast can metabolize sugars aerobically or anaerobically. In both cases, Carbon dioxide is produced.

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

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

Hypothesis Independent variable: concentration of yeast Dependent variable: rate of fermentation Controlled variable: temperature of water (30 degrees Celsius), volume of water in the water bath, amount of glucose, volume of water in yeast suspension, size of beaker and the types of yeast that was used. Materials: 20mL beaker 2mL yeast Glucose

Whereas the large molecule food (Sucrose) will take longer to break down because of its large molecules, this will waste the energy of the yeast as it has to break down the large molecules into smaller molecules before it can use them. This means that the sucrose is not as efficient as the glucose at providing the yeast with a better medium by which it will produce a faster rate of respiration. Theory: