Yeast Temperature Lab Report

There are many substances that can be manipulated and cause the rate of reaction in fermentation to either speed up or slow down. Substances that alter the rate of the reaction could be temperature of the water, the yeast concentration, pH, and the glucose concentration. In the experimental group of the experiment the amount of yeast concentration was manipulated. The objective of this experiment was to determine what factors affect the rate of the fermentation. To test this objective we changed the amount of yeast being used. A higher yeast concentration replaced the controlled yeast amount. A prediction made by my group was that higher amount of yeast would speed up the process of fermentation. Our null hypothesis is there will be no

11) The gas accumulation in the balloon was measured and recorded at one minute intervals for a total of 10 minutes (qualitative observations were included)

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

Yeast is a fungus that can generate glucose into energy without using any oxygen molecules. We tested the fermenting ability of yeast from two different carbon sources: glucose and aspartame. We hypothesized that yeast is unable to use the carbon sources of aspartame. To do this, we decided to use both carbon sources in the same concentration. Each carbon source was mixed with the same amount of yeast solution. The experiment group of 5.5 mM aspartame solution was compared with the control group of 5.5mM glucose solution. We recorded the rate of fermentation for glucose and aspartame in the Vernier Lab Quest. The fermentation rate of aspartame is a negative number, and glucose is a positive number. Our results show that yeast was unable to ferment aspartame as yeast fermented glucose. The results indicate that aspartame has no effect on yeast fermentation rate because yeast do not catabolize aspartame because it does not have the appropriate enzymes to break it down.

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.

Then we inverted the tubes so an air bubble would form in the little tube that is now upside-down. Now that we know what to do, we marked the little tube 2/3 full. One tube was filled to that line with glucose solution, another with fructose solution, sucrose solution and the last one with water. Next, the little tubes were topped off with a yeast solution. Then we slide a big tube over the little one and completed the inversion, this is done for every little test tube. After they are all inverted our group measured the bubble present at the top of the little tube. Then we put all of the inverted test tubes into a hot water bath for 20 minutes. After 20 minutes we took the tubes out and measure the air bubbles in the tubes. Next, we recorded the data calculated the net change from the beginning of the experiment to after the hot

In the fourth stage of this experiment, the density of a gas was determined. A 250ml flask was weighed with an empty rubber balloon and the mass was recorded.

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 sucrose concentration in the solution was varied to 10%, 20%, 30%, 40% and 50% in order to examine the effect of varying sucrose concentration on the CO2 production of yeast cells.

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

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

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

Introduction: Enzymes are macromolecules that serve as a catalyst in a reaction. Catalysts are substances that increase the rate of a chemical reaction without the enzyme being consumed by the reaction (Reece et al. 2014). Reaction rate will increase if substrates bind to the surface of the enzyme at a specific location known as the active site (Choinski and Karafit 2016). In this experiment, we investigated the effect of pre-incubation temperature on catalase activity in baker’s yeast (Saccharomyces cerevisiae).

The dependent variable in this lab experiment would be time. Materials • Tap water • Original acting yeast (7 oz. package) • Fast-acting yeast (7 oz. package) • 2 250 mL beakers • 2 100 mL

The results from the experiment support the hypothesis that all six sugar samples would produce carbon dioxide as a result of cellular respiration. The carbon dioxide produced can be correlated with the energy being produced during the cellular respiration because it is a by-product of the decomposition reaction. The experiment proved my second theory wrong that splenda would produce the least amount of carbon dioxide of the sugars. According the the graph in Figure 02, the lowest producing sugar was in fact, lactose. Glucose was the highest carbon dioxide producing sugar. Sucrose was the second highest producing sugar and Splenda the third highest. The experiment supported my last theory that of all the sugars, glucose would produce the most carbon dioxide being that its rate of energy production was about 18 times that of lactose. This is because glucose is a simple sugar that is directly used in the glycolysis cycle which leads to the following energy producing steps. The other sugars, sucrose, lactose, and splenda are disaccharides that require