An Investigation to Show the Effects of Changing Temperature in Yeast Respiration
Brief
Investigate one of the variables that effect respiration in yeast.
Background Knowledge ====================
Yeast is one of the various single celled fungi that form masses of miniature circular or oval cells by budding. When placed in sugar solution the cells multiply and convert the sugar solution into alcohol and carbon dioxide. Yeasts are used as fermenting agents in baking, brewing and the making of wine and spirits. Brewers yeast is a rich source of vitamin B.
Respiration in yeast is the production of the energy in the mitochondria of the cells. There are 2 types of respiration,
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If we heat the sugar solution too much then the enzyme will change shape and it will become impossible for it to join with the sugar to form a complex. This is called denaturing the enzyme, I predict that this will happen at 70 - 80 C.
Plan ====
First I will set up the apparatus as show above. I will add 1.5 grams of sugar to 25ml of water and dissolve it. When we have the water at the correct temperature I will add the same amount of yeast to the sugar solution. When the water is at the correct temperature I will let it stand for 5 minutes. The first test I am going to do will be at normal tap temperature (20 C). I am going to increase the temperature by 15 C each time until I get to 80 C. I will measure the amount of respiration by counting the carbon dioxide bubbles entering the second test tube.
Fair Test =========
To keep this investigation fair I am going to:
· Keep the amount of sugar and yeast the same throughout the investigation
· Keep the amount of water the same throughout the investigation
· Let the solution stand for the same amount of time each time, five minutes
· Add the yeast only when the sugar solution is at the correct temperature
Safety ======
This investigation isn't very dangerous; I will only have to be careful when handling the hot water.
Analysis ========
From my
What buret reading should you record when the liquid level is as shown in Figure 2?
Procedure: Measure the volume, mass, length and temperature of a variety of items. Create dilution of sugar water.
The experiment was conducted to determine the impact different yeast amounts had on yeast fermentation. It was hypothesized that the more yeast added the more CO2 would be produced. The carbon dioxide production was measured in the fermentation of yeast with solution of no yeast in test tube 1, 1mL yeast in test tube 2, and 3mL of yeast in test tube 3 over a period of twenty minutes. All of the yeast amounts produced CO2, but test tube 3 was the most efficient of the three.
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The purpose of this investigation is to test the effect of different sugar sources on yeast respiration.
Once this has happened, you will remove the solution from the saucepan, pour the solution into a container and label that container 20% sugar solution.
Saccharomyces cerevisiae, also known as baker’s yeast, is eukaryotic fungi (Nakasono, 2003). When yeast is fed, it uses oxygen and a sugar source to produce energy (ATP), and CO₂, the way humans do (Nakasono, 2003). Yeast undergoes aerobic respiration which involves oxygen.
Measure 500ml of tap water in the 500cm3 beaker, then measure 5g of sodium hydrogen carbonate using the 50cm3 beaker and weight scale and place in the beaker of water, using the glass rod to dissolve it into the mixture.
There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the
In this lab we tried to find what fuels yeast could metabolize and what the yields of the carbon dioxide gas that were produced from the different sugars used. We used 6 different yeast and sugar mixtures. The different yeast and sugar mixtures we used were control, glucose, sucrose, fructose, starch, and saccharin. The results for the 6 different results are presented in Tables 1-6 and Graph 1. Graph 1 is a graph of all the information in Tables 1-6. Each Table and graph is labeled approximately.
3.Measure and add 0.5g, 1.0g, and 1.5g of sucrose into 3 of the test tubes. Do not add sucrose into the 4th test tube because this will be the control. Lightly shake the test tube to mix the contents together.
· I set up the apparatus as shown in the diagram. I then placed a
Record the sample mass in your notebook. Remember to record all digits on the balance. Closed toed shoes and goggles are REQUIRED for the lab
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
Rate of Respiration in Yeast Aim: I am going to investigate the rate of respiration of yeast cells in the presence of two different sugar solutions: glucose, sucrose. I will examine the two solutions seeing which one makes the yeast respire faster. I will be able to tell which sugar solution is faster at making the yeast respire by counting the number of bubbles passed through 20cm of water after the yeast and glucose solutions have been mixed. Prediction: I predict that the glucose solution will provide the yeast with a better medium by which it will produce a faster rate of respiration.