Effects of Sucrose Concentration On Cell Respiration In Yeast

First I will set up the apparatus as show above. I will add 1.5 grams

The purpose of this investigation is to test the effect of different sugar sources on yeast 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 Purpose of this experiment was to determine the importance of cellular respiration in the processes of Life. The objective of this experiment was to determine the rate of cellular respiration and how the presence of carbohydrates and pollutants will affect it. Our hypothesis was that an organism has larger rate of Cellular Respiration with the source of Carbohydrates as compared to the one that is without the Carbohydrates source and vice versa in

Use a test tube holder to put the test tube into a container of boiling water for 5 minutes, or until the solution changes color.

The type of sugar affects the rate of cellular respiration because each sugar is classified as either a monosaccharides, disaccharides or polysaccharides. The data from this experiment was collected by the amount of carbon dioxide produced from the type of sugar that was used. The data was then analyzed using a line graph. Data was also collected in class averages. There were three sugars in this experiment, glucose, lactose, and fructose. An example of a monosaccharides would be glucose and fructose. The slope for glucose should be about 283.07. The slope for fructose should be about 269.77. Second, an example of a disaccharides would be lactose. The slope for a disaccharide in this experiment should be about 67.055. The data shows that

Determining the effect of varying sucrose concentration on the rate of anaerobic cell respiration in yeasts

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.

Sucrose is made up of two simple sugars, glucose and fructose. While commonly used as table sugar, sucrose is important to all living organisms, including yeast. When yeast is introduced to sucrose, and does not have oxygen available to assist in respiration, it will resort to anaerobic respiration. This will involve the enzyme invertase to catalyze the hydrolysis of sucrose, as well as zymase to convert the hydrolyzed sugars to alcohol and carbon dioxide. When this happens in a sealed container, the carbon dioxide will become trapped gas. The ethanol actually inhibits the fermentation process, and results in the maximum concentration of ethanol solution of 10-15%.In this particular experiment, the density of the third fraction removed came

My hypothesis was that cellular respiration and CO2 production will be higher for yeast cells grown in glucose than glycerol. The experimental data supported my hypothesis regarding carbon sources because the respiration rate and CO2 production was lower for glycerol than glucose. Yeast cells are able to use the energy from glucose directly, whereas yeast cells must go through a significant amount of work, before being able to harness the glycerol’s energy, therefore the cellular respiration and CO2 production should be higher for glucose than glycerol, which was what the data revealed.

In the standard protocol with only glucose and yeast, Figure 1 indicates that Tube 3 with the most yeast concentration has the greatest values, and tube 2 which has 1.4% yeast produces less CO2. From the data collected it can be concluded glucose and yeast is necessary in the production of , which agrees with the equation for glycolysis since glucose is the sugar that supplies the energy and yeast is the substance that performs the cycle. The higher concentration of yeast will result in more CO2since there is more substance to undergo glycolysis which produces CO2. As shown from Figure 1, the tubes that did not have any yeast or glucose resulted in no production of CO2 since they are missing factors to undergo glycolysis, and since they were

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

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:

Collect to 2 large beakers both large beakers are to be filled with hot water (labtutor). Then obtain seven conical tubes these will be used to collect the levels of gas, you will also need test tube a stopper and a plastic tube (labtutor). You want to fill the conical tube to at least 50 ml of water (Cressy). Take the four conical tubes filled with water and place two in each beaker, to do this you must invert the tube and cover the release hole as to not lose any water (Cressy). Then place the beakers with the tubes in the bath so they can be at the same temperature as the bath (Cressy). Next mark all of your test tubes in number order to be sure which tube contains what concentrations and pH (Cressy). Having mixed a solution to the specifications of 2.5 ml of glucose in all tubes, 3 ml of yeast in 2 tubes of pH 5, 2 tubes of pH 9, and the single pH 7 tube, the remaining two tubes will contain no yeast as they will be negative controls. Next add 2 ml of pH buffer 3 tubes will receive pH of 5, three will receive a pH of 9 and a single tube of pH 7. Finally add pure water to make sure all test tubes have 10 ml of solution. When making the solutions

7.When water bath is ready, put each test tube into the water bath. Wait 5 minutes.