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The effect of sugar on rate of yeast Respiration

The effect of sugar on rate of yeast Respiration


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In my experiment, I am investigating the effect of different types of sugar on the rate of respiration of immobilized yeast (yeast trapped in calcium alginate balls). I am looking at glucose, fructose, sucrose and maltose.

Research leads me to believe that the disaccharides will perform the worst as they require enzymes to breakdown into monosaccharides and so will require more time to digest and this have a slower rate of reaction. In contrast the monosaccharides will work the best for the opposite reason.

Can anyone offer any insights into this hypothesis? Any helpful background theory that would support/discredit this.

Thank you.


"Effect Of Different Sugars On The Respiration Of Yeast" Essays and Research Papers

use of different sugar isomers with yeast, will affect the rate at which the yeast respires at. The sugars to be tested are fructose, galactose, glucose, lactose and sucrose. Their effects on the respiration rate of yeast to be observed through the measurement (cm3) of the displaced water, which will tell us how much CO2 has been respired over 2 minutes. To compare the effects an average will be calculated for each and a result will be drawn from which we can draw a conclusion as to the effects, if.

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Sugar Respiration in Yeast

Lab 04: Sugar Respiration in Yeast 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.

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Respiration of Sugars by Yeast Essay Example

Respiration of Sugars by Yeast 1. PROBLEM STATEMENT: What is the effect of the type of sugar on the amount of carbon dioxide released by Yeast during aerobic respiration? 2. HYPOTHESIS: If the type of sugar is changed, the amount of carbon dioxide created will then increase because sugar is needed to for respiration so occur. If Fructose is added to the Yeast it will then respire the most Co2 because fructose is the largest sugar, its like using a hundred dollar bill instead of single dollars.

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Effect of the Nature of Different Substrates on the Rate of Cellular Respiration of Yeast

Cellular respiration is defined as an enzyme mediated process in which organic compounds such as glucose is broken down into simpler products with the release of energy (Duka, Diaz and Villa, 2009). It is a series of metabolic processes and oxidation-reduction reactions. Oxidation of substrates, such as glucose, is a fundamental part of cellular respiration (Mader, 2009). As a catabolic process, it may or may not require the presence of oxygen. The process that requires oxygen is called aerobic.

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The Effect of substrate on the Rate of Respiration on Yeast

 The Effect of substrate on the Rate of Respiration on Yeast1 Justine Maturan Group 4 Sec. Y – 5L November 18, 2014 ________________________________________________________________ 1A scientific paper submitted in partial fulfilment of the requirements in General Biology I Laboratory under Prof. Susan Sedano, 1st semester 2014-2015 ABSTRACT In order to determine the effect of the substrate on the rate of respiration of yeast, Durham test tube method was used in the first experiment.

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Yeast Respiration Lab

“Investigate the factors affecting the rate of yeast respiration” Lab Report Introduction The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three, along with glucose and galactose, dietary monosaccharides that.

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Anaerobic respiration in yeast

ANAEROBIC RESPIRATION IN YEAST AIM: See the effect of temperature in anaerobic respiration of yeast by counting carbon dioxide bubbles. HYPHOTESIS: Anaerobic respiration in yeast will decrease as temperature increases. VARIABLES: Independent: Temperature Dependent: Rate of anaerobic respiration in yeast Fix: Volume of sugar solution (40ml) , Concentration of sugar solution, yeast mass (2g), volume of solution of yeast & sugar all together (20ml) MATERIALS: Delivering tube 2 test tubes .

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The Effect of Glucose Concentration on Anaerobic Respiration in Yeast

THE EFFECT OF GLUCOSE CONCENTRATION ON ANAEROBIC RESPIRATION IN YEAST INTRODUCTION: Yeast, also known as a saccharomyces cerevisiae, is single celled eukaryotic cells that are in the kingdom fungi and are unicellular organisms which normally reproduce asexually by budding at a very high rate. Scientists quite often decide to work with yeast because of its features fast growing rate and the fact that yeast's DNA can be easily manipulated. Some types of yeast can be found naturally on plant or in.

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An Investigation Into the Effects of Sugar Concentration on Yeast Activity

An investigation into the effects of sugar concentration on yeast activity Introduction: Yeasts are eukaryotic micro organisms belonging to the kingdom fungi. Yeasts live on sugars and produce ethanol and carbon dioxide as by-products. [James Mallory, 1984]When Yeasts are given water and sucrose they convert the sucrose into glucose then convert the glucose into carbon dioxide and ethanol following the following reaction: C₆H₁₂O₆ ( 2(C₂H₅OH + CO₂ [Brady Burkhart, Terrell Grayson and.

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Cellular Respiration Of Yeast Scientifi

ABSTRACT The effect of inorganic cofactor such as Magnesium to the rate of respiration of yeast was determined using Durham tube assembly with the substrate glucose. After thirty minutes, the test tube with the cofactor in the form of Magnesium sulphate MgSO4 showed the higher amount of carbon dioxide evolved which was measurable through volume and was one of the by- products of cellular respiration. This stated that the higher amount of CO2 evolved, the higher the rate of respiration. Thus, the hypothesis.


Yeast And Its Effects On Humans Essay

made using a microbe known as yeast. Yeast is a common type of fungi that comes in many different strains. The strain of yeast commonly known as ‘Baker’s Yeast’ is scientifically referred to as Saccharomyces Cerevisiae, it is approximately 5-10 micrometres in diameter and is made up of one cell per microbe. Saccharomyces Cerevisiae is the most well-known and popular strain of yeast as it is used to make alcohol and bread. It is known for being the most commonly used yeast as a fermenter of alcoholic


The effect of sugar on rate of yeast Respiration - Biology

Students are often confused by the term isomer. Eventually, they memorize a definition and know that isomers share atomic composition, but vary in their structures. What are the consequences for organisms? Can organisms use any molecule for energy as long as they have the same chemical formulas? Or does the structure of each molecule affect the usefulness of a molecule? In this investigation, it is determined that not all sugar is the same. Only certain configurations of sugar molecules can be used by yeast.


Three Monomers Shown Below--Three Dimers Shown Above

A Possible Setup

Biology/Life Sciences
Cell Biology
1. The fundamental life processes of plants and animals depend on a variety of chemical reactions that occur in specialized areas of the organism&rsquos cells. As a basis for understanding this concept:
b. Students know enzymes are proteins that catalyze biochemical reactions without altering the reaction equilibrium and the activities of enzymes depend on the temperature, ionic conditions, and the pH of the surroundings.
g. Students know the role of the mitochondria in making stored chemical-bond energy available to cells by completing the breakdown of glucose to carbon
dioxide.
h. Students know most macromolecules (polysaccharides, nucleic acids, proteins,
lipids) in cells and organisms are synthesized from a small collection of simple
precursors.

Investigation and Experimentation
1. Scientific progress is made by asking meaningful questions and conducting careful investigations. As a basis for understanding this concept and addressing the content in the other four strands, students should develop their own questions and perform
investigations. Students will:
d. Formulate explanations by using logic and evidence.


Conclusion and Evaluation

Conclusion

As it has been seen in the light of the datas taken during the experiment our hypothesis has been proven to be wrong. Because even though Glucose was a monosaccharide it’s fermentation rate has been measured higher than the Fructose who is a disaccharide. The complex structure of Frutose didn’t cause the fermentation rate to be higher. Thus the hypothesis haven’t been proven to be correct.

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The information in the background information has led us to assume that the rate of the more complex sugar would be higher because the number of bonds was higher. But the principle monosaccharide Glucose had the highest fermentation rate n 4 minutes followed by the disaacharide Fructose.

The slowest fermentation rate was measured from the solution which consisted of only yeast and pure water. It was already estimated because Ethyl Alcohol Fermentation is focused on producing energy for yeast. But in the lacking of an energy providing substance such as sugar,enery can not be produced.

Thus,we can conclude our experiment by stating that the structural complexity of sugars affect the rate of ethyl alcohol fermentation however it is not the only factor that affects the rate when different types of sugars are used. The type of bonds is also an effective factor on the rate of ethyl alcohol fermentation.

Limitations:

Improvement

The lack of controlling during the heating of the 500 mL beaker caused a uncertainty of the datas of the experiment. We could have used a more precise heater and quickly used it in the solutions. The largest uncertainties were caused by person-based uncertanities. For example if more time was spent or some tools were used in cleaning the respiration chamber the datas of the experiment could have been more accurate. . One of the other limitations during the experiment was that the use of the syringe was hard because of it’s form.

If the stated limitations were decreased to minimum,the datas could have been more precise and accurate.

“How does the structure of sugar affect the rate of fermentation?”


Investigation Of Yeast Respiration

I will be investigating the respiration of yeast when adding more glucose. Variables: Temperature Amount of sugar solution. Amount of yeast. Concentration of sugar solution. Amount of shaking and acclimatization We are going to measure the amount of Co 2 given off from he yeast respiring as we add more sugar solution every 3 mins, recording the amount of Co 2 every minute. Temperature will affect the rate of yeast respiration.

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I shall keep the temperature of he mixture and water bath under control by using a thermometer and checking it constantly. I shall also keep swirling the thermometer to keep the heat distributed. Also, as it will take longer for the temperature inside the test tube the same as the water bath, I shall leave the apparatus for two minutes, keeping the temperature constant. The amount of yeast used in the experiment will be kept the same. The concentration of the sugar solution will also be kept the same and we will use only one batch else if two different batches are used this will upset the results. Acclimatization and shaking will help to activate the yeast and prepare the solution for timing.

If it is improperly mixed, acclimatized to temperature or activated, the results would not be fair and inaccurate. I will shake the flask thoroughly each time I add a further 5 ml of sugar solution until I can see bubbles being created. I shall also leave the flask in the water bath at the required heat for two minutes before the experiment is carried out. Prediction: I predict that the yeast’s respiratory rate of reaction should increase in speed as the % of glucose increases.

The Essay on Yeast Experiment – Temperature

Yeast fermentation is affected by temperature as an outcome of the many different temperatures that yeasts are exposed to. The accepted value for yeasts optimum temperature is approximately 66.667 degrees Celsius. If yeast is exposed to their optimum temperature, then this would create the most amount of fermentation. In this experiment however, the yeast were exposed to temperatures below their .

However this may at some point peak and therefore cease to increase in speed. My reason for the above prediction is that yeast is a unicellular fungus, which feeds saprophytically and can respire both aerobically and anaerobically. In the experiment the yeast will be respiring anaerobically and breaking down the glucose stored in it as a waste product of this process it will also form CO 2 and alcohol in the form of ethanol. This respiration process is called fermentation. The yeast breaks down the glucose using a series of enzymes. I deduce from this that the more glucose that is present in the yeast the more will be broken down and therefore more CO 2 and ethanol will be produced as waste products at a faster rate.

There are two main types of respiration, aerobic and anaerobic. Aerobic respiration releases more energy than anaerobic respiration. In aerobic respiration glucose is combined with oxygen to be converted into carbon dioxide and water releasing energy. Method: My method is as follows: 1. I will place the flask of yeast into a tray of hot water (which will be kept at the same temp throughout the experiment) 2. I will take a test tube of water and place the delivery tube into the water (as show in the diagram) 3.

I will then add (using the syringe) 5 ml of sugar solution and replace the bung and start the stop watch. 4. I will count the amount of bubbles that come out of the receiving tube into the test tube. And record the about each minute.

5. After 3 mins I will add another 5 mls of sugar solution and repeat the process. Diagram of Apparatus: To make this a fair test: I will be taking 3 recordings of each amount of sugar water before adding another 5 mls. I will be making sure I get 3 consistent results, otherwise I will repeat the experiment until 3 consistent results are given. Certain safety precautions must be taken: When dealing with yeast and alcohol I must make sure not to inhale or consume in any way anything during the experiment as a lot of it may be harmful in someway. Also if any glass is broken for any reason it must be cleared up properly and safely.

The Term Paper on Yeast And Different Carbohydrate Substrates

. the system had regulated with the Glucose and so, the yeast enzymes could now rapidly break down . be considered. In terms of the anaerobic respiration in yeast, the process may rapid but it . due to the increase in the kinetic energy of the reacting molecules. Hence, more enzyme-substrate . “” to ensure accuracy. Diagram: Outline of Results Table. Carbohydrate Volume Of CO2 (ml) Collected .

Results: I have ensured that my results are accurate by controlling all the variables stated in my Planning. I also took care when using the equipment so as to retain continuity throughout the experiment. For this, I checked everything was set up correctly at each reading and prepared my solution in the same way. To make sure that the results were as reliable as I could make them, I calculated the mean of three results Minutes 1 2 3 Average 5 ml 10 ml 15 ml 12 ml 12 ml 10 ml 54 ml 54 ml 59 ml 56 ml 15 ml 68 ml 66 ml 73 ml 69 ml 20 ml 28 ml 28 ml 27 ml 28 ml 25 ml 11 ml 10 ml 16 ml 12 ml I can see from the results and graph on the next page, that the trend was that the longer we left the yeast, the higher the volume of CO 2 produced. Up to the point where the enzymes denatured. So the amount of Co 2 being produced decreases as the enzymes denature until all the reaction has taken place and no Co 2 is being given off.

Background Information: I found some secondary information on the internet and put it together with some of my background knowledge to form the following information Respiration is the release of energy from glucose or other organic substances. Energy is required for growth, repair, movement and other metabolic activities. The energy released from glucose in respiration is used to produce a chemical called adenosine triphosphate (ATP).

ATP is where the energy released during respiration is stored for future use. FERMENTATION is the breakdown of sugars by bacteria and yeast using a method of respiration without oxygen (anaerobic respiration).

It involves a culture of yeast and a solution of sugar, producing ethanol and carbon dioxide with the aid of the enzymes. All the ENZYMES are protein chains of amino acids. They exist in the form of a structure with hydrogen bonds holding the pitches together. On the amino acid molecules, there is R a group.

They react with each other to form peptide bonds, transforming the chain into a 3-dimensional structure. Along the chain there are active sites where interaction between the enzyme and the substrate happens. These sites are sensitive to heat, like the hydrogen bonds that hold the 3 D molecule together. When heat is applied to the enzyme, energy is given into the molecule. The active sites deform and the hydrogen bonds break, denaturing this enzyme. It would not be able to function as usual, and this is not reversible.

The Term Paper on The Effect Of Substrate On The Rate Of Respiration On Yeast

In order to determine the effect of the substrate on the rate of respiration of yeast, Durham test tube method was used in the first experiment. In this method two test tubes was obtain, where test tube one contains distilled H20 with the 7 ml substrate glucose while test tube two contains distilled H20 and with the cofactor in the form of Magnesium sulphate MgSO4. Both tubes has 7 ml 10% yeast .

This is called DENATURATION. The 3 D structure would breakdown and the active sites would change in shape they would not be able to accommodate the substrate any more. The analogy of this is to compare a key to a keyhole. If the keyhole has changed, the same key would not fit in any more, and the lock would not be unlocked.

The same thing happens here, and fermentation could not continue after this has occurred. Also when the temperature is too low, the enzymes would not work because there is not enough energy for activities to happen. Yeast has to make energy, stored as ATP to carry out all cellular functions. To do this they can respire both aerobically when there is plenty of oxygen, but where oxygen is short, they respire anaerobically by this, they are called partial anaerobes.

This produces less energy, but keeps the yeast alive. Pyr uvic acid has to be broken down in respiration when formed by breaking down of glucose molecules, this can’t be done in the same way as it is aerobically when respiring anaerobically which is how the carbon dioxide and ethanol is formed through the zymase. Here is the equation for anaerobic respiration: glucose ethanol + carbon dioxide +energy C 6 H 12 O 6 2 C 2 H 5 OH CO 2 210 Kj / mole Analysis: The Graph is a curve, all of the results fit almost perfectly into the curve. The graph shows that by changing the amount of sugar in the solution the more carbon dioxide is produced… I also found that the rate of respiration dropped of completely after a certain point, highlighting the denaturisation of the yeast’s enzymes. Conclusion: I have found that as I increased the temperature of the yeast solution, the rate of respiration of the yeast increased to a certain point where, as the temperature rose to a certain level, (in my case about 68 oC) the rate of respiration eventually cut off.

The Essay on Scientific Investigation of the Peroxidase Enzyme & Temperature

Abstract: In this lab we tested the effect temperature has on the rate of enzyme activity. The way we figured this out was by taking four different temperatures and testing the different absorbance levels they produced every 20 seconds for two minutes straight using a spectrophotometer. The important part of this experiment was the temperature the enzyme concentration was made at. What we got from .

My hypothesis and prediction can be backed up with the findings from looking at my results and graphs you can see the rise and fall of respiration. They are explained due to the theories of enzyme-substrate with lock and key and kinetics. Where these meet is when kinetic theory states that an increase in temperature means more particle collisions between reactants and so a faster rate of reaction, and in enzyme-substrate where the enzyme is sensitive to heat, and about a certain temperature, the active site will begin denaturing, so slowing and eventually stopping the reaction. Evaluation of Experiment: The experiment went quite well as I was able to obtain accurate sets of recordings. I think that the method used was good but could be improved by a better way of keeping the yeast at the same temperature and the same concentration of the solution.

If I were to further investigate this experiment and my results, I would probably want to calculate the point where the enzymes begin to denature for respiration in yeast.

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. yeast respiration? If the amount of carbon dioxide is directly related to temperature, then varying degrees of temperature will result in different rates of respiration in yeast. The experiment .

Affect of Sugars on Yeast Respiration

. of cellular respiration of the yeast. Controlled Variables: Amount of yeast used, type of yeast used, molarity of sugar used, temperature of water. . Test Tube Yeast/Sucrose solution Rubber Stopper Computer Figure 1: Set up of the experiment. Not shown .

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What are the factors that affect the respiration rate of yeast?

The eight environmental factors effecting the rate of respiration are: (1) Oxygen Content of the Atmosphere (2) Effect of Temperature (3) Effect of Light (4) Effect of Water Contents (5) Effect of Respirable Material (6) Effect of Carbon Dioxide Concentration (7) Protoplasmic Conditions and (8) Other Factors.

Subsequently, question is, how does substrate affect the rate of respiration in yeast? The more the enzyme of a particular substrate, the faster the rate of breakdown and therefore the more CO2 is produced. If there is plentiful of O2 then yeast would respire aerobically with sugars, producing H2O and CO2 as waste products.

Moreover, how does oxygen affect the rate of respiration in yeast?

The presence of oxygen at normal atmospheric concentrations will inhibit any fermentation process. As the level of oxygen is increased beyond this point, byproducts such as glycerol and acetic acid (vinegar) are produced by the yeast in addition to ethanol, and the yield and purity of the ethanol are reduced.

What is the normal respiratory rate?

Respiratory rate: A person's respiratory rate is the number of breaths you take per minute. The normal respiration rate for an adult at rest is 12 to 20 breaths per minute. A respiration rate under 12 or over 25 breaths per minute while resting is considered abnormal.


Education Level

Subject

Introduction

Yeast are able to metabolize some foods, but not others. In order for an organism to make use of a potential source of food, it must be capable of transporting the food into its cells. It must also have the proper enzymes capable of breaking the food’s chemical bonds in a useful way. Sugars are vital to all living organisms. Yeast are capable of using some, but not all sugars as a food source. Yeast can metabolize sugar in two ways, aerobically, with the aid of oxygen, or anaerobically, without oxygen.

In this lab, you will try to determine whether yeast are capable of metabolizing a variety of sugars. When yeast respire aerobically, oxygen gas is consumed and carbon dioxide, CO2, is produced. You will use a CO2 Gas Sensor to monitor the production of carbon dioxide as yeast respire using different sugars. The four sugars that will be tested are glucose (blood sugar), sucrose (table sugar), fructose (fruit sugar), and lactose (milk sugar).

Objectives

In this experiment, you will

  • Use a CO2 Gas Sensor to measure concentrations of carbon dioxide.
  • Determine the rate of respiration by yeast while using different sugars.
  • Determine which sugars can be used as a food source by yeast.

Sensors and Equipment

This experiment features the following sensors and equipment. Additional equipment may be required.

Option 1

Option 2

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How does glucose affect the rate of cellular respiration?

Fermentation is a process that allows cells to gain energy from different types of carbohydrates while being anaerobic (without oxygen) to form carbon dioxide. Fermentation can be used to produce food and drinks. The greater the concentration of glucose, the faster the rate of respiration will be.

Subsequently, question is, do your body cells always use cellular respiration to break down glucose? Your body cells use the oxygen you breathe to get energy from the food you eat. This process is called cellular respiration. During cellular respiration the cell uses oxygen to break down sugar. Breaking down sugar produces the energy your body needs.

Moreover, what can affect the rate of cellular respiration?

The factors that affect the cellular respiration are: Temperature- the rate of the cellular respiration increases if the temperature is warmer. The lower the temperature,the slower the rate of cellular respiration. the reason for this is enzymes which are present in cellular respiration process.

Is Sucrose a disaccharide?

A disaccharide (also called a double sugar or bivose) is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage. Like monosaccharides, disaccharides are soluble in water. Three common examples are sucrose, lactose, and maltose.


Exploring Cellular Respiration by Measuring CO2 Production from Saccharomyces cerevisiae Aerobic Respiration

Most eukaryotic organisms require glucose for the first step in their metabolism (Ozcan, et. al.), and Saccharomyces cerevisiae is no exception. This strain of yeast was used in this experiment to examine cellular respiration at different temperature levels and with carbon sources other than glucose. Yeast is used to study metabolism because there is a lot of information on this particular strain of yeast because it is widely used for baking, brewing, and other techniques for making food (Brink, et. al. 2008). Although glucose is commonly used in metabolism, other sugars can be metabolized. For example, the rate of glycerol metabolism by yeast has been measured but has shown to be slower than metabolism of other sugars (Gancedo, et. al.).

The effect of temperate is also important to take into consideration of metabolism because there are so many enzymes involved. Enzymes are very sensitive to temperature and this experiment can demonstarte that by measuring the amount of carbon dioxide produced from glucose metabolism at different temperatures.

Similarly, the type of sugar used can affect the rate of metabolism. This lab measures carbon dioxide produced from the metabolism of glucose, lactose, glycerol, and sucrose.

I hypothesize that the most CO2 will be produced from the glucose carbon source because it enters glycolysis directly, then sucrose and lactose because they are disaccharides, and lastly glycerol, because it is an alcohol that is not a sugar. I hypothesize that that Saccharomyces cerevisiae will grow best and produce the most CO2 at 30 degrees Celsius, then 50 degrees, and lastly, 4 degrees Celsius.

The results from our experiment do not support my hypothesis that S. cerevisiae would grow best at 30 degrees Celsius but instead suggest that it releases the most CO2 at 50 degrees Celsius. It did not do well at 4 degrees, as hypothesized.

Experimental Procedure

For the temperature tests, three different water baths were set up and kept at 4 degrees Celsius, 30 degrees, and 50 degrees. Six test tubes were gathered and labeled two each for the three different temperature variables and then if they were the control or the tube with added glucose. Two milliliters of yeast were added to each tube. Each tube was placed in its corresponding temperature water bath, as was the respiration chamber. The set up was staggered, though, because we were limited by one CO2 sensor. Two milliliters of glucose were added to the first test tube to measure CO2 production from glucose (not the control) and incubated for ten minutes. After the incubation period, one milliliter of the yeast mixture was added to the respiration chamber and the CO2 sensor was set up to record CO2 produced at a rate of six times per minute for four minutes. Once the four minutes were completed, the CO2 sensor was removed to allow it to reset. This was repeated for the remaining two test tubes measuring CO2 from metabolism of glucose. For the controls, the same procedure was completed substituting two milliliters of water for glucose.

For the carbon source tests, a 30 degrees Celsius water bath was set up. Five test tubes were labeled with the four different carbon sources with one control tube. Two milliliters of yeast were added to each one and two milliliters of the carbon source were added at the time of incubation. The same steps were completed as in the temperature tests above where each tube was incubated for ten minutes and then the CO2 levels were recorded.


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