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Fermentation by yeast
The effect of glucose concentration on yeast respiration
The effect of glucose concentration on yeast respiration
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Recommended: Fermentation by yeast
Purpose: The purpose of this lab is to find the ideal conditions for carbon dioxide production in yeast. Determining the ideal conditions for carbon dioxide production would help Jim Baker bake his bread as fluffy as possible in a short amount of time. Background: Yeast are single-celled fungi. Yeast cells use an anaerobic process called alcoholic fermentation to produce energy in the form of ATP. Not only does this process convert glucose into ATP, but it also breaks down the glucose molecules into ethanol and carbon dioxide. Organisms obtain the energy they need from food. Yeast cells use sugars, such as glucose, as a food source. However, because glucose cannot be used directly by organisms, glucose molecules have to go through the process To help maximize Mr. Baker’s bread rising process, my group decided to test .5, 1.5 and 2.5 grams of sucrose with 35 ℃ water. We also tested .5 grams of sucrose in 30 ℃, 35 ℃ and 40℃ water. Activity 2 Hypothesis: My group believed that 2.5 grams of sucrose in 35℃ water would produce the most foam. Procedure: The procedure my group used was : Measure six groups of four grams of yeast, four groups of .5 grams of sucrose, one group of 1.5 grams and one group of 2.5 grams of sucrose. Add 80 ml of 35℃ water in three different cups. To prevent the temperature of the water from decreasing, instantly pour in four grams of yeast. In one cup, add .5 grams of sucrose, 1.5 in another, and 2.5 grams in the last cup. Stir the water for a minute, making sure to get rid of any clumps. After waiting for 20 minutes, measure the ending temperature and the depth of the foam in each cup. Next, measure 30℃, 35℃, and 40℃ of water (80 mL of each). As soon as you reach each temperature, add four grams of yeast and .5 grams of sucrose. Stir the water for a minute. Once you get rid of any clumps, let each mixture sit for 20
Briefly describe an alternative technique that could be used to measure the amount of glucose within sports drinks. (5 points)
2. A test tube was then filled with 35ml of yeast and placed in the
2. Drop a gummy bear into each of your prepared beaker or cup and place the beaker or cup
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
The purpose of this investigation is to test the effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon dioxide (CO2 ) ; this process is known as fermentation. Fermentation and the products are the main focus points for this experiment being that cellular respiration of yeasts happens via the process of fermentation, which creates by-products of alcohol and CO2. The level of CO2 produced by the yeasts will show how effective each sugar substance is in providing cellular energy for the yeasts.
== == == = This is what I'm going to be changing in the experiment and this will be the temperature and the concentration of the yeast. There are several variables in this experiment, they are: · Amount Used - Too much or too little of the hydrogen peroxide causes the reaction to speed up/slow down producing different amounts of oxygen.
When doing this experiment I was able to see the effect of different concentrations on the rate of osmosis, each was done by measuring the initial mass and length of the potato cylinder and after osmosis, the results were conducted to show that as the sucrose concentration increases the rate of osmosis also increases as I said in my hypothesis thusly making a direct decrease in mass.
Conclusions: There is a pattern on the graph, and data table, which shows that as the concentration of the sucrose solution increases, the potato's percentage change in mass decreases.
Investigating the Effect of Temperature on the Fermentation of Yeast To fully investigate the effect of temperature on the rate of fermentation of yeast Background Information Yeast is a single-cell fungus, occurring in the soil and on plants, commonly used in the baking and alcohol industries. Every living thing requires energy to survive and through respiration, glucose is converted into energy. There are two types of respiration available to living cells are: 1.
- Temperature was measured after and exact time i.e. 1 minute, 2 minutes, 3 minutes.
4. Put milk samples into the beaker for about five and a half minutes and take samples out after time is up. 5. With the warm samples, open the pouch containing the gel cassette and remove the cassette.
There are hundreds of different species of yeast identified in nature, but the genus and species most commonly used for baking is Saccharomyces cereviae. The scientific name Saccharomyces cerevisiae, means 'a mold which ferments the sugar in cereal (saccharo-mucus cerevisiae) to produce alcohol and carbon dioxide'. Yeast needs energy to survive, and has a number of ways to attain that energy. Fermentation and respiration are two ways The ultimate reaction of importance in this process is the an-aerobic conversion of simple sugars to ethyl alcohol and carbon dioxide during alcoholic fermentation as shown below.
During the fermentation process, the yeasts that were initially added to the wine reproduce, via asexual reproduction. Theoretical research has concluded that this is dependant on the sugar content of the wine. The higher the sugar content of the wine, the greater the rate of reproduction. When yeasts are exposed to anaerobic conditions, yeast is able to undergo fermentation, the process by which grape juice becomes alcoholic. Energy is essential to this process. The necessary energy that is required is produced via anaerobic respiration.
This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it could be determined which food source allows a living cell to obtain energy. The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest, by the addition of the yeast solution. The best results came from galactose, which produced .170 ml/minute of carbon dioxide. Followed by glucose, this produced .014 ml/minute; finally, sucrose which produced .012ml/minute of Carbon Dioxide. The test solutions water and glycine did not release Carbon Dioxide because they were not a food source for yeast. The results suggest that sugars are very good energy sources for a cell where amino acid, Glycine, is not.