Investigating How Sugars are Metabolised by Yeast

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Investigating How Sugars are Metabolised by Yeast

Aim

The aim of this experiment is to investigate which of the five

different forms of sugars namely; glucose, fructose, sucrose, maltose

and lactose undergo the most metabolisms by yeast.

Variables

Independent Variable

Type of sugar

Controlled Variables

Temperature of water

Amount of yeast

Time of reaction

Dependant Variable

Amount of Carbon dioxide produced during the metabolic reaction

Apparatus List

Electronic Stopwatch

Thermometer

10cm³ syringe

Burette

Thin rubber tubing

Hot Water bath

Stirring rod

Clamp Stand

Diagram

Method

* Prewarm Yeast and sugars in water bath at fixed temperature of 50°C.

* When reached at required temperature, measure out 6cm³ of yeast,

with the help of a syringe, as well as 10cm³ of glucose solution,

first.

* Pour into a boiling tube and fit with the rubber tubing.

* Take the other end of the tubing and place under the upturned

burette, which is filled with water in a bowl.

* Read and record start volume of water on the burette.

* Start the timer as soon as the rubber tubing is placed under the

burette.

* Time for maximum 10 minutes.

* Stop the timer and record the change in volume on burette.

* Repeat this exercise 3 times for each sugar for reliability.

* Calculate the difference between start and end volume to find out

the amount Carbon Dioxide produced.

Background Information

Respiration is the release of energy from glucose or other organic

substances. Energy is required for growth, repair, movement and other

metabolic activities.

There are two main types of respiration, aerobic and anaerobic.

Aerobic respiration takes place in the presence of oxygen.

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