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studies done on the respiration of yeast
studies done on the respiration of yeast
respiration in yeasts
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The Effect of Temperature on the Rate of Respiration in Yeast I have chosen to investigate the affect temperature has on the rate of respiration in yeast. I will use an experiment to determine whether the yeast's rate of respiration will be quicker, slower or if it does not change when the temperature is varied. Scientific Knowledge The first thing to say about enzymes is that they are proteins and they are found in all types of organisms from humans to viruses. They function in the body as catalysts. In other words they speed up the rate of chemical reactions in the body. Enzymes actually accelerate chemical reactions by a factor of about 1 million. Enzymes are organic catalysts. Without enzymes the metabolism of an organism would be too slow for the organism to survive. The word enzyme actually means "in yeast" as they were first discovered in these micro-organisms. ---------------------------------------------------------------------- Enzymes are found inside and outside cells. Enzymes found outside cells are for example, those that control metabolism while enzymes found inside cells for example, gut digestive juices and the enzymes secreted by bacteria, which digest their food outside the body then reabsorb the products. Enzymes work on particular organic chemicals, these are called substrates. So food is the substrate of digestive enzymes. -------------------------------------------------------------------- The lock and key hypothesis attempts to explain how enzymes are specific to particular substrates and how they may work. In this hypothesis the enzyme is the lock and the substrate(s) is the key. Enzyme molecules have a particular shape like a lock and only a particular substrate (key) can fit into that lock. The part of the enzyme that binds the substrate is called the "active site". Just like other catalysts, after the enzyme has been involved in the reaction it
The Effect of Temperature on an Enzyme's Ability to Break Down Fat Aim: To investigate the effect of temperature on an enzyme’s (lipase) ability to break down fat. Hypothesis: The graph below shows the rate increasing as the enzymes get closer to their optimum temperature (around 35 degrees Celsius) from room temperature. The enzyme particles are moving quicker because the temperature increases so more collisions and reactions occur between the enzymes and the substrate molecules. After this the graph shows the rate decreasing as the enzymes are past their optimum temperature (higher than). They are getting exposed to temperatures that are too hot and so the proteins are being destroyed.
Factors that Affect the Rate of Respiration in Yeast. Introduction = == ==
The Effect of Temperature on the Rate of Respiration in Yeast There are two types of respiration in yeast: Aerobic: [IMAGE] Anaerobic: Glucose [IMAGE] Carbon dioxide + ethanol + energy Respiration is controlled by enzymes, which are proteins which speed up one or more biological reactions. Within any cell many chemical reactions are going on at any one time. Yeast has many different types of enzymes that speed up respiration. Prediction I predict that as temperature increases, the rate will also increase, until a certain optimum temperature, after which, the rate will decrease until the rate is zero as respiration has stopped completely. Reason
There is an optimum temperature that enzymes have for maximum productivity and its rate of reaction. This temperature is usually not that far away from the temperature of the body or room temperature. But, when the temperature is substantially reduced, like being in the ice bucket for ten minutes, this usually reduces the productivity of the enzymes. Similar to the experiment, it takes more time for the same amount of work when the temperature is severely decreased. So, an increase in temperature increases the reaction rate of enzymes. But, there is also an upper limit to the factor of temperature. After a certain temperature, the extreme heat can be harmful for the enzymes and can cause denaturation, as bonds in the enzymes can break and can change the shape of the enzyme. So, extreme low and high temperatures has a decreasing effect on the activity and reaction rate of
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.
...remain the same at 4ºC and 25ºC. The final result of this experiment was that glucose was more present in environments of higher temperatures. Our hypothesis and predictions were wrong because lower temperatures do not break down the enzymes because they become denatured. The enzyme activity decreases once the temperature decreases, as well. Enzyme activity increases when there is a rise in temperature, which is why lactose is broken down in much higher temperatures, resulting in a high presence of glucose.
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.
Investigating the Effects of Temperature on the Rate of Respiration of Blowfly Larvae This experiment was setup to investigate the effects of temperature on the rate of respiration of blowfly larvae. Background Knowledge The maggots involved in this investigation were blowflies at the larval stage of development, and they breathe through spiracles in the anterior and posterior segments. The respiratory tracts are not as developed at this stage, as the organism is not capable of flight, and so it respires less oxygen than an adult blowfly. They feed on dead organic matter.
2. A test tube was then filled with 35ml of yeast and placed in the
Cellular respiration is defined as a sequence of metabolic processes by which living cells produce energy. Biochemical energy from nutrients are converted into adenosine triphosphate (ATP), which is essential for the energy of life. ATP transports chemical energy within cells for metabolism. Most cellular functions – synthesis of proteins and membranes, cellular division, etc. – need energy to be carried out. The reactions and steps that occur during cellular respiration include glycolysis, the Krebs Cycle and the Electron Transport Chain. Cellular respiration is a metabolic process which occurs in all living cells. There are two types of cellular respiration; aerobic and anaerobic. Aerobic respiration is more efficient and is utilised in the presence of oxygen, whereas anaerobic respiration does not require oxygen. Yeast is a single celled fungus and must produce its own energy to survive using either aerobic or anaerobic respiration. Sugars, which are carbohydrates, are used in the cellular respiration process in yeast, which can either be monosaccharides
The mixture for that table’s flask was 15 mL Sucrose, 10 mL of RO water and 10 mL of Yeast, which the flask was then placed in an incubator at 37 degrees Celsius. In my hypothesis for comparison #4 the measurements would go up again with every 15 min. intervals because of the high tempeture and also be higher that then Controlled Table’s measurements. Hypothesis was right for the first part but was wrong for the second part of the comparison, the measurements did increase in the table’s personal flask but the measurements did not get higher than the Controlled Table’s measurements, see chart below. In conclusion, I feel that the substitution of glucose for sucrose made the enzymes work just as hard as the Controlled Table’s flask but just not as much because sucrose was too strong for the enzymes to
Use the thermometer to take the temperature of the water and then record it on your data sheet.
Culture plates of yeasts strains: S41, a pet 1 and M240, conical flasks containing Yeast Extract Potassium Acetate (YEPA), Yeast Extract Peptone Dextrose (YEPD) and Yeast Extract Palm Olein (YEPPO) media, pH indicator, inoculation loop, microscope, methylene blue, Bunsen burner and incubator.
Without enzymes, reactions wouldn’t occur and living organisms would die. For instance, the enzyme in the stomach breaks down large molecules to smaller molecules to absorb nutrition faster. Researchers experimented with enzyme activity with a potato extract. Researchers will test enzyme activity by increasing and decreasing pH levels, lowering and increasing temperature, and substrate concentration effects. In the first experiment, researchers hypothesized whether different pH levels would change how much Benzoquinone are created and how will the enzymes function in neutral pH levels than higher and lower levels. Researchers used potato extract and different levels of pH to test their hypothesis. In addition, researchers questioned at what temperature does the greatest amount of potato extract enzyme activity take place in. Researchers then hypothesized that the results would indicate the greatest amount of potato enzyme activity level will take place in room temperature. In this experiment, researchers used potato extract and different temperature levels to test the hypothesis. Moreover, researchers wanted to test the color intensity scale and how specific catechol oxidase is for catechol. In this experiment, researchers used dH2O, catechol solution, hydroquinone, and potato extract. Lastly, researchers tested the substrate concentration and how it has an effect on enzyme activity. In this experiment researchers used different measurements of catechol and 1cm of potato extract. Researchers hypothesized that the increase o substrate would level out the enzyme activity
The pH of the solution would alter the rate of the reaction if it was