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Quizlet chapter 9 cellular respiration and fermentation
Chapter 9 cellular respiration and fermentation
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WEEK 3
PRACTICAL 3
3.1 : METABOLISM – FERMENTATION AND RESPIRATION IN YEASTS
INTRODUCTION
Yeasts are facultative anaerobes. They are able to metabolize the sugars in two different ways which is aerobic respiration in the presence of oxygen and anaerobic respiration in the absence of oxygen. The aerobic respiration also known as cellular respiration takes place when glucose is broken down in the present of oxygen to yield carbon dioxide, water and energy in the form of ATP. While in anaerobic respiration, fermentation takes place because it occurs in the absence of external electron acceptor. Because every oxidation has to be coupled to a reduction of compound derived from electron donor. On the other hand, in cellular respiration an exogenous
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To observe the growth and pH of the yeast provided. To determine suitable media for the certain yeasts strains to grow. To compare differences in characteristics of yeast strains in different cultures.
MATERIALS AND APPARATUS
3.1 : Metabolism – Fermentation and Respiration inYeasts
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.
PROCEDURE By using an inoculating loop, one loop of S41 is inoculated into 2 conical flasks of YEPA broth, YEPD broth and YEPPO broth respectively. Step 1 is repeated by using different yeast strains, a pet 1 and M240 into all 6 conical
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Also known as alcoholic fermentation, this process is occurs in an anaerobic environment. In alcoholic fermentation, glucose molecules are degraded into two molecules of ethanol and two molecules of carbon dioxide. In production of alcohol, first, glycolysis process will breakdown glucose molecule into to pyruvic acid. Then, carboxyl group of the pyruvic acid will be removed and causing carbon dioxide to be excreted. The NADH then left its hydrogen onto the second carbon molecule creating ethanol. The overall chemical reaction are as follows :
C6H12O6 + 2 ADP + 4 H+ → 2 C2H5OH + 2 CO2 + 2 ATP + 2 H2O glucose ethanol energy The most important alcoholic fermentation in industry is wine. It is produced by fermentation of fruit juice. Beer or ale is also one of the important alcoholic fermentation that is produced by fermentation of malted grains and distilled beverage, produced by concentrating alcohol from fermentation by distillation.
OBJECTIVES To observe alcohol production of yeast. To determine the biochemistry involved in alcohol production of
2. A test tube was then filled with 35ml of yeast and placed in the
Fermentation is the biological process which allows humans to brew beer, or any other alcoholic beverage. This process occurs in the absence of oxygen, as a means for the cell to produce adenosine triphosphate (ATP), the source of cellular energy. Though little energy can be produced in this manner, it allows the yeast to survive in t...
It takes longer to break down the large molecules rather than the smaller molecules. This means that the yeast does not need to do any work when provided with small molecule foods such as glucose. The small molecule foods allow the yeast to respire easily. By already h... ... middle of paper ... ...
The next day, 100 µL of an overnight culture of Salmonella growth will be transfer onto the center of a Petri plate containing tryptic soy agar where taken out from refrigerator. Sprea...
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
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.
properties in food production. The most well known examples of yeast. fermentation are in the production of alcoholic drinks and the leavening of the bread. Although there is a large range of species of yeasts, only a few species are used in the food industry. These species are usually either Ascomycetous yeasts or yeasts that belong to the genus Candida.
Alcohol comes in many forms, but primarily it is beer, wine and distilled spirits. Maisto, Galizio & Conners (2011) point out that, “the first non-distilled (sic) alcoholic beverages were made inadvertently by natural fermentation” (p. 192). These drinks were primarily wine and beer, with beer being the oldest fermented beverage (Maisto et al., 2011). Boozah, as the Egyptians called beer, was fermented using dehydrated dough that was soaked in water until the fermentation process was complete (Maisto et al., 2011). Wine is similarly produced; however, the fermentation is developed using a variety of fruit, chiefly grapes, and yeast (Maisto et al., 2011). Distillation came much later and fortified the beverage with a much higher concentration of alcohol. This method uses a fermentation process of sugar dissolved in water and exposed to air, which is then heated to a vapor and condensed through cooling (Maisto et al., 2011). The psychoactive ingredient in all alcoholic beverages is ethanol.
Fermentation is an anaerobic process in which fuel molecules are broken down to create pyruvate and ATP molecules (Alberts, 1998). Both pyruvate and ATP are major energy sources used by the cell to do a variety of things. For example, ATP is used in cell division to divide the chromosomes (Alberts, 1998).
I chose to take 7 readings as 7 is an easy number to work with to
In our Biology Lab we did a laboratory experiment on fermentation, alcohol fermentation to be exact. Alcohol fermentation is a type of fermentation that produces the alcohol ethanol and CO2. In the experiment, we estimated the rate of alcohol fermentation by measuring the rate of CO2 production. Both glycolysis and fermentation consist of a series of chemical reactions, each of which is catalyzed by a specific enzyme. Two of the tables substituted some of the solution glucose for two different types of solutions.
When we say ethanol production we are referring to the use of ethanol as a hybrid fuel for automobiles. What hybrid fuels means is that instead of running a car solely off of ethanol or gasoline alone, ethanol is actually blended in with standard fuel grade gasoline to create the ethanol fuel hybrid. Ethanol is derived from alcohol; it is a grain alcohol that is typically broken down from corn, although it can be obtained by other means such as Brazilian sugar cane, wheat, barley and potatoes (West). The way ethanol is created, according to Larry West in an article titled How is Ethanol made, is by fermenting plant sugars from photosynthesis, treating them with enzymes followed by then inserting tiny microbes to feed on the sugar that will finally b...
Although not shown in the fermentation reaction, numerous other end products are formed during the course of fermentation Simple Sugar → Ethyl Alcohol + Carbon Dioxide C6 H12 O6 → 2C H3 CH2 OH + 2CO2 The basic respiration reaction is shown below. The differences between an-aerobic fermentation and aerobic respiration can be seen in the end products. Under aerobic conditions, yeasts convert sugars to
The process of alcoholic fermentation begins with the use of enzymes. The enzymes begin to break down the long chains in starch molecules, a polysaccharide that consists of a large quantity of glucose molecules (C6H12O6) joined by glycosidic bonds as seen in figure 1, into single glucose molecules, a monosaccharide with six carbons and five hydroxyl groups. After the starch has become sugar, the enzymes are used once again, this time to convert the sugars into ethyl alcohol and carbon dioxide, CO2, as seen in figure 2 (World of Scientific Discovery, 2007). The carbon dioxide produced is released into the atmosphere, leaving water and ethanol, the alcohol, behind. Ethanol is a colorless flammable liquid with a molecular formula of C2H6O, giving it a molar mass of 46.07 grams per mole. Ethanol is also characterized by a melting point of -114°C or 159 K.