pipette (1 ml) of a specific sugar and adding one mL of yeast to the sugar, mixing them together in a test tube with the letter that corresponds to the sugar according to the procedure. Collecting water at a temperature of thirty seven degrees celsius into a 250 ml beaker is the next step. Once the test tube and the 250 ml beaker is filled with the correct substances, the yeast and sugar in the test tube should be placed into the beaker and left for a ten minute incubation period. While waiting for the incubation period the LabQuest is calibrated according to the procedure provided. After the ten minute incubation period, the testing of carbon dioxide production will begin with collecting the mixture of yeast and sugar into a new, clean, …show more content…
The respiration chamber should also be cleaned, but only water will be used to clean this device. The chamber should be rinsed out until all of the mixture is emptied out of the bottle. A paper towel should be used to thoroughly dry the chamber. Next, the area where the experiment was performed should be wiped down to prevent safety hazards. Lastly, after every device has been cleaned out thoroughly and put in the proper place the lab coat and the goggles can be removed and the lab can be …show more content…
As a group the slope of the glucose line was recorded as 59.001 ppm/min. The class average for glucose was conducted from numbers that were varied in size. The lowest number being 3.0136 ppm/min and the highest being 1026.2 ppm/min. The class average was calculated as 471.201 ppm/min for the respiration rate of yeast when metabolizing glucose. Using class averages from multiple periods the result of 679.48 ppm /min was collected as the overall average. Moreover, the collection of data for sucrose was also compressed into averages. The slope of the line for sucrose was recorded as 280.3 ppm/min for a group collection. The data of sucrose included numbers starting at -873.51 ppm/min and ended with 1522.8 ppm/min being the highest. The class average recorded for the respiration rate of yeast when metabolizing sucrose was 649.246 ppm/min. The overall average of sucrose was 575.686 ppm/min. Also, the data for starch and lactose were also calculated into class averages and overall averages. As a group the slope of the lactose line was recorded 155.69 ppm/min, and the slope of the starch line was recorded as 367.34 ppm/min. The class average calculated for lactose was 214.183 ppm/min while the average for starch was 389.439 (units). Lastly, the overall averages were collected for lactose and starch. The overall average of lactose
Data from Table 1. confirms the theory that as the concentration of glucose increases so will the absorbance of the solution when examined with the glucose oxidase/horseradish peroxidase assay. Glucose within the context of this assay is determined by the amount of ferricyanide, determined by absornace, which is produced in a one to one ratio.1 Furthermore when examining the glucose standards, a linear calibration curve was able to be produced (shown as Figure 1). Noted the R2 value of the y = 1.808x - 0.0125 trend line is 0.9958, which is statistically considered linear. From this calibration curve the absorbance values of unknowns samples can be compared, and the correlated glucose concentration can then be approximated.
We used the pipette filler and filled the glucose rinsed pipette to add 10ml of 10% of glucose in test tube 0.
Protocol First, we measured out 1, 3, and 5 grams of sucrose into a weigh boat and added each sample to 100 mL of distilled water. This gave us a 1%, 3%, and 5% sucrose solution. Then we activated the yeast by stirring 1 packet (7 grams) of yeast into 250mL of warm water. Then we place 11 mL of each sucrose solution into separate fermentation vials and filled the rest with the yeast solution.
Rate of Respiration in Yeast Aim: I am going to investigate the rate of respiration of yeast cells in the presence of two different sugar solutions: glucose, sucrose. I will examine the two solutions seeing which one makes the yeast respire faster. I will be able to tell which sugar solution is faster at making the yeast respire by counting the number of bubbles passed through 20cm of water after the yeast and glucose solutions have been mixed. Prediction: I predict that the glucose solution will provide the yeast with a better medium by which it will produce a faster rate of respiration. This is because glucose is the simplest type of carbohydrate (monosaccharide).
Sophie Arnott Title Identification of Unknown Carbohydrates Using Various Biochemical Tests Aim To identify various unknown carbohydrates by subjecting them to a series of biochemical tests. Introduction Materials Lab coat Safety goggles Gloves 6 solid carbohydrates- Glucose, Maltose, Fructose, Starch, Sucrose, Cellulose Permanent marker Deionised water Benedict’s solution Barfoed’s reagent Diastix strips Iodine Boiled water Large beaker 12 test tubes
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.
The sucrose balloon continued to grow after 10 minutes, while the maltose balloon growth tapered off. As the CO2 production from the maltose, water, yeast mixture decreased between 10 and 15 minutes; the sucrose, water, yeast set was increasing. This difference, even after the 15 minute sizing where the maltose balloon increased a bit, gradually, in size, was enough to illustrate the overall outcome of the experiment. Sucrose added into water and yeast created the largest balloon through carbon dioxide production of the yeast fermentation process. Maltose, the next largest balloon of the three tested, had an increase of size at first, proving that the yeast did ferment more than the control group, but not as steadily as sucrose.
2. In the lab, equal amounts of warm water (⅘ the volume of the test tube) and equal amounts of yeast (2 grams) were placed in three different test tubes. A balloon was placed on each of the test tubes to catch the carbon dioxide that was released. The tubes were observed every two minutes for twenty minutes to check the changes in the balloon diameter and any change within the tubes.
I prepared two large test tubes, each should have an inch of KOH pellets on the bottom of the tube. Next, a cotton ball is placed in each of the two test tubes above the KOH to plug the tube. Now one tube is filled to the top with peas, the peas are then removed and weighed to the nearest.1 grams, this is the experimental tube. The control tube is filled with plastic balls to the same height as the experimental tube. Next, a rubber stopper with attached capillary tubing is inserted in each test tube.
Therefore, the glucose concentration of solution X could have been anything between 1% and 10% glucose concentration. By its color, it seemed to be closer to test tube 1; therefore, I estimated it to be 7%. However, this method is extremely inefficient, and that estimate could easily be wrong. Hence, this method is semi-quantitative and has several limitations. Too much is left down to estimation, where human error could easily occur because in-betweens cannot be accurately measured and have to be guessed at.
Tissue Iodine test for starch Benedict's test for reducing sugars Test for non-reducing sugars Potato Turned black/blue Turned green Turned yellow/pale orange Swede Grey/black Turned orange Turned dark orange Analysis: The aim of the experiment was to find out the water potential of swede and potato tissues. Firstly 12 potato strips and 12 swede strips were cut to 7cm long, 0.5cm width and 0.5 cm depth. The strips were weighed (start mass in results tables). Two potato strips were put in each petri dish which each contained a different sucrose solution (0.0, 0.2, 0.4, 0.6, 0.8, 1.0 mol dm-3).
...ose, lactose) to observe which produces the greatest and least amount of energy. Different concentrations of glucose or different temperatures of the glucose solution could also be used as the independent variable in order to establish the most efficient concentration or temperature. It could also be relevant to measure the thermal energy produced from yeast aerobic respiration by constantly bubbling oxygen gas through a glucose solution. Similar calculations could be carried out to compare the theoretical and practical energy produced.
This was accomplished by preparing tubes of complex media with different concentrations of glucose and buffer and inoculating the tubes with E. faecalis. E. faecalis bacteria use the glycolytic pathway to ferment sugar in order to obtain energy. As a byproduct of fermentation, two molecules of acid are released for each molecule of sugar that is processed. The absorbance of each tube was recorded over a 5 hour period to determine the amount of bacterial growth. The generation time (g) was calculated in order to determine the rate of growth. I hypothesized that increasing the concentration of glucose in the medium would increase the amount of growth and decrease the generation time of E. faecalis. Therefore, I predicted that the inoculated tube containing the highest concentration of glucose would have the highest final absorbance value and lowest g
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.