Introduction Yeast is a single-celled microorganism that is often used as a leavening agent for baking. Yeast is a common leavening agent because it produces carbon dioxide that allows dough to rise; it also develops the dough’s flavor from fermentation when it produces different flavorful byproducts. In order to understand yeast, it is important to know about fermentation because it is the crucial process that drives yeast to metabolize sugar.1,2
Objective For this lab, we determined the amount of ATP that was produced from baker’s yeast from the amount of CO2 produced when glucose was reduced. We then determined whether the fermentation process was aerobic or anaerobic.
Experimental Procedure For this experiment, we fully submerged an
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This will allow us to compare the actual value of CO2 produced and see whether the yeast metabolized the sugar aerobically or anaerobically. We had to use the given equations and the mole to mole ratios to see how much the theoretical value of CO2 was produced from 0.5 g of …show more content…
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The law of partial pressures equation was used to find the pressure of CO2. is the vapor pressure of water that we found to be 0.0245 atm.3 is the total pressure of the combined gases which was measured to be 2.54 atm. When manipulating the equation, the pressure of CO2 was 2.5155 atm. Below shows this calculation.
We then used our data to find the moles of CO2 produced.
= 0.000729 mol
Data & Observations
Table 1: Data & Calculations from the 51.26-minute Reaction
Variable
Value
Room Temperature ()
294.15 K
0.007 L
2.5155 atm
Moles of CO2 ()
0.000729 mol
Results &
Carbon Dioxide must be under a pressure of at least 415.8 kPaA For it to turn into liquid form. Oxygen and Nitrogen are very similar to this.
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).
The purpose of this experiment is to produce ethanol in an anaerobic-based environment through fermentation of yeast. After that, the solution made fro this will be further distilled to create a very high percentage solution of ethanol.
Hypothesis If the sucrose concentration increases in a fixed amount of yeast, then the CO2 production will proportionally increase over time. Null Hypothesis If the sucrose concentration increases in a fixed amount of yeast, then the CO2 production will not proportionally increase over time.
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.
1. If gas bubbles form then fermentation occurred. Glucose. Carbon dioxide. The enzyme didn’t recognize the structure of glactose, because of the orientation of the H and OH on the carbon 4 is different than glucose. The enzyme only identifies very specific substances.
I then measured to see how long it would take to gain 100 cm3 of CO2
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.
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.
At this level there is little activity, as there is little heat and therefore energy for successful collisions. As the heat increases so does the number of collisions and the volume of CO2 produced also increases. From the graph we can see that yeast production does not occur in a linear fashion, but behaves exponentially; as the temperature rises the rate of reaction
Leboffe, M. J., & Pierce, B. E. (2010). Microbiology: Laboratory Theory and Application, Third Edition 3rd Edition (3rd Ed.). Morton Publishing
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
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
Biotechnology in food uses genes of plants,microorganisms and animals that have desired production or nutrition related characteristics. The tools that are used in food biotechnology include traditional breeding ,such as cross breeding,and many modern techniques that have to do with using what is known about genes or orders for specific traits to better the quality and quantity of plant species. Food biotechnology modifies the production of fruits and vegetables that ripen on the vine for a better fresher taste. Different type of foods also benefit from food biotechnology .Foods that are developed using biotechnology are studied very carefully and judge by many governing agencies, health expects and scientists all over the world. Biotechnology can assist in the improve ment of the safety of food by reducing the naturally occurring toxins and allergens in different types of food .Food biotechnology is one of many tools farmers and food producers can use to give a food supply that is affordable,safe,convenient and sustainable