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The effect of glucose on the respiration of yeast
The effect of glucose on the respiration of yeast
Effect of temperature on yeast
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The Effect on the Rate of Respiration of Yeast Cells with Glucose when the Temperature is Varied
Aim
The aim of the experiment is to investigate the effect of temperature
on the rate of respiration of yeast cells with glucose. As yeast cells
use up glucose in respiration, carbon dioxide gas is given off.
Measurements of the volume of carbon dioxide gas given off within a
set amount of time can be used to measure the rate of reaction. A fast
rate of reaction would be indicated by a large volume of carbon
dioxide gas being collected within this set amount of time. A small
volume of carbon dioxide gas collected within the same amount of time
would indicate a slower rate of reaction. The rate of reaction will be
fastest at the optimum temperature for working enzymes in yeast cells.
Procedure for preliminary experiment
List of apparatus
A packet of fast acting yeast
A tub of D-glucose
Distilled water
A spatula
A rapid weighing balance
A 100ml measuring cylinder
A conical flask
A count down timer
A gas syringe
A delivery tube with rubber bungs tightly fitted at the ends joined to
the gas syringe
2 clamp stands
An electrical water bath
Method
The equipment above was collected and set up as shown below and the
electrical water bath was set to 20ºC:
· 25g of yeast and 12.5g of glucose were measured out into a 100ml
beaker using a weighing balance.
· Using a measuring cylinder, 50ml of distilled water at room
temperature was measured.
· Pour this into the beaker of yeast and glucose.
· Dissolve the yeast, glucose and water together by stirring with a
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...ate of reaction will be slow giving me inaccurate results. I will
control this by trying to complete my experiment in one lesson so I
can use the same yeast each time).
We had to keep the beaker rapped in tin foil so that the temperature
would stay as close as possible to the temperature that we were
measuring. The tin foil acts as an insulator and keeps the heat inside
the water.
the same thermometer during the whole experiment the results would be
inaccurate, as I would have to wait for the thermometer to reach the
certain temperatures again.
I made sure that I used the same amounts of yeast accurately, so that
I could get the most accurate results. Upon looking back at the
adjustments made, I believe that I am confident in saying that, I made
sure that my experiment was as fair as I could possibly make it.
3. The time taken for the yeast to heat up to the temperature of the
The rate law determines how the speed of a reaction occurs, thus allowing the study of the overall mechanism formation in reactions. In the general form of the rate law, it is A + B C or r=k[A]x[B]y. The rate of reaction can be affected by the concentrations such as A and B in the previous equation, order of reactions, and the rate constant with each species in an overall chemical reaction. As a result, the rate law must be determined experimentally. In general, in a multi-step reaction, there will be one reaction that is slower than the others.
One topic that is a big part in the experiment, testing how reaction time is affected by the influence of peppermint candy, is reaction time. Reaction time can be defined as the amount of time an organism takes to respond to stimulus, or a thing or event that evokes a specific functional reaction in an organ or tissue. For example, the International Encyclopedia of The Social Sciences explained reaction time
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
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
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.
= I predict that if the concentration is high in the yeast then the speed of oxygen produced in the reaction with hydrogen peroxide will also be high. This is because the amount of yeast that can react with the hydrogen peroxide can get no higher and will have the maximum affect on the reaction. If the concentration is more in favour of water then the amount of oxygen produced will be slow because there is not as much yeast to react with the hydrogen peroxide, giving less oxygen. If the temperature is not in favour of the limits to the yeast then the amount of oxygen produced will be small because the enzyme will have denatured. If the temperature is in favour of the yeast then the amount of oxygen produced will be high because it is at the prime temperature for the yeast to react.
Aim of the research: The aim of this investigation is to determine what kind of effect will the increasing temperature have on the plasma membrane of a beetroot cell.
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.
Rate is determined on how fast something is being consumed in a reaction, or how
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
Before conducting my experiment I will research into, amongst other things, the factors that affect the rate of a reaction. This is so that I may enough information to understand the effect of temperature on the rate of a reaction and also gain appropriate understanding to make a suitable prediction as to what the outcome of my experiment will be.
The time taken for this to happen is the measure of the rate of reaction. We must do this several times, and change the concentration of sodium thiosulphate. The rate of reaction is a measure of the change, which happens during a reaction in a single unit of time. The things that affect the rate of reaction are as follows. Surface area of the reactants Concentration of the reactants
The pH of the solution would alter the rate of the reaction if it was
One vital process in the human body observed in chemistry is the idea of chemical kinetics. Chemical kinetics is the study of the rate of reactions, or how fast reactions occur.1 Three factors that affect chemical kinetics are concentration, temperature, and catalysis. As the concentration of a substance increases, the rate of the reaction also increases.1 This relationship is valid because when more of a substance is added in a reaction, it increases the likelihood that the