As you can see, my hypothesis was not supported because the more oxygen that is being exposed to the dead yeast, the more carbon dioxide is being produced. On the graph, you can see that the longer the yeast is in the incubator, the more carbon dioxide is being produced. The highest recorded data was for the aerobic after anaerobic: CO2 yeast was at about 200 seconds producing about 1200 ppm of carbon dioxide. The lowest amount of carbon dioxide produced as I can tell, is 800 ppm (parts per million) with the time just starting at 0 seconds. One thing I learned from this experiment was that dead yeast can produce carbon dioxide. This applies to real- life situations because it connects with fermentation. This is when a food “goes bad” and this produces sugars. …show more content…
Another error could have been with the short amount of time we were given we could have not allowed the experiment to develop all the way. A lot of possibilities could have happened if we left the dead yeast in the incubator. The amount of carbon dioxide produced could have dramatically increased or decreased. If we would have more time we would have been able to collect more data, but at least we had enough. One last error that could have happened was that the logger pro on the computer might have gave us false data or something happened with the system that would result it to malfunction. An experiment we could conduct do to this experiment is we could have 2 beakers containing the same substances that were involved in this experiment. Then we could leave one beaker out and the other in the incubator. This could result in us asking, does temperature affect the amount of carbon dioxide that is being produced by dead
Table 6 shows the results of the biochemical tests. The isolate can obtain its energy by means of aerobic respiration but not fermentation. In the Oxidation-Fermentation test, a yellow color change was produced only under both aerobic conditions, indicating that the EI can oxidize glucose to produce acidic products. In addition to glucose, the EI can also utilize lactose and sucrose, and this deduction is based on the fact that the color of the test medium broth changed to yellow in all three Phenol Red Broth tests. These results are further supported by the results of the Triple Sugar Iron Agar test. Although the EI does perform fermentation of these three carbohydrates, it appears that this bacterium cannot perform mixed acid fermentation nor 2,3-butanediol fermentation due to the lack of color change in Methyl Red and Vogues-Proskauer
Data table 1 Well plate Contents Glucose concentration A 3 drops 5% sucrose + 3 drops distilled water Negative B 3 drops milk+3 drops distilled water Negative C 3 drops 5% sucrose +3 drops lactase Negative D 3 drops milk +3 drops lactase 15+ E 3 drops 20% glucose +3 drops distilled water 110 ++ Questions B. In this exercise, five reactions were performed. Of those reactions, two were negative controls and one was a positive control.
Living organisms undergo chemical reactions with the help of unique proteins known as enzymes. Enzymes significantly assist in these processes by accelerating the rate of reaction in order to maintain life in the organism. Without enzymes, an organism would not be able to survive as long, because its chemical reactions would be too slow to prolong life. The properties and functions of enzymes during chemical reactions can help analyze the activity of the specific enzyme catalase, which can be found in bovine liver and yeast. Our hypothesis regarding enzyme activity is that the aspects of biology and environmental factors contribute to the different enzyme activities between bovine liver and yeast.
One of the most primitive actions known is the consumption of lactose, (milk), from the mother after birth. Mammals have an innate predisposition towards this consumption, as it is their main source of energy. Most mammals lose the ability to digest lactose shortly after their birth. The ability to digest lactose is determined by the presence of an enzyme called lactase, which is found in the lining of the small intestine. An enzyme is a small molecule or group of molecules that act as a catalyst (catalyst being defined as a molecule that binds to the original reactant and lowers the amount of energy needed to break apart the original molecule to obtain energy) in breaking apart the lactose molecule. In mammals, the lactase enzyme is present
The affects of pH, temperature, and salt concentration on the enzyme lactase were all expected to have an effect on enzymatic activity, compared to an untreated 25oC control. The reactions incubated at 37oC were hypothesized to increase the enzymatic activity, because it is normal human body temperature. This hypothesis was supported by the results. The reaction incubated to 60oC was expected to decrease the enzymatic activity, because it is much higher than normal body temperature, however this hypothesis was not supported. When incubated to 0oC, the reaction rate was hypothesized to decrease, and according to the results the hypothesis was supported. Both in low and high pH, the reaction rate was hypothesized to decrease, which was also supported by the results. Lastly, the reaction rate was hypothesized to decrease in a higher salt concentration, which was also supported by the results.
According to the graph on amylase activity at various enzyme concentration (graph 1), the increase of enzyme dilution results in a slower decrease of amylose percentage. Looking at the graph, the amylose percentage decreases at a fast rate with the undiluted enzyme. However, the enzyme dilution with a concentration of 1:3 decreased at a slow rate over time. Additionally, the higher the enzyme dilution, the higher the amylose percentage. For example, in the graph it can be seen that the enzyme dilution with a 1:9 concentration increased over time. However, there is a drastic increase after four minutes, but this is most likely a result of the error that was encountered during the experiment. The undiluted enzyme and the enzyme dilution had a low amylose percentage because there was high enzyme activity. Also, there was an increase in amylose percentage with the enzyme dilution with a 1: 9 concentrations because there was low enzyme activity.
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.
== == == = This is what I'm going to be changing in the experiment and this will be the temperature and the concentration of the yeast. There are several variables in this experiment, they are: · Amount Used - Too much or too little of the hydrogen peroxide causes the reaction to speed up/slow down producing different amounts of oxygen.
The same air temperature within the room. Checked with two different thermometers. Amount of yeast Controlled Measured in grams. Checked with a scale. Type of cardboard box Controlled Three boxes were the same type and size.
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,
Before any chemical reactions occurred, there was 0.46 grams of elemental copper metal. After the copper was added to the 250 milliliter beaker containing the 5.0 milliliters of nitric acid, nitrogen dioxide gas came out. The gas color was a light brown color, and the clear nitric acid within the beaker became a green-brown color. Once the chemical reaction concluded and nitrogen dioxide gas stopped releasing from the beaker, 20 milliliters of distilled water was added to the solution, and the color within the beaker turned to a neon blue. This was the chemical equation for the first chemical reaction, 4 HNO3 (aq) + Cu (s) → Cu(NO3)2 (aq) + H2O (l) + 2 NO2 (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.
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
Biology Lab Report Investigating Alcoholic Fermentation and the Affects of Yeast on Dough. Aim: The aim was simply to investigate whether or not yeast had any effect on causing dough to rise when baked and to experiment with alcoholic fermentation (e.g. to see if it gave off carbon dioxide. Introduction: Following a few weeks of fermentation theory, groups of three to four were assigned and told to conduct a series of experiments involving the effects of fermentation. My group consisted of myself, Won Jin, Brendan and Sun-Ho and we chose to investigate alcoholic fermentation and the effects of yeast on dough, more specifically to see if yeast caused the dough to rise anyway.