Cellular Respiration And Fermentation
This scientific report will be based on cellular respiration, or fermentation. In specific, how the type of sugar affects the rate of fermentation. The aim of this experiment was to find which type of sugar was best suited to produce ethanol. In the experiment, four different sugars were used, they included sucrose, glucose, lactose and fructose. This research is still relevant today, as alcohol is still consumed and is required on a large scale. This makes it crucial to companies to find the best sugar to use in the fermentation process.
Cellular respiration is a process that living organisms undergo to create and obtain chemical energy in the form of adenosine triphosphate (ATP). The energy can be gained in two different forms of cellular …show more content…
This strain of yeast is also referred to as brewer’s yeast. This yeast has a high alcohol tolerance and has the required enzymes to catalyse the reactions. (CraftBrewer, 2016)
(Concentration of Sugar)
The sugars we will be testing as stated above, are glucose, fructose, sucrose and lactose. This is a variable that affects the rate of fermentation due to enzymes. The shape of the molecules is essential to the enzymes, and the enzymes are unable to catalyse the reactions without the correct shape. The enzyme hexokinase in glycolysis can only break down glucose, therefore the other sugars must be converted to glucose, requiring more enzymes and more energy.
Glucose is the final product of photosynthesis. Its chemical formula is C₆H₁₂O₆, and it is a monosaccharide, meaning it is made up of one sugar, hence the ‘mono’. Glucose is the sugar required for glycolysis, as the enzymes that start the glycolysis process are designed to break down glucose. Therefore, no preceding enzymes are required to breakdown glucose. (Glucose, …show more content…
In this experiment, we used a variety of sugars to ferment the yeast. The results displayed that sucrose was the largest producer of CO₂, followed by fructose and glucose. Upon researching the enzymes used in the process, we determined that glucose would show more production of CO₂ than the other sugars, because the enzymes are suited to glucose. As shown above, our results refuted our hypothesis.
The results of the experiment overall did not follow a trend, as the results were separated by large margins. However, the glucose results were far closer together then the others, having a range of 2.4, whereas the range of results for fructose was 14.8 and the range for sucrose is 15.4. The reason for this is unknown, as many of the variables remained unchanged between tests. This however can be attributed to the outlier in the fifth test, where the yeast outperformed the other trials, nearly tripling them. Without this outlier, the range of fructose is reduced to 3.3 and the fructose does not produce more CO₂ than glucose. With the acceptation of glucose and lactose, the fifth test proved to be problematic. The results of the tests were overly high, indicating something had gone
Cellular respiration is a process that living organisms undergo to create and obtain chemical energy in the form of adenosine triphosphate (ATP). The energy can be gained in two different forms of cellular …show more content…
This strain of yeast is also referred to as brewer’s yeast. This yeast has a high alcohol tolerance and has the required enzymes to catalyse the reactions. (CraftBrewer, 2016)
(Concentration of Sugar)
The sugars we will be testing as stated above, are glucose, fructose, sucrose and lactose. This is a variable that affects the rate of fermentation due to enzymes. The shape of the molecules is essential to the enzymes, and the enzymes are unable to catalyse the reactions without the correct shape. The enzyme hexokinase in glycolysis can only break down glucose, therefore the other sugars must be converted to glucose, requiring more enzymes and more energy.
Glucose is the final product of photosynthesis. Its chemical formula is C₆H₁₂O₆, and it is a monosaccharide, meaning it is made up of one sugar, hence the ‘mono’. Glucose is the sugar required for glycolysis, as the enzymes that start the glycolysis process are designed to break down glucose. Therefore, no preceding enzymes are required to breakdown glucose. (Glucose, …show more content…
In this experiment, we used a variety of sugars to ferment the yeast. The results displayed that sucrose was the largest producer of CO₂, followed by fructose and glucose. Upon researching the enzymes used in the process, we determined that glucose would show more production of CO₂ than the other sugars, because the enzymes are suited to glucose. As shown above, our results refuted our hypothesis.
The results of the experiment overall did not follow a trend, as the results were separated by large margins. However, the glucose results were far closer together then the others, having a range of 2.4, whereas the range of results for fructose was 14.8 and the range for sucrose is 15.4. The reason for this is unknown, as many of the variables remained unchanged between tests. This however can be attributed to the outlier in the fifth test, where the yeast outperformed the other trials, nearly tripling them. Without this outlier, the range of fructose is reduced to 3.3 and the fructose does not produce more CO₂ than glucose. With the acceptation of glucose and lactose, the fifth test proved to be problematic. The results of the tests were overly high, indicating something had gone