Glucose Found to Produce the Most Co2 in Sugar and Yeast Fermintation Experiment

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  • Topic: Cellular respiration, Carbon dioxide, Adenosine triphosphate
  • Pages : 3 (799 words )
  • Download(s) : 483
  • Published : October 29, 2008
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Cellular respiration is a process that happens in all living eukaryotic cells. What cellular respiration does is turn food often carbohydrates into energy for our bodies. Cellular respiration starts with a carbohydrates sugar called glucose. What it does is alter and break down the six carbon molecule glucose and altering it creating two three carbon molecules called pyruvic acids in an anaerobic process called glycolosis (Cellular respiration). What this process does is create two ATP molecules which are basically molecules which provide energy to run all cellular processes in our bodies (king). However, from here in the process can turn aerobic, meaning using oxygen if present or anaerobic meaning when oxygen is not present in a process called fermentation. The process of fermentation creates two ATP and CO2 molecules and 2 three carbon molecules opposed to the 34 made in the aerobic process called the electron transport chain. Fermentation happens especially when a quick source of energy is needed due to the fast use of oxygen in the aerobic part of respiration. This process especially happens when the demand of oxygen exceeds the supply of it such as times of intense running or work out. In animal cells the molecules produced are lactic acids and in plants and other eukaryotic cells alcohol is produced, Hence, the burning sensation in muscles after and during strenuous exercise this is also why breaths become short and quick for oxygen (CELLULAR METABOLISM AND FERMENTATION) . In this experiment we will be testing the fermentation of yeast using a several different molecule solutions. HYPOTHESIS:

The hypothesis was that the yeast glucose solution would produce the most carbon dioxide. MATERIALS:
In this experiment we used 4 large test in which we placed the dry active yeast and 30ml of heated distilled water. We also used a balance to weigh and a spatula to acquire the yeast, 250ml beakers, and a 10 ml pipette to measure. Of what was measured were...
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