"The Effect Temperature Has On Yeast Fermentation" Essays and Research Papers

  • The Effect Temperature Has On Yeast Fermentation

    Introduction The purpose of this experiment is to determine the effect that temperature has on the growth and respiration of yeast fermentation. The growth and respiration of the yeast can be determined by using a glucose/ yeast solution mixed with water in flasks set at different temperatures. Yeast in order to produce, has to make energy, to carry out all cellular functions (Spicer, & Holbrook, 2007). The concept that aerobic metabolism of all yeasts, is determined by the relative sizes of the transport...

    Absolute zero, Boiling point, Carbon dioxide 1212  Words | 4  Pages

  • Yeast Fermentation Lab

    Mark Duanmu, Rika Fujita, Alex Chung October 8, 2011 Biology (Honors) P7 Gill Temperature and Yeast Fermentation Introduction: Saccharomyces cerevisiae, commonly known as baker’s yeast, is an key ingredient used mainly when baking bread or making alcoholic beverages. The main role of the yeast is to convert the sucrose into carbon dioxide (CO2) and ethanol. For example, when baking bread, the yeast ferments the sucrose within the dough and so CO2 and ethanol is released, causing the bread...

    Alcohol, Alcoholic beverage, Brewing 1113  Words | 5  Pages

  • Yeast Fermentation Rates

    IB Biology Internal Assessment: Yeast Fermentation Rates Planning(a) Question- Growth: What is the effect on Yeast Growth/Expansion during fermentation when mixed in water of varying temperatures? Hypothesis- Temperatures above or below the recommended fermentation temperatures will contain less, or be void of growth, either due to inactivation or to yeast death. Variables- | | | | | ...

    Bread, Ethanol, Ethanol fermentation 586  Words | 4  Pages

  • Yeast Fermentation lab

    the Effects of Mass and Type Of Sugar on Yeast Fermentation Lab Purpose: To measure and analyze the effects of various types and masses of sugar in an ethanol fermentation reaction with yeast. Introduction: Ethanol fermentation is a system in which hydrogen ions from NADH + H+ are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed, which is typically found in bacteria and some yeast. Yeast fermentation...

    Carbon dioxide, Disaccharide, Ethanol fermentation 2222  Words | 7  Pages

  • Yeast and Fermentation

    12/6/2011 Abstract Yeast is widely used for making bread, beer, and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction...

    Bacteria, Baker's yeast, Bread 1907  Words | 7  Pages

  • Effects of Molasses Concentration on Yeast Fermentation

    Effects of Molasses Concentration on Yeast Fermentation The purpose of this lab was to determine how yeast cells are affected by the concentration of a food source, and for our purposes, the food sources were corn syrup and molasses. Our hypothesis was that the yeast cells would ferment the most when there was a higher concentration of molasses/corn syrup. In order to test this, we created 10 test tubes with decreasing concentrations of molasses/corn syrup using a serial dilution. Each test...

    Bacteria, Carbon dioxide, Ethanol 623  Words | 3  Pages

  • Effect of Temp on Yeast Cells

    Bio coursework Methylene blue Yeast cells – explanation of respiration hence colour change etc Low temp colour change should be visible as the yeast cells are not necessarily dead, just inactive. Activity increases from 20-45 c High rate around 30-40 Starts to slow down – basically enzyme curve see bio 1 100 degrees will kill all cells Do a few preliminary keep working down until first blue solution appears in unit of ten Then work to find degree. If more accuracy then half...

    Bacteria, Brewing, Carbon dioxide 843  Words | 4  Pages

  • Chem File- Effect of Yeast

      The Effect of Yeast on Different Fruit Juices | Researched by Kristyn S.  2001-02 | * PURPOSE  * HYPOTHESIS  * EXPERIMENT DESIGN  * MATERIALS  * PROCEDURES  * RESULTS  * CONCLUSION  * RESEARCH REPORT  * BIBLIOGRAPHY  * ACKNOWLEDGEMENTS  * ABOUT THE AUTHOR  | PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s refrigerator...

    Alcoholic beverage, Brewing, Carbon dioxide 2316  Words | 7  Pages

  • Effects of So2 on Fermentation Rates

    Effects of SO2 On Fermentation Rates Purpose SO2 is the primary inhibitor for natural microbiological growth in wine. It prevents the browning of juice by inhibiting phenol oxidase activity and kills the natural yeast cells for the utilization of fermentation-controlled commercial Saccharomyce strands (Boulton et al. 1996). SO2 is pH and temperature dependent and can exist as several forms. The bisulfate form (HSO3-) can complex with soluble solids such as anthocyanins and acetaldehydes to become...

    Oxygen, Saccharomyces cerevisiae, Sulfite 1663  Words | 6  Pages

  • Yeast

    Question: How is the rate of yeast fermentation of 7.5g of yeast affected by using different companies of yeast (Bakon Yeast Inc., Lake States Yeast LLC, Lesaffre Yeast Corp, Red Star Yeast Company, and Minn-Dak Yeast CO Inc.)? Background Information: Yeast is a fungal microorganism that is used to manufacture mainly bread and beer. It reproduces rapidly. Fermentation is the process by which yeast takes in sugar and releases alcohol and carbon dioxide. Fermentation requires a mostly a damp and...

    Alcohol, Bacteria, Bread 1177  Words | 4  Pages

  • Yeast Fermentation

    C11356616 Lab Partners Name: Charlotte Weir Experiment Name: Yeast Fermentation Experiment Date: 2nd and 9th November 2011 Submission Date: 23rd November 2011 Title Yeast Fermentation Purpose To allow for fermentation of the yeast, Saccharomyces Cerevisiae, in Grape and Apple juice. Materials provided Test-tube containing Grape juice and a Durham tube Test-tube containing Apple juice and a Durham tube Plate culture of the yeast, Saccharomyces Cerevisiae Sterile swabs Method As per...

    Beer, Brewing, Carbon dioxide 674  Words | 3  Pages

  • The Effect of Glucose Concentration on Anaerobic Respiration in Yeast

    THE EFFECT OF GLUCOSE CONCENTRATION ON ANAEROBIC RESPIRATION IN YEAST INTRODUCTION: Yeast, also known as a saccharomyces cerevisiae, is single celled eukaryotic cells that are in the kingdom fungi and are unicellular organisms which normally reproduce asexually by budding at a very high rate. Scientists quite often decide to work with yeast because of its features fast growing rate and the fact that yeast's DNA can be easily manipulated. Some types of yeast can be found naturally on plant or in...

    Anaerobic respiration, Brewing, Carbon dioxide 873  Words | 5  Pages

  • effect temperature has on amylase

    The effect temperature has on the activity of the enzyme α- amylase. Introduction Enzymes are a biological catalysts, which means that they speed up the chemical reactions in living organisms. Almost all of enzymes are energized protein molecules that catalyse and regulate nearly all biochemical reactions that occur within the human body. The reason in which enzymes are sensitive to heat, pH and heavy metal ions is because they are made up of proteins. The food we eat is turned into energy by...

    Amino acid, Catalysis, Chemical equilibrium 1055  Words | 4  Pages

  • The Effect of Temperature on the Enzyme Catalase

    investigate the effect of temperature on the enzyme catalase. The original research question was exploring the effect temperature would have on a yeast catalase reacting with hydrogen peroxide (H2O2). To address the latter question a series of experiments were conducted. The various temperatures experimented with were as follows: 22 degrees Celsius (room temperature), 0 degrees Celsius (freezing), 100 degrees Celsius (boiling), and 37 degrees Celsius. Along with variations in temperature, the experiment...

    Catalysis, Celsius, Chemical reaction 1889  Words | 6  Pages

  • The effect that temperature has on enzyme activity.

    INVESTIGATING THE EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTIVITY. To investigate the effect that temperature has on enzyme activity I am going to use the enzyme amylase, which is used as a biological catalyst to break down starch, which cannot pass through the gut wall due to the size of the molecules, into smaller ones. Amylase is a carbohydrase, which converts starch to simple sugars in the Salivary Glands. Three features of all enzymes are: They are always proteins. They are specific...

    Amylase, Chemical reaction, Enzyme 1615  Words | 6  Pages

  • Yeast and Sugar - the Chemistry Must Be Right

    Yeast and Sugar - The Chemistry must be right Jansen, C. Gymnasium Felisenum, The Netherlands 14-04-2010 Summary Yeast can metabolize sugar in two ways, aerobically, with the aid of oxygen, or anaerobically, without oxygen. In this experiment yeast ferment sugars anaerobically. When yeast ferments the sugars anaerobically, however, CO2 production will cause a change in the weight of the sugar/yeast-solution. This raises a further question: What is the effect of different kinds of sugars...

    Carbon dioxide, Disaccharide, Fructose 1136  Words | 5  Pages

  • Effect of the Nature of Different Substrates on the Rate of Cellular Respiration of Yeast

    alcohol fermentation and lactic acid fermentation. In alcohol fermentation, pyruvate (product of glucose in glycolysis) is converted to 2 molecules of ethanol (C2H5OH) and 2 molecules of carbon dioxide (CO2) while in lactic acid fermentation, pyruvate is reduced directly into lactic acid (Campbell and Reece, 2008). A good example of organism which produces ethyl alcohol and carbon dioxide through the process of alcohol fermentation is yeast (Madur, 2009). As a unicellular fungus, yeast is also...

    Carbon dioxide, Cellular respiration, Enzyme 842  Words | 3  Pages

  • The Effect of substrate on the Rate of Respiration on Yeast

     The Effect of substrate on the Rate of Respiration on Yeast1 Justine Maturan Group 4 Sec. Y – 5L November 18, 2014 ________________________________________________________________ 1A scientific paper submitted in partial fulfilment of the requirements in General Biology I Laboratory under Prof. Susan Sedano, 1st semester 2014-2015 ABSTRACT In order to determine the effect of the substrate on the rate of respiration of yeast, Durham test tube method was used in the first experiment...

    Carbon dioxide, Cellular respiration, Enzyme 2137  Words | 8  Pages

  • Yeast Fermentation Lab Report

    Yeast Fermentation Lab Report SBI4U Chaweewan. Sirakawin Present to Ms.Allinotte November 21. 2014 Introduction: Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation, it...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 876  Words | 7  Pages

  • Investigation of Fermentation

    Investigation of Fermentation Introduction Introduction Yeast (Saccharomyces)is a single-celled microorganism in the Fungi family. It anaerobically respires sugars to produce ATP, as well as the waste products ethanol and carbon dioxide gas. This process is known as fermentation. There are various factors that affect the rate at which yeast respires. Aim To investigate the effect of concentration of table salt (sodium chloride) on the rate of fermentation of sucrose using yeast, measured in the...

    Bacteria, Carbon dioxide, Enzyme 1098  Words | 4  Pages

  • Fermentation Lab Report

    Increased production of CO2 is a result of increased temperatures acceleration of the rate of fermentation. Abstract: We have tested the affects of increased temperature above room temperature on the rate of fermentation of yeast. We had 6 flasks filled with 6mL DI water, 2mL Yeast suspension and 6mL glucose of which 3 were at 25°C and 3 were at 37°C. The flasks at 37°C had each mixture pre-heated at 37°C for 2 minutes before being combined and then added to the flask where it was put into the...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 1178  Words | 3  Pages

  • The Effect of the Nature of Substrate on Cellular respiration of yeast

    Abstract The experiment aims to observe if simpler substrates makes the rate of cellular respiration faster. Using yeast, smith fermentation tubes and different substrates namely, starch, lactose, sucrose, glucose and fructose, which are from different kinds of carbohydrates, ranging from the simplest sugars glucose and fructose to the polysaccharide starch and water as the control, the hypothesis was tested. With the span of thirty minutes with five-minute intervals, the height of carbon dioxide...

    Carbon dioxide, Cellular respiration, Disaccharide 1775  Words | 6  Pages

  • Fermentation of Carrot and Apple Juice

    this project is to study the rates of fermentation of the following fruit or vegetable juices. i. Apple juice ii.        Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing. The word Fermentation has been derived from Latin (Ferver which...

    Brewing, Enzyme, Ethanol 839  Words | 3  Pages

  • Fermentation of Juices

    Chemistry Project CERTIFICATETHIS IS TO CERTIFY THAT Kshitij Navet HAS SATISFACTORILY COMPLETED THE CHEMISTRY PROJECT FOR THE YEAR 2012-2013INTERNALEXAMINER, SIGNATURE EXTERNAL EXAMINER, SIGNATURE PRINCIPAL SCHOOL STAMP | ACKNOWLEDGEMENT ...

    Enzyme, Ethanol, Fructose 1055  Words | 5  Pages

  • Aerobic respiration in yeast

    Aerobic respiration in yeast Research question: What was the effect of anaerobic respiration in different environments determined the increase in size of a dough by the temperature? Hypothesis: It is hypothesized that if the temperature increases the dough will become bigger and bigger. Independent variable: (change) • Temperature • Height of the dough Dependent variable: (doesn't change) • Amount of vegetable oil • Time • Volume of yeast solution Control variables: Variable...

    Arithmetic mean, Bread, Carbon dioxide 738  Words | 5  Pages

  • Food Preservation and Effect of Temperature

    microorganisms are responsible for fermentation and decay of organic matter. His studies on food preservation led to the process and term "pasteurization." Improvements in the 19th and 20th centuries have made canning cheaper and more popular. The U.S. alone now produces billions of cans and jars of food each year. Canning, when done correctly, is so safe that a four-pound veal roast, canned in 1824 and opened in 1938, was fed to 12 rats for ten days without ill effect. The process was perfected...

    Canning, Cooking, Food 926  Words | 4  Pages

  • Energy Production in Yeast Cells - Glycolysis and Fermentation

    THE EFFECT OF INHIBITORS AND MANIPULATION IN ENERGY PRODUCTION OF YEAST CELLS FOR GLYCOLYSIS AND FERMENTATION INTRODUCTION The aim of this experiment was to study the process of alcoholic fermentation in Saccharomyces cerevisiae (yeast cells) and measure the rate of Co2 production during anaerobic breakdown of the respiratory substrate, sucrose, in the yeast cells. The effects of an inhibitor on respiratory enzyme were also looked at. It is hypothesized that the five different reaction mixtures...

    Acetyl-CoA, Adenosine triphosphate, Cellular respiration 1011  Words | 3  Pages

  • Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose

    Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose Brandon Bosley BIO 121 11/19/2013 Introduction: In our lab this week we tried to see how different amounts of substrates affect our organism, yeast, in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves, as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation due to their...

    Carbon dioxide, Cellular respiration, Enzyme 1392  Words | 5  Pages

  • the effect of different concentrations of glucose on anaerobic respiration in yeast cells

    of respiration in yeast and find out what factors affect the rate of respiration. I am going to change the concentration of the glucose solution and I’m going to measure the volume of gas produced during respiration in cm³. Yeast contains enzymes. Enzymes speed up a chemical reaction – they’re biological catalysts. Yeast can respire both aerobically and anaerobic; the anaerobic respiration of yeast is known as fermentation. The equation for this type of respiration in yeast is: Glucose Carbon...

    Carbon, Carbon dioxide, Cellular respiration 814  Words | 4  Pages

  • Investigating Alcoholic Fermentation and the Affects of Yeast on Dough

    Report Investigating Alcoholic Fermentation and the Affects of Yeast on Dough Aim: The aim was simply to investigate whether or not yeast had any affect on causing dough to rise when baked and to experiment with alcoholic fermentation eg. 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 affects of fermentation. My group consisted of myself, Won...

    Alcohol, Alcoholic beverage, Carbon 962  Words | 3  Pages

  • Effect of Temperature on Respiration of Yeast

    Living organisms catabolize organic molecules within their cells and use the energy released to manufacture ATP by phosphorylating ADP. Many prokaryotes and virtually all Eukaryotes phosphorylate ADP either through fermentation (anaerobic) or respiration (aerobic). Both of these processes involve oxidation of foodstuffs, yet only the latter requires oxygen. Cellular respiration is a very complex process that consists of many steps that take place inside the cell, in an organelle called a mitochondrion...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 395  Words | 2  Pages

  • anaerobic respiration in yeast

    ANAEROBIC RESPIRATION IN YEAST AIM: See the effect of temperature in anaerobic respiration of yeast by counting carbon dioxide bubbles. HYPHOTESIS: Anaerobic respiration in yeast will decrease as temperature increases. VARIABLES: Independent: Temperature Dependent: Rate of anaerobic respiration in yeast Fix: Volume of sugar solution (40ml) , Concentration of sugar solution, yeast mass (2g), volume of solution of yeast & sugar all together (20ml) MATERIALS: Delivering tube 2 test tubes ...

    Boiling, Carbon dioxide, Cellular respiration 650  Words | 4  Pages

  • Fermentation of Alcohol

    Fermentation of a Carbohydrate: Ethanol from Sucrose Abstract The purpose of this lab was to demonstrate the fermentation process of ethanol from the substrate sucrose. To make ethanol from sucrose two enzymes invertase and zymase were used. Vacuum filtration and fractional distillation were performed to get a more concentrated solution. The density of ethanol was .825 g/mL with a percent composition of 85% pure...

    Alcohol, Carbon dioxide, Distillation 1092  Words | 5  Pages

  • Lab Report on Yeast Fermentation

    Yeast Experiment – Temperature Yeast fermentation is affected by temperature as an outcome of the many different temperatures that yeasts are exposed to. The accepted value for yeasts optimum temperature is approximately 66.667 degrees Celsius. If yeast is exposed to their optimum temperature, then this would create the most amount of fermentation. In this experiment however, the yeast were exposed to temperatures below their optimum. The chemical reactions within yeast are facilitated by enzymes;...

    Absolute zero, Celsius, Chemical reaction 482  Words | 1  Pages

  • Fermentation of Carbohydrates

    Fermentation of Carbohydrates: Ethanol from Sucrose Objective: To demonstrate a fermentation process, isolate the ethanol produced by fractional distillation, determine the composition of the ethanol solution recovered, and make stoichiometric and yield calculations. Procedures: Fermentation Weigh out 20.0 g of sucrose and place it into a 250-mL Erlenmeyer flask. Add 100 mL of water and gently shake until all the sucrose has dissolved. To this solution add 0.60 g of dipotassium hydrogen phosphate...

    Distillation, Ethanol, Filtration 847  Words | 3  Pages

  • Yeast Respiration Lab

    “Investigate the factors affecting the rate of yeast respiration” Lab Report Introduction The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three, along with glucose and galactose, dietary monosaccharides that...

    Carbon dioxide, Disaccharide, Enzyme 1373  Words | 6  Pages

  • Yeast Lab6

    Sarah H.! Mrs. Khaled! October 12th 2014! The Effect of Glucose on The Cellular Respiration of Yeast! Purpose: ! The purpose of this lab is to determine if the quantity glucose solution will increase or decrease the rate at which cellular respiration occurs at within the tested 20% yeast suspension.! Question:! What are the effects of increasing or decreasing the quantity of 0.06mol/L glucose solution on the cellular respiration within the tested yeast molecules?! Hypothesis: ! When the quantity of...

    Adenosine triphosphate, Anaerobic respiration, Carbon dioxide 1261  Words | 4  Pages

  • Fermentation Using Yeasts

    It has been modified and cut short a little to convey some important pointers to writing lab reports. The left columns indicate the pointers and some instructions. Please read those carefully. The text material has been provided so that you may have an example of a lab that you have already done. *You should not write the report in table format (this is only for illustration). Also, I expect graphs, tables, and math equations in the result section. Title: Demonstration of Fermentation using...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 1773  Words | 11  Pages

  • Yeast Viability Measurements in Fermentation Studies

    FlowCAM® Application Note #105 Yeast Viability Measurements in Fermentation Studies Objective An important component of fermentation processes is to continually monitor yeast growth and viability. The most common method for doing this is using the ASBC hemocytometer count method. In this method, samples are taken from the fermentation vessel, stained with methylene blue, and then counted manually under a microscope using a hemocytometer. While this method is well known and documented...

    Bacteria, Budding, Cell nucleus 820  Words | 6  Pages

  • Effect of Temperature on Enzyme Activity

    Effect of temperature on enzyme activity In this experiment… Independent variable: Temperature of the amylase Dependent variable: Enzyme activity which is measured by the time for disappearance of starch Controlled variables: Volume of amylase; volume of starch solution; concentration of amylase; concentration of starch solution Prediction of results i) At low temperature, the rate of amylase activity is very low. ii) At optimum (=best) temperature, the rate of amylase activity is the...

    Amylase, Amylose, Energy 476  Words | 3  Pages

  • The Effect of Caffeine on Body Temperature

    aim of this experiment was to determine the effect of caffeine on resting body temperature. This has to do with homeostasis, which is the maintenance of equilibrium. In other words, it is a stable body state. Homeostasis refers to the process of keeping the internal body environment in a steady state, when the external environment is changed (Homeostasis 2). Humans are warm-blooded creatures that generate body heat internally and maintain body temperatures at a fairly constant level – about 98.6oF...

    Adenosine, Adenosine receptor, Caffeine 1931  Words | 6  Pages

  • Temperature Effects on the Growth of Microorganisms

    Temperature effects on the growth of microorganisms Introduction: The purpose of this experiment was to determine the effects that temperature has on three different organisms. Temperature is one of the most important environmental factors affecting growth and survival of microorganisms². The three organisms used where Escherichia coli, Pseudomonas fluorescens, and Bacillus stearothermophilis. Most bacteria grow within a particular temperature range. The minimum growth temperature is...

    Agar plate, Antibiotic resistance, Bacteria 812  Words | 3  Pages

  • Effect of Temperature on Microbial Growth

    PROCEDURE: Part A (Effect of temperature on growth) 1) 15 tubes of glucose broth are provided and one set of 3 tubes are inoculated with each of the following cultures; Escherichia coli, Pseudomonas fluorescens, Micrococcus luteus and Saccharomyces cerevisiae. The last served as control. 2) One of the three tube of each culture is incubated at each of the following temperature: * 4°C * 37°C * 55°C 3) All the tubes are incubated within 5 minutes after inoculating. The turbidity...

    Bacteria, Cell, Escherichia coli 756  Words | 3  Pages

  • Cellular Respiration Of Yeast Scientifi

    ABSTRACT The effect of inorganic cofactor such as Magnesium to the rate of respiration of yeast was determined using Durham tube assembly with the substrate glucose. After thirty minutes, the test tube with the cofactor in the form of Magnesium sulphate MgSO4 showed the higher amount of carbon dioxide evolved which was measurable through volume and was one of the by- products of cellular respiration. This stated that the higher amount of CO2 evolved, the higher the rate of respiration. Thus, the...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 1974  Words | 8  Pages

  • Yeast Lab Report

    * Would yeast produce more carbon dioxide with the presence of sugar at room temperature or in an incubator? | -Observing Cellular respiration in yeast cells. | Yeast Lab Background Information: Yeast is a tiny unicellular fungus that obtains energy from outside sources (a heterotroph) mostly sugars in order to grow and reproduce. Yeast is often used in bread dough to make the dough rise. With the presence of oxygen a yeast cell creates energy by performing cellular respiration and...

    Alcohol, Carbon dioxide, Cellular respiration 1084  Words | 4  Pages

  • Effect of Temperature on Solubility Lab

    Effect of Temperature on Solubility Lab Purpose: What is the solubility of minerals in water? What is the relationship between temperature and solubility? Hypothesis: If salt and sugar are each tested in water of varying temperatures, then salt and sugar's solubility will increase as the temperature also increases. Materials: Two 250 mL beakers Tap water 100 mL graduated cylinder Hot plate Two petri dishes Glass stirring rod Salt Sugar Thermometer ...

    Gram, Julius Richard Petri, Mass 1365  Words | 5  Pages

  • The Effect Of Temperature On The Rate O

    The Effect of Temperature on the Rate of Diffusion Damsel C. Bangcal Aira May V. dela Cruz Jacqueline L. Lacuesta Richelle Jem P. Jobog Group 1 Section U-2L November 17, 2014 ___________ 1A research proposal submitted in partial fulfillment of the requirements in General Biology I Laboratory under Proj. Joan O. Adajar, 1st semester, 2014-2015. INTRODUCTION Molecules undergo constant motion and move in regions with a higher concentration to a lower concentration...

    Affect, Chemistry, Concentration 744  Words | 5  Pages

  • Fermentation

    Fermentation and affects it has on foods Fermentation is described as the transformative action of organisms and the metabolic change either anaerobic or aerobic processes converting energy needed to turn raw product to a finished fully fermented food. Fermenting food has become more popular because people are realizing that if it were not for fermenting as a collection of people we would be in trouble. Fermenting has been done for hundreds of years because if not for fermenting letting foods just...

    Acid, Bacteria, Fermentation 1071  Words | 3  Pages

  • The Effect of Temperature on Solubility

    The Effect of Temperature on Solubility By Aviraj Singh Rogers 2 Background: The solubility of most solid substances is generally said to increase as the temperature of the solvent increases. However, some substances, such as ytterbium sulfate, do the opposite. This can be explained through the Second Law of Thermodynamics which states that “in all energy exchanges, if no energy enters or leaves the system, the potential energy of the state will always be less than that of the initial state”...

    Energy, Entropy, Gas 830  Words | 3  Pages

  • Effect of Temperature on Catalase

    Lab Report The effect of temperature on the reaction between Catalase and H2O2 Sarah AlShemesi In this experiment we’ll be exploring the effects of temperature on the reaction between Catalase and H2O2.We’ll be using five different temperatures to test this. The five different temperatures will be 10, 30, 50, 70 and 90 oC. We will use the liver as a source of Catalase. A 1 gram piece of liver will be inserted into a test tube with 2 cm3 of water, then 2 cm3 of H2O2 will be added. The Catalase...

    Catalase, Gas, Heat 1721  Words | 6  Pages

  • Investigate the Factors That Affect the Rate of Respiration in Yeast

    Respiration in Yeast. (Temperature) Fawzi El Ansari Biology HL Title: Investigate the Factors that Affect the Rate of Respiration in Yeast. (Temperature) Aim: The aim of this experiment is to investigate the effect of changing the temperature on the rate of respiration in yeast. This will be done by placing equal amounts of yeast in each beaker that contains the same pH solution. Each beaker will be mixed with glucose solution and then will be placed at a different temperature in which the...

    Absolute zero, Celsius, Enzyme 1927  Words | 6  Pages

  • The Effect of Temperature on Blowfly Larvae

     The Effect of Temperature on Blow-fly Larvae INTRODUCTION Calliphoridae- comonly known as a blowfly, are living organisms which usually are the first insects to colonise a body after death. The blowfly larvae are very useful in forensic entomology. The oldest larvae give an approximate time of death of body. Family: Calliphoridae Order: Diptera Name: Calliphora vicina Aim: To check the influence of temperature of environment on living functions and activity of Blow-fly larvae...

    Calliphora, Calliphora livida, Calliphora vicina 690  Words | 5  Pages

  • Yeast Fermentation

    There are more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676, but was used before. It has also led to numerous scientific advances. Yeast expands, especially well with a good amount of sugar, the more of the amount the greater it expands. Yeast is a single-celled organism, a fungus to be more specific. They consume carbohydrates, mainly sugars, and produce carbon dioxide...

    Alcohol, Alcoholic beverage, Bacteria 564  Words | 2  Pages

  • yeast fermentation

    experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three, along with glucose and galactose, dietary monosaccharides that are directly absorbed into the bloodstream during digestion. Materials: 2% yeast solution Large beaker Small...

    Carbon dioxide, Disaccharide, Enzyme 268  Words | 2  Pages

  • Affect of Sugars on Yeast Respiration

    RaeAnne Smith HL Biology Y2 Soule: Period 7 10 October 2011 Affect of Sugars on Yeast Respiration Introduction Cellular respiration can be defined as the release of energy, or the breakdown of carbohydrates into carbon dioxide and water1. Cell respiration takes place in the mitochondria of animals and in the cytoplasm of plants. The formula for aerobic cellular respiration is: c6H12O6+ 6O2→6CO2+6H2O Aerobic respiration occurs when oxygen is present, while anaerobic respiration occurs when...

    Anaerobic respiration, Carbon dioxide, Cellular respiration 1965  Words | 7  Pages

  • Effect of temperature on Catalase activity

    THE EFFECT OF TEMPERATURE ON CATALASE RESEARCH QUESTION: What is the effect of various temperatures, 0°C, room temperature, 37°C, 50°C, 60°C, on the number of oxygen gas bubbles liberated, in a decomposition reaction between the enzyme Catalase, obtained from crushed mung beans, and 2% of the substrate Hydrogen Peroxide? INTRODUCTION: Enzymes are biological catalysts that increase the rate of chemical reactions without they themselves being involved in the reaction itself. Enzymes are proteins...

    Catalase, Chemical reaction, Enzyme 849  Words | 5  Pages

  • Fermentation

    Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation, knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A...

    Bacteria, Beef, Fermentation 923  Words | 4  Pages

  • Effect of Temperature on Cell Membrane

    Introduction To determine the effects of stressful experimental treatments on living membranes we are going to examine how fresh beets roots react when they are exposed to different temperatures. Membranes are an important feature of plant cells and they act as a barrier that separates the interior of the cell from the external environment (Campbell 133). They organize specific chemicals and reactions into specific compartments within the cell. Generally, cell membranes consist of phospholipids...

    Beet, Betalain, Betanin 1674  Words | 5  Pages

  • The Effect of Temperature on Membrane

    Practical 2.1- The Effect of Temperature on Membranes Objective To investigate the effect of temperature on membrane structure Introduction Beetroot Pigments Beetroots contain Betalains which are the red pigments present in the cell vacuole. Betalains are soluble in water and they contain nitrogen. Betalains extracted from beetroot is commonly used as food dye because it is not known to cause any allergic reactions. Beetroot Picture taken from http://tipdeck/how-to-cook-beet-root Structure...

    Cell, Cell membrane, Diffusion 1905  Words | 7  Pages

  • Effect of Temperature on the Enzyme Lipase

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