How Does Temperature Affect The Rate Of Respiration In Yeast
Introduction
Cell respiration is the process of a cell converting sugars into ATP (energy) in the mitochondrion. It is an essential process which enables organisms to survive and function (Biology Online, 2010). Not only does it produce ATP, but also carbon dioxide (though decarboxylation), NADH and FADH and in the case of some organisms, alcohol. Saccharomyces cerevisia, a bacterium commonly known as yeast, is used in various aspects of life, from winemaking to baking. It respires both anaerobically and aerobically to produce CO2 and alcohol in a process known as fermentation (Barrio, 2009). It does this by breaking down the sugars (in the process outlined in figure 1) in the mitochondria (see figure 2).
There are various factors …show more content…
In doing so, this makes sure that no one can accidently interfere with the experiment so results are accurate. So that the dispersal of yeast in the fermentation tube does not affect the results (by some of the yeast not being able to interact with the sugar solution) the yeast will be dispersed as evenly as possible in the tube using a glass stirring rod. Finally, the air bubbles in the fermentation tube will be kept to a minimum or none at all by making sure to tip the fermentation glass so that the bubbles can escape and this does not affect the recording of CO2 produced. In taking all of these measures, it ensures that these factors and their influence can be kept low or …show more content…
Place beaker on scales and zero the scales
2. Measure 5g of fructose by placing it in the beaker
3. Take beaker off the scales and add 100mL of distilled water and stir for 30seconds to form a sugar solution
4. Measure 5g of yeast powder in the plastic container on the scales
5. Add the yeast to the sugar solution in the beaker and stir for 2 mins
6. Pour half the solution into the fermentation tube with the correct label, tip it slightly to release any air bubble
7. Tip in the other half of the solution, making sure all air bubbles are released and all contents of the beaker are now in the fermentation tube
8. Stir for 30s with the glass stirring rod
9. Take note of the initial CO2 produced (the bubbles at the top of the fermentation tube – should be 0 at this point) by using the ruler to measure from where the bubbles start to the top of the fermentation tube
10. Place in the incubator at 40 degrees celcius
11. At the 10, 20, 30 and 40 minute mark, remove the fermentation tube with wooden tongs and allow 1 min to record the amount of CO2 present
12. Repeat steps 1-11, 4 more times for that same sugar solution using the other 4 labelled fermentation tubes
13. Repeat steps 1-12 for glucose
14. Repeat steps 1-12 for sucrose
Risk
Cell respiration is the process of a cell converting sugars into ATP (energy) in the mitochondrion. It is an essential process which enables organisms to survive and function (Biology Online, 2010). Not only does it produce ATP, but also carbon dioxide (though decarboxylation), NADH and FADH and in the case of some organisms, alcohol. Saccharomyces cerevisia, a bacterium commonly known as yeast, is used in various aspects of life, from winemaking to baking. It respires both anaerobically and aerobically to produce CO2 and alcohol in a process known as fermentation (Barrio, 2009). It does this by breaking down the sugars (in the process outlined in figure 1) in the mitochondria (see figure 2).
There are various factors …show more content…
In doing so, this makes sure that no one can accidently interfere with the experiment so results are accurate. So that the dispersal of yeast in the fermentation tube does not affect the results (by some of the yeast not being able to interact with the sugar solution) the yeast will be dispersed as evenly as possible in the tube using a glass stirring rod. Finally, the air bubbles in the fermentation tube will be kept to a minimum or none at all by making sure to tip the fermentation glass so that the bubbles can escape and this does not affect the recording of CO2 produced. In taking all of these measures, it ensures that these factors and their influence can be kept low or …show more content…
Place beaker on scales and zero the scales
2. Measure 5g of fructose by placing it in the beaker
3. Take beaker off the scales and add 100mL of distilled water and stir for 30seconds to form a sugar solution
4. Measure 5g of yeast powder in the plastic container on the scales
5. Add the yeast to the sugar solution in the beaker and stir for 2 mins
6. Pour half the solution into the fermentation tube with the correct label, tip it slightly to release any air bubble
7. Tip in the other half of the solution, making sure all air bubbles are released and all contents of the beaker are now in the fermentation tube
8. Stir for 30s with the glass stirring rod
9. Take note of the initial CO2 produced (the bubbles at the top of the fermentation tube – should be 0 at this point) by using the ruler to measure from where the bubbles start to the top of the fermentation tube
10. Place in the incubator at 40 degrees celcius
11. At the 10, 20, 30 and 40 minute mark, remove the fermentation tube with wooden tongs and allow 1 min to record the amount of CO2 present
12. Repeat steps 1-11, 4 more times for that same sugar solution using the other 4 labelled fermentation tubes
13. Repeat steps 1-12 for glucose
14. Repeat steps 1-12 for sucrose
Risk