ipl-logo

How Does Sugar Affect The Rate Of Anaerobic Respiration In Yeast

763 Words4 Pages

Research and Rationale: My investigation consists of researching and carrying out experiments in order to obtain a result on how respiration is affected by sugars. The aim of this investigation is to find out how different sugars affect respiration in yeast. In my investigation I will carry out an experiment involving 5 different sugars; Maltose, Sucrose, Glucose, Galactose and Fructose. Each sugar will be used in an experiment which will be tested to see how they affect respiration in yeast. Yeast is a single-celled organism which is usually found in the fungi group in the Kingdom. As for many other organisms energy is also vital for yeast for living and growth. A big part of helping yeast to live and grow is carried out by respiration; respiration …show more content…

It takes place in conditions with limited oxygen or when no oxygen is present. Yeast respires in a fermentation container without oxygen and produces alcohol. These are the steps to making alcohol from yeast via anaerobic respiration: Step 1: Plants contain sugar, this sugar is broken down and energy is released, this energy is used to carry out biological processes in cells. The sugar from the plants is extracted and ready to be used further in the process of fermentation. Step 2: The sugar extracted from the plants are then added to the yeast in the fermentation container. The sugar (glucose) is broken down and alcohol and carbon dioxide are released. Energy is also released during the process. This is the energy that helps yeast grow. Step 3: The yeast that is kept in warm conditions , this is done to help the increase the growth rate of yeast as it will grow faster in warmer conditions. The yeast is usually placed in a fermentation container not only to keep it warm but also to keep out oxygen so that aerobic respiration does not take place; this is done by the help of carbon dioxide, which keeps oxygen out. The fermentation container also keeps the yeast free from any micro-organisms so that they do not interfere with the respiration

Show More
Related

Lab Report On Enzyme Activity

1419 Words | 6 Pages

Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Substrate Concentration on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.

Read More

Chenin Blanc Grape Analysis

1244 Words | 5 Pages

Another critical problem with sample processing and analysis is cold settling the wild yeast. After collecting berries from the valley floor, interns cold settle berries at 8 degrees Celsius for 48 hours. They also cold settle berries harvested from the hillside for 20 hours. However if the temperature is too low, the yeast would be "cold shocked"; although low temperatures may help to preserve the aroma but it will slow the activity rate of yeasts, thus resulting in the lag phase and fermentation activity will be stuck. When fermentation is stuck, microorganism (yeast) growth rate will be reduced and they will minimally consume sugar to convert them to ethanol.

Read More

Essay On Yeast Menace

754 Words | 4 Pages

The other 20% are made up of Candida albicans. Yeast lives all over our body and is a single cell organism, it also resides in the mucous membrane that lines the gastrointestinal tract and is hugely present in the colon. Yeast will take every opportunity to proliferate and normally, our gut friendly bacteria ensure that the levels are optimal, but when these factors are affected , yeast will multiply.

Read More

Sucrose Fermentation Lab Report

462 Words | 2 Pages

The tube of sucrose fermentation that was inoculated with culture of S.aureus changed the colour from phenol red to yellow and there was no air bubble in the tube. The tube of sucrose that was inoculated with both cultures, E.coli and S.aureus also turned from phenol red colour to yellow. There was an air bubble in this tube where cultures were in

Read More

Samoyeds Research

1331 Words | 6 Pages

The dough troughs are large, stainless steel oblong containers with rounded bottoms and are mounted on wheels, to facilitate their being rolled into the fermentation room. Here, where the temperature is held at 80 degrees F., the sponge ferments for about five hours. During this time, there is a chemical interaction of carbonates and acids, causing the sponge to rise. At the completion of the fermentation period, the sponge is ready for the next step in the method, mixing the dough. The sponge is returned to the mixer together with three hundred pounds of flour, 240 pounds of water, nonfat milk solids, and sugar.

Read More

What Does Yeast Symbolize All Carbohydrate

183 Words | 1 Pages

This proves that yeast metabolizes maltose and dextrose more than cellulose, because cellular respiration takes place when yeast metabolizes, carbon is an product of it, therefore,

Read More

Do Variables Such As Cinnamon Salt And Vanillas Affect The Fluffins Of Bread

1830 Words | 8 Pages

In this process, yeast ‘eats’ and absorbs the sugar and converts it into alcohol and carbon dioxide. These gasses are released into the bread dough, creating the fluffiness and holes within the baked bread. Yeast is a type of fungus that allows the process of alcoholic fermentation to occur within the baking process.

Read More

Kombucha Lab Report

992 Words | 4 Pages

This energy meets the needs for growth and maintenance of internal functions. Under anaerobic condition, yeast switches to fermentation which utilizes only about 5% of the energy contained in glucose and ethanol as the end product is produced. Acetic acid bacteria convert glucose to produce gluconic acid and ethanol to produce acetic acid giving it a sour flavor. The acetic acid production in turn induces the yeasts to produce ethanol and making alcohol available to bacteria. Both ethanol and acetic acid possess antimicrobial properties and thereby act against pathogenic bacteria and prevents contamination of the tea fungus (Liu et al., 1996).

Read More

How Does The Concentration Of Sucrose Affect Yeast

2433 Words | 10 Pages

The typical yeast cell is approximately equal in size to a human red blood cell and is spherical to ellipsoidal in shape. Because of its small size, it takes about 30 billion yeast cells to make up to one gram of compressed baker’s yeast. Yeast reproduces vegetative by budding, a process during which a new bud grows from the side of the existing cell wall. This bud eventually

Read More

Cellular Respiration In Yeast Lab Report

780 Words | 4 Pages

Sugar/ glucose is an important carbohydrate that can be made during photosynthesis from water and carbon dioxide, using energy from sunlight. Carbon dioxide is given off as a waste product when energy is released by the breaking down of glucose. This can be used by plant cells in the process of photosynthesis to form new carbohydrates. Yeast is a single-celled fungus that can break down sugars (glucose) to help produce carbon dioxide. Research Question

Read More

Baking Powder Lab

197 Words | 1 Pages

Two errors in the experiment include that one of the ingredients used was baking powder. Baking powder naturally creates carbon dioxide bubbles so the fact that it created 2.2 centimeters in the experiment isn’t completely the yeast, which skews

Read More

How Does Temperature Affect Yeast Fermentation

1859 Words | 8 Pages

Background Information: Yeast fermentation is directly affected by the change in temperature, because the rate of chemical reactions is affected by temperature. If the yeast has been exposed to its optimum temperature (66.667 degrees Celsius) then it will give off the highest carbon dioxide production. As the temperature gets higher, the yeast will produce more carbon dioxide, until at some point carbon dioxide production will decrease, that is when the yeast cells have become denatured due to the increase in temperature. Chemical reactions

Read More

How Does Alcohol Affect Yeast Fermentation

1032 Words | 5 Pages

Thus, yeast cells have evolved to favour a slightly acid medium and fermentation progresses best in the pH range 4.5 to 5.5. Increasing or decreasing the pH too much causes the enzymes to stop comepletly and denature. Therefore, slightly acidic conditions are more favourable to fermantion due to yeasts preferring acidic conditions. Another factor that affects fermantion is the structure and type of the sugar present. Glucose would be the most efficient sugar due to the fact it doesn’t require any additional energy to convert it and can be directly used in the glycolysis cycle.

Read More

Lab Report On Fermentation

1432 Words | 6 Pages

Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.

Read More

Alcohol Synthesis Essay

911 Words | 4 Pages

The most important product being the alcohol. The process starts with a certain ingredients like a fruit juice for wine, or water, hops and barley for beer. The liquid

Read More

More about How Does Sugar Affect The Rate Of Anaerobic Respiration In Yeast

Open Document