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Sugars Affecting The Rate Of Anaerobic Cellular Respiration

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1. Introduction During my studies of molecular biology in class, the concept of anaerobic cellular respiration was introduced to me. The fact that cells had the capability to respire without using oxygen was previously unknown to me. As a result, I became compelled to investigate more surrounding the topic. I wished to understand how the presence of carbohydrates, specifically sugars, affect the rate of anaerobic cellular respiration. Ultimately, the best way to conduct such research is to carry out anaerobic cellular respiration myself and observe its behaviour. Anaerobic cellular respiration is often divided into two types: lactic acid fermentation and alcoholic fermentation. I decided on investigating alcoholic fermentation based on the …show more content…

Yeast fermentation is used within baking, production of alcoholic beverages, as well as the production of bioethanol. Finally, to observe the rate of yeast fermentation, I will determine the rate of CO2 production. This is because CO2 is the sole gaseous substance in the reaction. While sugar, yeast, and ethanol will dissolve into the final solution, CO2 will not and will instead, rise up out of the solution. This allows the rate of CO2 production to be measured through water displacement and for the most accurate data to be …show more content…

Like aerobic respiration, this type of cellular respiration first involves glucose being broken down into two pyruvates through the process of glycolysis. However, because oxygen is unavailable, instead of the Krebs cycle and the electron transport chain occurring, fermentation occurs. While the process of fermentation in all organisms are alike, the products of fermentation are not the same. Lactic acid fermentation involves anaerobic cellular respiration in animals while alcoholic fermentation involves anaerobic cellular respiration in plants and yeast. Therefore, in animals such as humans, glucose is converted to lactic acid, usually in a dissolved form known as lactate. In yeast and plants, glucose is converted to ethanol and carbon

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