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What Happens When Can Yeast Metabolize?

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Yeast is alive because it can to metabolize and respond to environmental changes. The purpose of the first experiment was to determine whether yeast can metabolize. The bromothymol blue solution with yeast changed from blue to yellow. Bromothymol blue is an acid-base indicator that turns yellow in the presence of acid. The color change indicates that carbonic acid was formed from the reaction of water and carbon dioxide, a byproduct of metabolization. These results accept the hypothesis: if yeast can metabolize, then the bromothymol blue solution should turn yellow from the production of carbon dioxide. Only the bromothymol blue solution with yeast turned yellow, suggesting that the yeast caused the color change. The yeast consumed sugar, produced …show more content…

Only the heated solution caused the balloon to expand, suggesting that the increase in temperature is linked to the balloon’s expansion. Furthermore, as the solution was only heated to 60°C, no water vapor was produced to fill the balloon, suggesting the gas was produced solely by the yeast. Thus, the yeast reacted to the heat, supporting the claim that yeast can respond and is alive. Sources of error in this experiment could have included incorrect preparation of solutions. The solutions of yeast, water, and sugar, could have been measured incorrectly causing the control and experimental solutions to be different. For example, in the response experiment, a yeast solution was prepared without sugar mistakenly and thus had to be prepared again. This suggests that other errors in preparation and measurement could have been encountered. For the future, careful measurements using clean uncontaminated flasks would eliminate possibilities of such error. A source of error for the metabolism experiment involves the yeast’s yellow hue. It is possible that the color of the yeast caused the solution to look more

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3. In this experiment, the percent yield was 90%. This number implies that there was little error in this experiment. However, this result could have been caused by certain external factors.

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B-galactosidase breaks down the disaccharide lactose into simple sugars glucose and galactose. However, glucose is a colorless compound hence it has to be substituted with a compound that is detectable by a visible color change. Hence,

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While it was difficult to tell at the time of the mixing, the yeast were not fully mated. Because of this, the alR alpha2r and a2r alpha1R genotypes appeared slighly pink instead of completely white due to the fact that some of the red phenotyped yeast did not mate and grew mitotically (Fig. 3b.)   VI. References Herskowitz, I. (1988). Life cycle of the budding yeast Saccharomyces cerevisiae. Microbiological Reviews, 52(4), 536–553.

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The Effect of Sugar Concentration on CO2 Production by Cellular Respiration in Yeast Introduction In this lab, our main focus was to find how sugar concentration affect yeast respiration rates. This was to simulate the process of cellular respiration. Cellular respiration is the process that cells use to transfer energy from the organic molecules in food to ATP (Adenosine Tri-Phosphate). Glucose, CO2, and yeast (used as a catalyst in this experiment) are a few of the many vital components that contribute to cellular respiration.

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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

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The purpose of this lab was to explore and understand the scientific method and how to apply it to experimental procedures, as well as developing an understanding the importance of complete and concise presentation of experimental results obtained by statistical data analysis from collected raw findings. These learning objectives were accomplished by testing the emergence times of sponge creatures from their gelatin capsules by asking the question, “How does water temperature effect the time in which the sponge creatures materialize from their casing?”. An experiment was designed to test this using two different water temperatures and twenty four sponge gelatin capsules (1). Often referred to as “Magic Grow Capsules” or “Magic Animal Growing Capsules” these capsules are comprised of a sponge animal that has been placed in a small casing composed of gelatin. When placed in water the gelatin begins to break down.

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1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).

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