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Yeast Lab Report

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The Effect of Different Concentrations Of Maltose in Anaerobic Respiration by Yeast Background Information: Energy is required for cellular processes like the synthesis of molecules and active transportation in all living cells. A molecule called Adenosine Tri Phosphate (ATP) provides energy in a form required by these cells for the occurrence of cellular processes i.e. in this case, the conversion of glucose to ATP. This process is essential for survival because cells can use energy only in the form of ATP. The occurrence site for these processes is the mitochondria of the cell. Glycolysis, a biochemical pathway/process is the initial step cellular metabolism, involving the breakdown of a glucose molecule to produce ATP. This metabolic pathway …show more content…

Due to our main element involving the production of carbon dioxide, alcoholic fermentation will be further explained. This process involves yeast, a single celled fungus to produce ATP. These cells undergo the process of Glycolysis and then convert both pyruvates into molecules of ethanol. Ethanol, being a 2- Carbon molecule proves that the lost carbon was given off as carbon dioxide into the …show more content…

Hence, an increase in carbon dioxide would deduce a higher rate of cell respiration, proving them to be directly proportional factors. An increase in the concentration of maltose would lead to a higher rate of anaerobic respiration, thus leading to a higher amount of carbon dioxide produced. This is due an increase in the availability of substrate maltose (reactant), causing as increase in the rate of reaction. This increase in substrate concentration would contain a higher number of molecules, thus increasing the rate of collision between them. This indicates that increasing the maltose concentration would lead to more maltose molecules breaking down to produce a higher amount of ethanol and carbon dioxide gas, thus increasing the rate of reaction. The collisions would be increased due to the temperature of this reaction being optimum for cell respiration: 37 degrees

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Title: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control.

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446 Words | 2 Pages

The three processes involved in aerobic respiration are Glycolysis, Krebs cycle and the Electron Transport Chain. In cellular respiration when molecules are entered into the cell, when glucose enters a tissue cell. In the cell, cellular respiration will oxidized the glucose molecule which yields in high resulting elections. By this, the storage form in cells will make ATP. Glycolosis, is defined as splitting sugars with is the first step in cellular respiration occur in the cytoplasm of the cell.

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1788 Words | 8 Pages

Glycolysis is the primary stage of the chain reactions in breaking down carbohydrates over endothermic that means consuming in heat and an exothermic reaction that means providing off heat reactions and catabolism. Expending an instance of one glucose particle, primarily 2 ATP particles be required to be hydrolyzed usage of water to split something addicted to tiny pieces into ADP and energy. A high-energy phosphate from ATP, creating glucose-6-phosphate, motivates the carbon backbone of glucose it has shown as ring

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780 Words | 4 Pages

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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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.

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998 Words | 4 Pages

In order for aerobic respiration to occur, the 5 stages that have to take place are glycolysis, oxidation of pyruvate, Krebs’s cycle, electron transport chain, and chemiosmosis (Notes, 10/5/15). Glycolysis is the splitting down of the sugar molecules into 2 3-carbon molecules. The reactants for this process are the sugar molecule, 2 ATP, 2NAD+, and 4 ADP+Pi. This is the first stage of this cellular process in which takes place in the cytoplasm and it has to occur in order to generate ATP from the substrate level phosphorylation. The products of this stage are passed down into the next stages.

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1591 Words | 7 Pages

Yeast extract in the agar supply sources of nitrogen, carbon, and vitamin for the metabolism of organisms. Xylose, Lactose, and Sucrose acts as the fermentable carbohydrate sources. Sodium Deoxycholate acts as the selective agent while Sodium Chloride provides buffering capacity. Phenol red is used as the indicator. The selective agents in the agar such as Sodium Thiosulfate and Ferric Ammonium Citrate support visualization of hydrogen sulfide production under alkaline conditions.

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For example, fermentation occurs in yeast in order to gain energy by transforming sugar into alcohol. Fermentation is also used by bacteria, they convert carbohydrates into lactic acid. Ethanol fermentation is done by yeast and certain bacteria, when pyruvate is separated into ethanol and carbon dioxide. Ethanol fermentation has a net chemical equation: C6H12O6 (glucose) > 2C2H5OH (ethanol) + 2CO2 (carbon dioxide). This process of ethanol fermentation is used in the making of wine, bread, and beer.

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2. Materials and methods 2.1.Yeast cells and culture growth conditions Yeast cells S. cerevisiae VIN 13 strain (commercial dry yeast) used for laboratory experiments were provided by Anchor Yeast (South Africa). Yeast cells were grown in a defined medium containing (per liter of deionized water): 100 g D-glucose, 1 g K2HPO4, 1 g K2H2PO4, 0.2 g ZnSO4, 0.2 g MgSO4, 2 g yeast extract and 2 g NH4SO4. All the media components were purchased from the Sigma Chemical Company (St Louis, MO, USA). 2.2.Yeast cell preconditioning and inoculum preparation 1 g dry weight of yeast was resuspended in 100 mL of deionized water in an Erlenmeyer flask of 250 mL volume, at 30–35°C, for 30 min with NaCl 6% w/v. Inoculum for experimental fermentations was prepared

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During cellular respiration, the food we consume is broken down, from sugar molecules, to energy molecules known as ATP. ATP is thought to be the ‘energy currency’ of cells. ATP stores energy in a solid bond, and cells can utilize this energy by breaking that bond, subsequently eliminating a phosphate group and bringing about ADP, which can then be reconverted to ATP. Toward the end of anaerobic respiration, there are just two molecules of ATP produced. During Cellular Respiration, a maximum of 38 atoms of ATP are formed.

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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

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513 Words | 3 Pages

Diastatic and non diastatic malts contain a large amount of sugars (glucose and maltose). Glucose is rapidly consumed by yeast in breadmaking followed by maltose which is used up after glucose and fructose. Two ways to add maltose to a dough is adding sugar to the dough in the form of malt, or to depend of the production of maltose from the starch in the flour made by diastatic

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857 Words | 4 Pages

It is their job to break down dead matter and return organic molecules back to the earth. This is a very important process, as atoms and molecules are recycled through decomposition. When yeast decomposes organic matter, several useful chemical reactions take

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1553 Words | 7 Pages

In this practical, the production of yeasts for ethanol production from hexose and pentose sugars were

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704 Words | 3 Pages

Methanogens are phylogenetically distinct from both eukaryotes and bacteria, although exist in close association with anaerobic bacteria. Methanogenesis involves in the uptake of hydrogen and stepwise reduction of carbon dioxide. There are three major substrates used by methanogens to produce methane, carbon dioxide, compounds containing methyl group or acetate (Liu and Whitman, 2008). In the rumen, the major pathway uses CO2 as the carbon source and H2 as the main electron donor. Formate also serves as a substrate for ruminal methanogenesis but most of the formate is converted to H2 and CO2 prior to methanogenesis.

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