ipl-logo

Yeast Lab Report

929 Words4 Pages

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

Show More
Related

Yeast Fermentation Lab

529 Words | 3 Pages

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.

Read More

Glycolysis, Krebs Cycle And The Electron Transport Chain

446 Words | 2 Pages

Two ATP molecules transfer energy to the glucose energy forming a 6 carbon sugar diphosphate, as it splits into a 2, 3 carbon molecules are converted to pyruvate which forms ATP. In the process of this action, a net of 2 molecules of atp, 2 molecules of pyruvate, and 2 electron carrying molecules oh NADH are produce, Although when oxygen is present, pyruvate and NADH enter the mitochondria when yields the next stage of cellular respiration.

Read More

Tc Cycle Essay

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

Read More

Cellular Respiration In Yeast Lab Report

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.

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

Lab Report On Fermentation

1432 Words | 6 Pages

Fermentation uses more glucose because the process of fermentation is much less efficient than cellular respiration in terms of energy production per molecule of glucose used. The open flask (control) and the closed

Read More

Five Stages Of Aerobic Respiration

998 Words | 4 Pages

Respiration is a series of biochemical pathways that take place in order to create the ATP needed for an organism to survive. ATP is created by either oxidation or reduction reactions depending on what type of respiration process is taking place. An oxidation reaction is when the biochemical pathway has to lose electrons, while in reduction reactions gain electrons to create ATP (Notes, 9/30/15). Aerobic respiration is a biochemical pathways that creates ATP through a series of oxidation reactions. In this type of process, the electron acceptor that would be used is NAD+ and the final electron acceptor has to be oxygen.

Read More

Salmonella Lab Report

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.

Read More

Cellular Respiration Research Paper

1393 Words | 6 Pages

Glucose, which is a six-carbon sugar, is at that moment divided into two molecules of a three carbon sugar. The breaking down of glucose, takes place in the cell’s cytoplasm. Glucose and oxygen are produced from this breakage, and are supplied to cells by the bloodstream. Also produced by glycolysis are, 2 molecules of ATP, 2 high energy electron carrying molecules of NADH, and 2 molecules of pyruvic acid. Glycolysis happens with or without the presence of oxygen.

Read More

Yeast Lab Report

741 Words | 3 Pages

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

Read More

Essay On Cellular Respiration

2003 Words | 9 Pages

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.

Read More

B Amylase Lab Report

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

Read More

Monosaccharides Research Paper

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

Read More

Saccharomyces Crevisiae Lab Report

1553 Words | 7 Pages

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

Read More

Methanogenesis Of Methane

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.

Read More

More about Yeast Lab Report

Open Document