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Cellular Respiration In Yeast Lab Report

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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. 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 How does sugar concentration affect yeast respiration rates? Hypothesis If I increase the sugar concentration then the yeast will produce more CO2 because the …show more content…

Next, weigh out 5 grams of sugar and 1 gram of yeast. Once in proportions, add it to test tube A. Thoroughly mix around the sugar, yeast, and tap water. You can do this by shaking the test tube gently. Make sure you do not turn it upside down. Then, cover the top of the test tube with a balloon and gently place it into a 400mL beaker filled up about half way (about 250mL) with water. Place the the beaker onto a hot plate that is on a low heat setting (about setting 3). Every 5 minutes for 20 minutes, measure the circumference of the balloon and record it in Data Table A. You can measure the circumference of the balloon by looping a piece of string around it then using a ruler to measure the string’s length. Record the data in the data

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My hypothesis was confirmed because the yeast took a little amount of time to find the sugar since there was more yeast in the mixture than sugar. Once the yeast finds the sugar we saw a big jump in the CO2 production, meaning the yeast is consuming the sugar at a fast rate. But, once all of the available sugar is gone from the solution, we saw an abrupt stop. This abrupt stop was because there was no longer any sugar remaining for the yeast to consume so the production of the yeast by-product, CO2, halted and we no longer saw an increase in the air space. The standard deviation of the first part of the experiment compared to the standard deviation of the second experiment that we created are surprisingly accurate to what they should be.

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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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