BSCI105 Lab Report 2

BSCI105 Lab Report 2 - The effects of additive 3B105 on the...

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The effects of additive 3B105 on the respiratory rate of yeast. Benet Tribble, BSCI105, Section 5222, Spring 2008 3B105, a newly developed additive which creates firmer, denser loafs of bread, thereby increasing shelf life, has yielded unsatisfactory results due to unfavorable density and texture (Lanford 2008). The element that controls these aspects the most is the yeast cell’s production of CO 2 through cellular respiration, which causes the bread to expand. The bread loaf’s unfavorable density could be a result of 3B105 effecting CO 2 production. A relatively quick and inexpensive way to measure cellular respiration in yeast is to take measurements of CO 2 production rather than glucose uptake, which is a more expensive, intensive, and time consuming procedure (Lanford 2008). It was determined that 3B105 greatly reduces CO 2 production and thus glucose uptake. Understanding the effects of 3B105 on yeast cellular respiration will aid the development of higher quality additives. Introduction Cellular respiration is the process by which cells take up glucose in the presence of oxygen to produce adenosine triphosphate (ATP), the major source of energy in cells (Freeman). Glucose is oxidized by a series of 10 chemical reactions called glycolysis. Glycolysis breaks down one molecule of glucose into two molecules of pyruvate, which
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BSCI105 Lab Report 2 - The effects of additive 3B105 on the...

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