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Lab 4 - Respiration in Yeast Spring 2022 (1).docx - LAB 4:...

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LAB4: RESPIRATION IN YEASTOBJECTIVESTo recognize the different modes by which living cells undergo cellular respirationTo evaluate the safety of common food sweetenersTo perform a controlled experiment (negative control)To interpret the results of an experimentINTRODUCTIONLiving organisms need chemical energy to power the chemical reactions that keep them alive. Cellscan do this using oxygen (Aerobic respiration), or without oxygen (Anaerobic respiration).There are many different chemicals that can be broken down to provide energy, but the mostcommon sources are sugars, including glucose. The energy in the sugar is used to create moleculesof ATP (adenosine triphosphate).ATP powers chemical reactions within the cells.Aerobic respiration- your typical way of breaking down glucose for energy, requires oxygenAnaerobic respirationAnimals (including humans) use a form of anaerobic respiration calledlactic acid fermentation.You use this type of respiration if you are working out harder than your body can bring in oxygen bybreathing. This process is also howLactobacillusbacteria make yoghurt- the sour flavor of yoghurtis from lactic acid being produced when the bacteria process the lactose sugar.Yeasts use a form of anaerobic respiration calledethanol fermentation.This process is how wemake beer, wine and bread! The ethanol is the desired product in beer and wine production. Inbread making, the carbon dioxide gas (CO2) helps to ‘raise’ the bread, and during the baking process,the ethanol evaporates from the dough.

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