{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

Lab Report 4 - Yeast - Priyal Chitale IB Year 11 Biology SL...

Info icon This preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
Priyal Chitale                                    IB Year 11                                         Biology SL  Dhirubhai Ambani International School                   BIOLOGY LABORATORY REPORT – ANAEROBIC RESPIRATION Aim: To investigate the effect of sugar concentration on the rate of anaerobic respiration of yeast. Introduction: Anaerobic means ‘without oxygen’, therefore, anaerobic respiration literally means respiration carried out in the absence of oxygen. A process called glycolysis forms the first step of cell respiration, irrespective of whether it is aerobic or anaerobic – it involves the conversion of glucose to pyruvate and the subsequent release of a small amount of ATP or adenosine triphosphate through a chain of cytoplasmic reactions. In anaerobic respiration in humans and some bacteria, anaerobic respiration produces energy and lactate (or lactic acid) – in humans, anaerobic respiration cannot be performed for a long period of time, as lactate is toxic and needs to be flushed out of the body fast. However, in yeast, aerobic respiration is not carried out at all, and anaerobic respiration is the usual method of respiration. Yeast is used to refer to a group of eukaryotic micro organisms belonging to the Fungi kingdom – when yeast respires, it produces carbon dioxide, ethanol and energy, therefore, anaerobic respiration in yeast is also referred to as fermentation. Both carbon dioxide and ethanol are given out/secreted, as they are toxic to the yeast. Therefore, yeast in used to produce many alcoholic beverages, and is also used to fluff up bread, as the carbon dioxide given out makes the dough rise. The yeast used in this experiment is a form of budding yeast (budding is a type of asexual reproduction) called Saccharomyces cerevisiae , that is widely used in baking and brewing and is known as ‘Baker’s yeast’. The reaction that describes the anaerobic respiration of yeast is: Pyruvate Ethanol + carbon dioxide + energy CH 3 COCO 2 H C 2 H 6 O + CO 2 + Energy Hypothesis: The relationship between the sugar concentration and the rate of anaerobic respiration of yeast will be directly proportional: The 10 M glucose solution will produce the largest number of carbon dioxide bubbles, and take the shortest time to produce the first bubble. The 1 M glucose solution will produce the smallest number of carbon dioxide 1
Image of page 1

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Priyal Chitale                                    IB Year 11                                         Biology SL  Dhirubhai Ambani International School                   bubbles and will take the longest time to produce the first bubble.
Image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern