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Unformatted text preview: Are there differences between the food sources in the amount of biochemical processing that is required before the food can be used? What are the differences between the localization of the food source for each of the two organisms in comparison to where it is used? (very significant) What are the differences between fermentation and cellular respiration that might account for differences in the metabolic rate between the organisms (think about basic differences in biochemistry and the cellular compartmentalization between yeast and corn). The experimental strategies for these questions are definitely easier than for the preceding lab they are pretty well spelled out in the lab manual. Further, the ES for questions 1 and 2 are identical. That for question 3 is similar to that for the first two, but something must be added to make it relative to measuring 0 2 consumption in the seedlings. I hope this helps! Dr. Oross...
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- Winter '08