Experimental title: Respiration of sugar by yeast Purpose/objectives: The purpose of this experiment is: To determine the rate of respiration

n using a wide variety of sugar: lactose, fructose, sucrose, glucose and water. Reagents/Equipment used: Computer, vernier computer interface, gas sensor, logger pro, thermometer, test tubes, test tube holder, distilled water, incubator, yeast suspension, masking tape, marker, 600ml beaker, 250ml respiration chamber, beral pipette, sucrose, glucose, fructose, lactose solution. Procedure/Method: Obtain five test tubes and label them l, f, g, s, w, using a masking tape and a marker or pen. Fill them with different sugar solution: lactose, sucrose, fructose, glucose and water accordingly. Add 2ml of yeast suspension to each test tube. Using the test tube holder, gather the solutions and put them inside an incubator for 10mins to incubate. Pick one test tube; water and using a pipette draw 1ml of the solution and add it into the respiration chamber. Put the gas sensor into the respiration chamber gently and ensure that it is closed. Press collect result on the computer which will take 4mins Repeat procedure 5 7 for the rest sugar solutions.

Introduction: Cellular respiration is the process of breaking down food molecules. It is the process used by cells to transfer energy from the organic molecules to ATP. Such energy is used for moving certain molecules in and out of our system. All living cells together with our body cells and yeast cells need energy for cellular processes and ATP is a molecule that delivers energy in the exact form that cell can use for cellular processes.

Cellular respiration can either be aerobically or anaerobic. Aerobic respiration (AR) is the respiration that uses oxygen and its used by most eukaryotic cell. According to the textbook, aerobic respiration is the

oxidation of fuel molecules with molecular oxygen as the electron acceptor. () 90% of the time human bodies make use of aerobic respiration. Anaerobic on the other hand, is defined as the process of respiration without oxygen. It is mostly used by prokaryotic cells and protest in anaerobic habitats. Many cells under anaerobic respiration use a process known as fermentation to generate ATP. Fermentation is subdivided into lactic acid and alcoholic fermentation. Lactic acid fermentation occurs in microorganisms like lactobacilli and also in human muscle while alcohol fermentation occurs in microorganisms like yeast used to make beer and wine. Cellular respiration has four phases: glycolysis, Transition Reaction, Kerb cycle (citric acid cycle), Electron Transport. Both aerobic and anaerobic respirations begin with glycolysis; breaking down of one molecule of glucose into two molecules of pyruvic acid, generating four molecules of ATP. This occurs in the cytoplasm. Next is the complete oxidation of pyruvic acid to water and carbon dioxide. At times when oxygen is not accessible, the cell uses anaerobic methods to produce ATP.

Yeast is used almost every single day. It is a microscopic eukaryotic organism with about 600 different species classified as (kingdom fungus) such as saccharomyces cerevisiae. It is indicated as the oldest plant refined by man. Yeast reproduces asexually by either budding or fission. It serves as a catalyst and is used for fermentation usually in the process of baking and making of wine and beer. Yeast is a unicellular fungus and can grow in test tubes that are filled with distilled water. It is able to break

down sugar in order to produce ATP. Yeast cells convert sugar into alcohol and carbon dioxide in the absence of air. Yeast can be in different forms like living, dead, liquid, dehydrated or even dry. Everywhere that carbohydrate is present, yeast can be discovered. Yeast like saccharomyces cerevisiae has the ability to utilize a wide variety of sugar including maltose, lactose, sucrose, glucose, fructose and galactose. The ability allows yeast adapt to different environments. Sometimes yeast can be multicellular formed by strings of related budding cells that are recognized as pseudohypae or false hypae.

Result: A table showing the types of sugar tested, at what degree and the results from each group. Types of sugar Temperature tested (degree Celsius) water glucose fructose sucrose lactose 37 37 37 37 37 Respiration rate Respiration Respiration Respiration min/ppm

min/ppm rate

min/ppm rate

min/ppm rate

group 1 4583 5029 5031 5031 4983

group 2 2004 4783 4178 4235 2569

group 3 3291 5020 5020 5021 3675

group 4 3656 5030 4942 4767 4538

The result varies nonetheless below is the overall class average. Types of sugar tested glucose fructose lactose sucrose water Respiration rate 4965.5 4792.75 4616.25 4763.5 3383.5

Analysis:

The result obtained from the 4groups varies, some with higher figures than others. As indicated in the table above and the chart below group 2 has the lowest amount of carbon dioxide in water (2004) and group 1 has the higher amount of water. The difference between group 1s water and that of group 2 is much larger compared to other groups. The average result indicated a close relationship between sucrose and fructose.
6000 5000 4000 water 3000 2000 1000 0 Respiration Respiration Respiration Respiration rate rate rate rate min/ppm min/ppm min/ppm min/ppm group 1 group 2 group 3 group 4 glucose fructose sucrose lactose

Inferences: Even though not all sugars can be metabolized, saccharomyces cerevisiae has the ability to utilize a wide variety of sugar including maltose, lactose, sucrose, glucose, fructose and galactose. This specific ability allows yeast adjust in different environments. Conclusion: Yeast is a unicellular fungus and can grow in test tubes that are filled with distilled water. It is able to break down sugar in order to produce ATP which is a unique molecule that delivers energy in the exact form that cell can use for cellular processes. Yeast takes out glycolysis afterward alcoholic fermentation take place and the final result is carbon dioxide and alcohol. When oxygen is not accessible, the cell uses anaerobic methods to produce ATP. Theory: Below are the theories observed during my experiment and reading.

Yeast aim is to serve as catalyst during fermentation which is important in the process of making wine, beer or bread. Yeast cells convert sugar into alcohol and carbon dioxide in the absence of air. All living cells, including our body cells and yeast cells need energy for cellular processes.

References: Lab notes Lab handouts Integrated principles of zoology by Hickman http://en.wikipedia.org/wiki/Saccharomyces_cerevisiae