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Lab Report #3 – Cellular Respiration in Yeast

1. Complete the Fermentation Data table. (5 marks)

Time
Height of Foam (mL)
(min)

Room temp Warm water Hot water


(oC) (oC) (oC)

22 30 65
Start (0)
0 mL 0 mL 0 mL

5
1 mL 14 mL 12 mL

10
2 mL 32 mL 68 mL

15
4 mL 62 mL 108 mL

20 18 mL 92 mL 146 mL

2. Display lab findings on a properly labelled graph by plotting time on X-axis and volume on
the Y-axis. Use an appropriate scale, and use different lines for each temperature, and a
legend for the lines (i.e. Room Temp = Green Line). You can either insert an image of your
graph in the box below, or add it as an attachment with your lab submission. (5 marks)
3. What are the effects of temperature on yeast respiration? (2 marks)

The effects of temperature on yeast respiration, is that the higher the temperature the
more bubbles are created. As with lower temperature the slower the reaction.

4. What was the optimum temperature for the fermentation process in your experiment?
(1 mark)
The optimum temperature for the fermentation process for my experiment was 60°C

5. What waste product of yeast respiration is useful in make bread, and why? (1 mark)

Carbon dioxide is useful in making bread, because it makes the dough rise.

6. What waste product of yeast respiration is useful in making beer/wine? (1 mark)


Ethanol is useful in making beer and wine.

7. Describe if the following changes to this experiment might increase, decrease or have no
effect on the rate of fermentation (5 × 0.5 marks). Make sure to explain your answer (5 × 0.5
marks). (5 marks total)
a. Not adding sugar to the cylinders.
b. Adding twice the amount of sugar to the cylinders.
c. Not shaking the cylinders after adding yeast and sugar.
d. Conducting the experiment in beakers instead of graduated cylinders.
e. Doubling the amount of water in the cylinders.

A) Not adding sugar to the cylinders would decrease the rate of fermentation,
because yeast needs energy to grow which the sugar would provide.

B) Adding twice the amount of sugar to the cylinders would decrease the rate of
fermentation, because too much sugar causes the yeast to become dehydrated.

C) Not shaking the cylinder after adding yeast and sugar would decrease the rate of
fermentation, because it will take longer for the yeast and sugar to react, since
they must mix on their own.

D) When conducting the experiment in beakers rather than a graduated cylinder,


the rate of fermentation will not be effected, because the only difference is the
size of the beaker, the number of particles present are the same.

E) Doubling the amount of water in cylinders will have no effect, because some of
the water will dissolve some of the sugar and therefore, the yeast will have less
sugar to react with resulting in less product.