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°C 30°C 65°C

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)

*See attachment

3. What are the effects of temperature on yeast respiration? (2 marks)

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

5. What waste product of yeast respiration is useful in make bread, and why? (1 mark)
The carbon dioxide gas released from yeast is useful in making bread because it helps the
bread rise.

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

The ethanol released from the respiration of yeast is the intoxicating agent found in alcoholic
beverages. It is what makes alcoholic beverages different from fruit juices.

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 rather than a graduated cylinders.
e. Doubling the amount of water in the cylinders.

a- No reaction would occur without the sugar because the yeast needs to feed on the sugar for the
fermentation to occur.

b- By adding twice the amount of sugar to the cylinders, the rate of fermentation will increase
and more ethanol will be produced.

c- Without shaking the cylinders after adding yeast and sugar, the sugar and yeast will sit at the
bottom of the cylinder and not react. They need to be mixed well so all the yeast can come into
contact with all the sugar for the fermentation process to begin. Without mixing the solution, the
fermentation will not occur.

d- The container of the mixture will have no effect on the fermentation as it does not react with
any of the ingredients.

e- Doubling the amount of water will decrease the rate of fermentation because this will dilute
the solution and make the concentration of sugar decrease. This will make it harder for the yeast
to make contact and react with the sugar, which is necessary for yeast respiration.