anaerobic respiration in yeast
ANAEROBIC RESPIRATION IN YEAST
AIM: See the effect of temperature in anaerobic respiration of yeast by counting carbon dioxide bubbles.
HYPHOTESIS: Anaerobic respiration in yeast will decrease as temperature increases.
VARIABLES: Independent: Temperature
Dependent: Rate of anaerobic respiration in yeast
Fix: Volume of sugar solution (40ml) , Concentration of sugar solution, yeast mass (2g), volume of solution of yeast & sugar all together (20ml)
MATERIALS:
Delivering tube
2 test tubes
2 beakers
Bunsen Burner
Tap Water
Thermometer (±0.1°)
Electronic Balance
Spatula
Sugar Solution
Yeast
Water
Measuring Cylinder
PROCEDURE:
1. Measure 40 ml of sugar solution with the measuring tube. Place the 40 ml on the big beaker
2. Measure 2 g of yeast using the electric balance. Place the 2 g on the beaker with the sugar solution
3. Stir the yeast-sugar solution (Solution A) using the glass stick until the yeast has completely dissolved
4. Separate Solution A into two 20 ml solutions (Solution A1 and Solution A2). To do so, measure 20 ml with the measuring tube and place them on a small beaker. Repeat the procedure with the other 20 ml.
5. Prepare a water bath on the Styrofoam cup. Using the thermomether, make sure the water bath has a temperature of 45°C.
6. Light the Bunsen burner. Heat solution A1 to a temperature of 40°C
7. Using the measuring cylinder, measure 15 ml of Solution A1 and place them on one of the boiling tubes. Cover the boiling tube with the delivery tube and place the other end of the delivery tube into a test tube which contains tap water
8. Count the number of CO2 bubbles coming out of the delivery tube. Record the number of bubbles which came out each minute (checking time with the stopwatch)
9. Repeat from step 5 with Solution A2, but this time heat the solution up to a temperature of 100°C instead of 40°C.
DIAGRAM:
DATA COLLECTION:
Table 1: Shows the amount of CO2 bubbles produced in 10 minutes, by
AIM: See the effect of temperature in anaerobic respiration of yeast by counting carbon dioxide bubbles.
HYPHOTESIS: Anaerobic respiration in yeast will decrease as temperature increases.
VARIABLES: Independent: Temperature
Dependent: Rate of anaerobic respiration in yeast
Fix: Volume of sugar solution (40ml) , Concentration of sugar solution, yeast mass (2g), volume of solution of yeast & sugar all together (20ml)
MATERIALS:
Delivering tube
2 test tubes
2 beakers
Bunsen Burner
Tap Water
Thermometer (±0.1°)
Electronic Balance
Spatula
Sugar Solution
Yeast
Water
Measuring Cylinder
PROCEDURE:
1. Measure 40 ml of sugar solution with the measuring tube. Place the 40 ml on the big beaker
2. Measure 2 g of yeast using the electric balance. Place the 2 g on the beaker with the sugar solution
3. Stir the yeast-sugar solution (Solution A) using the glass stick until the yeast has completely dissolved
4. Separate Solution A into two 20 ml solutions (Solution A1 and Solution A2). To do so, measure 20 ml with the measuring tube and place them on a small beaker. Repeat the procedure with the other 20 ml.
5. Prepare a water bath on the Styrofoam cup. Using the thermomether, make sure the water bath has a temperature of 45°C.
6. Light the Bunsen burner. Heat solution A1 to a temperature of 40°C
7. Using the measuring cylinder, measure 15 ml of Solution A1 and place them on one of the boiling tubes. Cover the boiling tube with the delivery tube and place the other end of the delivery tube into a test tube which contains tap water
8. Count the number of CO2 bubbles coming out of the delivery tube. Record the number of bubbles which came out each minute (checking time with the stopwatch)
9. Repeat from step 5 with Solution A2, but this time heat the solution up to a temperature of 100°C instead of 40°C.
DIAGRAM:
DATA COLLECTION:
Table 1: Shows the amount of CO2 bubbles produced in 10 minutes, by