Cellular Respiration Essay

This lab was completed to determine the rate in which fermentation occurs in different sugars and to compare the rate of cellular respiration in germinating and non-germinating soybeans. Fermentation breaks down sugars for a source of energy. Cellular respiration is the process used by cells to produce energy from nutrients. This process allows sugars and foods to be broke down in order to obtain energy from adenosine triphosphate (ATP). Cellular respiration is vital for survival of cells. Oxygen, which acts as the fuel is required for aerobic respiration. Oxygen helps breakdown food and turn into ATP. Anaerobic respiration does not require oxygen in order to happen; glucose and other sugars will still breakdown. Fermentation is how the ATP is produced in the absence of oxygen.

Methods and Materials
Water is not fermented.” The outcome of my experiment did not support my hypothesis. The results showed glucose did ferment the easiest, but it was followed by sucrose as opposed to fructose, fructose was after sucrose then the starch. Luckily, my test control did work as expected. This experiment proved that yeast depends on glucose as its’ main source of energy. This happens when glucose is reduced to pyruvate which leads to the fermentation of carbon dioxide and ethanol. The hypothesis that I tested with the soybeans was “Cellular respiration is higher in germinating soybeans than non-germinating soybeans.” The results of this experiment proved the germinating beans used more oxygen at a quicker rate than the non-germinating beans. The glass beads worked as my control. The action of germinating made the beans need energy which was created via cellular respiration. Since the non-germinating beans were dormant, they used a minute amount of