Cellular Respiration Lab
The main objective of this lab is to see if the rate of cellular respiration will be affected if we change the food source from glucose to three different experimental variables (fructose, sucrose, lactose). Cellular Respiration is a process that generates ATP and it involves the complete breakdown of glucose to carbon dioxide and water. Carbohydrates, fats, and proteins can all be used as fuels in cellular respiration, but glucose is most commonly used as an example to examine the reactions and pathways involved. Cellular Respiration can be divided into three metabolic processes; Glycolysis that occurs in the cytoplasm, Krebs cycle that takes place in the matrix of the mitochondria, and Oxidative phosphorylation that occurs via the electron
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The two types of fermentation that are well known are alcoholic fermentation as well as lactic acid fermentation. Fermentation is vital for many organisms, such as yeast and bacteria, because it allows them to obtain energy required to carry on life processes. Alcoholic fermentation is especially important for human beings, as it is used to produce alcoholic beverages, bread, and many other everyday items that are consumed (Alba-Lois, 2010). On the other hand, lactic acid is a waste product of certain bacteria (Lactobacillales), which is utilized to create many dairy products such as yogurt and cheese. In addition, humans can resort to lactic acid fermentation when oxygen is limited, so it is used as an extra source to obtain oxygen. In our experiment we will be using yeast, a single-celled organism that utilizes sugar as a food source, and it produces energy substances through the breakdown of sugar molecules. Specifically, the type of sugar as a source of food, impacts the speed of fermentation in yeast. In this lab, we will calculate the rate of fermentation in yeast with different solutions of sugar, such as sucrose, fructose, and lactose with glucose being the control. It is important to humans that the yeast uses the best sugar source during fermentation, as it creates important everyday items we consume like bread, alcohol, and
The two types of fermentation that are well known are alcoholic fermentation as well as lactic acid fermentation. Fermentation is vital for many organisms, such as yeast and bacteria, because it allows them to obtain energy required to carry on life processes. Alcoholic fermentation is especially important for human beings, as it is used to produce alcoholic beverages, bread, and many other everyday items that are consumed (Alba-Lois, 2010). On the other hand, lactic acid is a waste product of certain bacteria (Lactobacillales), which is utilized to create many dairy products such as yogurt and cheese. In addition, humans can resort to lactic acid fermentation when oxygen is limited, so it is used as an extra source to obtain oxygen. In our experiment we will be using yeast, a single-celled organism that utilizes sugar as a food source, and it produces energy substances through the breakdown of sugar molecules. Specifically, the type of sugar as a source of food, impacts the speed of fermentation in yeast. In this lab, we will calculate the rate of fermentation in yeast with different solutions of sugar, such as sucrose, fructose, and lactose with glucose being the control. It is important to humans that the yeast uses the best sugar source during fermentation, as it creates important everyday items we consume like bread, alcohol, and