highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects yeast growth. First of all yeast is a fungus‚ meaning that it needs sugars to supply it energy. Yeast can also release oxygen like human beings‚ called respiration. So technically speaking the more sugars there are the more
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nicotinamide-adenine-dinucleotide (NAD+). As with many other unicellular organisms‚ yeast ‚cannot carry out cellular respiration and tends to participate in fermentation and produces ethanol. In has been suggested
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Factors Affecting Fermentation of Glucose by Yeast Introduction: Fermentation is anaerobic respiration whereby food is altered into more simple compounds and energy in the form of chemicals is produced‚ an example being adenosine triphosphate (biology-online.org/dictionary/Fermentation). All this occurs with the lack of atmospheric oxygen. At the end of the day alcohol and carbon dioxide are the end products when yeast is used in the fermentation procedure. But end products like acetic acid
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Investigating a factor that affects the rate of enzyme activity Enzymes speed up reactions. They have an area with a very particular shape called the ‘active site’. When the right molecule comes along (substrate molecule) it will fit perfectly into the active site and there will be a reaction. After the reaction the products then leave the active site. This process is often referred to as the lock and key theory as only one enzyme can carry out one type of reaction. The catalase enzyme speeds
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The aim of our investigation is to find out whether the use of different sugar isomers with yeast‚ will affect the rate at which the yeast respires at. The sugars to be tested are fructose‚ galactose‚ glucose‚ lactose and sucrose. Their effects on the respiration rate of yeast to be observed through the measurement (cm3) of the displaced water‚ which will tell us how much CO2 has been respired over 2 minutes. To compare the effects an average will be calculated for each and a result will be drawn
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of respiration in yeast and find out what factors affect the rate of respiration. I am going to change the concentration of the glucose solution and I’m going to measure the volume of gas produced during respiration in cm³. Yeast contains enzymes. Enzymes speed up a chemical reaction – they’re biological catalysts. Yeast can respire both aerobically and anaerobic; the anaerobic respiration of yeast is known as fermentation. The equation for this type of respiration in yeast is: Glucose Carbon
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What affect does the concentration of sugar have on the rate of respiration of yeast? Apparatus: 1. Stopwatch with a resolution of 0.001 seconds 2. 4 test tubes 3. 200 ml of yeast in a beaker 4. 200 ml of glucose solution 5. 500 ml of limewater 6. 2 delivery tubes 7. 1 test tube rack 8. 1 water bath set to 37°C 9. 2 pipettes 10. 3 measuring cylinders with a resolution of 1ml‚ ranging from 0-30ml. 11. 200 ml of water Hypothesis: The higher the concentration
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Extraction of DNA from Calf or Hog Thymus/Isolation of Yeast RNA I. Abstract Nucleic acids may be divided into two groups RNA and DNA. DNA contains almost all the genetic information while RNA serves as the bridge between the DNA and proteins. Study of both DNA and RNA initially involves proper extraction/isolation. The storehouse of eukaryotic DNA is the nucleus (and in the mitochondria)‚ so experimentally‚ DNA is extracted from tissues that have a high nuclear to cytoplasmic mass ratio‚ such
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Fermentation Rate of the S. cerevisiae Yeast in the presence of MgSO4‚ NaF and Sodium Pyruvate Hypothesis In the fermentation of rate of yeast‚ S. Cerevisiae‚ there will be a higher/ faster rate of ethanol production‚ However‚ using catalytic enzymes would make the rate more faster‚ and MgSo4 will have a higher rate of CO2 than that of NaF and Sodium pyruvate as it act as a more better catalytic enzyme than the others. Methods Preparation of Tubes A solution of yeast and glucose was prepared with different
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FERMENTATION) . In this experiment we will be testing the fermentation of yeast using a several different molecule solutions. HYPOTHESIS: The hypothesis was that the yeast glucose solution would produce the most carbon dioxide. MATERIALS: In this experiment we used 4 large test in which we placed the dry active yeast and 30ml of heated distilled water. We also used a balance to weigh and a spatula to acquire the yeast‚ 250ml beakers‚ and a 10 ml pipette to measure. Of what was measured were
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