Cellular Respiration and Fermentation - Essay Example

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The effect of different Sugar Type on the speed of Energy Production in Yeast Fermentation Name: Tutor: Course: Date: Abstract Respiration is the metabolic process, through which carbohydrates are converted into energy for synthesis by cells. The process is important, as it allows for the breakdown of food compounds, especially sugar – which are then absorbed by cells…
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Cellular Respiration and Fermentation
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Glucose proved more effective as compared to sucrose and fructose – as it went through glycosis without the need for breakdown. The Krebs cycle electron transport and oxidative phosphorylation took place in glucose first. The Effect of Different Sugar Type on the Speed of Energy Production in Yeast Fermentation Introduction Respiration is the cell’s metabolic process, through which carbohydrates are transformed into energy for use by the cell. The respiration processes can be anaerobic or aerobic. Anaerobic respiration takes place without oxygen. This process generates less oxygen than the aerobic respiration pathway, as only glucosis takes place. The Krebs and electron transport phases are obstructed, as oxygen is not available – for the acceptance of electrons at the end of the process. In the anaerobic pathway, the glycosis process is succeeded by a corresponding process to reproduce NAD+, which helps in the acceptance of the electrons from the carbohydrate (Harris 54; Rich 1098). Ethanol fermentation starts with the conversion of glucose into two pyruvates through glycosis. The pyruvate is later broken into acetylealdehyde and carbon, which is released as CO2. Ethanol is developed after the reduction process of acetylealdehyde, which is triggered by NADH (Freeman 72). Baker’s yeast is a fungus that undergoes ethanol fermentation without oxygen. Through its anaerobic respiration, the ethanol required for alcoholic drinks is produced, and is useful in the rising of bread, due to its production of carbon dioxide (Cummings et al). Different types of yeast are used to process a number of carbon compounds, although most yeast can metabolize sucrose and glucose. For this study, it was theorized that during the process of yeast fermentation – fructose, glucose and sucrose can all generate energy, but would differ in efficiency (Stryer 45). Prior research in the area shows that the study is credible. Yeast can decompose different sugars through varied integration processes into glycosis, although glucose is the highest in efficiency, as it is a major reactant during the process (Berg et al. 34). Materials Four 100 ml beakers labeled as 1-4 200 ml beaker Deionized water 5% glucose, Fructose and Sucrose solutions Sugar solution Yeast 300 Celsius water bath Four fermentation tubes, labeled as 1-4. Method The four 100 ml beakers labeled as 1-4 were secured. 5ml of deionized water is placed in each of the beakers 1-4. Beaker 1 is set aside as the control specimen; contains no sugar solution. 15 ml of 5% glucose solution is added to beaker number 2; 15 ml of 5% fructose solution added into beaker number 3; and 15 ml of 5% Sucrose added to beaker number 4. In the 200ml beaker, 14mg yeast is placed in 100ml of deionized water, and the solution was fully mixed and placed aside. The 300 Celsius bath of water was prepared. The four fermentation tubes labeled as 1-4 are secured. 15 ml of the Yeast solution is placed in the four beakers – so that the fermentation process starts immediately. Recording rates of fermentation The solutions were moved to the respective fermentation tubes. The original level of gas bubble at the top of the each tube was recorded for the four solutions. The four fermentation tubes were placed inside the 300 Celsius bath. The actual height of the air Read More
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