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…
Download full paperFile format: .doc, available for editing
Extract of sample "Cellular Respiration and Fermentation"
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
Through photosynthesis, plants, animals and other photosynthetic organisms can capture the energy from the sun and store it inside their energy carriers. These carriers care the ATP (adenosine triphosphate) and sugars in the forms of chemical bonds. The release of oxygen into our environment and the chemical splitting of water results from the chemical reaction during photosynthesis.
The fuel molecules used by the cells include glucose, amino acids and fatty acids and the common electron acceptor or the oxidizing agent is the oxygen molecule. Organisms or cells that use molecular oxygen as the final electron acceptor are termed as aerobic, and those that do not are called as anaerobic.
While photosynthesis uses solar energy directly and stores it within chemical bonds cellular respiration releases this stored energy and makes it available to the plant when it needs the energy. That photosynthesis precedes cellular respiration is not surprising.
What is happening in these cells if an increased amount of plasma membrane (surface area) is needed
It is important for a cell to be in an isotonic solution because this would preserve the normal volume of the cell (Reece 135). If the cell were not in an isotonic solution, then the total cell volume will change.
During respiration glucose is oxidized releasing energy and oxygen is reduced to form water. The carbon atom of the sugar molecule is released as CO2. The complete breakdown of glucose to carbon dioxide and water requires two major steps: glycolysis
The importance of photosynthesis is deep seated in our lives with implications in energy production, agriculture, environmental control and health issues. The novel mechanism of conversion of light energy to chemical energy not only affects our life but also the life of the apparently most insignificant forms of organisms, like the coral animal that takes the help of this biochemical process to deposit calcium skeleton at a much faster rate in light than in darkness.
In other words, fermentation does not result in the making of ATP, but instead it allows the process of glycolysis to continue. Fermentation is also responsible for the removal of electrons from NADH molecules and
This fact explains the reason why human ventilate. On the other hand, anaerobic respiration only occurs when there is the absence or reduced amount of oxygen in the cells (Starr & McMillan 2012, p.55).
From this research, it is clear that respiration processes and fermentation processes are similar in that both have carbon dioxide involved in the processes. In the respiration process, the carbon dioxide is the respired gas. In the fermentation process involving glucose carbon dioxide is the byproduct of the reaction that mainly results in the conversion of glucose into ethanol.
In the first part, fermentation is measured using gas height as proxy for carbon dioxide measure and the rate of reaction. In the second part, respiration is measured in terms of carbonic acid production. (ASPB Foundation n.d.; Nuffield Foundation 2013; The Regents of the
4 Pages(1000 words)Lab Report
GOT A TRICKY QUESTION? RECEIVE AN ANSWER FROM STUDENTS LIKE YOU!
Save Your Time for More Important Things
Let us write or edit the essay on your topic
"Cellular Respiration and Fermentation"
with a personal 20% discount.