The two-part experiment involved tracking fermentation and respiration processes making use of carbon dioxide markers in gas height and in the production of carbonic acid respectively (ASPB Foundation n.d.; Nuffield Foundation 2013; The Regents of the University of California…
Download full paperFile format: .doc, available for editing
Extract of sample "Cellular respiration and fermentation"
Download file to see previous pages
The key materials used are the following: 10 percent sucrose solution; 10 percent glucose solution; peas; distilled water; phenol red; yeast stock; wax pencil; water bath; hot plate; test tubes of various sizes; beaker; test tube corks and holders; test tube rack.
The idea behind the test tubes of varying sizes is to create a respirometer using two sizes of test tubes, for the experiment involving the yeasts. A practice session involves filling the smaller tube, measuring 15 x 125 mm with water, placing that inside a 20x150 mm test tube, and inverting to the point where the air bubble in the smaller test tube is as small as can be made from the process. In the actual experiment, three different test tubes are filled with two thirds of either ten percent sucrose solution, ten percent glucose solution, or distilled water, and then topped off to the brim with yeast suspension. The inversion method practiced above is utilized to mix the solutions and form the respirometers. The respirometers are allowed to incubate for one hour, while placed in a water bath set at 37 degrees Celsius. The gas bubble heights are measured after the period of incubation. The idea is to be able to undertake a comparison of how the three sources of food in the test tube compare with regard to their suitability as food for yeast. This is the first part of the experiment (Experiment 7 n.d., pp. 59-61).
In part two of the experiment., 10 peas that were either soaked, not soaked, and soaked and boiled were placed in each of three different test tubes, fulled with water up to the two-thirds level, and covered with corks. After an hour and a half, two drops of phenol red were placed in each of the three test tubes containing the seeds, more when no color was visible or the color is too vague/thin. The results of the color observations were tabulated. (Experiment 7 n.d., pp. 59-61)
The first part of the experiment measured the amount of respiration from the
...Download file to see next pagesRead More
Succinate which is the substrate for the process of respiration is added to the suspension. The rate of aerobic respiration is measured by observing the reaction of a single enzyme found in one of the reactions taking place in the Kreb’s cycle. The enzyme is responsible for the conversion of succinate acid to fumarate.
A basic concept in cellular respiration is the transfer of chemical energy (electrons) from an electron donor to an electron acceptor. Most of the organisms use oxygen as the final electron acceptor although some organisms (eg. Yeast) use other alternatives.
Circulation is movement of blood through the blood vessels in the body to and from the heart. Both components are related in that CO2 is a waste product that has to be eliminated from the body through the process of respiration. Other waste products such as dead
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.
Fermentation is the process in which carbohydrates are converted into alcohols under anaerobic conditions with the aid of yeasts and bacteria or a combination of both with the concomitant production of carbon
Fermentation is a microbiological reaction that takes place in the absence of oxygen. The reaction aids in the conversion of sugars to alcohol or lactic acid. Specifically the process of fermentation refers to the conversion of sugar into alcohol by the use of yeast or use of bacteria in creating lactic acid in certain foods.
The experiment scrutinized how cellular respiration functions in smaller organisms with yeast. To explore how carbohydrates impact cellular respiration, we introduced sugar to the yeast. We also added various pollutants to the yeast
The word Fermentation is derived from Latin verb “fever” which means “to boil”. It is the process through which energy is derived from the oxidation of organic compounds such as carbohydrates, by using an electron accepter, usually an inner organic compound.
5 Pages(1250 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 lab report on your topic
"Cellular respiration and fermentation"
with a personal 20% discount.