Extract of sample "Aerobic Respiration of germinating and non-germinating peas"
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It entailed the use of 25 germinating seeds and 25 non-germinating seeds of peas. The non-germinating seeds were used as a control experiment in the study. Its aim was to prove that respiration is a major process in the germination of seeds with CO2 as its byproduct.
25 germinating peas were obtained and dried between two pieces of paper towel. A thermometer was used to measure room temperature which was recorded in table1. The germinating peas were placed in the respiration chamber and a shaft of CO2 gas sensor placed in the opening of the chamber. After one minute carbon dioxide concentration was measured continuously for 5 minutes and results recorded.
After 5 minutes, the CO2 gas sensor was removed and the peas placed in a 100 ml beaker full of cold water and an ice cube. Air was then channeled into the CO2 gas sensor for one minute through the probe shaft openings. The respiration chamber was then filled with water then emptied and dried thoroughly on the inside with a paper towel. The rate of respiration was then determined by moving the mouse pointer to the point where data values began to increase. The mouse pointer was then drugged with the left mouse button held down to the end of the data then released.
The linear fit button was then clicked to perform a linear regression. The slope of the line was then recorded in table 2as m which is the rate of respiration for germinating peas at room temperature. The data was then moved to a stored run by choosing the store latest run from the experiment menu. There after 25 non-germinating peas were obtained and placed in the respiration chamber and the procedure repeated for the non-germinating peas.
From the beginning before one minute elapsed immediately germinating peas placed in the respiration chamber and CO2 sensor placed, it was noted that the concentration of CO2 began to increase in smaller margin. After the one count, Co2 concentration
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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.
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
The Frequency of Breathing is the number of breathing cycles per minute. One breathing cycle is an inhalation followed by an exhalation. In the trace for normal breathing, there are 15 cycles plotted over the time of 1 minute so the respiratory rate is 15 breaths per minute.
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
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