Yeast Suspension Lab Report

We started the experiment with only water in the graduated cylinder and no oxygen gas at all. Within the first thirty seconds, it was clear that the trial with 2 ml of yeast used was producing oxygen the fastest – it had 44 mL of oxygen produced, which was 14 mL above the control group at this time. From here, the control trial and the trial with increased concentration slowed down, but the trial with the lower amount of concentration sped up. This was about from thirty seconds to a minute. At about 90 seconds, the trial with the greatest concentration (2 mL yeast) already started showing signs of leveling off, as 90 mL of oxygen had been produced while the control only had 67 mL produced, and the lower one had 47 mL produced. From about 120 seconds to 300 seconds (the end), the third trial, which had the increased concentration of enzyme, slowly started to level off, with a final value of 99 mL of oxygen gas produced at the five minute mark. However, during this time the control trial (1 mL yeast) continued to increase in the amount of oxygen produced from about 120 seconds to 210 seconds. At this point, the control trial also started to level off in the high 90 mL of oxygen produced. The control trial ended with a value of 95 mL of oxygen gas produced. The trial with the least concentration of enzyme continued to increase quite slowly (relatively) and did not reach the 90 mL of oxygen produced until about 240 seconds. From here, it leveled off at 95 mL at the five minute mark. Even though it reached the same point as the control, the time it took to reach that point was substantially longer. An interesting trend to note is that all three trials kept a pretty linear growth rate under it started leveling off. All three trials leveled off

There are many substances that can be manipulated and cause the rate of reaction in fermentation to either speed up or slow down. Substances that alter the rate of the reaction could be temperature of the water, the yeast concentration, pH, and the glucose concentration. In the experimental group of the experiment the amount of yeast concentration was manipulated. The objective of this experiment was to determine what factors affect the rate of the fermentation. To test this objective we changed the amount of yeast being used. A higher yeast concentration replaced the controlled yeast amount. A prediction made by my group was that higher amount of yeast would speed up the process of fermentation. Our null hypothesis is there will be no

The rate of reaction will be measured by timing how long it takes for the spheres of yeast to sink and float up to the top again.

The mole is a convenient unit for analyzing chemical reactions. Avogadro’s number is equal to the mole. The mass of a mole of any compound or element is the mass in grams that corresponds to the molecular formula, also known as the atomic mass. In this experiment, you will observe the reaction of iron nails with a solution of copper (II) chloride and determine the number of moles involved in the reaction. You will determine the number of moles of copper produced in the reaction of iron and copper (II) chloride, determine the number of moles of iron used up in the reaction of iron and copper (II) chloride, determine the ratio of moles of iron to moles of copper, and determine the number of atoms and formula units involved in

My partner and I were not directed to change the procedure and did not when completing the experiment. We combined yeast with 5 different carbohydrates: sucrose, fructose, glucose, starch, and saccharin. We also utilized a control substance that only contained yeast culture and water. The procedure started by obtaining the correct materials needed. We then filled 6 flasks with water obtained from a water bath. Next was to put 6 ml of the yeast culture into 6 different test tubes. Adding each carbohydrate into its designated test tube individually, we tried to start a new carbohydrate/yeast mixture every 2 minutes. Before adding a carbohydrate to its test tube, we assembled a pipet contraption that consisted of 2 individual pipets connected together by a rubber tube. We drew the yeast mixture into the connected pipets to the zero ml measurement line. Next we folded the rubber tube in half and clamped it to seal the 1st pipet. Our data was collected by measuring the amount of liquid remaining in the pipet every 2 minutes for 30

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

There are four main types of produced in our body based on how soon the insulin starts working, when it reaches the peak, and how long it stays in or body. Each type responds to insulin in a different way so there is no one type that works best for everyone. Some types are mixed together in one bottle.

Sugars are vital to all living organisms. The eukaryotic fungi, yeast, have the ability to use some, but not all sugars as a food source by metabolizing sugar in two ways, aerobically, with the aid of oxygen, or anaerobically, without oxygen. The decomposition reaction that takes place when yeast breaks down the hydrocarbon molecules is called cell respiration. As the aerobic respiration breaks down glucose to form viable ATP, oxygen gas is consumed and carbon dioxide is produced. This lab focuses on studying the rate of cellular respiration of saccharomyces cerevisiae, baker’s yeast, in an aerobic environment with glucose, sucrose, lactose, artificial sweetener, and water as a negative control. A CO2

The Title of the report is the title of this experiment. The student obtains the names of the lab partners, includes those names on the Title page of the report, and identifies the report as written by a specific student. Specific students identify their reports by putting their name in a different font, color, or in boldface type on the Title page.

1. Lab reports are to be computer-generated and double-spaced. All sections of the report must

Then we inverted the tubes so an air bubble would form in the little tube that is now upside-down. Now that we know what to do, we marked the little tube 2/3 full. One tube was filled to that line with glucose solution, another with fructose solution, sucrose solution and the last one with water. Next, the little tubes were topped off with a yeast solution. Then we slide a big tube over the little one and completed the inversion, this is done for every little test tube. After they are all inverted our group measured the bubble present at the top of the little tube. Then we put all of the inverted test tubes into a hot water bath for 20 minutes. After 20 minutes we took the tubes out and measure the air bubbles in the tubes. Next, we recorded the data calculated the net change from the beginning of the experiment to after the hot

All living organisms need the energy to perform the basic life functions. Cells use a process called cellular respiration to obtain the energy needed. In cellular respiration, cells convert energy molecules like starch or glucose into a cellular energy called Adenosine triphosphate(ATP). There are two types of cellular respiration which include: Aerobic and Anaerobic respiration. In aerobic respiration, cells will break down glucose to release a maximum amount of ATP this takes place in the presence of oxygen. Aerobic also produces carbon dioxide and water as waste products and it takes place in the mitochondria. on the other hand, anaerobic respiration, a metabolic process, also produces energy and uses glucose, but it releases less energy and does not require the

2. (5 pts) List and explain the names and affiliations of the various characters/stakeholders in this story – I’m looking for us to use the story to map out the complexities that are generally associated with solving public health puzzles – the stakeholders you list and explain here should apply to many of the cases we consider going forward.

The procedure for this experiment was to first obtain four balloons and blow them up in order to stretch them. Then obtain and fill the four large test tubes each with thirty milliliters of warm forty degrees Celsius water and two grams of dry yeast which was weighed on a scale and scooped out by a spatula. After five milliliters of water, ten percent glucose, fructose or sucrose went into one of the four test tubes. Then parafilm was placed on top of each of the test tubes to seal them and they were swirled activating the yeast through rehydration. After swirling the film was removed and the balloons were tightly placed on the test tubes. Then finally observed the tubes build up of CO2 all the while swirling gently every fifteen minutes, recording observations.

Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation, it produces pyruvate molecules made by glycolysis and the yeast will break it down to give off carbon dioxide, the reactant is glucose and the byproducts are ethanol and carbon dioxide. In this lab, the purpose is to measure whether the changes of