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2. Record your results and observations over 30-60 minutes in 3. Water temperature in beaker at start: здос Table 13-1. Volume of gas produced by yeast consuming different carbohydrate fuel sources Carbohydrates (Fuel) 5% Glucose Thee or alot of 2.2m1 5% Fructose There is bubbles 4.2mL 5% Sucrose 5% Lactose 1% Starch Observations over 30-60 Minutes Distilled Water Volume of Liquid Left in Small Tube There were babbles 3.6mL Nobubbles 7mL No bubbl 6 mL Volume of Gas 3.84L 1.8ml 2.4mL Wohe N/A N/A 621 4. Describe how your data supported or did not support your predictions?

2. Record your results and observations over 30-60 minutes in 3. Water temperature in beaker at start: здос Table 13-1. Volume of gas produced by yeast consuming different carbohydrate fuel sources Carbohydrates (Fuel) 5% Glucose Thee or alot of 2.2m1 5% Fructose There is bubbles 4.2mL 5% Sucrose 5% Lactose 1% Starch Observations over 30-60 Minutes Distilled Water Volume of Liquid Left in Small Tube There were babbles 3.6mL Nobubbles 7mL No bubbl 6 mL Volume of Gas 3.84L 1.8ml 2.4mL Wohe N/A N/A 621 4. Describe how your data supported or did not support your predictions?

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Can you help me with 6 and 5 using the data provided?
-0 2. Record your results and observations over 30-60 minutes in Table 13-1. 39°C 3. Water temperature in beaker at start: Table 13-1. Volume of gas produced by yeast consuming different carbohydrate fuel sources Carbohydrates (Fuel) 5% Glucose There are alot of Dubbin 5% Fructose There is pubbles 5% Sucrose 5% Lactose 1% Starch Observations over 30-60 Minutes Distilled Water Volume of Liquid Left in Small Tube 2.2m1 4.2mL There wire babbles 3.6mL Nobubbles 7mL No bubbl 5. a. What gas did the yeast produce? в ть Volume of Gas 3.8mL 1.8mL 24mL Noha N/A 621 4. Describe how your data supported or did not support your predictions? N/A Yeast produces this gas (from 5a) during both aerobic respiration and anaerobic (ethanol) fermentation. b. Therefore, based only on this information, can we tell whether the yeast were using aerobic cellular respiration or anaerobic (ethanol) fermentation? Yes/No c. If not, what additional information would we need to know to tell whether the yeast used aerobic respiration or anaerobic (ethanol) fermentation?
Transcribed Image Text:-0 2. Record your results and observations over 30-60 minutes in Table 13-1. 39°C 3. Water temperature in beaker at start: Table 13-1. Volume of gas produced by yeast consuming different carbohydrate fuel sources Carbohydrates (Fuel) 5% Glucose There are alot of Dubbin 5% Fructose There is pubbles 5% Sucrose 5% Lactose 1% Starch Observations over 30-60 Minutes Distilled Water Volume of Liquid Left in Small Tube 2.2m1 4.2mL There wire babbles 3.6mL Nobubbles 7mL No bubbl 5. a. What gas did the yeast produce? в ть Volume of Gas 3.8mL 1.8mL 24mL Noha N/A 621 4. Describe how your data supported or did not support your predictions? N/A Yeast produces this gas (from 5a) during both aerobic respiration and anaerobic (ethanol) fermentation. b. Therefore, based only on this information, can we tell whether the yeast were using aerobic cellular respiration or anaerobic (ethanol) fermentation? Yes/No c. If not, what additional information would we need to know to tell whether the yeast used aerobic respiration or anaerobic (ethanol) fermentation?
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