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How does the concentration of sucrose affect the rate of fermentation of yeast?

How does the concentration of sucrose affect the rate of fermentation of yeast?

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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On the last page of the document I've attached a picture of the data collected. You can see five values (height of bubbles in mm) in each box. That is because my class was divided into five groups that each collected that data. The results become more valid when the data from multiple groups is averaged. 

Time % 90 Sucrose 0% 1% 5% 10% 0mm 0μm Omm Омм Omm 0₂ Омм Omm Omin 0mm Om омм Om Omm Om Umm От Omm 5 min 9mm 0 mm Отт 16 ми 6mm 7mm 3.5mm 13mm 10 mm 25mm 23mm 13 mm qmm 35mm 35mm 30mm 13 mm 5mm 8mm 6mm 32mm 25mm 27mm 55mm 7mm 10 min 45mm 9mm 15mm 24mm 32mm номи 50mm 55mm 29mm 75mm 70 mm 17mm 70 mm 65mm 70mm 9mm 15 min 15mm 12mm 35mm 29mm 36mm 40mm 55mm 60mm 8mm 46mm 39mm 76 47mm KM 60mm 70 mm 65mm 82mm 80mm 67mm 16mm 9mm 20 min 45mm 17mm 15mm 5mm 35mm 50mm 10mm 20mm 30 mm 43mm 49mm 40mm 150mm 8mm 37mm 5mm 97m 161mm
Transcribed Image Text:Time % 90 Sucrose 0% 1% 5% 10% 0mm 0μm Omm Омм Omm 0₂ Омм Omm Omin 0mm Om омм Om Omm Om Umm От Omm 5 min 9mm 0 mm Отт 16 ми 6mm 7mm 3.5mm 13mm 10 mm 25mm 23mm 13 mm qmm 35mm 35mm 30mm 13 mm 5mm 8mm 6mm 32mm 25mm 27mm 55mm 7mm 10 min 45mm 9mm 15mm 24mm 32mm номи 50mm 55mm 29mm 75mm 70 mm 17mm 70 mm 65mm 70mm 9mm 15 min 15mm 12mm 35mm 29mm 36mm 40mm 55mm 60mm 8mm 46mm 39mm 76 47mm KM 60mm 70 mm 65mm 82mm 80mm 67mm 16mm 9mm 20 min 45mm 17mm 15mm 5mm 35mm 50mm 10mm 20mm 30 mm 43mm 49mm 40mm 150mm 8mm 37mm 5mm 97m 161mm
SBI4U0 Fermentation in Yeast Lab How does the concentration of sucrose affect the rate of fermentation of yeast? Materials: ● Warm tap water Warm sucrose solutions: 1%, 5%, and 10% Baker's yeast (dry, active) 4 small balloons 4 large test tubes Stopwatch Procedure: 1. Fill a large beaker halfway with tap water and place it on a hot plate. Create a warm water bath at 38°C. 2. Stretch the balloons, and then blow them and release them several times to soften them and increase their elasticity. Put them aside for step 6. 3. Use a graduated cylinder to add 25 mL of warm tap water (at 38°C) to the first test tube, and label it control. 4. Add 25 mL of each of the warm sucrose solutions (at 38°C) to the remaining three test tubes. Label each test tube with the percentage of the sucrose solution. 5. Add 1.5 mL of yeast to each test tube. 6. Place a balloon over the top of each test tube. This will prevent any gases from escaping. 7. Carefully swirl or gently shake each test tube until the yeast dissolves. 8. Place all four test tubes in the warm water bath that you set up in step 1. 9. Every 5 minutes for 20 minutes in total, measure the height of the bubbles and describe the appearance of the reaction occurring and the appearance of the balloon for each test tube. (i.e. measure at 0 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes) 10. Record all observations in a table. TO BE HANDED INTO DROPBOX: Observations: (marked for completion - see below for requirements for graph) ■ ■ ● Ruler Graduated cylinder Masking tape Hot plate Thermometer Large Beaker ● Plot a line graph (all data on one graph) to show the effect of sucrose concentration on amount of fermentation over time. o o o o o Discussion Guiding Questions (marked for completion): accurate accurate axis titles with units title - begins with "Figure 1:" points plotted correctly and connected in line graphs all sets of data on one graph with legend organized logically and in a way to make easy comparisons What was your independent variable? Dependent variable? Why was yeast used? Why did the reaction need to be at 38 degrees? What gas was causing the bubbles to form? Explain the trends in the data. How was sucrose (not glucose) used by the yeast cells for this process? (Hint: which enzyme(s) were needed) → you may need to research this Explain why at some sucrose concentrations the rate of fermentation may decrease after 15 minutes
Transcribed Image Text:SBI4U0 Fermentation in Yeast Lab How does the concentration of sucrose affect the rate of fermentation of yeast? Materials: ● Warm tap water Warm sucrose solutions: 1%, 5%, and 10% Baker's yeast (dry, active) 4 small balloons 4 large test tubes Stopwatch Procedure: 1. Fill a large beaker halfway with tap water and place it on a hot plate. Create a warm water bath at 38°C. 2. Stretch the balloons, and then blow them and release them several times to soften them and increase their elasticity. Put them aside for step 6. 3. Use a graduated cylinder to add 25 mL of warm tap water (at 38°C) to the first test tube, and label it control. 4. Add 25 mL of each of the warm sucrose solutions (at 38°C) to the remaining three test tubes. Label each test tube with the percentage of the sucrose solution. 5. Add 1.5 mL of yeast to each test tube. 6. Place a balloon over the top of each test tube. This will prevent any gases from escaping. 7. Carefully swirl or gently shake each test tube until the yeast dissolves. 8. Place all four test tubes in the warm water bath that you set up in step 1. 9. Every 5 minutes for 20 minutes in total, measure the height of the bubbles and describe the appearance of the reaction occurring and the appearance of the balloon for each test tube. (i.e. measure at 0 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes) 10. Record all observations in a table. TO BE HANDED INTO DROPBOX: Observations: (marked for completion - see below for requirements for graph) ■ ■ ● Ruler Graduated cylinder Masking tape Hot plate Thermometer Large Beaker ● Plot a line graph (all data on one graph) to show the effect of sucrose concentration on amount of fermentation over time. o o o o o Discussion Guiding Questions (marked for completion): accurate accurate axis titles with units title - begins with "Figure 1:" points plotted correctly and connected in line graphs all sets of data on one graph with legend organized logically and in a way to make easy comparisons What was your independent variable? Dependent variable? Why was yeast used? Why did the reaction need to be at 38 degrees? What gas was causing the bubbles to form? Explain the trends in the data. How was sucrose (not glucose) used by the yeast cells for this process? (Hint: which enzyme(s) were needed) → you may need to research this Explain why at some sucrose concentrations the rate of fermentation may decrease after 15 minutes
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