Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN: 9780134580999
Author: Elaine N. Marieb, Katja N. Hoehn
Publisher: PEARSON
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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
expand button
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
expand button
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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