• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  7. 7
  8. 8
  9. 9
  10. 10
  11. 11
  12. 12
  13. 13
  14. 14
  15. 15
  16. 16
  17. 17

An investigation into the effect of different sugars on respiration in yeast.

Extracts from this document...


An investigation into the effect of different sugars on respiration in yeast. I am going to carry out an experiment, measuring the effect of different sugars on the respiration in yeast. In order to make a justified prediction I have researched different aspects of scientific knowledge, including respiration, yeast, sugar structure, enzymes and the collision theory. Glycolysis http://people.eku.edu/ritchisong/301notes1.htm Glycolysis is the splitting of a monosaccharide into two molecules of pyruvate. It takes part in the cytoplasm of a cell. Glycolysis begins with a monosaccharide with six carbon atoms, and ends with two molecules of pyruvate, each with three carbon atoms. For the first steps of glycolysis, energy from ATP is needed. However, energy is released in later steps to generate ATP. For every molecule of glucose, a net gain of two molecules of ATP is produced. The first stage of glycolysis is called phosphorylation, and results in hexose bisphosphate. This is shown in green on the above diagram. Hexose bisphosphate then breaks down into two molecules of triose phosphate. Hydrogen is removed from the triose phosphate and transferred to NAD to produce reduced NAD. These hydrogen's can then be used in oxidative phosphorylation to produce ATP. The end products of glycolysis are pyruvates, which still contains a lot of chemical potential energy. There are two molecules of pyruvate generated for every molecule of glucose. Glycolysis is an anaerobic process, as none of the steps involves using oxygen. Anaerobic fermentation will continue instead of aerobic cellular respiration, as I am using yeast which is deprived of oxygen. Yeast Yeast is a fungus and needs a supply of energy for its living and growth. Sugar is a good supply for this energy. The more sugar there is, the faster the rate of respiration and the faster the yeasts will grow. Even if there is a limited supply of oxygen, yeast can still release energy from sugar. ...read more.


1 2 3 4 5 6 7 8 9 10 Volume of CO2 produced (cm3) 9:1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 8:2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 7:3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 6:4 0.0 0.0 0.0 0.0 0.0 0.0 0.0 2.5 1.5 4.0 8.0 5:5 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 2.3 2.3 4:6 0.0 0.6 0.0 0.0 0.7 0.0 0.0 0.0 3.1 0.3 4.7 3:7 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 2:8 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 1:9 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 The data shows how much the water moved down the burette (cm3) every minute. The results for the first preliminary test were very disappointing as you can see from the above table. I concluded that this was because there was not enough yeast and sugar for respiration to occur, and that the temperature was too low for the enzymes to work efficiently. As can also be seen from the above table, the most amount of respiration was taking place between 6:4 and 4:6. For the next experiment the amounts of yeast and sugar used were doubled to get 12:8, 10:10 and 8:12. The temperature was also increased up to 40�C to see if it made a difference to the results. The experiment was also carried out on the ratios 15:5 and 5:15 to provide a greater range of results. We also decided to keep the boiling tube in the water bath (to ensure that the temperature stays constant) and to constantly shake the boiling tube to cause more collisions between the yeast and the sugar. Preliminary 2 - 40�C - shaking Preliminary 2 - method * Set up experiment as in Preliminary 1 but with the temperature of the water bath 40-42�C instead. ...read more.


Fill a plastic container 3/4 full with water 3) Place a beehive shelf in the plastic tub 4) Fill a burette with water (up to 50cm3) and whilst holding your finger over the end to avoid any spilling of water, place this inside the beehive shelf in the water. 5) Using a clamp and clamp stand, position the burette in an upright position and tighten the clamp. Make sure it cannot move. 6) Take a stretch of rubber tubing attached to a bung, and place it through the beehive shelf, and into the burette. 7) Using a graduated pipette, take 15cm3 of yeast and place in a boiling tube. Keep in the water bath. 8) Place the magnet from the stirrer into the yeast solution. 9) Using a clean pipette, take 5cm3 of the sugar solution and place in the boiling tube with the yeast and magnet. 10) As soon as the solution has been mixed, place the bung in the boiling tube and start the stop clock. 11) Keep the solution in the water bath next to the magnetic mixer and record the level of water in the burette every minute for ten minutes. 12) Repeat for each of the different sugars. Risk Assessment Whilst the experiment is underway, there are various safety aspects that need to be considered. * Take care whilst using equipment made of glass as they can easily be broken and cause cuts or wounds. If you do cut yourself, rinse the cut immediately with warm running water for 10 minutes. * If any spillages occur, clean up immediately to prevent slipping. Also, if anything is spilt near electrical appliances, turn of the electricity and don't operate anything electrical with wet hands. * Safety goggles must be worn whilst measuring the yeast and sugar solutions. Some people are allergic to yeast so if it comes into contact with skin, rinse immediately. * The experiment should take place in an area clear from unnecessary objects like coats or bags * If any of the solutions are swallowed, rinse out mouth with water for 10 minutes. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Energy, Respiration & the Environment section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Here's what a teacher thought of this essay

5 star(s)

A detailed description of preliminary and main experiments together with relevant and reasonably concise background theory. A level biological language is used throughout and there are clear justifications and explanations for predictions, choice of apparatus and methodology.

Marked by teacher Adam Roberts 20/08/2013

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Energy, Respiration & the Environment essays

  1. Marked by a teacher

    effect of temperature on the rate of respiration in yeast

    5 star(s)

    At extreme pH conditions there is low hydrogen ions concentration. As well as that the chemical bonds between the atoms break, causes changes in the shape of the active site, which can also cause denaturation of an enzyme. This can also slow down the rate of reaction.

  2. Marked by a teacher

    To make sure we have plenty of energy in the future, it's up to ...

    4 star(s)

    Pressure exerted by rock forming above (from layers of sediments formed later) and heat from deep within the earth were important in the changing of the animal and plant remains into fossil fuels such as oil, natural gas and coal.

  1. Marked by a teacher

    Measurments of boby temperature, heart rate and breathing rate

    3 star(s)

    my results it told me it was 36 and again after 3 minute it was 28 and at last 4 minutes it came back down to 20. The last experiment we done was checking body temperature. It was quite difficult for us to see the results on the thermometer as they were very close to each other.

  2. Free essay

    Biological Importance of Water

    3 star(s)

    * Synovial fluid - This lubricates movement in joints. * Pleural fluid - This lubricates movement of the lungs during breathing. * Pericardial fluid - This lubricates movement of the heart. Supporting role of water: Because of the structure of water, it is not easily compressed, making it a useful means of supporting organisms.

  1. Describe the concept of homeostasis and the homeostatic mechanisms that regulate heart rate, breathing ...

    Glucagon is a naturally occurring hormone that is produced in the pancreas. The main function of Glucagon is to react to a situation where there is a low level of blood sugar present. The release of Glucagon into the bloodstream helps to restore blood glucose levels back to a point

  2. What effect does substrate have on respiration in yeast?

    When the temperature is high the ionic bonds, sulphur bridges and hydrogen bonds can be broken altering the shape of the active site and preventing the formation of enzyme-substrate complexes. Therefore, great care must be taken to ensure that the temperature is kept at its optimum.

  1. Vitamin C content in juice

    Vitamin C decolourises the blue dye DCPIP, as Vit C is an antioxidant and reduces the DCPIP.

  2. Effects of exercise on tidal volume and breathing rate

    or a carbon dioxide partial pressure greater than 5kPa, (40mmHg), then there is an immediate and marked increase in breathing. 1. Stretch receptors - There are various receptors in the lung that modify breathing. Receptors in the wall of the bronchi respond to irritant substances and cause coughing, breath holding and sneezing.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work