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Factors that affect the respiration of immobilised yeast.

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Introduction

Felix Simpeh Biology Coursework Factors that affect the respiration of immobilised yeast Date Completed: Thursday, 20 March 2003 To start off this experiment I feel that it is suitable to explain the main facts of this study. Below is a section explaining respiration and immobilised yeast in detail. Like all living organisms, yeast has to make energy, stored as ATP to carry out all cellular functions. ...read more.

Middle

Here is the equation for the aerobic respiration: - Glucose + oxygen => energy + carbon-dioxide + ethanol Yeast can also respire without oxygen but less energy will be released. Respiration without oxygen is known as anaerobic respiration. When yeast respires anaerobically it produces alcohol. The reaction has the following equation: - Glucose => energy + alcohol + carbon-dioxide Cells, such as yeast are often used in industrial processes. ...read more.

Conclusion

The method also means that it may be possible to reuse the yeast once it has been separated from the product. This method is often used in a continuous flow system. To observe the respiration of yeast cells, a special blue coloured dye known as Resazurin dye is used. It changes colour when the yeast cells respire. The more respiring yeast there are (or the faster yeast cells are respiring) the faster the colour changes. Likewise the rate of respiration can be measured by the amount of carbon dioxide produced ...read more.

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