• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Investigating Anaerobic Respiration in Yeast

Extracts from this document...

Introduction

Investigating Anaerobic Respiration in Yeast Introduction Yeast is used for industrial processes like the fermenting of spirits wines and bears and in baking bread so it would be of great benefit to the brewers and bakers if they new under what factors yeast would work most efficiently. Yeast does not respire using oxygen this means that it performs anaerobic respiration. The other form of respiration is aerobic respiration this is when glucose is broken down using oxygen, This is the form of respiration that normally takes place in humans and animals. The reason the yeast breaks down the glucose is to release energy it uses for further growth. The glucose is broken down into ethanol and carbon dioxide; ethanol is a form of alcohol, which is why brewers use yeast to make their drinks alcoholic. ...read more.

Middle

Method To measure the rate that the yeast breaks down the glucose I could measure the amount of carbon dioxide released per minute. The more carbon dioxide released per minute the more glucose that is being broken down and the more alcohol released, So the quicker the fermentation. The yeast would be working most efficiently when there is the most amount of carbon dioxide released per minute. The amount of carbon dioxide released could be measured as shown below: The yeast is put in the test tube with the glucose solution and a timer started. The measuring cylinder is filled with water and as CO2 is released in the test tube by the break down of the glucose the air pressure increases pushing more water out of the measuring cylinder. ...read more.

Conclusion

I will run the experiment at 5 different temperatures to gather a range of different results. I will repeat the experiment at each temperature 3 times so I can get an average set of results for each temperature which will minimise any accidental errors. The book 'Essential Science' says that the enzyme that breaks down glucose in yeast works best at 37oc and recommends using water baths between 0oc and 400c so my five temperatures will be 200c 300c 370c 400c 450c. This should then generate this sort of graph: Most carbon dioxide will be released when the glucose solution is 370c but ether side of this temperature less glucose will be released. When the temperature differs too much from 370c the enzymes will not function that is why I made the graph start off gradual. ?? ?? ?? ?? ...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 Exchange, Transport & Reproduction section.

Found what you're looking for?

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

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 Exchange, Transport & Reproduction essays

  1. Peer reviewed

    "An investigation into the Respiration of Carbohydrate Substrates by Yeast."

    5 star(s)

    Also, having a highly concentrated solution is seemingly advantageous but this can cause osmotic problems, so another balance must be reached, as to avoid this problem, but not to discourage a reaction. Aim The aim of the pilot experiment is to investigate the optimum temperature and concentration of carbohydrate, that,

  2. An investigation to see whether the concentration of Sucrose effects the amount of Carbon ...

    lost and as I've said before we will take the mass lost to be the mass of the carbon dioxide lost.

  1. Rate of Respiration

    directly absorbed by the yeast as the yeast does not need to produce any extracellur enzymes to digest the sugars. Hence respiration will occur quicker with these two sugars. However, maltose consists of two glucose molecules, hence when the yeast manufactures maltase to digest the maltose, there will be twice

  2. Investigate one factor that affects the rate of respiration of yeast

    I followed my method. When the time to stop the stop watch was reached, I looked at the volume of gas produced by it was 0. I decided to extend the time to 5 minutes, but very little volume of gas was produced.

  1. Rate of respiration in Yeast.

    down into a simple sugar before it can use it this will take time and it means that the glucose is more efficient at making the yeast respire. As yeast secretes enzymes from the cells to break down the food (sugars)

  2. Investigate the effect different concentrations of glucose in a yeast & Glucose solution has ...

    while also working out an average for each, this will help me to produce more reliable results rather than doing each concentration once. I will also start the timing of my results from when the delivery tube is inserted into the Burette.

  1. Anaerobic Respiration In Yeast

    Equipment: * 10 containers of glucose ranging from 1-10% * 2 Chronicle Flasks * A Gas syringe (optional) * Test tube holder * Stop Watches * Thermometer * Measuring Beaker * Goggles * Spatula * Kettle * Bunsen burner Diagram: Method: * This experiment shall be done using several methods.

  2. This experiment aims to investigate the effects of 4 different types of fish food ...

    It is impossible to keep tanks completely sterile during the course of the experiment as micro-organisms can occur from invisible spores or from the fry themselves. This experiment would be carried out with 6 fry per fish food type, which should give enough 2.

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