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Anaerobic Respiration

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Energy In Food Introduction: Anaerobic Respiration The word anaerobic means 'in the absence of oxygen'. What is anaerobic Respiration? Anaerobic Respiration is the ability to obtain energy from food without the use of oxygen. Some organisms can survive for a long time without the supply of energy, i.e. Bacteria. They obtain their energy by an anaerobic process - called Anaerobic Respiration How can energy be released without oxygen? When oxygen is absent, the reactions produces less energy than normal, however it is still released from food by braking it down by chemically, and they produce carbon dioxide A common example of anaerobic respiration is within yeast, it is the action of yeast on sugar solution to produce alcohol. The sugar is not completely oxided to carbon dioxide and water but it is converted to alcohol. This process is called fermentation and is showed by the following equation: Enzymes C6H12O6 2C2H5OH + 2CO2 + 118 kJ glucose alcohol + Carbon + energy Dioxide The waste products of anaerobic respiration by yeast have been put to use for many hundreds, if not thousands, of years. ...read more.


There were many things that required adjustments and changes in my experiment as follows: I ensured that I used the same pieces of apparatus as much as I can throughout the whole experiment, to have a fairer test. As changing cans during an experiment, would probably alter results slightly, due to heat being taken into the boiling tube. I also made sure that the thermometers were checked and regularly changed throughout the experiment. As if I had used the same thermometer during the whole experiment the results would be inaccurate, as I would have to wait for the thermometer to reach the certain temperatures again. I made sure that I used the same amounts of yeast accurately, so that I could get the most accurate results. As if we had more or less water in the boiling tube than we should have, the results would obviously be affected, and the experiment would be very unfair. Upon looking back at the adjustments made, I believe that I am confident in saying that, I made sure that my experiment was as fair as I could possibly make it. ...read more.


I also found that the rate of respiration gradually increased, before it reached its greatest point (peak). Then it drops at a very rapid pace, to show the substances have reacted, and that the yeast has respired. The bubbles slowly continue to be put out, until the substances are totally used. My results seem to back up this proposal. Evaluation: My experiment in my opinion was performed at the best possible way it could be performed, but there were a few changes, which could have been made. The accuracy of the results was quite sufficient; however some of my results do seem peculiar. The reliability of my experiment was quite fair and supportive of my results. The results were as near enough as expected but there were a few anomalies which to alter the curve of the graph. To ensure this we could have possibly performed the experiment more times, for more tests. The depth of the delivery tube in the test tube could, to a certain extent, affect how many bubbles were released. Increasing the depth would make it harder for the bubbles to escape; as the pressure was so high. If the experiment were to be redone, I would have used different solutions in the other test tube. A certain possibility was limewater. ...read more.

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