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

Bread lab. What effect will the mass of glucose added to yeast have on the rate of reaction of cellular respiration of yeast measured by the growth of bread (CO2 production).

Extracts from this document...


Bread Lab Question: What effect will the mass of glucose added to yeast have on the rate of reaction of cellular respiration of yeast measured by the growth of bread (CO2 production). Hypothesis: I hypothesize that as the sugar mass increases the rate of cellular respiration will also increase. This is because yeast (saccharomyces) has the ability to perform anaerobic respiration therefore oxygen isn't a limiting factor in the rate of respiration. The only other factor that can be changed is the mass of sugar. This will allow for more glucose to be changed in pyruvate and the process of respiration will continue. This trend will exist as long as the glucose remains the limiting factor in the reaction. Once the yeast has been saturated with sugar the rate of reaction will remain constant because enzymes in the yeast will be limiting opposed to the glucose. Therefore 3 grams of glucose will have the greatest rate of respiration while 1 gram will have the slowest. Independent Variable: The independent variable in this experiment the mass of glucose that is mixed with the yeast in order to "activate" it and cause it to undergo anaerobic respiration. Dependent Variable: The dependent variable in this experiment is the rate of photosynthesis, which will be measured using the increase in volume of bread due to CO2 production from the respiration of the yeast/ saccharomyces. Controlled Variables: - Source and amount of water - Source and amount of yeast - Source and type of glucose - Electronic balance used - Amount and source of flour - Temperature at which the yeast and glucose are heated - Amount of time the bread is allowed to rise - Thermometer used - The initial volume of the dough in the beaker therefore controlling the density of each trial Procedure: 1) Measure and weigh, using weigh boat and electronic balance, 1 gram of glucose. ...read more.


Mass of Glucose g (�0.05 g) Average Change in Volume mL (�1.0 mL) Time minutes (�0.005 minutes) Rate of Bread Expansion mL/minute 1.0 102.0 30.00 3.400 �0.98% 1.5 134.0 30.00 4.467 �0.74% 2.0 150.3 30.00 5.010 �0.66% 2.5 166.0 30.00 5.533 �0.60% 3.0 300.0 30.00 10 .00�0.33% Graph 1: Shows the correlation between the rate of bread expansion and the mass of glucose that was mixed with the yeast. Conclusion/ Evaluation Based on this experiment the hypothesis was supported. In this experiment the rate of respiration was measured through the change in volume of bread. This is an accurate method for representing the rate of respiration because the increase in bread volume is a result of the increase in carbon dioxcide. Along with ethanol, CO2 is a final product of anaerobic respiration from sacchromyces therefore as respiration increase the concentration of CO2 will increase which in turn will increase the volume of the bread. Based on this the greatest volume and the greatest rate of bread expansion will equate to the fastest and greatest rate of respiration. The greatest mass of glucose resulted in the greatest rate of anearobic respiration because, as aforementioned, glucose is a reactent in the reaction to produce CO2: Glucose (C6H12O6)-->Pyruvate-->CO2+ C2H5OH+ATP. As can be seen in the reaction if there is a defficiency in glucose the reaction will not react at its full capacity. It will reach its maximum rate when the yeast/ sacchromyces becomes saturated with glucose resulting in the limiting factor being in the cells and not a variable being changed. The mass of glucose which woul yield the greatest rate of reaction can be calculated using the line of best fit which was chosen. In Graph 1, a logarithmic line of best fit was chosen because of the expected behaviour of the reaction. Once the yeast becomes saturated the rate of respiration levels out and stops increases; this creates a plateu in the graph. ...read more.


Another possible solution to this would have been to designate a certain amount of time that the yeast would be left for before mixing with the flour and water. The amount of time would have to long enough to ensure that the experiment could be set up within the time limit. A third possible error could have been that some CO2 gas escaped from the beaker while the experiment was being conducted. This would have caused the volume of the bread to be less even though more CO2 could have been produced. A possible solution to this could be to put a solid lid on top of the beaker in order to prevent the CO2 from escaping. This solution might also cause some errors because if the pressure is too high in the beaker the lid might come off and the problem would still exist however, this would not solve the underlying problem that the dough would not trap the CO2 and expand. This isn't too significant of an error because it was consistent throughout all of the trials and the trials are being compared to each other opposed to a known value. The other affects the accuracy not the precision, which is the important thing in this experiment. A fourth error that could have occurred is that when the bread rises it will not create a perfectly flat surface in order to measure the change in volume. In order to reduce this error the highest point of the dough was taken as the volume change. Similarly, the measurement of the initial volume had the same error and the same solution was used to reduce the error. Another possible error which wasn't controlled was the temperature and any of the conditions in which the experiment was conducted. It is unlikely that this would have contributed to any errors because all of the trials were conducted on the same day and in the same area of the classroom meaning that the temperature and light intensity were all relatively the same amongst the trials. ?? ?? ?? ?? ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Biology 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 International Baccalaureate Biology essays

  1. The Effect of Glucose Concentration on Anaerobic Respiration in Yeast

    If the CO2 is produced, that means that respiration is occurring. The continual increase of carbon dioxide means that the rate of respiration increases as the concentration becomes less dilute and stronger. From the experiment, I've seen that rate of respiration is at its slowest when there was a little glucose solution present.

  2. IB biology Respiration IA

    Without full immersion in the BTB it affected the rate at which CO2 reached the BTB which has untold affects on the rate of color change. This failure throws off accuracy because it affects how much of the CO2

  1. biology extended essay - How different diets: vegetarian, vegan and a meat centered diet ...

    20 16 16 19 18 What gender are you? Female Female Female Female Female State your diet Ovo-lacto vegetarian vegetarian(consumes eggs and milk) Ovo-lacto vegetarian(have had low cholestrol levels since) vegetarian vegetarian How much do you weigh? 55.5kg 59kg 84kg 53.6kg 62kg How tall are you? 162.5cm 160cm 175cm 168cm 155cm Are you sick now?

  2. The effect of the tempereature on yeast metabolism.

    that, with an increase in temperature, the rate of reactions will increase. This is due to the increase of speed of the particles, brought about by the extra energy given to them by heat. The faster particles will bring about more particle collisions and so the reaction will take place faster.

  1. Biology Industrial Melanism of Peppered Moth Lab

    Analysis b) See Processed tables 1-15. c) See Graphs 1-3. d) The lighter-coloured moths were most successful in avoiding predation in the pre-industrial Revolution bark habitat because they were able to camouflage with the colour of the bark. As for the post- industrial Revolution, the darker coloured moths were most

  2. In this extended essay I am looking at the effect of different kind of ...

    All entirely matured seeds contain an embryo and, in most plant species some have stores of food reserves, wrapped in a seed coat. Some plants produce varying numbers of seeds that lack embryos, such type of seeds are described as empty seeds, and never germinate.

  1. How does the salinity of water affect the germination of mung been seeds as ...

    The solutions we were adding to our seeds with the exception of 0.0 contained water and dissolved NaCl. When dissolved in water the ions in the salt dissociate resulting in the ions Na+ and Cl- to be present in the water.

  2. How does changing the percentage of sucrose added to yeast affect the rate of ...

    indicate the data used to calculate example mean Colour used to indicate the data used to calculate example standard deviation Because this value varies so greatly from the other values in the trials I shall omit it from my calculated results in my processed data table to try and maintain the integrity of my results.

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