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

The Effect of Glucose Concentration on Anaerobic Respiration in Yeast

Extracts from this document...


The Effect of Glucose Concentration on Anaerobic Respiration in Yeast Aim: To investigate the effect of glucose concentration on anaerobic respiration in yeast. Hypothesis: I predict that the conical flask with the yeast and the most glucose concentration will respire quicker, than the conical flask with the yeast and the least glucose concentration. Yeast- is a microorganism, Fungi. It will eat more sugar (higher concentration) until a certain point, where yeast will not consume as much as it used to. Variables: Independent: concentration of the glucose so we can tell how the concentration of glucose effects the respiration of yeast. Controlled: water temperature, volume of yeast and glucose, concentration of yeast and the timings constant Dependant: Number of Bubbles produced after the reaction Apparatus: * 2* conical flasks * Delivery tube with bung * Dropper * Yeast * Glucose of different concentrations (10%, 15%, 20%, 25%, 30%) ...read more.


7. On the third test I will use a 20% concentration of glucose. 8. On the fourth test I will use a 25% concentration of glucose. 9. On the fifth test I will use a 30% concentration of glucose. 10. I will then put the yeast & glucose mixture in a warm water bath and count how many bubbles of CO2 are produced within 5 min. Results: Sugar Concentration Test 1 Test 2 Test 3 Average Number of bubbles 10% 26 23 29 26 15% 31 34 45 36 20% 56 49 56 53 25% 63 68 65 65 30% 108 100 103 103 Graph: Conclusion: From my graph, we can see that as the concentration of glucose solution increases, the amount of CO2 produced also increases. ...read more.


In this experiment the strongest concentration speeded up the rate of respiration, while the weakest concentration slowed up the production of CO2. Evaluation: In my opinion, the experiment was quite successful. Although there were some things that might be measured differently. Number of bubbles may not be the best way to measure the rate of respiration in yeast, since human eye can make mistakes. Also it was very hard to keep the water bath's temperature constant at a room temperature (25� C), so I had to pour hot water from time to time in order to prevent decrease in temperature. Next time it would be very interesting to investigate higher concentration of Glucose, in order to see after what level of concentration, rate of respiration falls. I suppose the results that I obtained during this experiment were reliable enough to support my hypothesis. Reference: http://www.practicalchemistry.org/experiments/fermentation-of-glucose-using-yeast,109,EX.html http://www.jbc.org/content/173/1/1.full.pdf http://www.chemie.uni-regensburg.de/Organische_Chemie/Didaktik/Keusch/D-fermentation_sugar-e.htm http://www-saps.plantsci.cam.ac.uk/records/rec358.htm ?? ?? ?? ?? ...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. Yeast fermentation

    2 44ml Day 4 21ml Together 75ml The amount of carbon dioxide produced in flask B, with three grams of sugar is watched and written down in the charts above the final amount after 47.5 hours is 75ml of CO2.

  2. The effect of the tempereature on yeast metabolism.

    Control of Variables Temperature of the experiment, according to the kinetic theory will have an effect on the results; therefore I will try to control it by using water bath which automatically controls already set temperature, so I can be sure the temperature in the water bath will remain constant.

  1. Yeast lab. Question: how does the yeast concentration affect the rate of anaerobic ...

    Table (2): the difference between the initial and final readings CO2 evolved for every yeast concentration Concentration of yeast in solution (gm/ml) Difference between Final and initial CO2 readings for the three trials (ppm) (�50 ppm) Average difference (ppm) Trial (1)

  2. Extended Essay- How is production of carbon dioxide (CO2) during digestion affected by the ...

    "Maltrin-Maltodextrin Information." Grain Processing Corporation. 2009. Grain Processing Corporation, Web. 28 Oct 2009. <http://www.grainprocessing.com/food/malinfo.html >. 20. "Splenda- No Calorie Sweetener FAQ's." Splends Brand. 2009. McNeil Nutritionals, Web. 27 Oct 2009. <http://www.splenda.com >. 21. "Rize Yeast." Organic Rapunzel Fair trade.

  1. The effect of toliet cleaning products on E-coli ...

    This could occur if one of the enzymes related to binary fission is denatured by the cleaning product. For example in bacteria enzymes are used to generate the kinetic energy required to "separate" daughter cells, if this enzyme is

  2. Bread lab. What effect will the mass of glucose added to yeast have on ...

    After 30 minutes remove the beaker and record the final volume of the dough. 17) Repeat steps 1-16 three times for each different mass of sugar (1.5, 2.0, 2.5, 3.0 grams). Data: Table 1: Shows the raw data that was collected from the experiment described in the procedure.

  1. Effect of Incandescent, Fluorescent and LED lights at 900 lumens on the concentration of ...

    distilled water Safety: Ascorbic Acid (Vitamin C): Adapted from (Global Safety management) Lab Safety: When handling pure ascorbic acid powder, gloves and safety goggles are required as may cause irritation to skin and eyes. Disposal: A solution of ascorbic acid is non-hazardous, hence it can be easily disposed of down a drain.

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

    The error bar for 20% is also large, indicating that it was not very valid. The curve of best fit is reasonably accurate and it passes through all of the error bars. This indicates that the trend indicated by the curve is accurate.

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