• 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. 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.

  2. Testing the effect of characteristics of leaves on the transpiration rate of * ...

    faster than when they would be in the condition of day 2. With this, the comparison among plants is not reliable much. There are always human errors. This often involves incorrectly reading the capillary tube on potometer in this case.

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

    was the highest with 18.6mL (?.1mL) of all the carbohydrates. Sorbitol (and artificial sweetener) was second highest with 16mL (?.1mL), followed by the organic sugar with 15.3mL (?.1mL), and finally the Truv�a (a natural sweetener) at 14mL (?.1mL) collected. This trend supports the previously mentioned sources, who all said that artificial or substitute sugars caused more gas in the body.

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

    Arrange the dough so that it is compressed enough so that the top of the dough is at 50 mL. 14) Place a damp cloth at the opening of the beaker. 15) Place the beaker in a 380C incubator and allow for it to rise for 30 minutes measured by a stop watch.

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

    - Solutions were prepared by mixing different percentages of yeast with water, one hour before initiating the experiment. - Prepare 3% sucrose solution. - Place 3% sucrose solution in the beaker. - Start by adding 10 ml of 2% yeast suspension, inside the beaker containing sucrose, after shaking the solution

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

    The effectiveness of these toilet cleaning products will be compared against two controls. One which is known to always inhibit e coli growth and one which is known not to effect e coli growth. In this case bleach and water respectively (Institute of infectious disease, pg 1, 2009).

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

    This result is explained through the science behind aerobic respiration, cell membranes, enzyme theory and the Crabtree effect. Firstly we assume that the height of gas produced indicates its respiration rate because in aerobic respiration carbon dioxide gas is produced.

  2. Investigation Of Factors That Affect Carbon Dioxide Production In Yeast

    Therefore, lactose is least metabolized by yeast. The Temperature factor: Through the observation of Figure 2, the volume of carbon dioxide produced increases with a steep slope at temperature from 20.00C to 40.00C. At temperatures from 50.00C to 70.00C, the amount of CO2 produced decreases drastically (from 31.68 cm3 to 2.80 cm3).

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