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# The Effect of Glucose Concentration on Anaerobic Respiration in Yeast

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Introduction

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.

Middle

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.

Conclusion

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.

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