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

What is the effect of pH levels on the net production, given by the change in dissolved oxygen, in Chlorella pyrenoidosa?

Extracts from this document...


What is the effect of pH levels on the net production, given by the change in dissolved oxygen, in Chlorella pyrenoidosa? ________________ Introduction: Chlorella pyrenoidosa is a special type of green micro algae that grows in fresh water, and is common throughout much of the world[1]. In this experiment, the species pyrenoidosa is the Norton Lake 170 variation was cultured ex situ. Chlorella pyrenoidosa has a reproductive cycle of about 2 days and is known for its high yield rate, where one parent cell divides into 4 daughter cells daily[2]. Furthermore, it is considered to have the highest chlorophyll concentration of any known plant (about 28.9g/kg) and is used for health benefits[3]. Chlorella pyrenoidosa, because of its high concentration of chlorophyll, has an overall pH optimum at around pH 8, while it is found usually in environments with pH ranges 6-7. Oxygen is critical to the maintenance of life processes of nearly all organisms. Its concentration in the air and water is dependent upon chemical processes but even more so on the biological processes like photosynthesis and respiration. Primary producers like the phytoplankton Chlorella pyrenoidosa are generally photosynthesizers and yield a gross productivity in oxygen while using some oxygen produced from hydrolysis of water in respiration. The result is generally a positive net production of dissolved oxygen levels (when isolated samples of photosynthetic organisms are used)[4]. Therefore, dissolved oxygen becomes an important measure of water quality and health of a population of species. Acid rain and industrial pollution has caused pH changes in the environment since the Industrial Revolution, and pH must be stable in order to keep integrity of protein) secondary and tertiary structures from polar interactions. Moreover, large pH fluctuations may be disastrous for O2 evolving thylakoid membranes of chloroplasts, or inner membranes in mitochondrion, affecting total net production rates. But then the question becomes, to what pH level can Chlorella pyrenoidosa be tolerant and yield higher net production values? ...read more.


Thus, respiration was assumed to be the same for each sample when obtaining final DO measurements so that change in DO is attributed to relative measures of net production. Qualitative Data: Set Up Day Probe-ware is frozen in trials #4-5 for pH 9 samples (that is, the readings are not fluctuating, and rather are stuck at value of 8.3) pH buffers for pH 10 and pH 7 were different colors and very opaque. pH 10 buffer was light blue and pH 7 buffer was a light green, affecting light frequencies entering pH 7 & 10. Day One ? only monitoring controls: temperature and salinity No DO data collection Temperature: 300 C in all BOD bottles, 290 C in system Salinity is at: 0% in all containers after taking 1 mL sample from each BOD bottle Day 2 (Day 2 Qualitative Recordings) Values are very low in DO?why? - perhaps contamination of bacterial samples when open to air when testing in DO? So bacteria tolerant to certain pH respired while pH change intolerant Chlorella pyrenoidosa died? - DO concentrations were wrong for 100% during second calibration. - Noticed Broken Membrane Cap when testing DO concentration in trial #4 and 5 in pH 10? membrane breakage may have been there during readings for DO concentration. Sample Calculations Average DO Calculation (both DO concentration and DO saturation) Generic Formula: (DO concentration/DO Saturationtrial 1 + DO concentration/DO saturationtrial 2 + DO concentration/DO saturationtrial 3 + DO concentration/DO Saturationtrial 4 + DO concentration/DO Saturationtrial 5)/5 Example: For Average DO Calculation for Final DO for solution of pH 6 containing Chlorella pyrenoidosa: ((3.4 mg/L +/- 0.1 mg/L) + (3.2 mg/L +/- 0.1 mg/L) + (3.1 mg/L +/- 0.1 mg/L) + (2.0 mg/L +/- 0.1 mg/L) + (3.9mg/L +/- 0.1 mg/L))/5 = 3.1 mg/L +/- 0.1 mg/L Note: Average was rounded to nearest tenth due to average uncertainty of due to uncertainty of 0.1 mg/L Change in DO Calculation: Generic Formula: (Final DO concentration/DO saturation ? Initial DO Concentration/DO Saturation) ...read more.


Thus, switching this pH buffer to a pH 8 buffer without phosphate, like Tris (hydroxylmethyl) aminomethane-Hydrochloric acid would allow for the eradication of the limitating nutrients as potentially confounding factors for net production. Moreover, it would be important to understand that as temperature was not controlled (rather only monitored) there is a confounding factor in that a general temperature increase results in the decrease of oxygen saturation. To obtain generally more reliable data, it would be good to control temperature (by perhaps warming up the BOD bottles with pH buffer solution to 300C to obtain equal initial and final temperatures) from final to initial DO measurements so that change in DO saturation more accurately reflects the net production of Chlorella pyrenoidosa. An extended time period (that is a longer time period for the experiment to run), perhaps with collection of data over intervals of 24 hours over a 96 hour period (or 4 days), would allow for a clearer image of the data trend because the Chlorella pyrenoidosa would have more potential growth and would undergo enough division to see very large changes in final and initial DO concentrations and thus percent DO saturations. Moreover, an extended period of time would allow for the trials to not be run simultaneously, averting possible issue of sample cross-contamination. ________________ [1]Source [2] Source [3] Source [4] Source [5] Source for info. It must be noted that the pH for each enzyme found in Chlorella pyrenoidosa, but the importance here is that the pH optimum for the organism as a whole (as found by the industrial process in mass production of cultured Chlorella pyrenoidosa) was at pH 8. [6] Kott, Y., Hershkovitz, G., & Shemtob, A. (1966). Algicidal Effect of Bromine and Chlorine on Chlorella pyrenoidosa. Applied and Environmental Microbiology, 14(1), 8-11. [7]Note: Meaning that more acidic pH values of 6 and neutral pH of 7, still under the optimum of pH 8 were found to be having less net production loss than Chlorella pyrenoidosa in the more alkaline environments. ...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. Marked by a teacher

    Neurology and Behaviour. Focus question: Is there an increase in the perception and ...

    5 star(s)

    Thus despite the fact that twenty participants in total were utilised, ten for each gender, the data collected is specific only to the age group of the participants attending the Queensland Academy for Health Sciences.

  2. : Hormone Levels During the Menstrual Cycle

    in order for the negative feedback to occur so that only one egg is released, progesterone is low because its not needed till after ovulation to restart the process.

  1. Investigating the effect of pH of Hydrogen Peroxide upon the activity of Catalase

    taken into account as it can affect the outcome of the investigation. Another uncertainty could be with the water bath that I used to make the temperature of the Hydrogen Peroxide solutions to 30�?. While the water bath that was used is electronically controlled and was set to 30�?, there

  2. The Effects of Salinity on Wheat Germination

    two saline solutions we could probably assume that our hypothesis was wrong or at the very least that there were other factors involved. 1.3 Experimental Method 1.3.1 Apparatus/Materials Apparatus Number Petri dish 3 Measuring cylinder (100 mls) 1 Paper towel (37.5cm x 24.5cm)

  1. How pH effects enzyme Catalase in potato cells

    Each set of data will be experimented at the same time and be taken 3 times. Additional note will be taken down during the practical if there is to be any factors at the time that have the potential to influence the results.

  2. Investigating an enzyme-controlled reaction: catalase and hydrogen peroxide concentration

    It appears that at this "maximum level", increasing the enzyme concentration had little effect and other factors such as substrate concentration were limiting the reaction and prevented any further increases in the rate of reaction.

  1. What is the effect of increasing pH concentration (pH 3, 4, 5, 6 and ...

    Volume of pH solution If the amount of solution poured in each Petri dish is different, the results obtained will be different and inaccurate because of different water absorption by the seeds. Use a measuring cylinder to pour same volume of the solution in the Petri dish everyday.

  2. A study of the PH levels of different types of soap

    Medimax 120 30 6.96 7.40 Rexona 97 17 7.04 7.46 Margo 78 15 7.01 7.62 Lux 70 10 6.95 7.66 Fa aqua 75 17 6.99 7.68 Fa 75 15 6.99 8.00 Himalaya 125 33 7.06 7.81 Olay 240 130 7.10 5.97 Camay Park 125 28 6.90 7.42 Park Avenue 150

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