Biology Lab Design Glucose concentration
Biology Lab Design Glucose concentration Name: Elric Balrog Introduction Carbohydrates can be divided into two major groups; sugars and non sugars. These two groups can further be broken down into monosaccharides and disaccharides. Reducing sugars are all monosaccharides. Monosaccharides contain carbon, hydrogen, and oxygen. The general formula is (CH2O2). Reducing sugars possess a free aldehyde group and include the sugars glucose, galacose, fructose and lactose. Benedict's reagent will be used to test the filtered juice extracts of different fruits for the presence of reducing sugar. In order to facilitate the experiment and to avoid doing serial dilutions, a colorimeter will be used to compare the colours obtained. It must be taken into account that ripe fruits will usually have a higher amount of reducing sugar. Apples have a free glucose content of approximately 2.4 g/100g, pineapples have a free glucose content of 1.7g/100g; which is lower than in apples. Teacher's Aim To find the concentration of reducing sugar in fruits General Aim To compare the amount of glucose concentration (reducing sugar) present in five different fruits. Hypothesis I predict that the amount of reducing sugar will be different in all 5 fruits as they all come from different varieties. Variables Variables Units Range Independent Fruit used - - Dependent Percentage of
Osmosis, Does glucose concentration affect mass and how?
Ryan Kent -10SFH/10B1 Mr Nicholson Does glucose concentration affect mass and how? I was shown an example of Osmosis, which involved a potato chip and 5% glucose solution; we saw that as the glucose solution, was left with the potato given 24 hours, the potato had gained mass due to the glucose solution being more concentrated than the potato chip. Here is a scientifically correct definition of Osmosis. “Osmosis is the diffusion of water through a semi-permeable membrane, from a solution of low solute concentration (high water potential) to a solution with high solute concentration (low water potential).” This basically means that if the potato chip was placed in a solution more concentrated than its own it would shrivel up, and if it was placed in a solution less concentrated than itself it would simply expand and possibly burst. Weak Strong I used this as the basis for my investigation and decided to investigate what would happen with different concentrations and what the results would be specifically relating to the mass of the potato. So I decided to carry out a preliminary test for my investigation to help me decide what the constants and variables will be, so first I needed a strategy. The form of glucose we used in the
To investigate how lactose increase the concentration of glucose
Introduction: Lactose is a very useful sugar although it is very useful but it cannot be used in the food products because many people are intolerant to lactose. It has low solubility in compare of monosaccharide sugar and it tend to produce crystals.however lactose is only 20% sweet and sucrose and if it's intended to be used in foods then a large amount of it was needed to achieve the sweetness in the food. Lactose is a disaccharide sugar and it is found in milk. When cheese is made a large amount of whey is produced. So if this whey is produced (it is rich in lactose and protein) is drained into the sewage then due to its high nutrients encourages the growth of microorganisms. As they grew larger then fines (goods and raw materials) in the industry can be imposed this pollution and can cause a big loss. Aim: To investigate how the concentration of glucose is increased over time if immobilised lactose (enzyme is added to the whey) Hypothesis: The whey can be produce by adding rennet to the milk to separate the lactose from the cream. My hypothesis is that is no glucose present in whey originally but as the enzyme is added then the concentration of glucose will increase overtime as lactose will be broken down into glucose and galactose. Plan: To produce whey from the milk. Apparatus: > Milk > Rennet > 10cm3 measuring cylinder > Incubator (at 370c) > Glass rod >
The Effect of Glucose Concentration on Anaerobic Respiration in Yeast
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%) * Water bath * Stopwatch * Measuring Cylinder Method: . I am going to do 5 tests & each test will be performed 3 times to get an average result. 2. In one conical flask, I will mix together 25ml of yeast & 25ml of a glucose solution 3. With a delivery tube with a bung in the top of it and leave it for 5 min so it gets acclimatized 4. In the other conical flask I will put enough water to cover the end of the delivery
The Effect of Glucose Concentration on the Rate of Osmosis
The Effect of Glucose Concentration on the Rate of Osmosis Aims In this investigation I'll be working to know: • How does the concentration of glucose solution affect the rate of osmosis in potato chips? • Why does the concentration of glucose solution affect the rate of osmosis in potato chips? • How does the mass of potato chips changes in different concentration glucose solutions? Introduction The purpose of this investigation is to observe the factors that affect the rate of osmosis in potato chips and investigate the movement of osmosis through the cells of potato. Background information Diffusion is the net movement of particles from a region of high concentration to a region of low concentration until the concentrations are equal. The speed of diffusion depends n the differences between the concentrations to begin with. Osmosis is a special type of diffusion, it occurs across a permeable membrane which allows some particles to diffuse through it and prevent others. Therefore osmosis is the passage of water from a region of high concentration to a region of low concentration through a semi-permeable membrane. The direction and the rate of osmosis depend on the difference in water concentration between the two sides of the membrane and this movement will continue until equilibrium is reached. Cell membranes will allow small molecules like oxygen or
An investigation into the effect of glucose concentration on osmosis.
An investigation into the effect of glucose concentration on osmosis. The aim of my experiment is to investigate the effect of glucose solution on osmosis in potato chips. I shall be observing how the mass of the potato chip changes in different concentrations of glucose solutions. Simply, will the effect of the action of osmosis be affected by the concentration of the solution? Firstly, I measure the mass of the potato chips, each one was to be 10 grams in weight. The chip will be placed into a glucose solution of a certain concentration. After leaving the chip for an hour I shall take it out, blot the excess liquid and measure the mass. I shall record the differences in masses and then calculate the percentage weight changes of the recorded masses when a potato chip has been in different concentrates. To ensure that my results are as fair and accurate as possible shall use a number of controls. These will hopefully eliminate any extreme variables in my results. Firstly, I shall choose the same variety of potato for each chip because the permeable membrane will have a similar genetic makeup. This will exclude this possible difference from affecting my results. Secondly, I shall attempt to prepare the chips so that they are cut uniformly. This will keep the surface area of the chips as constant as possible. Thirdly, I shall leave each potato chip in the solution for exactly
The Effect Of Glucose Concentration On The Activity Of Various Yeasts
The Effect Of Glucose Concentration On The Activity Of Various Yeasts Aim / Prediction - I intend to investigate what effect, if any, varying concentrations of a glucose solution has on the activity of two different types of yeasts. I predict that yeast activity will continue to rise as the concentration of the glucose solution increases, but will maybe have an optimum point at which the yeast can no longer withstand the high concentration in glucose. This applies to both of the yeasts, although I think that bread-making yeast will be more tolerant of glucose than brewers yeast. There will be a positive correlation between glucose concentration and yeast activity. Null Hypothesis (HO) - Varying glucose concentrations will have no effect on yeast activity. Alternative Hypothesis (H1) - Varying glucose concentrations will have no effect on yeast activity. Background - Yeast is any of a number of microscopic, unicellular fungi important for their ability to ferment carbohydrates in various substances. Most cultivated yeasts belong to the genus Saccharomyces; those known as brewer's yeasts are strains of Saccharomyces cerevisiae. Yeasts are used generally in the making of bread and alcohol, but their cultivation and use in large quantities are used industrially in a wide range of fermentation processes. Glucose Carbon Dioxide + Ethanol The yeast metabolises the
Investigating effect of changing glucose concentration on respiration in yeast
Investigating the Effect of a Variable on the Rate of Respiration in Yeast Method . Make a yeast solution with the yeast concentration of 20% by mixing 4 parts water with 1 part powdered yeast. 2. 20cm3 of this is added to a conical flask 3. Now, add 10cm3 of water and the appropriate amount of glucose 4. Keep the contents of the conical flask at a constant temperature (40c) using a water bath. 5. Use a glass gas syringe to measure the amount of CO2 produced in two minutes. 6. Repeat each reaction three times to get an average of carbon dioxide produced. To work out the percentage of glucose solution, I divided the mass of glucose added by 30 as the yeast solution added was 20cm3 and the water 10cm3 hence a total volume of 30cm3. Conical Flask Yeast Solution added (cm3) Volume of water added (cm3) Mass of glucose added (g) Overall Glucose Concentration (M) A 20 0 0 0 (control set-up) B 20 0 2 C 20 0 4 2 D 20 0 6 3 Results To find the average of the carbon dioxide produced, I added the 3 repeats and divided it by 3. To work out rate of reaction I divided average CO2 by the time taken in seconds (120). Conical Flask Carbon Dioxide Produced (cm3) Rate of Reaction/ cm3 s-1 Repeat 1 Repeat 2 Repeat 3 Average Average CO2/Time (Secs) A 7 7 8 7.33 7.33/120= 0.06 B 7 8 7 7.33 7.33/120= 0.14 C 6 20 9 8.33 8.33/120=
The Effect of Glucose Concentration on Osmosis through Potato Tissue
The Effect of Glucose Concentration on Osmosis through Potato Tissue Aim: To show how varying the concentration of glucose can affect Osmosis through potato tissues. Background Information: Osmosis can be loosely be defined as 'the movement of water molecules from a region of higher water concentration to a region of lower water concentration through a partially permeable membrane.' Solute molecules make weak chemical bonds with water molecules. Solutions with many solute molecules bind most of the water molecules. Water molecules bound to solute molecules move more slowly than free water molecules. Isotonic solutions have the same concentrations of water molecules, so the rate at which water molecules diffuse into and out of the cell is the same. Hypertonic solutions have a lower concentration of water molecules compared to the inside of a cell and so there is a net movement of water molecules out of the cell. Hypotonic solutions have a higher concentration of water molecules compared to the inside of a cell there is a net movement of water molecules into the cell. This causes the cell to swell; a cell that is full of water but has not burst is said to be turgid. The tendency of water to move can be given a numerical value known as water potential. Pure water at atmospheric pressure has a value of 0. Water would from a region of higher water potential to a region of
Investigation of the effect of glucose concentration on anaerobic respiration in yeast.
Aim: To investigate the effect of glucose concentration on anaerobic respiration in yeast. Method: I am going to do 5 tests & each test will be performed 3 times to get an average result. In one conical flask, I will mix together 25ml of yeast & 25ml of a glucose solution, with a delivery tube with a bung in the top of it and leave it for 5 min so it gets acclimatised; in the other conical flask I will put enough water to cover the end of the delivery tube. On the first test I will use a 10% concentration of glucose. On the second test I will use a 15% concentration of glucose. On the third test I will use a 20% concentration of glucose. On the fourth test I will use a 25% concentration of glucose. On the fifth test I will use a 30% concentration of glucose. 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. Fair Test: to make it a fair test, I am going to keep the water temperature, volume of yeast and glucose, concentration of yeast and the timings constant and the one thing I will change is the concentration of the glucose so we can tell how the concentration of glucose effects the respiration of yeast. Prediction: I predict that the conical flask with the yeast and the most glucose concentration will respire quickest. The conical flask with the yeast and the least glucose
