Investigate the effect different concentrations of glucose in a yeast & Glucose solution has on the rate of respiration in Yeast.
GCSE Biology Coursework - Yeast Respiration Aim: To investigate the effect different concentrations of glucose in a yeast & Glucose solution has on the rate of respiration in Yeast. Introduction: Respiration is the process of converting glucose to energy, which goes on in every cell. The chemical formula is: Glucose + Oxygen ---> Energy + Water + Carbon Dioxide C6H12O + 6O2 --> Energy + 6H2O + 6CO2 Glucose --> Energy + Alcohol + Carbon Dioxide To measure the rate of respiration I will measure the rate of CO2 produced (a product of respiration) by measuring the volume produced in a certain time. Variables: This is an investigation into how the different concentrations of glucose have on respiration in yeast. In this investigation there will be many different factors that could affect the outcome of the experiment. The main one being yeast concentration, this will effect the experiment in the way that the more concentrated the yeast is, the quicker it will react with glucose. Another factor that plays a big part in the outcome of the experiment is the temperature. The temperature has to be right because if it is to high then the enzymes will start to denature. If the temperature is right though (40°c) then the reaction will go quicker, this is because of the collision theory. Collision theory states that as particles are heated they will
Investigate the effect of altitude training on the density of blood.
An Investigation to find out the Effect of Altitude Training on the Density Mock Blood Rikin Patel Candidate Number- 1110 Centre Number- 63255 Aim The aim of this coursework was to investigate the effect of altitude training on the density of blood. Introduction Red blood cells, also known as Erythrocytes, are the most common type of blood cell and are a body's principal means of delivering oxygen to body tissues via the blood. The other type of blood cells in the blood are the white blood cells, which are actually immune cells. Red blood cells deliver oxygen via hemoglobin, a complex molecule containing four haem groups that temporarily link to oxygen molecules in the lungs and release the oxygen throughout the body. Hemoglobin also carries a waste product, carbon dioxide back from the tissues. Red blood cells consist of almost 90% hemoglobin; the heme is what gives blood its red colour. Myoglobin is similar to haemoglobin, but acts as a store for oxygen in muscle cells. Human red blood cells have a flattened ovate shape, depressed in the center. This shape is used because it optimizes for the exchange of oxygen with the surrounding cells. The cells are flexible so as to fit through tiny capillaries, where they release their oxygen. The diameter of a typical red blood cell is 6-8 µm. Below is a diagram of a red blood cell: Red blood cells are continuously being
Results Table -The presence of starch and glucose.
Results Table -The presence of starch and glucose (Part B) Below is a table of my results. It shows what the colour change was for each test we did (one for the presence of starch and one for glucose). The changes in colour indicate whether or not starch or glucose is present. Test Done Potato Swede Iodine Test (Original colour red/brown) Colour changed from red/brown to blue/black Slight colour change from red/brown to dark brown Is there a lot of starch present? Yes - a lot of starch is present. No - However, there is some evidence of starch being present. Benedict's test (Original colour blue) Colour changed to green Colour changed to orange/brick red Is there a lot of reducing sugars present? No - However, there is some evidence of glucose being there Yes - a lot of glucose is present. A-Level Biology: Assessed Practical Aim to investigate water relations in two plant tissues ANALYSIS There are four basic ways in which molecules can move from one area to another. They are: * Diffusion * Osmosis * Active Transport * Bulk Transport In this experiment we are looking at osmosis. To be able to analyse and explain this experiment, we have to know what osmosis is. Osmosis is the movement of molecules from an area of higher water potential, to an area of lower water potential through a partially permeable membrane. At some point, the molecules
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
Quantative analysis of glucose using a colorimeter
Experiment: Quantative analysis of glucose using a colorimeter Apparatus 6 concentrations of glucose Test tubes Test tube racks Couvettes Water bath Colorimeter Syringe Risk assessment Lab coat because using Benedicts solution = corrosive Safety glasses because using Benedicts = corrosive Hair tyed back out of the way Bags under the desk out of the way Method There are six concentrations of glucose solution: 0.01%, 0.05%, 0.1%, 0.25%, 0.3% and x. The aim is to find the concentration of x. A control is also to be completed. A control is a sample used to compare the results collected. To do the control, the same volumes are used as in the other samples: 2cm3; 1cm3 of Benedicts solution and 1cm3 of distilled water. The other 6 concentrations were then mixed with Benedicts solution, each to the ratio 1cm3:1cm3 of Benedicts:glucose solution. Label each test tube with the concentration of glucose and then place them in the test tube rack. Once all 7 samples are complete, place them in a water bath for 5 minutes (temperature = 840 C). After 5 minutes the test tubes need to be removed from the water bath and left to cool for approximately 5-10 minutes. Then use the colorimeter to test the concentration. Pour some of the solutions into the couvettes. The couvettes have two plain sides and two grooved sides. The couvettes must not be held by the plain sides as these are
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
Osmosis Investigation - effect of different strength of glucose solution on potato and apple strips.
Title: Transport across membrane Aim: To investigate the osmosis in apple and potato tissue when immersed in different concentrations of glucose solution. Research question: What is the effect in length of the potato and apple strips when submerged in glucose solution with difference concentration that is 0.2M, 0.3M, 0.4M, 0.5M and 1.0M for 120 minutes? Hypothesis: As the concentration of the glucose solution gets higher, the differences in length of the strips get bigger. Variables: Independent variable: Concentrations of glucose solution. Dependent variable: Different in length of the strips of apple and potato. Constant variable: . Initial length of the apple and the potato strips which is 4.5 cm and their diameter 0.4 cm. The diameters are fixed by using exactly the same size cork borer while the length of the strips which is 4.5 cm measured using a 15 cm ruler. 2. Time taken for the apple and potato strips to be immersed in their respective glucose solution that is fixed to 120 minutes. The initial time of the strips started to immerse in the glucose solution is taken and they are taken out from the glucose solution after 120 minutes with uncertainties one minute. 3. Volume of the glucose solution which is fixed to 20 ml. The volumes are kept constant at 20 cm3 by measuring them using a measuring cylinder at each trial. Materials: 50cm3 of 1.0 mol dm-3
THE HEART AND BLOOD CIRCULATION
THE HEART AND BLOOD CIRCULATION The heart is a four chambered muscular pump around the size of a fist. It beats about 100,000 times a day pumping around 2,000 gallons of blood through about 100,000 miles of organic tubing. The heart is a big muscle with four valves connected together to make a two-stage pump. The heart gets its energy by oxidizing blood sugars. This released energy, contracts the heart's many muscle cells, and the four chambers squeeze blood out into the arteries. The arteries are thick walled muscular tubes which carry blood away from the heart. The heart has two sides - the left ventricle and the right ventricle. The artery from the right ventricle pumps blood to the lungs, this is called the pulmonary artery and it is the only artery that carries deoxygenated blood. The artery from the left ventricle pumps blood to the rest of the body and it is called the aorta. Veins are thin walled tubes which carry blood back to the heart, they have a large diameter and valves. The veins returning blood from the body are called the venae cavae. The vein from the lungs is called the pulmonary vein and is the only vein to carry oxygenated blood. The venae cavae collects oxygen depleted blood from the body and routes the blood to the right atrium in the heart. When the right atrium squeezes, it pushes blood through the tricuspid valve into the right ventricle.
The investigation to find the effect of glucose concentration on fermentation of yeast.
Planning Aim; The investigation to find the effect of glucose concentration on fermentation of yeast. In this experiment I am going to investigate the fermentation of different Glucose concentration by yeast. To do this I am going to change the glucose concentration and see how different glucose concentration ferment with yeast. I am going to measure how long it will take the fermentation of yeast to take place, I am going to do this by adding phenolphthalein which is pink when it is alkali to the solution and I am going to measure the time it takes for the phenolphthalein to become colourless which is acidic. How does it effect the rate and which type of glucose concentration works best? Glucose -> Ethanol + Carbon Dioxide + Energy (C6H12O6 => 2 C2H5OH +2 CO2 + 2 ATP +heat) Glucose ethanol + carbon dioxide C6H12O6 (aq) 2C?H5OH (aq) + 2CO? (g) The factor I have chosen is to vary is the concentration of glucose. The concentration will be 1.0M 0.8M 0.6M 0.4M 0.2,M 0.0M Fair test There are many factors that could effect my investigation such as temperature, the volume of yeast and the volume of glucose. To make a fair test I am going to keep this three factor constant, I will also leave the experiment undisrupted during the course of reprising, this mean I won't stir the substrate. I also made sure that the thermometers were checked and regularly changed throughout
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
