Yeast Lab

Yeast Lab

 

 

Abstract: In this experiment, we tested how different amounts of sugar will effect cell respiration in yeast when its mixed with warm water. To test the amount of change, we  placed the reaction in a closed chamber and used a syringe record how much air was produced. This experiment proved that the more sugar you have, the more oxygen is produced.

 

Introduction: Cell Respiration is a process in which mitochondria create ATP or convert food into energy for us to use. It does this through three different steps: 1.) Glycolosis 2.) Krebs Cycle

3.) Electron Transport Chain. At the very end of this processs, H2O, ATP, and CO2 are produced. In this experiment, we test how the amount of sugar changes the amount of CO2 produced.

 

 

Hypothesis: If you increase the amount of sugar in a cell respiration reaction in yeast, then the reaction will produce more CO2 because it hase more sugar to convert into energy.

 

 

Materials:

- Syringe

- Yeast

- Sugar

- Salt

- Beaker

- Graduated Cylinder

- Warm Water

- Tube

- Test Tube

- Plug with hole for tube

 

Procedure:

1.) carefully measure salt, and yeast

2.) place in test tube

3.) decide what amounts of sugar you want in each test tube

4.) add to other dry materials

5.) Lable

6.) add warm water and led it sit without a plug for five minutes

7.) put plug on

8.) record data every minute for five minutes

9.) record data and observe

10.) clean up

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Conclusion: 

In this experiment, we tested the how the amount of sugar placed in a cell respiration reaction in yeast. The data we collected supports my hypothesis. Just like in my hypothesis, the larger amount of sugar that was in the system, the more CO2 is produced. An explanation for this is that multiple enzyme driven reactions in the three different steps of cell respiration produces CO2. Thus, the more sugar you have to react with, the more CO2 you will produce. Eventually, the yeast system will run out of sugar and cell respiration will stop. Some sources of error are that some people might measure out the wrong amount of sugar or yeast. One might also forget to heat up the water to allow the reaction to become more active before they start to record their data. also, people might have added water to certian test tubes before the others, allowing them to start cell respiration before the others. this will corrupt the data because the time they all start the process was not controlled.