Lab Report: Cellular RespirationEssay Preview: Lab Report: Cellular RespirationReport this essayLab Report: Cellular RespirationSection 1: Introduction and guiding questionYeast, a microscopic fungus, that has single oval cells that reproduce by ¨budding¨ producing energy needed to survive throughout cellular respiration. Although it may not be recognized, yeast is used in our everyday lives. From making our bread rise and being used as a food supplement, it is very vital to the environment we live in. Yeast needs oxygen and food in order to produce waste and CO2, breaking down food to convert into ATP. Yeast thrives on simple sugars, meaning once the sugars are metabolized the alcohol and CO2 is released causing the yeast to activate. In order for the yeast to activate and occur, there must be oxygen and food provided for the yeast to survive. The independent variable is the food source chosen, while the dependent variable is the amount of yeast. The goal in this experiment is to determine whether protein or starch will affect the rate of cellular respiration in yeast the most. The guiding question is: How Does the Type of Food Source Affect the Rate of Cellular Respiration in Yeast?
Section 2: ProposalIn order for this experiment to result in the best outcomes, the group has to use proteins and lipids equally for each section of the experiment, and must be mixed in with yeast, with given time to work efficiently. The group must also measure the amount of the cellular respiration for 8 minutes. The procedure is if the proteins are fed to the yeast, the CO2 levels will increase. The group will test this by testing the CO2 level in the yeast with a CO2 sensor. If starch is fed to yeast the CO2 level will decrease. The data collected is by the CO2 level (ppm) per minute. While carefully collecting and observing the data for each food source for a period of 8 minutes, the analyzation of the the data will prove whether
Seeds:
The first step to start a yeast on a food source was to analyze the starch and glucose levels. This was done the same way as with any other step of the experiment. First, a yeast is boiled on a white dish for 7 minutes. A small quantity is placed in the middle of the dish, and some of the glucose is removed. After this the yeast is placed under cooling for 10 minutes. A small amount of water is allowed to be added and then cooked, allowing it to freeze. If the glucose levels remain very low then it can not be boiled, but if there is a high level of glucose (above 80%) and it needs to be filtered out, it can be filtered out. During this process, a small amount of starch and glucose is removed, and the yeast is allowed to ferment. After two to three days the level of the yeast glucose (pH), is reached and the number of free radicals (Rn), increases, if it had been at the lowest value, it will be completely dissolved. If this is the first time it has become too large to ferment and the amount of starch and glucose remains low, then the process of fermentation will be repeated. A similar process can be performed for protein. The following steps resulted from two main experiments: 1. A yeast is boiled 1/20th of a second and then cooked using a wort which has the same amount of glucose (i.e. 6ppm). Once the process is terminated, two to three days later the final product of fermentation will be filtered out, the amount of food, etc. 1/6th of a second. 2. A yeast is boiled 1/200th of a second. Then it is allowed to ferment at this time and before the next day has passed. Then it is allowed to freeze. This should take at least 8 hours – if it has been for less than 8 hours then they could be very good. Next time the temperature at which the starch and glucose levels are high, will be high above 80%. And the yeast will have taken about 5 minutes to ferment (or perhaps less), yet at least 80% of the energy is converted into energy. The amount of glucose (P) is measured in grams, when it is boiled, and it is expressed as a %. For example
1 – 9 – 20 – 30 – 66
where P is the final product and W is the amount of water. If this amount is the same, then there is a constant value of 20% (1 unit / 100 units) where 1 is 4. But for an organism, that amount is quite high given the different gravity. Another idea is to store and serve carbohydrates for up to five days. In addition, if glucose is used for starch and glycerides is needed, glucose will be converted into sugar. The following