Posted by sam on Friday, February 15, 2013 at 4:51am.
In 1857, Louis Pasteur discovered that yeast is a living organism. The
activity of yeast causes fermentation – baker’s yeast, Saccharomyces
cerevisiae, has been used for centuries in the production of bread, beer and
wine. In the absence of oxygen, yeast is able to derive energy from nutrient
carbohydrates by switching from aerobic to anaerobic respiration. In the first
step of anaerobic respiration, known as glycolysis, monosaccharides such as
glucose or fructose are oxidised to form pyruvate, with the net release of
energy in the form of ATP
Step 1 Glycolysis
glucose + ADP + NAD → pyruvate + NAD.2H + ATP
In the second step (alcoholic fermentation) the pyruvate is reduced to form
ethanol and carbon dioxide:
Step 2 Alcoholic fermentation
pyruvate + NAD.2H → ethanol + NAD + CO2
After reading Chapters 5 and 6 of Book 5, an enterprising OU student
decided to investigate the anaerobic respiration of yeast in the presence of
different sources of carbohydrate. The student had a job as a laboratory
technician in a school and so was able to set up the apparatus shown in
Figure 1 and carry out the investigation using each of the mixtures described
in Table 2 in turn. Each experiment was carried out at room temperature
Table 2 The contents of the reaction mixture in each of the five experiments. You can assume that the
starting concentrations of the carbohydrate solutions were the same (i.e. same mol dm
Experiment A B C D E
A)5 cm3 yeast
1 cm3 distilled
B)5 cm3 yeast
1 cm3 glucose
C)5 cm3 yeast
1 cm3 sucrose
D)5 cm3 yeast
1 cm3 starch
E)5 cm3 yeast
1 cm3 starch
At the start of each experiment the measuring cylinder was filled with water
and quickly inverted in the trough of water and placed on the beehive shelf
(a platform with holes that allows free movement of water in or out of the
measuring cylinder). The reaction mixture was made up in the bottle and the
stopper quickly replaced so that any gas given off by the yeast mixture
travels through the tube and is collected in the inverted measuring cylinder,
the gas pushing down the water as shown in Figure 1. The volume of gas
produced was measured at 5-minute intervals for 30 minutes. A graph
showing the results of these five experiments is shown in Figure 2.
Q)The experiment could be extended to see how temperature affects the
way the yeast respires. Predict the effect on the results of experiment B
(5 cm3 yeast suspension + 1 cm3 glucose solution) if it was repeated (i)
at 4 °C and (ii) at 60 °C and give a brief explanation for each of your
biology help? - Devron, Saturday, February 16, 2013 at 1:20am
I would need to see the figures to be able to help.
biology help? - Anonymous, Saturday, February 23, 2013 at 6:12am
this is an OU tma question! do the bloody reading you lazy sod- it won t help you in the exam!
biology help? - Anonymous, Saturday, March 9, 2013 at 4:24am
i second anonymous and would also like to add that this breaks the plagerism clause of the course...
biology help? - Terry, Sunday, September 1, 2013 at 10:04am
I would like to know why the first part of the experiment A was done with distilled waetr
Answer This Question
More Related Questions
- Biology 205 - Can someone please help me? In 1861, Louis Pasteur observed that ...
- Biology - What fermentation products are made by both yeast and humans? Which ...
- BIOLOGY GR.12 - What are the differnt conditions for yest fermentation. i have ...
- Biology - Wine is made by mixing yeast with grapes and allowing the yeast cells ...
- english - i need to write a process paragraph about how yeast causes bread to ...
- science - For the reproduction of yeast which sugar is best,regular suger,...
- Science - Saccharomyces Cerevisiae is a fungi, it is used in the production of ...
- science - Does yeast need light to grow? The bread I make using yeast rises in ...
- chemistry - Problem 3 A publication this year in the journal Yeast (who’d have ...
- I NEED HELP ASAP WITH SCIENCE PLEASE IT'S IMPORTAN - Since fermentation occus in...