Bio 181 Lab Cellular Respiration & Fermentation 2024

Part 1: Measuring fermentation in yeast. Watch this You Tube video (2:25) to get an idea how the experiment with fermentation tubes was run. 1. The size of the gas bubble was measured in cm and the data recorded in table 1. Table 1: Yeast Fermentation measured as Carbon Dioxide Bubble Size (cm) using different sources of food. Food source Water (Control) Food source Sucrose (table sugar) Food source Fructose (fruit sugar) Time (minutes) CO2 produced (cm) CO2 produced (cm) CO2 produced (cm) 0 0 0 0 5 0.1 1.9 1.3 10 0.1 3.8 2.8 15 0.2 6.8 4.1 20 0.2 8.7 5.4 25 0.2 10.8 7.0 2. Plot the data from table 1 as a line graph and insert the graph below. Follow these directions: Plot carbon dioxide produced (y axis) against time (x axis). Use 3 different colors to plot the points for each treatment (water vs. sucrose vs. fructose). Follow the instructions below: a. Give the figure 1 a title. b. X-axis: Label the independent variable with numbers and name of the variable, including units. c. Y-axis: Label the dependent variable with numbers and the name of the variable including units. Which food source has the highest rate of reaction (ie, gives the fastest production of CO2)? Bio 181: Online 3

9. Nadia and Trey decide to test the effect of altering pH on carbon dioxide production in yeast. After 30 minutes, the carbon dioxide production that they measured was: pH CO2 gas produced after 30 min (cm) 4 13.8 7 9.2 10 3.2 a. Was yeast metabolism fastest at acidic, basic or neutral pH? b. If you isolated enzymes from yeast and studied how pH affects reaction rate, based on Nadia & Trey’s data, which pH would you predict to have the highest reaction rate, acidic, basic, or neutral? Bio 181: Online 6