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1/3/2012 Vir Mehta

Table of Contents

Background Information. 3 Introduction .3 Aim 4 Research Question...4 Hypothesis....................................................................................4 Materials Used..5 Controlling Variables. ...5 Procedure. .6 Raw Data Collection table..7 Plotting the Data Graph..9 Possible Errors and Limitations9

Background Information Cellular respiration is defined as the process of breaking down organic compounds with the aid of enzymes into energy that can be used by the living organisms. This energy released is known as adenosine triphosphate (or ATP). C6H12O6 + 6O2 6CO2 + 6H20 + ATP This equation is the basis of the process of respiration.

Glycolysis is a chain of reactions which breaks down Glucose into Pyruvate. In Glycolysis oxygen is not a required reactant. This means that the process of Glycolysis can occurs in both anaerobic and aerobic respiration. Introduction Yeast is a eukaryotic organism (this is an organism whose cells contain complex structures enclosed within membranes) It reproduces in an asexual manner by either processes of Binary Fission or Budding. Yeast is a special type of fungus, what makes it different from the myriad of fungi that we have on Earth is the fact that it contains ascosporous spores. These are spores that are capable of fermenting carbohydrates.

The formula for the phenomenon is: C6H12O6 2CO2 + Ethanol

In the following experiment we will keep temperature as an independent variable. This will allow us to vary it at different degrees of temperature to see its effect on the rate of anaerobic respiration of yeast, which is our dependent variable.

Aim The aim of our experiment as stated previously in our introduction is to find how temperature affects the rate of respiration of yeast when we keep all other conditions constant and controlled. Research Question How does temperature affect the rate of respiration in yeast, whilst keeping other conditions constant? Hypothesis From the background information we know that enzymes play an important role in the fermentation of yeast to produce CO2 and alcohol. Logically this would mean that the higher the temperature, the higher the rate of respiration, except for the fact that after a certain temperature the enzymes would denature, leading to a low rate of respiration. We also know that the enzymes present in yeast work optimally at 37C. Therefore the hypothesis for this experiment is as follows: The rate of respiration of yeast will rise as the temperature rises until the temperature is at 40C, from this point onward the rate of respiration will reduce as the temperature increases.

Materials Data Collection interface tube TI Graphing Calculator Data analyzing program dropper bottle Vernier Gas Pressure Sensor pump Graphical Analysis (optional) 5% glucose solution Rubber-stopper assembly Water Bath with controllable thermostat 10-mL pipette or graduated cylinder 18 X 150 mm test 600-mL beaker Vegetable oil in a Pipette bulb or Ring stand Thermometer Beral pipette Utility clamp Yeast suspension

Controlling the variables The glucose solution is kept at a constant concentration of 5% by adding 10 grams of glucose for every 100 milliliters of water.

The yeast solution is also kept at 5% concentration by adding 10 grams of yeast for every 100 milliliters of water. The temperature is controlled using a water bath fitted with a thermostat. The rate of respiration will be measured by the Data collection interface in collaboration with the Data analyzing software, thus leaving out a chance of human error.

Procedure:

1. Plug the Gas Pressure Sensor into the Data Collection interface. Also connect the TI Graphing Calculator to the interface. Firmly press in the cable ends. 2. Prepare a water bath for the yeast. Start the water bath at 20C. Keep the thermometer in the water bath to intermittently check the temperature of the water to ensure it has not risen or fallen. 3. Using a 10-mL pipette or graduated cylinder, transfer 2.5 ml of the glucose solution into a clean test tube. Label this test tube 1. 4. Gently swirl the yeast suspension to mix the yeast that settles to the bottom. Transfer 2.5 ml of yeast into test tube 1. Gently mix the yeast into the sugar solution.

5. In the test tube, place enough vegetable oil to completely cover the surface of the yeast/glucose mixture. Be careful to not get oil on the inside wall of the test tube. Set the test tube in the water bath.

Insert the single-holed rubber-stopper into the test tube. Note: Firmly twist the stopper for an airtight fit. Secure the test tube with a utility clamp and ring-stand as shown in figure one of the lab. 7. Be sure that the test tube is completely covered by the water in the water bath. The Temperature of the air in the tube must be constant for this experiment to work well. 8. Connect the rubber tubing with the single holed stopper and the data collection interface. As shown below:
6.

Plastic Tubing

Rubber Stopper 9. Start the Data Collection process. 10.After 15 minutes stop the collection process and record the data for later use.

11. Repeat 12. Repeat

steps 1 to 9 four more times steps 1 to 10, keeping the water bath at 20 degrees

Celsius 13. Repeat steps 1 to 10, keeping the water bath at 40 degrees Celsius 14. Repeat steps 1 to 10, keeping the water bath at 50 degrees Celsius 15. Repeat steps 1 to 10 , keeping the water bath at 60 degrees Celsius 16. Repeat steps 1 to 10 , keeping the water bath at 70 degrees Celsius 17.After this process, use the data analyzing software to plot graphs for the rate of respiration.

Raw Data Collection Table

Temperature Trial 20 30 40 50 60 70

1 2 3 4 5

1 2 3 4 5

1 2 3 4 5

1 2 3 4 5

Plotting the Data in graphical form The advent of technology in this Lab allows us to have an expertly drawn graph by the Graphing Calculator.

This is an example of what the Graphing Calculator will show us.

Possible Errors and Limitations Heat from water bath may be lost to the external environment, leading to a possible fluctuation of temperature A Parallax error may occur whilst measuring the Yeast/Glucose solution. A technical error may arise from the Data collection interface, the Graphing Calculator or the Data analyzing software.

Note: Obtaining correct results in this experiment rely solely on the scientist being well read on how to use the technical equipment provided in this experiment. Failure to do so may result in a collection of incorrect data.