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December 1, 2014
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INTRODUCTION
Cellular respiration is the breakdown of organic substances into simple
substances. It is considered a catabolic process wherein energy is released. One type of
cellular respiration needs the presence of oxygen; hence, the name aerobic respiration
(Campbell and Reece, 2011). The breakdown of glucose through cellular respiration is
shown in the equation below:
C6H12O6 + 6H2O + 6O2 6CO2 + 12H2O + energy (456,000 cal/mol)
However, there is another type of cellular respiration that does not require
oxygen which is called anaerobic respiration. It may either produce lactic acid or ethanol.
Energy is also released in this type of respiration; however, the amount is in smaller
quantity compared to the energy yield of aerobic respiration (Duka, Diaz and Villa,
2009). Anaerobic respiration usually takes place in some plants and other
microorganisms. The equation for anaerobic respiration is shown below:
Ethanol: C6H12O6 2CO2 + 2C2H5OH + energy (24,000 cal/mol)
Lactic Acid: C6H12O6 2C3H6O3 + energy (36,000 cal/mol)
Yeast is an example of an organism that undergoes cellular respiration
aerobically and anaerobically. Production of carbon dioxide and ethanol is evident in its
cellular
respiration.
Anaerobic
respiration
and
anaerobic
respiration
occurs
simultaneously in yeast. Yeast, a member of the Kingdom Fungi, is widely used in bread
making and wine making. (Obtaining Energy, n.d.)
In fermentation, yeast generates energy from organic substances in order to fuel
the cellular respiration. These substances are the substrates, which can be proteins,
fats, or carbohydrates. But most of the time, carbohydrates serve as substrates when
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yeast undergoes cellular respiration. Carbohydrates have many variations that range
from simple to complex sugars. Example of simple sugars, which are called
monosaccharides is glucose. Lactose on the other hand is an example of a
disaccharide, meaning two sugars. Carbohydrates that are composed of many sugars,
such as starch, is an example of a polysaccharide. These sugars may vary in some
factors but they are all carbohydrates. This characteristic can be a good factor in
studying the effects of the nature of the substrates on the rate of cellular respiration
(Duka, Diaz and Villa, 2009). In this experiment, the hypothesis will be - with variation in
the nature of substrate to be used in fermentation, no change will be observed in the rate
of cellular respiration in yeast.
This study aims to observe the cellular respiration in yeast using the Smith
fermentation tube method and to identify the effect of using different substrates in the
cellular respiration of yeast.
Specifically, the objectives are:
1. to differentiate the cellular respiration in yeast, both aerobically and
anaerobically,
2. to measure the rate of cellular respiration in yeast by observing the CO 2
evolution in fermentation; and
3. to recognize the relevance of pressure as an indication of gas accumulation
(CO2 evolution) in the Smith fermentation tube.
The experiment will be conducted on November 24, 2014 at Room C-127,
Institute of Biological Sciences, University of the Philippines Los Baos, Laguna.
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The mixture was shaken gently. No bubbles should appear on the tubes before
the set-up is complete. If in case bubbles will be trapped on the closed end of the tube,
cover the tubes with the palm of one hand and tilt the tubes horizontally. This will allow
the bubbles to escape from the tube.
The openings of the tubes were plugged with cotton balls. The tubes were tightly
sealed to make sure that air will not be able to enter the tube once cellular respiration
has started. The tubes were tied together immediately and placed in an upright position.
Avoid holding the tubes for a long time because the heat generated by hands will have
an effect on the respiration of yeast. After a short period, observe the production of
bubbles on the vertical arm of the tubes. This means that the mixture has undergone
CO2 evolution, a proof of the occurrence of cellular respiration. After bubbles have
formed, measure the height of the area occupied by CO2 evolved every five minutes for
30 minutes. Then, compute for the volume of gas evolved using:
V CO2 evolved = r 2 h
where: r = radius of the Smith fermentation tube
h = height occupied by gas evolved
The rate of CO2 evolution (in cm/min) for different substrates will also be
calculated. The results will be tabulated and observed.
substrate solution +
dH2O
-
substrate solution +
dH2O + yeast
-
substrate solution +
dH2O + yeast
(covered)
-
fermented yeast
-
Time (minutes)
0
5
10
15
20
25
30
Final height
A (sucrose)
Height (cm)
B (glucose)
C (fructose)
D (dH2O)
A (sucrose)
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Volume (cm )
Rate (cm/min)
Expected Rank
Actual Rank
B (glucose)
Set-ups
C (fructose)
D (dH2O)
8
12
10
8
6
4
2
0
Substrate
LITERATURE CITED
Campbell, N.A., Reece, J.B., et.al. (2008). Biology (8th ed). San Francisco, CA: Pearson
Education Inc., Benjamin Cummings.
Duka, I.A., Diaz, M.G.Q., Villa N.O. (2009). Biology 1 Laboratory Manual: An
Investigative Approach (9th ed). College, Laguna. Philippines: University of
the Philippines Los Baos. pp. 51-54.
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Obtaining Energy (n.d). BBC-GCSE: Useful Products from Respiration (internet article).
Retrieved on November 20, 2014 from:
http://www.bbc.co.uk/schools/gcsebitesize/science/add_ocr_21c/life_processes/e
nergyrev5.shtml