Lab Report #3 – Cellular Respiration in Yeast

1. Complete the Fermentation Data table. (5 marks)

Time
Height of Foam (mL)
(min)

Room temp Warm water Hot water

(oC) (oC) (oC)

23 43 100
Start (0)
53mL 53mL 53mL

5
55mL 57mL 55mL

10
61mL 69mL 61mL

15
69mL 87mL 69mL

20 83mL 119mL 85mL

2. Display lab findings on a properly labelled graph by plotting time on X-axis and volume on
the Y-axis. Use an appropriate scale, and use different lines for each temperature, and a
legend for the lines (i.e. Room Temp = Green Line). You can either insert an image of your
graph in the box below, or add it as an attachment with your lab submission. (5 marks)
3. What are the effects of temperature on yeast respiration? (2 marks)

Temperature seems to affect yeast respiration in two ways. One way it seems to affect
the rate of respiration (for example, the yeast in warm water went through cellular
respiration quite quickly in twenty minutes compared to the yeast in both room
temperature water and hot water). The second way temperature seems to affect yeast
respiration is the amount of waste product released during cellular respiration. The
4. What
yeast waswarm
in the the optimum temperature
water released thefor the fermentation
greatest amount ofprocess
carbonindioxide
your experiment?
(CO2) as a
(1 mark)
waste product compared to the yeast in the room temperature water and hot water
According
(shown by to
thethe results
volume ofof the experiment,
foam the optimum
in the graduated temperature
cylinders). The foamingfor is
the
caused by
fermentation processwith
is around o
43 C.
the yeast interacting the sugar and water it is mixed with.

5. What waste product of yeast respiration is useful in make bread, and why? (1 mark)

The waste product of yeast respiration that is useful in making bread is carbon dioxide
(CO2). This is because the carbon dioxide gas being produced by the yeast helps the
bread dough to rise while it is in the oven.

6. What waste product of yeast respiration is useful in making beer/wine? (1 mark)

The waste product of yeast respiration that is useful in making beer/wine is ethyl
alcohol. This is because the alcohol used to make beer/wine is produced from the
yeast interacting with the sugars found in the fruit juices (for wine) and grains (for
beer). When yeast interacts with the sugars, it releases alcohol via fermentation (also
7. Describe if the following changes to this experiment might increase, decrease or have no
known as anaerobic respiration), a type of cellular respiration that cells use when there
effect on the rate of fermentation (5 × 0.5 marks). Make sure to explain your answer (5 × 0.5
is not enough oxygen in the environment to undergo aerobic respiration.
marks). (5 marks total)
a. Not adding sugar to the cylinders.
b. Adding twice the amount of sugar to the cylinders.
c. Not shaking the cylinders after adding yeast and sugar.
d. Conducting the experiment in beakers instead of graduated cylinders.
e. Doubling the amount of water in the cylinders.

a. Not adding sugar to the cylinders might decrease the rate of fermentation. The
sugar speeds up the process of fermentation because there is an excess of an energy
source that the yeast can use. The yeast undergo fermentation by using glycolysis to
break down the sugar into pyruvate, 2 ATP/energy molecules, and 2 NADH molecules.
Glycolysis allows the yeast to use the sugar to make energy faster.

b. Adding twice the amount of sugar to the cylinders might increase the rate of
fermentation. This is because yeast uses sugar to obtain energy through respiration
and fermentation. The sugar (also known as glucose) is broken down into pyruvate, 2
ATP/energy molecules, and 2 NADH molecules (this process is known as glycolysis). If
there is an increase of sugar in the environment, the yeast will be able to produce more
ATP molecules at a faster rate, which would likely make the process of fermentation to
occur faster.

c. Not shaking the cylinders after adding the yeast and sugar might not effect the rate
of fermentation. Yeast uses sugar to produce energy by breaking it down into pyruvate,
2 ATP/energy molecules, and 2 NADH molecules in a process called glycolysis. Even if
the yeast and sugar do not get mixed, the yeast is still surrounded by a source of
energy and should be able to undergo fermentation.

d. Conducting the experiment in beakers instead of graduated cylinders might not