91热爆

Practical - Investigate factors affecting the respiration of yeast

can be demonstrated by removing oxygen from yeast鈥檚 surroundings.

Anaerobic respiration yeast

Procedure

  1. Boil the glucose solution to sterilise it and remove any oxygen, leaving behind the glucose needed for anaerobic respiration.
  2. Cool before adding the yeast (high temperatures will kill it).
  3. Place a layer of oil on top of the glucose solution to prevent oxygen entering.
  4. Yeast will respire anaerobically producing alcohol, heat and carbon dioxide that can be collected in .

Practical 1.5 - Investigate factors affecting the respiration of yeast

Temperature - procedure

  1. Mix yeast into a solution of glucose and water - this provides the glucose and oxygen needed for respiration.
  2. Leave at room temperature for 1 hour.
  3. Place mixture in a test tube.
  4. Place a boiling tube over the test tube and invert - the test tube will now be upside down.
  5. Place in water bath at 10掳C.
  6. Measure the height of the bubble at the top of the test tube.
  7. After 30 minutes, measure the height of the bubble at the top of the test tube.
  8. Repeat steps 2 to 7 at different temperatures (e.g. 20掳C, 30掳C, 40掳C and 50掳C).
  9. Calculate the change in bubble height and record results in a table.
  10. Draw a graph of the change in height against the temperature.

Results

The optimum temperature for respiration will produce the largest bubble of carbon dioxide after 30 minutes, as respiration will have happened fastest.

Different sugars - procedure

  1. Mix yeast into a solution of glucose and water 鈥 this provides the glucose and oxygen needed for respiration.
  2. Leave at room temperature for 1 hour.
  3. Place mixture in a test tube.
  4. Place a boiling tube over the test tube and invert - the test tube will now be upside down.
  5. Place in water bath at 30掳C.
  6. Measure the height of the bubble at the top of the test tube.
  7. After 30 minutes, measure the height of the bubble at the top of the test tube.
  8. Repeat steps 1-7 with yeast mixtures in different sugars (e.g. sucrose, fructose, lactose, maltose).
  9. Calculate the change in bubble height and record results in a table.

Related links