Yeast Respiration Lab Report

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The Effect of Sugar Concentration on
CO2 Production by Cellular Respiration in Yeast

In this lab, our main focus was to find how sugar concentration affect yeast respiration rates. This was to simulate the process of cellular respiration. Cellular respiration is the process that cells use to transfer energy from the organic molecules in food to ATP (Adenosine Tri-Phosphate). Glucose, CO2, and yeast (used as a catalyst in this experiment) are a few of the many vital components that contribute to cellular respiration. Sugar/ glucose is an important carbohydrate that can be made during photosynthesis from water and carbon dioxide, using energy from sunlight. Carbon dioxide is given off as a waste product when energy is released
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In test tube B, the line on the graph in also increasing, showing that the CO2 in cellular respiration blowing up the balloon. However, there was more cellular respiration in test tube B because the circumference of the balloon was larger than the circumference of the balloon from test tube A.

Although the data we collected did support our hypothesis, the balloon did not inflate as dramatically as we would have liked. As seen in the graph above, over a span of 20 minutes, the size of test tube B’s balloon differed from test tube A’s balloon by 0.5 cm greater. Even though it wasn't a super dramatic difference in size, as hypothesized, test tube B’s balloon was larger.

While doing this lab, I was able to see cellular respiration in action. In the span of 20 minutes, I saw how the CO2 that was released from the sugar/glucose being broken down inflated the balloon. Although, in both experiments, the foam from the yeast did rise to the top of both test tubes. Thus, possibly cutting off the CO2 from entering the balloon. If that occurred in our experiments, this is one of the possibilities why the balloons did not expand as much as we would have

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