Yeast and the Utilization of Different Sugar Solutions, Essay Example

Ability to utilize different solutions

From results retrieved during this experiment it is evident that the respiration rate as it pertains to yeast reaction to various sugar solutions is not standard. They vary according to the solution used in each experiment. In the glucose model there is a steady increase per second culminating at 4.326ppml/s.

While sucrose shows a less utilization rate the build up is not identical. It begins at a high concentration then fluctuates mid way before building up again in the end at a higher level, culminating in a 3.28ppm/s- less that in glucose typology. Then, fructose begins with the same pattern as glucose, but at a far lower consistency ending up with a much lesser rate than glucose and sucrose sugar solutions. Precisely, it is at 3.14ppm/s.

Class difference

No tests for lactose were conducted by my group. However, overall comparative standard deviations for glucose, sucrose and fructose are:-

Expected results

Carbon dioxide when combined with water during cellular respiration is expected to increase the production of sugars. This was evident in this research except for in sucrose where this production fluctuated as is illustrated in the foregoing tables.

Results if Oxygen (02) was measured

In this case oxidation would have occurred whereby complex sugars would have been broken down into simpler sugars. Hence, the reverse would have been experienced in this experiment. Instead of increase there would have been decrease since oxygen (02) breaks down while carbon dioxide builds up (C02) sugars.

Relation to cellular respiration and alcoholic fermentation

The equation for cellular respiration is Glucose (sugar) + Oxygen àCarbon dioxide + Energy = ATP. Equation for alcoholic fermentation reads C6 H12 06. Cellular respiration can be defined as a series of metabolic reactions or process that occurs within the cells of human and other living organisms whereas alcoholic fermentation is the biological process of glucose, sucrose and fructose being converted into cellular energy.

Precisely, the foregoing experiment conducted by my group is related to cellular respiration when carbon dioxide reactions are measured as yeast interacts with sugar. As it relates to alcohol fermentation this was actually measured and results retrieved from the experiment.