Study with the several resources on Docsity
Earn points by helping other students or get them with a premium plan
Prepare for your exams
Study with the several resources on Docsity
Earn points to download
Earn points by helping other students or get them with a premium plan
essay about the effect of the nature of the substrate on the enzyme activity
Typology: Essays (high school)
1 / 6
This page cannot be seen from the preview
Don't miss anything!
The Effect of the nature of the Substrate on the Rate of Cellular Respiration on yeast 1
Olivia Johanne Richter B. Apigo Group 3 X-7L
November 6, 2015
(^1) A scientific paper submitted in partial fulfilment of the requirements in General Biology I laboratory under Prof. ChristelleAlexa Perez, 1st (^) sem., 2015-2016.
cellularThe effect of the nature of the substrates on the rate of respiration on yeast was measured using the Smith Fermentation tube method. Six smith fermentation tubes and fivesubstrates were prepared: glucose, sucrose, fructose, lactose and starch. 15 ml of each substrate was put separately on each of thetubes and was labelled. 15 ml of distilled water was put separately on the tubes together with the sugars and another 15 ml of yeastsuspension was put. The tubes were shook and were observed for 30 minutes. It was seen that the enzymes broke down the sugars into carbon dioxide as product. According to the experiment done,sucrose had the fastest rate of respiration obtaining a rate of 0. cm^3 /min, next is glucose having a rate of 0.219 cm 3 /min, then fructose having a rate of 0.189 cm 3 /min. The tube with the distilled water, starch and lactose had no volume of carbon dioxide, thismeans that no respiration occurred. Because a disaccharide, sucrose, had the fastest rate of respiration, next are the monosaccharides then lactose and starch, the hypothesis: If thenature of the substrate affects the rate of cellular respiration on yeast,respiration, then wasthe simplerrejected. theThis substrate, means thatthe fasterthe nature the rateof theof substrate does not affect the cellular rate of respiration on yeast.
INTRODUCTION According to Starr (1996), organisms need to take in energy. She also said that animals consume first, second or third level energy and so on by eating plants and other animals while plants get their energy from the sun. The energy taken up by the organisms are then transformed into a form that continues life sustaining reactions. This process is known as cellular respiration in plants. Cellular respiration is the set of metabolic reactions that converts energy from nutrients into adenosine triphosphate releasing its waste products (Treagust & Yan-Tsui, 2013). It occurs in the cytoplasm and the mitochondria and is considered as a catabolic reaction where it breaks large molecules into simpler products with the aid of enzymes. Enzymes as explained by Urry, et al., (2011) act as catalysts that speed up the reaction without being consumed. It has
To test the hypothesis, the researcher conducted an experiment testing the rate of cellular respiration on yeast through the use of the Smith fermentation tube method and used glucose, sucrose, fructose lactose and starch as substrates.
The researcher came up with the following objectives:
To test the rate of cellular respiration on yeast with different substrates, the Smith fermentation tube method was used. Six 15mL both of distilled water and yeast suspension were prepared. For the substrates, 15 mL of the five sugars namely: glucose, fructose, sucrose, lactose and starch together with another 15ml of distilled water were prepared. For the set-up, cotton balls, a ruler and six Smith fermentation tubes were also prepared.
The radii of the opening of the smith fermentation tubes were measured through the use of the ruler. 15 mL each of distilled water, glucose, sucrose, lactose, fructose and starch were poured unto separate smith fermentation tubes. The tubes were labelled dependent on the solution it contains. Then, 15 mL distilled water together with 15 ml of yeast suspension were poured on each of the tubes and were shook. After agitating the mixture in the tubes, cotton balls were quickly put on the opening of the tubes.
Bubbles were formed on top of the tube and the heights of the bubbles were measured using the ruler every five minutes until it reached 30 minutes. The volume of the reaction was computed using the formula:
Where:
V = Volume of carbon dioxide gas
r = radius of the opening of the tube
h = height of the bubbles formed on top of the tube.
