Cellular Respiration and Fermentation

Lab 6 worksheet: Cellular Respiration and Fermentation

5 points

For this question, refer to the Lab 5 PowerPoint and recorded instructions to understand the experimental set up for the yeast/sugar lab. The volume of gas in the balloons was recorded every 10 minutes in the table below.

  Volume of gas in the balloon (mL)
Time (min.) Control Maltose Sucrose Glucose
10 0 0 0 0
20 0 0 2 9
30 0 0 7 25
40 0 1 15 36
50 0.5 1.5 25 40
60 0.5 1.5 32 52
70 0.5 2 41 67
80 0.6 3 49 75
90 0.6 5 55 80
100 0.7 5 61 85
110 0.7 5 67 91
120 0.7 5.5 75 100

 

a.) What is the independent variable in this experiment? What is the dependent variable? (0.5 point)

 

 

 

 

b.) What is the control group in this experiment? Why is it important to have that control group and what type of control is it (positive or negative)? Explain. (0.5 point)

 

 

 

 

 

c.) Graph the data from this experiment. You can either create your graph by hand in the space below using a ruler or create it in a computer program and paste it here. Be sure to follow all of the rules of graphing. (1 point)

Things to consider: What type of graph should you use? Will you graph all of the data points or is only 1 time point sufficient? If only 1 time, which one should you use?

 

 

 

 

 

 

 

 

d.) In which carbohydrate did yeast have the highest fermentation rate? Explain how you know in the context of cellular respiration. (0.5 point)

 

 

 

 

 

e.) Explain the difference we saw in our results between maltose, sucrose and glucose at a cellular level. Explain the meaning of these results. (1 point)

 

 

 

 

 

 

 

 

 

f.) Why did we observe some fermentation in the control group? (hint: the yeast were alive before we started. Could they have anything stored inside of them?) (0.5 point)

 

 

 

 

 

 

 

g.) What product of respiration was being captured inside of the balloons? (0.5 point)

 

 

 

 

 

 

 

 

h.) Alcohol fermentation is used to produce the carbonation (gas bubbles) in beer by combining yeast with maltose. Explain how that is possible in the context of the experimental results above. (hint: what else is in beer that might play a role in this process?). (0.5 point)

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