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Investigating effect of different substrates on yeast respiration
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Carried out experiment in school using fructose, glucose, galactose, sucrose and lactose... didn't really get very good results.
Measured the volume of CO2 produced by respiring yeast in solutions of each of these
Can anyone explain what patterns/ trends I should have got?
Measured the volume of CO2 produced by respiring yeast in solutions of each of these
Can anyone explain what patterns/ trends I should have got?
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#2
My best guess is that the smaller the sugar, the more respiration that takes place therefore the more CO2 produced? Glucose is needed for respiration, so the plant would have to break down the over molecules first in order to use them for respiration.
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#3
OMG I DID THIS lol
Basically, as the carbon no. in the sugars increased, the quantity of CO2 given off per sugar should have decreased. This is because the sugars need to be broken down into a hexose (6-carbon sugar) before they can undergo respiration.
Basically, as the carbon no. in the sugars increased, the quantity of CO2 given off per sugar should have decreased. This is because the sugars need to be broken down into a hexose (6-carbon sugar) before they can undergo respiration.
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#4
(Original post by LuhLah)
OMG I DID THIS lol
Basically, as the carbon no. in the sugars increased, the quantity of CO2 given off per sugar should have decreased. This is because the sugars need to be broken down into a hexose (6-carbon sugar) before they can undergo respiration.
OMG I DID THIS lol
Basically, as the carbon no. in the sugars increased, the quantity of CO2 given off per sugar should have decreased. This is because the sugars need to be broken down into a hexose (6-carbon sugar) before they can undergo respiration.
All of this is assuming that the more glucose you use is proportional to the amount of CO2 produced.
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