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    My coursework is based on the effect of an inhibitor on the respiration of yeast. Is anyone else doing this or something like it?
    Was just wondering if anyone could provide me with some background knowledge such as what type of inhibitor to use? I had thought of using Copper Sulphate (CuSO4) but being a heavy metal, its not likely to naturally occur with yeast.

    Any ideas would be great guys!
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    Depends which type of yeast you use I think....
    The reaction I think you're on about is Glucose -> Ethanol + CO2... this is in fact a complex series of reactions with a host of enzymes, but the last step is a reduction of glycerol and acetaldehyde to ethanol. This reaction is mediated by zymase.
    Zymase is actually inhibited by alcohol... this is why you don't really get beers above 5% or wines above 12% (different concentrations due to different yeasts and their tolerances). I reckon you could use yeast respiration anaerobically in a sealed test tube with a known amount of yeast in solutions of 0% ethanol to 5% ethanol in 0.5% divisions. You'd have to have an eosin filled tube or something connected to the test tube and see how far the dye (the eosin) moves along the tube.
    If you get really stuck understanding the apparatus PM me with your email address and I'll sketch it out for you cos I'm feeling nice!

    Adam
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    is sucrose an inhibitor of yeast respiration?
 
 
 
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