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Lab 8 Final

The document describes a lab experiment investigating how temperature affects the rate of anaerobic respiration in yeast. Five students debated which temperature - 15°C, 25°C, 35°C, 45°C or 55°C - would produce the highest respiration rate. The hypothesis stated 35°C would have the highest rate. The experiment involved measuring bubble production from a yeast and glucose mixture in water baths set to different temperatures. Results were recorded in a table and were expected to show an increase in respiration up to an optimal range of 30-40°C, above which enzyme denaturation may decrease the rate.

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40 views5 pages

Lab 8 Final

The document describes a lab experiment investigating how temperature affects the rate of anaerobic respiration in yeast. Five students debated which temperature - 15°C, 25°C, 35°C, 45°C or 55°C - would produce the highest respiration rate. The hypothesis stated 35°C would have the highest rate. The experiment involved measuring bubble production from a yeast and glucose mixture in water baths set to different temperatures. Results were recorded in a table and were expected to show an increase in respiration up to an optimal range of 30-40°C, above which enzyme denaturation may decrease the rate.

Uploaded by

nethanmohammed2007
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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LAB 8

DATE: 16/05/2023

TITLE: Investigating the effect of temperature on rate of anaerobic respiration of yeast

PROBLEM STATEMENT: Lura, Kim, John, David, Murphy argues among each other about
which temperature will affect the rate of anaerobic respiration of yeast the fastest. Lura says 15
℃ will cause the highest rate of anaerobic respiration while john says 25 ℃ will cause the
highest rate of anaerobic respiration. Kim says 35 ℃ will cause the highest rate of anaerobic
respiration while David says 45 ℃ will cause the highest rate of anaerobic respiration. Lastly
Murphy says 55 ℃ will cause the highest rate of anaerobic respiration.

HYPOTHESIS: 35℃ is the temperature which will give the highest rate of anaerobic
respiration.
APPERATUS&MATERIALS:

 Yeast
 Beaker(500cm3)
 Boiling tube
 Syringe
 Glass rod
 Plasticine/anchor
 Water bath
 Thermometer
 Ice
 Stopwatch
 Test tube rack
DIAGRAM:

SIMPLE DRAWING SHOWING SET UP FOR THE EXPERIMENT


METHOD:

1. Prepare a water bath at 35 degrees Celsius.


2. Draw 1 cm3 of yeast into a syringe, followed by 1 cm3 of air.
3. Fill a boiling tube two-thirds full of water at 35 degrees Celsius from a beaker and
position it in a test tube rack.
4. Attach a plasticine blob to the syringe plunger and drop the syringe into the water-filled
boiling tube. Add more plasticine if necessary to ensure the syringe sinks to the bottom.
5. Confirm the release of gas bubbles from the syringe. Count the number of bubbles every
minute for 5 minutes.
6. Determine and record the average number of bubbles per minute in the designated table.
7. Empty and rinse the syringe thoroughly.
8. Stir the yeast and glucose mixture before its subsequent use.
9. Repeat the entire experiment using water at different temperatures: 15 degrees Celsius
(ice water), 25 degrees Celsius (room temperature), and 45-55 degrees Celsius (hot
water).
10. Record the average number of bubbles per minute for each temperature in the table.

VARIABLES:
CONTROLLED: Type and concentration of the yeast and glucose mixture.
MANIPULATED: Temperature of water (controlled at various levels: 15°C, 25°C, 35°C, 45°C,
and 55°C)
RESPONDING: Number of bubbles being produced.
RESULTS:
TABLE SHOWING NUMBER OF BUBBLES PRODUCED BY YEAST CELLS AT
DIFFERENT TEMPERATURES

Temperatur Number of bubbles


e
(ºC) 1st minute 2nd minute 3rd minute 4th minute 5th minute Average
15

25

35

45

55

EXPECTED RESULTS:

The experiment investigates how different temperatures affect yeast anaerobic respiration.
Anticipated findings suggest that within the optimal temperature range of 30-40°C, an increase in
temperature is expected to enhance the respiration rate, leading to increased carbon dioxide
production and more bubbles. However, if temperatures exceed this optimal range, there is a
possibility of enzyme denaturation, potentially causing a decline in respiration rates.
LIMITATIONS:

1) Counting bubbles might be subjective and prone to human error.


2) The experiment does not consider the possibility of yeast adaptation to changing
temperatures over time, which could influence its respiration rates differently.

PRECAUTIONS:

1) Thoroughly mix the yeast and glucose solution to ensure a homogeneous mixture before
each trial.
2) Take precautions to minimize exposure to oxygen during the experiment
REFLECTION:

In this lab, I learned that higher temperatures within the optimal range increase yeast respiration.
The hands-on experience enhanced my understanding of experimental precision. I felt excited
while conducting this lab. The lab provided practical insights into real-world applications of
temperature-sensitive biological processes.

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