Lab Report #3 – Cellular Respiration in Yeast

1. Complete the Fermentation Data table. (5 marks)

Time
Height of Foam (mL)
(min)

Room temp Warm water Hot water

(oC) (oC) (oC)

24 33 75
Start (0)
0 mL 0 mL 0 mL

5
0 mL 12 mL 0 mL

10
0 mL 17 mL 0 mL

15
1 mL 56 mL 0 mL

20
2 mL 97 mL 0 mL

2. Display lab findings on a properly labelled graph by plotting time on X-axis and volume on
the Y-axis. Use an appropriate scale, and use different lines for each temperature, and a
legend for the lines (i.e. Room Temp = Green Line). You can either insert an image of your
graph in the box below, or add it as an attachment with your lab submission. (5 marks)
3. What are the effects of temperature on yeast respiration? (2 marks)

The higher the temperature, the higher yeast rises.

4. What was the optimum temperature for the fermentation process in your experiment?
(1 mark)
The optimum temperature for the fermentation process was 33 degrees
Celsius.

5. What waste product of yeast respiration is useful in make bread, and why? (1 mark)

The waste product of yeast respiration would be carbon dioxide, this is useful
in making bread because the carbon dioxide releases gas causing the bread
to rise.

6. What waste product of yeast respiration is useful in making beer/wine? (1 mark)

Carbon dioxide would be useful in making beer. The CO2 would help make
bubbles in beer. Yeast is responsible for fermenting the sugars in the fruits
usually in the grapes.
7. Describe if the following changes to this experiment might increase, decrease or have no
effect on the rate of fermentation (5 × 0.5 marks). Make sure to explain your answer (5 × 0.5
marks). (5 marks total)
A. Not adding sugar to the cylinders.
decrease, sugar acts as energy for the yeast without energy there are no
results.
B. Adding twice the amount of sugar to the cylinders.
increase, sugar acts as energy for the yeast, more energy more
fermentation.
C. Not shaking the cylinders after adding yeast and sugar.

have no effect, you would still see results.

D. Conducting the experiment in beakers instead of graduated cylinders.

decrease, you may not be able to see its full growth in a beaker due toit
E. Doublingsmaller
being in size.
the amount of water in the cylinders.
have no effect, there just maybe less room for the fermentation process.