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Julia Stephen

Title: Will yeasts be able to use sugar substitutes as a starting material for cellular respiration? Background Information: Alcoholic fermentation is a form of anaerobic respiration. It starts with glycolysis making 2 ATPs and 2 pyruvates, and then turns them into ethanol and CO2. Yeast is a unicellular organism and performs alcoholic fermentation. Yeast can perform alcoholic fermentation whenever it wants because it doesnt require oxygen.

Prediction: My prediction is that the unnatural sugars will do fermentation, but they will not work as well as the natural sugars. Purpose: To find out if unnatural sugars can be used to do fermentation. Safety: Things we did to be safe include I. We wore goggles to protect our eyes. II. We were careful around the hotplate to avoid electrical and hot dangers. III. We were careful with the glass to avoid any cuts. Data: Substance Glucose Lactose Sucrose Equal Splenda Sweet n Low 6.7 mL 0mL 6.1mL 4.6mL 4.2mL 2.1mL 6mL 1.2mL 6.5mL 4.8mL 4.4mL 2.6mL 3.4mL 0mL 4.5mL 4.6mL 4.7mL 3.7mL Amount of CO2 made in fermentation by different sugars. Group 5.6mL .1mL 7.3mL 3.3mL 3.6mL 4.7mL 6.3mL 0mL 7.7mL 4.9mL 4.2mL 3.1mL 6mL .3mL 5.2mL 3.1mL 2.8mL 4.5mL 6.8mL 1.1mL 6.9mL 4.2mL 5.1mL 4mL Average (mL) 5.8mL .4mL 6.3mL 4.2mL 4.1mL 3.5mL

Qualitative Observations: I. It smelt like bread. II. It was foamy and bubbly. III. It was a white/beige color.

Julia Stephen Average Amount of CO2 Produced in Fermentation by Different Sugars.


7 6 5 4 3 2 1 0

Average CO2 mL

Glucose

Lactose

Sucrose

Equal

Splenda

sweet n' Low

Questions: I. Yeast is unicellular, heterotrophic, eukaryote organisms. II. Equal gets its sweet taste from the molecule aspartame. Splenda gets its sweet taste from sucralose. Sweet N Low gets its sweet taste from Saccharin. III. Yeast is classified in the fungi kingdom. IV. Yeast uses alcoholic fermentation. V. Yeast cells divide by budding. A small bud emerges from the surface of the parent cell; and enlarges until it is the same size as the parent. VI. The experiment ran for ten minutes. Sucrose produced .63mL of CO2 / minute. VII. A total of 2 ATPs are produced from each gluclose during glycolysis followed by fermentation. VIII. Some substances produced more CO2 than others because the yeast couldnt use some of the substances. IX. Fermentation in our body is called lactic acid fermentation; the fermentation in yeast is called alcoholic fermentation. The difference between the two is that for one, lactic acid fermentation produces lactic acid while alcoholic fermentation produces ethanol and CO2. Another difference between the two would be that lactic acid fermentation occurs only in bacteria and some animal cells, mainly muscle cells; while alcoholic fermentation occurs in only yeast. One similarity would be that they both start with glycolysis.

Julia Stephen

Summary: Procedures: First label 6 test tubes with the numbers 1-6, then do the same with 6 smaller test tubes. Fill the smaller test tubes with a mixture of each of the six substances you have. Place the larger test tube over the smaller one and use a pencil to flip it over so that the smaller test tube is up side sown inside of the larger test tube and all the sugar mixtures are still in the smaller test tubes. Place the test tubes in a hot water bath of 60C for ten minutes. After ten minutes, remove the test tubes form the water bath. Hold each one over a sink and quickly flip them back up side right so that you can remove the smaller test tube form the larger one. Measure how much sugar mixture is still in each test tube, and subtract it from the original volume of the tube. Record your data in the table shown above. Quantitive Data: 1. Sucrose made more CO2 than lactose by 5.9mL. 2. Lactose was the worst sugar mixture. 3. Sucrose was the best sugar mixture. Qualitive Data: 1. It smelt like bread. 2. It was foamy and bubbly. 3. It was a beige white color. Biological Concepts: 1. Alcoholic fermentation occurred in this experiment. Conclusion: Based on the data, my prediction was for the most part correct because the unnatural sugars did perform fermentation, but not as well as the some of the natural sugars. Sources of Error: 1. 2. 3. 4. Cross contamination of the droppers. Incorrect measuring. Not exactly ten minutes in timing. Different amounts of sugar mixture in each test tube.

Ways to Extent the lab: 1. Have an easier way of flipping the test tube. 2. Add more sugar mixtures.

Julia Stephen

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