Introduction Glucose → Ethanol + Carbon dioxide In the absence of oxygen, enzymes from microorganisms break down sugars through the chemical process called fermentation. Because they possess distinctive sets of metabolic genes, microorganisms like bacteria and fungi can develop enzymes that can break down various kinds of sugar compounds. Therefore, the flavor of fermented food…
Problem: Yeasts undergo aerobic cell respiration if there is sufficient oxygen and releases carbon dioxide as a waste product. Yeasts, like any other cells, have an optimum temperature at which they work most efficiently, including the process of cell respiration. This experiment aims to discover the relation between temperature and the carbon dioxide yield of…
Introduction The different types of sugars used in fermentation had a significant impact on the amount of carbon dioxide produced. Glucose produced the most with a gas bubble of 132mm while sucrose yielded 102mm of carbon dioxide. Method The gas by-product in fructose measured only 56mm. The control with no sugar resulted in 0mm of…
Chemical Basis of Cellular Respiration Allows for the extraction of energy from sugars (i.e glucose) by slowing oxidizing it This process converts potential chemical energy into ATP (which can be used by a majority of reactions) C-H bonds (those found in glucose) are the primary energy bond found in organic molecules (i.e glucose, octane etc.)…
Energy – needed for: – movement – synthesis of complex compounds – active transport Food – provides energy needed by cells – broken down > heat (body heat, excess removed) chemical storage form Cellular Respiration – is the process by which chemical energy stored in food (usually glucose, but may be protein and lipids is…