Respiration is the process by which most organisms produce energy in the form of a universal energy currency, ATP; ATP is produced using energy from glucose and other organic molecules in the following reactions- [Drawings of Glycolysiskrebs would be here] Red NAD/Red FAD then moves to the mitochondrial membrane where it donates an electron to the ETC to energise proton pumps and pump protons into the intermembranal space, creating a chemiosmotic gradient down which protons will flow through ATP Synthase containing stalked particles, the ATP synthase complexes convert the energy from the proton into mechanical energy and back into chemical energy by forming a molecule of ATP from ADP P(I) Some yeast below the surface of the solution may be in anaerobic conditions and will respire anaerobically via fermentation to form ethanol [Drawing of Fermentation would be here] Methylene blue decolourizes when it is reduced, it is an NAD substitute and thus will be reduced during respiration.
As rate of respiration increases, the amount of product produced per unit time by dehydrogenase enzymes in yeast will increase, so more NAD/Methylene blue can be reduced in a given time, so up until an optimum temperature the time taken for Methylene blue to turn from blue to colourless will decrease (As amount of methylene blue reduced per unit time increases); after an optimum temperature the time taken for methylene blue to be reduced and turn colourless will increase as respiratory enzymes begin to denature resulting in less dehydrogenation in a given time, this will occur until the yeast eventually dies and the time taken for methylene blue to turn from blue to colourless would be infinity.
(In my hypothetical nonexistant non EMPA prediction) I predicted that the time taken for methylene blue to turn from blue to colourless would decrease as temperature increased up until an optimum temperature, after this temperature any further increase would cause the time taken for methylene blue to decolourise would increase, this was proven to be correct and is supported fully by my (hypothetical) results If I don't get any replies to this and nobody wants to assess that then count me as a sacrifice to the EMPA gods, if it happens to be of any use to anyone then feel free to use it.
When the sugars have been broken down into anaetobic molecules i. They could wear gloves and use a spatula to take out the yeast from its container.
Other than a switch from aerobic to anaerobic respiration which is not possible because O2 was present all the time, the only thing that i can think of is that yeast takes time to accommodate or something? One tube was placed resliration a warm water bath at 42 degrees Celsius and yeasy other was placed in a cold water bath at room temperature.
With strong and reliable results, the conclusion obtained will be strengthened, showing that there is a faster rate of CO2 production when yeast respires a monosaccharide sugar, than a disaccharide sugar. But saying this, I was very surprised with the results obtained in the limited time.
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Nevertheless, despite this small difference, I think the experiment justified my results greatly.
This would provide clear and sound evidence on the relationship between the respiration rates with specific monosaccharides and disaccharides.
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Similarly cold temperatures and hot temperatures will not have the same effect.
However, care will be needed when dealing with the equipment, such as the conical flask. You can see this result as the red circled one in my results table.