Midterm Lab Report
Cellular respiration refers to all the metabolic processes and chemical reactions that take place in living organisms, particularly at the cellular level. These processes focus on the extraction of energy from nutrients. It is also responsible for converting the biochemical energy into ‘adenosine triphosphate’ (ATP) by the breakdown of sugars in the cells (Bennet 58). Cellular respiration is also responsible for the process by which cells release chemical energy required for conducting cellular activities. The reactions and processes facilitate the release of waste products from the cells. This experiment seeks to conduct a study of the processes and reactions involved during cellular respiration. The experiment will include several activities, such as having a study on the amount of Carbon dioxide produced during the experiment.
The number of levels of the growth of a yeast medium as a dependent variable will also be monitored during the experiment. There are other several independent variables associated with the experiment. These independent variables include sugar and temperature, among others, and their role in the experiment were also monitored. The experiment design involved the use of airtight balloons capped over reaction chambers that were used to collect the Carbon dioxide produced during the experiment. The reaction chambers contained sugars and yeast medium, which facilitated the reactions. Thermometers and pH scale were used to monitor the changes in temperature and acidity levels during the experiment. The paper involves a lab design that institute steps such as arranging the bottles used on the experiment. Notably, a proper arrangement to make sure that all the carbon dioxide released during the respiration process is well tapped in the bottles for correct lab results
The actual procedure for experimenting involved taking measurements and recording of all observations made during the experiment. For accurate results, measures were taken three times, and a mean measurement was calculated and recorded. Winzler asserts that the mean obtained from the measurements should be used to calculate the standard deviation, which in turn facilitated the calculation of uncertainty (276). Below are the steps for conducting the experiment. It is essential to read the instructions carefully safety and accuracy during the experiment. Notably, all the lab and experiment results were well observed and thus making sure that there are limited errors in the whole process.
Consequently, all the steps required in the lab report were also clearly followed to help in getting the correct data and even not to affect the whole experiment process. The experiment involved setting the apparatus as per the set standard and the requirement. As per this concept, all the apparatus were set in a proper way to avoid vague results. Notably, to get the correct measurement and results, it is important to follow all the process required on the lab report. Conversely, following the entire set standard on the experiment requirement, it plays an important role in making sure that the results which got on the control experiment are not the same as a result got on the real experiment. For this purpose, it becomes more than easy to separate the two experiments and get the best yeast respiration results.
The use of a control experiment was also included in the whole result to make sure that all the results obtained from the experiment are per the set conditions and the experiment result expectations. Correctly assemble all the equipment and materials necessary for the environment in a clean and safe place. Consider the alternative conditions which might be needed in the experiment. Make sure to use a clean and dry apparatus. Put a ¼ cup of water in each bottle. The water should be identical in quantity and quality. Record the independent variables. The height of the yeast solution should not be measured until the steps below are done.
You will notice that the first and second bottles have similar conditions. Use bottle six for any experiment that you choose. Alter the conditions of one independent variable while keeping the rest constant. Notably, as per Winzler argument, you can try different substances for sugar while maintaining the quantity of ammonia (263). Heat all the bottles uniformly. Recap all the bottles and shake the bottles enough for equal distribution of yeast in the solution. Use the balloons to replace the caps on the bottles tightly. Carefully measure and record the height of the yeast. Add water into the pot so that its depth is slightly deeper than that of the yeast solutions. Position the thermometer and heat the pot to about 110F. During heating, regulate the heat to have a constant temperature of 110F. Leave Bottle 1 at room temperature. Place the Bottles 2-5 into the water bath and try to maintain a constant temperature in the range of 110F and 120F for 20 minutes. Bottle 6 might or might not be placed in the bath, as you wish. Remove the bottles from the bath and quickly record the observations volumes of balloons and growth of the yeast. Record the observations as large, medium, small, and none for volume and much, moderate, little, and none for growth.
After organizing and setting up the apparatus for the experiment environment, the experiment was conducted for approximately twenty minutes. The experiment involved six bottles. After heating for twenty minutes, the observations were recorded as follows. There was a significant increase in the growth of the yeast medium. Bottle #1; 3.5cm was not heated, Bottle #2; 5.5cm, Bottle #3; 5.7cm, Bottle #4; 5.4cm, Bottle #5; 5.5cm and lastly Bottle #6; 3.6cm.
Labeling the bottles chart
Bottles labeled Bottle 1 Bottle 2 Bottle 3 Bottle 4 Bottle 5 Bottle 6
Measurements in cm 3.5 cm 5.5 cm 5.7 cm 5.4cm 5.5cm 3.6cm
In the situation of the amount of carbon dioxide produced, seemed to increase steadily. The observations were recorded in the form of a diameter for the balloons that tapped the carbon dioxide. Bottle #1; 0.65cm (was not heated), Bottle #2; 1.8cm, Bottle #3; 1.9cm, Bottle #4; 1.8cm, Bottle #5; 1.6 cm and lastly Bottle #6; 0.66cm .
Presenting the Carbon dioxide during respiration
Bottle label Bottle 1 Bottle 2 Bottle 3 Bottle 4 Bottle 5 Bottle 5
Carbon dioxide measurements 0.63 cm 1.8cm 1.9cm 1.8cm 1.6cm 0.66cm
Discussion and Conclusion
Temperature is one of the main factors that influenced the act of respiration and other biological processes. Conversely, the temperature may tend to speed, and sometimes in the presence of catalyst may affect the rate of respiration. As per experiment, yeast was one of the main apparatus used in the respirations, and it was considered to be the best deal. This project had its primary objective as determining the influence or role of temperature and other independent variables on the process of respiration of yeast. Therefore, the experiment monitored the quantity of Carbon dioxide gas released during the experiment and the change in the growth of the yeast medium.
There were errors during the experiment; these changes in temperatures which was not accounted for during the experiment. Notably, during the collection of carbon dioxide gas, some could have diffused, leading to vague results. Consequently, the surface of yeast was also not accounted for, and it can affect the rate of respiration.
Results from the experiment indicate a correlation between the carbon dioxide produced, the growth of yeast, and the temperature on the environment. This confirmed our hypothesis that increasing temperature results in an increase in the activity of yeast during cellular respiration (Chapatwala 102). All the heated bottles displayed similar observations. However, the experiment did not try the experiment with higher temperatures as it used 110F to determine the effect of extreme temperatures on the process of cellular respiration.
Bennet, Laura. “Effect of Temperature on the Cellular Respiration of Yeast.” StuDocu, 2018, /tutorial-work/effect-of-temperature-on-the-cellular-respiration-of-yeast/1981855/view“>https://www.studocu.com/en/document/university-of-notre-dame/quantum-mechanics-i/tutorial-work/effect-of-temperature-on-the-cellular-respiration-of-yeast/1981855/view.
Chapatwala, Kirit D., et al. “Effect of temperature and yeast extract on microbial respiration of sediments from a shallow coastal subsurface and vadose zone.” Seventeenth Symposium on Biotechnology for Fuels and Chemicals.Humana Press, Totowa, NJ, 2016.
Winzler, Richard J. “The respiration of bakers’ yeast at low oxygen tension.” Journal of Cellular and Comparative Physiology 17.3 (2014): 263-276.
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