Anaerobic Synthesis: Hypothesis: The Effect Of Aerobic Respiration

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Hypothesis: Aerobic Respiration: If a phosphate buffer, dichlorophenol-indophenol and succinate are added to a mitochondrial extract then the succinate molecules will bind to an enzyme complex (succinate dehydrogenase). Because the enzyme and FAD are a part of the same complex, initiating succinate oxidation, this reaction reduces FAD to FADH2. Thus the oxidation of succinate to furmarate. Anaerobic Respiration: If a solution of yeast and glucose is combined and placed in different incubation temperatures, then the amount of gas that is released from the test tube will increase with temperature. This is because the “Kinetic Theory” explains that the extent of a molecules movement depends on its state and temperature. As temperature increases, …show more content…
Carbohydrates, fats, and proteins can be used as fuel in cellular respiration, but glucose is the most common to use when examining reactions. Fermentation is the processes where if oxygen is not present, pyruvate is metabolized. Fermentation complements glycolysis and makes it possible for ATP to continually produce in the absence of oxygen. In this experiment we will be measuring the reduction of dichlorophenol-indophenol, DCPIP. We will monitor the activity of one enzymatic reaction where succinate is converted to fumarate. By preparing five test tubes with phosphate buffer, mitochondrial suspension, 1mM DCPIP and succinate in each at varying milliliters each. In order the measure the aerobic respiration each group will use the spectrophotometer with a wavelength set at 600nm and measuring it in percent transmittance. The percentages provide information for the aerobic respiration representing the effect of adding succinate to the mitochondrial …show more content…
45C is just the right temperature for yeast reproduction. The test tube at 60C was very close in the amount of CO2 that was produced but as for the ice, room temperature, and boiling yeast, there was not much CO2 produced from those. As I stated earlier in the hypothesis the” Kinetic Theory” explains that molecules move depending on the state and temperature they are in. As the temperature increases, the particles can escape better and move around colliding together. In the last experiment, supporting my original hypothesis, out of the six sugars the combination of lactose and lactaid and sucrose gave off the largest volumes of CO2. Yeast cannot break down lactose into smaller particles so there cannot be carbon dioxide produced from it. While sucrose, fructose and lactose+ lactaid were the carbohydrates that produced the most volume of CO2; galactose, maltose and lactose did not produced as much CO2. Sucrose and lactose are both double

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