Background Research: Cellular respiration occurs in all living organisms. ATP is a molecule that is made from food. Yeast uses cellular respiration as well. While the process of cellular respiration occurs in yeast, carbon dioxide is produced. Stephanie Lamot of Northeastern Illinois University conducted an experiment on how different types of sugar have an effect on yeast. Her conclusions were that the more yeast added to sugar, the faster the production of CO2 is.
Hypothesis:
The rate of CO2 production will increase as the amount of glucose is put in the container.
The rate of CO2 production will increase as the amount of sucrose is put in the container.
Materials:
Yeast
Glucose
Sucrose
2 small bottles
Paper towels
Weight scale
Spoons …show more content…
There was actually no correlation with the data at all. Different groups might have conducted the experiment slightly differently causing all of our data to be different. Also, each group only different part if the experiment as whole and if each group did the whole experiment, we would have more data to compare it to and might have had more accurate data. Also, adding a control to the experiment would have helped verify if the experiment was collecting the correct data. The control would have been a container filled with 25 mL of water and 2g of yeast, however no sugar. This would give the experiment a baseline and something to compare to while conducting the experiment.
Conclusion:
Our hypothesis did not correlate with the data we collected. The data was most likely not accurate because each part of the experiment was done by different people. The CO2 sensors could have been set to different sensitivities and made the results turn out different from each other. A more controlled, more precise environment would have given us better outcomes of the experiments. Also, doing more runs with the experiment would have let us compare the outcomes and decide which are more
Hypothesis:
The rate of CO2 production will increase as the amount of glucose is put in the container.
The rate of CO2 production will increase as the amount of sucrose is put in the container.
Materials:
Yeast
Glucose
Sucrose
2 small bottles
Paper towels
Weight scale
Spoons …show more content…
There was actually no correlation with the data at all. Different groups might have conducted the experiment slightly differently causing all of our data to be different. Also, each group only different part if the experiment as whole and if each group did the whole experiment, we would have more data to compare it to and might have had more accurate data. Also, adding a control to the experiment would have helped verify if the experiment was collecting the correct data. The control would have been a container filled with 25 mL of water and 2g of yeast, however no sugar. This would give the experiment a baseline and something to compare to while conducting the experiment.
Conclusion:
Our hypothesis did not correlate with the data we collected. The data was most likely not accurate because each part of the experiment was done by different people. The CO2 sensors could have been set to different sensitivities and made the results turn out different from each other. A more controlled, more precise environment would have given us better outcomes of the experiments. Also, doing more runs with the experiment would have let us compare the outcomes and decide which are more