Fermentation of glycine
This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it could be determined which food source allows a living cell to obtain energy. The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest, by the addition of the yeast solution. The best results came from galactose, which produced .170 ml/minute of carbon dioxide. Followed by glucose, this produced .014 ml/minute; finally, sucrose which produced .012ml/minute of Carbon Dioxide. The test solutions water and glycine did not release Carbon Dioxide because they were not a food source for yeast. The results suggest that sugars are very good energy sources for a cell where amino acid, Glycine, is not. Fermentation is an anaerobic process in which fuel molecules are broken down to create pyruvate and ATP molecules (Alberts, 1998). Both pyruvat
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell. During this lab, there were many things that affected the results, for example, did not notice the exact time galactose started to ferment, could not properly read the graduate cylinder, and bubbles in the pipettes. The most productive solution for fermentation was galactose (graph I). It produced the greatest release of carbon dioxide during the 20-25 minute mark. This suggests that this was the greatest period for energy production. This produced a total of .85 ml of Carbon Dioxide. Some further questions are; Are all monosaccharides efficient Carbon Dioxide producers? Are all disaccharides not as efficient as monosaccharides? Are all amino acids not food sources for a cell? and Are sugars the best food sources for a cell? Experiments could be done on these questions to find out the answers. The different results could indicate different things about the solutions chemical structures, thus; tell how certain enzymes, in particular yeast, recognize them. Monosaccharides followed by disaccharides were the best energy producers. The yeast enzymes were able to induce fermentation on the sugar monosaccharides faster then the sugar disaccharides. Amino acid, glycine, was not an energy producer along with water, which is also not an energy producer. The yeast enzymes would not work on these substances. The second most productive solution was Glucose it is similar to that of galactose that is they have the same formula, C6 H12 O6, and only differ in there arrangements of groups aro
Some topics in this essay:
Carbon Dioxide,
Materials Methods,
,
H12 O6,
carbon dioxide,
INTRODUCTION Fermentation,
Graph Glucose,
Graph Sucrose,
test solutions,
yeast solution,
dioxide production,
carbon dioxide production,
test solution,
alberts 1998,
Graph Galactosemonosaccharide,
dioxide minute,
carbon dioxide minute,
ml carbon dioxide,
ml carbon,
sources cell,
food source,
20-25 minute mark,
Results Water,
release carbon dioxide,
Dioxide Graph,
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Approximate Word count = 1293
Approximate Pages = 5 (250 words per page double spaced)
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