Effect Of Substrates On The Respiration Of Yeast Biology Essay

Effect Of Substrates On The ventilation Of Yeast Biology EssayThe aim of this investigation is to examine what effects contrastive substrates crap on the respiration of yeast. I pass on investigate this by quantity the sum of coke dioxide evolved during anaerobic respiration. arche character ExperimentBefore we could ladder which pelf and type of yeast produced more than(prenominal) than(prenominal) carbon dioxide, we had to timewornise the other(a) variable stars of this sample temperature and denseness. Therefore, in prescribe to find the optimal check offs we carried away a aviate try erupt. In this experiment we used a range of temperatures from 10 to 60C and trine divergent closenesss of gelt 1%, 5% and 10%. The experiment was carried out as a group experiment with every one be allocated a different temperature and concentration to test. It was carried out over a standardised period of 5 minutes. The rationale for conducting this pilot experiment w as that enzymes argon biological catalysts that ar made up of globular proteins which are spark offd to spirt by temperature. They exist in the yeast and our bodies and thitherfore work best at 40C, however, they modify presently after and so our body temperature is kept at 37C to visualize this does non happen. Denaturation is the irreversible loss of 3D anatomical structure of enzymes and apprize be yardd by excess heat or a change in PH. According to the Collision theory however, in order for a reply to take carry a certain level of competency, called the activation energy, must be reached. This energy necessarily to be reached by the particles colliding in the right way and fast enough, so a reaction dismiss take show. By giving the particles more energy it encourages more to collide in that respectfore the activation energy fanny be reached and a reaction hobo happen. The kinetic theory explains the effect of temperature, mint and constrict on the number of collisions. The theory states that if temperature is plusd the particles gain more energy and thither are more collisions in a given time. Similarly, increasing the concentration means than there is a higher(prenominal) calamity of a collision happening because there are more particles in a given multitude. If the concentration of dough/yeast is increased there are more enzymes cognise as zymase, produced. This means there are more vigorous rates for the carbohydrate substrate to attach to and the reaction happens faster. Therefore a equaliser must be reached amid temperature so it does not denature the enzymes but is high enough to activate a reaction. Also, having a highly concentrated solution is seemingly advantageous but this can cause osmotic problems, so another balance must be reached, as to avoid this problem, but not to discourage a reaction.Apparatushive ledge Clamp Stand 50ml conical flask stadium Clamp Thermometer50cm3 standard cylinder Heat proof mat Spill50 0ml beaker Bunsen burner Delivery pipage with bungTripod veiling S slip bywatch25cm3 of bakers yeast 25cm3 of sucrose Electronic irrigate-bathMethod25cm3 of bakers yeast and 25 cm3 of sucrose was miscellanyed together and preheated at the required temperature for 15 minutes in an electronic urine-bath.400cm3 of water was preheated to the equivalent temperature as the yeast using the Bunsen burner.The roll was filled with water and a measuring cylinder was inverted by filling it with water so pressing a piece of typography onto the top to prevent any air bubbles from getting in.The beehive shelf was placed in the perfume of the trough and the measuring cylinder was clamped in place, with the top resting on the beehive shelf, the tar being instantly downstairs it.The yeast was placed in the preheated water-bath and the bung from the delivery pipe was replaced.The delivery tube was inserted into the hole in the side of the beehive shelf and the stop watch was started.Th irty seconds was timed then the beaker with the yeast/carbohydrate mix was swirled for 5 seconds to mix the yeast/carbohydrate.This was repeated every thirty seconds for fifteen minutes, with readings being taken at three cinque minute intervals.The correct temperature in the water bath was maintained by adding more hot water to it doneout the experiment.BACKGROUND INFORMATIONYEASTSaccharomyces cerevisiae, also known as yeast, is a micro organism that uses saprophytic digestion to break down substrates. This is achieved through releasing unique(predicate) enzymes to break down specific substrates, but if yeast does not contain a certain types of enzyme then it cannot break down its substrate. The more the enzyme of a particular substrate, the faster the rate of breakdown and because the more carbon dioxide is produced. This result help me to test how much carbonic acid attack each substrate produces. Yeast can also respire aerobically and anerobically depending on the availa bility of O2. If there is plentiful of O2 then yeast would respire aerobically with swags, producing piddle and CO2 as waste products. However, if no oxygen is available then the fermentation would occur which converts sugars into CO2 and ethanol.RESPIRATIONRespiration is the process by which energy is released energy from glucose in the presence of Oxygen, claying carbon dioxide and water as waste products. Glucose releases energy in a series of reactions that take place at bottom components of the cell. The represents are briefly explained belowGLYCOLYSISTo get the sugar in a more re restless systema skeletale it is produced to fructose-1,6-bisphosphate by the addition 2 phosphate molecules. This process is a phosphorylation reaction. The fructose-1,6-bisphosphate is then broken down into 2 molecules of glyceraldehydes-3-phosphate, which comprises of 3C each. The glyceraldehydes-3-phosphate reborn into pyruvate via the oxidation process where each GAL3P molecule releases 2 hydrogen ions and 2 electrons. The electrons are then transferred to nicotinamide adenine dinucleotide to produce NADH (reduced NAD) and the energy is used to produce 4adenosine triphosphate from 4ADP and 4Pi. Finally there is a net yield of 2 molecules of ATP, and 2 molecules of pyruvate which is used in the affaire reaction and 2 molecules of reduced NAD which carries on to the link reaction.LINK REACTIONIn the link reaction the 2 molecules of pyruvate leave the cytoplasm of the cell and defer the mitochondrial matrix. This is an oxidation reaction where 2 NAD molecules oxidise 2 pyruvate molecules into 2 acid molecules. These 2 molecules of acetic acid then go on to combine with 2 coenzyme-A molecules to form ethanoyl group Co enzyme A. in the end of this stage 2 molecules of reduced NAD form, 2 molecules of CO2 is lost and most authorizedly, Acetyl Co enzyme A is formed through the conversion of pyruvate. This is then used in the next stage of respiration.KREBS CYCLEAt the start Acetyl Coenzyme A , combines with Citrate Synthase an enzyme as well and a 4 carbon molecule called oxaloacetate, forming Citrate. Then, Citrate goes through the process of oxidative decarboxylation which forms a 5 carbon molecule called oxoglutarate.at this point NADH is produced and CO2 is removed. In the latter stages of the krebs cycle, the oxoglutarate is changed into a 4 carbon oxaloacetate molecule. NADH is made and 1 molecule ATP is also made. The volume of CO2 that is produced in the krebs cycle is important as this is the certified variable.ELECTRON TRANSPORT CHAINIn this stage all of the NADH and FADH that has been produced in the previous stages is converted into ATP. This takes place in the cristae of the mitochondria. The NADH and FADH electrons move. When the electrons pass from one carrier to another, a series of reduction and oxidation reactions take place which releases energy in the process. This energy is used to pump H+ ions from the matrix into the inter membrane space, thus creating a slope where the concentration of the H+ ions in the intermembranal space is higher than it s in the matrix. The inner membrane contains enzymes called ATP Synthase and The H+ ions diffuse through these enzymes causing energy to be released which is used to synthesise ATP through phosphorylation. The process is called because the final terminal electron acceptor is oxygen which picks up the electrons from the chain and the H+ ion from the matrix to form H20 as a waste product. This reaction is catalysed by the enzyme Cytochrome OxidaseFor every NADH which enters the chain and is oxidised by NADH dehydrogenase, 3 ATP are produced. For each FADH that enters the chain, 2 molecules of ATP are made.ENZYMESEnzymes are proteins that can effectively increase the rate of a reaction by lowering the required energy (activation energy) needed in order for the reaction to occur. Enzymes have a tertiary structure which decides the shape of the active site. The subst rate must be specific to the active site because if they were not complementary to each other, then the substrate can no longer perplex to the active site, thus the enzyme substrate complex does not form. The performance of enzymes can be affected in several(prenominal) ways some of which I have explained below.TEMPERATUREAn increase in temperature will cause an increase in the rate of reaction because both the enzyme particles and substrate particles have gained kinetic energy. This will result in the particles to move faster, thus increasing collision frequency and the numbers of successful collisions as the particles have the required activation energy. If the temperature rises above the optimum temperature then the enzymes can become denatured. This happens because the enzyme molecule vibrates more causing the weak hydrogen bonds (holding the 3D structure of the enzyme together) to break. This eventually leads to the shape of the active site being altered. Consequently, the sub strate will not be able to bind with the substrate as the shape of the active site is no longer complementary so the substrate enzyme complex can not form. This is important in my experiment because if the yeast (enzyme) was to become denatured then it would not be able to bind with the substrate (e.g. glucose) and the reaction would not be catalysed, preventing any CO2 from being formed. I must ensure that temperature is kept constant throughout.PHAnother incidentor which can affect enzymes is pH. Enzymes also have an optimum pH which is pH enzymes work best at. Changing the pH can change the tertiary structure due to the number of H+ ion in an acid or the OH- ions in an alkali. These ions disrupt the hydrogen and loft bonds between -NH2 and -COOH. This will cause the tertiary structure to break down and changing the active site in the process. Once again, the substrate will no longer be able to bind with the active site, hence no substrate enzyme complex will form. I intend to u se a buffer solution which will resist any changes in pH.SUBSTRATE CONCENTRATIONIncreasing substrate concentration increases enzyme activity as they are more molecules to occupy the active site, thus a faster reaction. If more enzyme substrate complex forms then more CO2 will be produced. However this is occurs still for a certain period until all the active sites are saturated with substrates. Therefore an increase in substrate concentration will not result in a increase in the rate of reaction. Carbohydrates such as glucose and sucrose are too soluble and reactive to be interjectd as they come as they would present osmotic problems and so they are stored in much more complex, insoluble structures known as polysaccharides. Polysaccharides are macromolecules formed by the joining of many an(prenominal) monosaccharides together in condensation reactions. There can be more than 3000 repeating units in a chain, joined by glycosidic bonds, forming many complicated structures, one b eing starch. Starch is a polymer of alpha glucose, where the hydroxyl group is below the ring, and is made up of 30% amylose and 70% amylopectin. Amylose is a long polymer consisting of over 300 monomers joined by 1,4 glycosidic bonds. Amylopectin gives starch its compact store of energy property as it consists of monomers of glucose in 1,4 and 1,6 linkages causing the chain to branch out. Amylopectin can contain several thousand monomers and forms a coiled up structure which is a valuable store of energy for existing organisms. Starch is suited to storage as it is insoluble in water and therefore cannot move out of the cells during osmosis. However, it can easily be broken down to produce simpler carbohydrates by a hydrolysis reaction via the enzyme zymase produced by yeast. It is broken down firstly into maltose then into glucose then into carbon dioxide and ethyl alcohol.In this experiment we used two different types of the Saccharomyces Cerevisiae (saccharo meaning sugar and m yces meaning fungus) sub- species of yeast to respire the carbohydrates bakers and brewers. some(prenominal) are made up of small cells, separated by walls of cellulose with a living organism inside called a protoplasm. Yeast cells reproduce by budding, and do so every two to three hours beneath ideal conditions. All types of yeast will respire carbohydrates to make energy in order to reproduce. Therefore, when sugar is added to the Brewers yeast, the yeast cells secrete the enzyme zymase to begin respiring the carbohydrate substrate harmonize to the following equationC6H12O6 + 6O2 = 6CO2 + 6H2O + 2900kJGlucose + Oxygen = one C + water + efficiencydioxideThis is known as aerobic respiration due to the presence of oxygen, (defined as drop by the wayside or molecular oxygen atoms participating in the respiratory breakdown of organic substances). Brewers, however, are more interested in anaerobic respiration, (defined as when the respiratory breakdown of organic substrates takes p lace without the participation of assuage or molecular oxygen atoms). In yeast, anaerobic respiration is sometimes called fermentation. This happens when the enzyme secreted by yeast, known as zymase, catalyses the break down of glucose to produce ethyl alcohol, in abundance and less carbon dioxide, (which they use to throw the fizz). It happens that starch is broken down to form maltose, maltose is broken down into glucose and glucose breaks down according to either the aerobic or anaerobic respiration equation, depending on the conditions. Therefore, Brewers use anaerobic (airtight) conditions and most of the reaction happens according to this equationC6H12O6= 2C2H5OH + 2CO2 + 84kJGlucose = Ethyl + Carbon + EnergyAlcohol dioxideThis produces the sought after product i.e. the alcohol and the bi- product of carbon dioxide, which we collect in this experiment.The Bakers yeast is very similar to Brewers except it is used for a slightly different commercial purpose i.e. bread makin g. The yeast respires aerobically in this process as the main function is to flourish the dough to make it softer, and therefore, the desired product comes from the first equationC6H12O6 + 6O2 = 6CO2 + 6H2O + 2900kJGlucose + Oxygen = Carbon + water + EnergydioxideThe reaction also requires nitrogen from the air to act as a nucleating site for the carbon dioxide to form bubbles against and therefore produces a good yield of carbon dioxide.In most processes where yeast is used, it will have been cultivated to suit that purpose, e.g. to produce more carbon dioxide or more ethyl alcohol, therefore there will often be a big difference between the behaviour of the two yeasts. We can test this in this experiment as the variable of the condition (whether it is in aerobic or anaerobic conditions) is being standardised by both the experiments being carried out in aerobic conditions. This is due to the fact that there is a good oxygen supply whilst the yeast is preheated and during gas colle ction, when the system is air tight, it is not left long enough for it to use up the oxygen and respire anaerobically. This is a favourable condition for maximum CO2 production however as, according to the equation, there are six moles of CO2 produced aerobically and only two moles of gas produced anaerobically.AimThe aim of the pilot experiment is to investigate the optimum temperature and concentration of carbohydrate, that, when respired with yeast, produces the biggest volume of carbon dioxide.PLANNINGTHE DEPENDANT AND INDEPENDENT VARIABLEThe dependant variable will be the volume of C02 produced during respiration and the independent variable will be the substrates that I decide to use in the experiment. These are Glucose, Fructose, Maltose, Lactose and Sucrose.NULL HYPOTHESISThe type of carbohydrate being respired will have no operative effect on the summate of carbon dioxide produced in a given time.HYPOTHESISIn concord with the information that has been gathered, the follo wing hypotheses were derivedHypothesis one When respired by yeast, different types of carbohydrates will produce different amounts of CO2.I believe this because glucose is a monosaccharide which consists of one molecule, sucrose is a disaccharide, which consists of two molecules and starch is a polysaccharide, consisting of many molecules. This means they all have different molecular structures and therefore will break down with different levels of ease. In order to keep an open mind however, the following null hypothesis was also say zippo hypothesis one The type of carbohydrate being respired will have no real effect on the amount of carbon dioxide produced in a given time.The second hypothesis was theorised relating to the variable of the yeastHypothesis two Different types of yeast will produce different volumes of CO2.I portend this because the commercial purposes of Bakers and Brewers yeasts are different and therefore special cultivations might have made the yeast soften designed for one purpose than the other. Again a null hypothesis was also adoptedNull hypothesis two There will be no significant difference between the amount of carbon dioxide produced by the Bakers and the Brewers yeast.ApparatusThe following apparatus will be used when conducting the experimentBeehive shelfTrough200cm3 measuring cylinder500ml beakerTripod25cm3 of bakers yeast25cm3 of brewers yeast25cm3 of sucrose25cm3 of glucose25cm3 of starchBunsen burnerGauzeHeat proof matRubber tubing50ml conical flaskThermometerSpillDelivery tube with bungStopwatchClampClamp standMETHOD25cm3 of the desired yeast and 25 cm3 of the desired carbohydrate was mixed together and preheated at the required temperature for 1 hour in an electronic water-bath.400cm3 of water was preheated to the same temperature as the yeast using the Bunsen burner.The trough was filled with water and a 200cm3 measuring cylinder was inverted by filling it with water then pressing a piece of paper onto the top to preven t any air bubbles from getting in.The beehive shelf was placed in the centre of the trough and the measuring cylinder was clamped in place, with the top resting on the beehive shelf, the hole being directly under it.A small piece of rubber tubing was inserted into the beehive shelf through the hole in the side, up into the inverted cylinder, and the other end was attached to the delivery tube.The yeast was placed in the preheated water-bath and the bung from the delivery tube was replaced.The delivery tube was inserted into the hole in the side of the beehive shelf and the stop watch was started.Thirty seconds was timed then the beaker with the yeast/carbohydrate mix was swirled for 5 seconds to mix the yeast/carbohydrate.This was repeated every thirty seconds for fifteen minutes, with readings being taken at three five minute intervals.The correct temperature in the water bath was maintained by adding more hot water to it throughout the experiment.This was repeated using each diffe rent type of sugar with each different type of yeast Bakers glucose, Bakers sucrose, Bakers starch, Brewers glucose, Brewers sucrose, Brewers starch. figure of the variables of the methodIn order for this experiment to be run fairly there are certain controls that should be taken into consideration-The temperature must be kept constant by refilling the water bath with warm water.-The yeast/carbohydrate solution should be pre-mixed and preheated for the same amount of time i.e. one hour, in each experiment.-The gas should be collected at three 5 minute intervals for each condition.-The solution should be swirled every thirty seconds for five seconds to mix the yeast and carbohydrate together.-The temperature and concentration should be the same for each experiment 35C and 7.5% respectively.-The amount of yeast to carbohydrate should be kept constant i.e. 25cm3 of each.-The same method should be used the rubber tube,collection of gas in an inverted measuring cylinder, as certain ways are more accurate than others.Control of the measurementsWhen taking measurements, the following points should be noted-When measuring the gas, measure to the bottom of the meniscus of the water.-Make sure the measuring cylinder is perpendicular to the clamp stand to ensure that the water lies at the correct level.-When timing, do not shake at 30 seconds by the stopwatch because 5 seconds is added on each time (while it is shaken) and therefore by the sixth minute or so it will require shaking as soon as it has been shaken.-Keep a constant check on the thermometer to ensure the temperature does not drop.ResultsA summary card to show volume of gas produced by bakers and brewers yeast with three different carbohydrate substratesAmount of CO2 produced in cm3 in fifteen minutes in each conditionThe table above shows the results of our practical, including my own, highlighted in blue. The average volume of gas collected in each separate condition is shown and reveals that most gas was p roduced in the brewers glucose experiment, at 115.6 cm3 and the condition that produced the lowest average was brewers starch, at 9.4. The range of the averages was 94.3, showing there was a large difference between the values.Analysis of the resultsThe graph above clearly shows the difference between the three carbohydrate substrates to be significant. It is clear that the order for most CO2 produced is glucose, sucrose, starch, the greatest difference being between sucrose and starch. It also appears that the results are closer together for bakers yeast than for brewers. The average for bakers yeast was slightly higher at 74cm3 than the Brewers at 71.2cm3.Students T testThe descriptive statistics above, however, only tell us what has been found, they do not tell us the probability of achieving the scores we did, and therefore an inferential students t test was applied. The students t test was devised to analyse smaller sets of samples to determine whether the results were due to c hance or the manipulation of the independent variable. It works out that if the difference between the variance of the sum of the two means (of the two samples) is greater than twice the standard deviation of the difference between the means (of the two samples) then this is unlikely to have of occurred by chance, and therefore our data is significant.Glucose v Sucrose bakerst-Test Two-Sample Assuming Equal VariancesVariable 1Variable 2 pissed103.666793.25641Variance927.0702595.5641Observations3939Pooled Variance761.3171Hypothesized Mean Difference0df76t Stat1.66608P(T