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The Relationship Between Food Concentration, And Respiratory Activity
Beginning of essay
In this experiment different concentrations of sucrose were tested to determine
which leads to the most respiratory activity in yeast. Yeast is a heterotrophic
anaerobic fungus which lacks chlorophyll. Yeast is used commercially to
ferment the sugars of wheat, barley, and corn to produce alcohol ....
Middle of essay
....small tibes.
The test tubes were left 24 hours, allowing for fermentation to take
place. But, no respiratory activity was detected.
In previous experimentation, it was found that yeast fermentation did
take place in different molasses concentrations. Since, molasses contains
large quantities of sucrose, it was assumed that different concentrations of
pure sucrose would yield similar results, when mixed with yeast. However, this
was not the case.
The probable explanation is that in order fo.... |
| Number of words: 373 |
Approximate pages: 2 |
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