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Short lab with cereals to study fermentation and glycolysis processes
Typology: Schemes and Mind Maps
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❑ 3 plastic bags (pint) ❑ 3 types of cereal (need to have different amounts of sugar content) ❑ Dehydrated yeast ❑ warm water ❑ Timer ❑ Heat source (i.e. incubator, heat lamp)
Procedure:
1 Cereal
Brand
Background Information: Yeast are tiny unicellular fungi. Yeasts cannot make their own food, so they need to consume food for energy. They rely on sugar found in their
environment to provide them with the energy that they need to grow and reproduce.
Yeast can utilize aerobic respiration but can also utilize fermentation when oxygen isn’t available. When yeast is used to make bread, for example, the yeast will use up the available oxygen inside the dough very quickly and will then use only fermentation.
ATP will be made via glycolysis, which requires no oxygen. After glycolysis the yeast will remove a CO2 from the pyruvate which will be used to oxidize NADH to NAD+.
Today, we will experiment to determine if different amounts of sugar have an effect on CO 2 production. This determination will be made based on observation of the quantity of products produced during a chemical reaction. The plastic bag will be used to house our chemical reaction.
Materials:
2 Cereal Brand
3 Cereal Brand
C 6 H 12 O 6 (____________) + yeast + H 2 O (water) → _____________ + 2C 2 H 5 OH (ethyl alcohol) + ATP
Bag 1 Observations:
Bag 2 Observations:
Bag 3 Observations:
water (^) ethanol glucose carbon dioxide yeast ATP
water (^) ethanol glucose (^) carbon dioxide yeast ATP