Lab Report: Cellular Respiration

Lab Report: Cellular Respiration

Section 1: Introduction and guiding question

Yeast, a microscopic fungus, that has single oval cells that reproduce by ¨budding¨ producing energy needed to survive throughout cellular respiration. Although it may not be recognized, yeast is used in our everyday lives. From making our bread rise and being used as a food supplement, it is very vital to the environment we live in. Yeast needs oxygen and food in order to produce waste and CO2, breaking down food to convert into ATP. Yeast thrives on simple sugars, meaning once the sugars are metabolized the alcohol and CO2 is released causing the yeast to activate. In order for the yeast to activate and occur, there must be oxygen and food provided for the yeast to survive. The independent variable is the food source chosen, while the dependent variable is the amount of yeast. The goal in this experiment is to determine whether protein or starch will affect the rate of cellular respiration in yeast the most. The guiding question is: How Does the Type of Food Source Affect the Rate of Cellular Respiration in Yeast?

Section 2: Proposal

In order for this experiment to result in the best outcomes, the group has to use proteins and lipids equally for each section of the experiment, and must be mixed in with yeast, with given time to work efficiently. The group must also measure the amount of the cellular respiration for 8 minutes. The procedure is if the proteins are fed to the yeast, the CO2 levels will increase. The group will test this by testing the CO2 level in the yeast with a CO2 sensor. If starch is fed to yeast the CO2 level will decrease. The data collected is by the CO2 level (ppm) per minute. While carefully collecting and observing the data for each food source for a period of 8 minutes, the analyzation of the the data will prove whether