Vernier Software and Technology
Vernier Software & Technology

Respiration of Sugars by Yeast

Figure from experiment 12A from Biology with Vernier

Introduction

Yeast are able to metabolize some foods, but not others. In order for an organism to make use of a potential source of food, it must be capable of transporting the food into its cells. It must also have the proper enzymes capable of breaking the food’s chemical bonds in a useful way. Sugars are vital to all living organisms. Yeast are capable of using some, but not all sugars as a food source. Yeast can metabolize sugar in two ways, aerobically, with the aid of oxygen, or anaerobically, without oxygen.

In this lab, you will try to determine whether yeast are capable of metabolizing a variety of sugars. When yeast respire aerobically, oxygen gas is consumed and carbon dioxide, CO2, is produced. You will use a CO2 Gas Sensor to monitor the production of carbon dioxide as yeast respire using different sugars. The four sugars that will be tested are glucose (blood sugar), sucrose (table sugar), fructose (fruit sugar), and lactose (milk sugar).

Objectives

In this experiment, you will

  • Use a CO2 Gas Sensor to measure concentrations of carbon dioxide.
  • Determine the rate of respiration by yeast while using different sugars.
  • Determine which sugars can be used as a food source by yeast.

Sensors and Equipment

This experiment features the following Vernier sensors and equipment.

Option 1

Option 2

Additional Requirements

You may also need an interface and software for data collection. What do I need for data collection?

Standards Correlations

See all standards correlations for Biology with Vernier »

Biology with Vernier

See other experiments from the lab book.

1Energy in Food
2Limitations on Cell Size: Surface Area to Volume
3Acids and Bases
4Diffusion through Membranes
5Conducting Solutions
6AEnzyme Action: Testing Catalase Activity
6BEnzyme Action: Testing Catalase Activity
7Photosynthesis
8The Effect of Alcohol on Biological Membranes
9Biological Membranes
10Transpiration
11ACell Respiration (O2)
11BCell Respiration (CO2)
11CCell Respiration (Pressure)
11DCell Respiration (CO2 and O2)
12ARespiration of Sugars by Yeast
12BSugar Fermentation
13Population Dynamics
14Interdependence of Plants and Animals
15Biodiversity and Ecosystems
16AEffect of Temperature on Respiration
16BEffect of Temperature on Fermentation
17Aerobic Respiration
18Acid Rain
19Dissolved Oxygen in Water
20Watershed Testing
21Physical Profile of a Lake
22Osmosis
23AEffect of Temperature on Cold-Blooded Organisms
23BEffect of Temperature on Cold-Blooded Organisms
24ALactase Action
24BLactase Action
25Primary Productivity
26Control of Human Respiration
27Heart Rate and Physical Fitness
28Monitoring EKG
29Ventilation and Heart Rate
30Oxygen Gas and Human Respiration
31APhotosynthesis and Respiration (O2)
31BPhotosynthesis and Respiration (CO2)
31CPhotosynthesis and Respiration (CO2 and O2)

Experiment 12A from Biology with Vernier Lab Book

<em>Biology with Vernier</em> book cover

Included in the Lab Book

Vernier lab books include word-processing files of the student instructions, essential teacher information, suggested answers, sample data and graphs, and more.

Buy the Book

Dev Reference: VST0048

Go to top