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The Relationship Between Food Concentration, And Respiratory Activity
Beginning of paper
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, and in the
baking industry to raise or .... Middle of paper
.... activity
would take place with 60% sucrose concentration. Since yeast fermentation
requires sucrose and water, aproximately equal proportions of both would yield
to the most respiratory activity.
Once the sucrose concentration was serially cut to the desired level,
the experimenter added 5 ml of yeast suspension to each one of the ten test
tubes.
Then, ten small test tubes were placed invertedly into each one of the
large test tube ....
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Number of words: 373
Number of pages: 2 (approx. 250 words per double-spaced page)
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