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Cellular Respiration

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The purpose of this experiment was to gain a better understanding of cellular respiration and its products. This goal was met through experimentation with yeast fermentation and its gas production when exposed to different carbohydrates, such as sucralose, sucrose, starch, fructose, and glucose. The main hypothesis, which was the simpler the carbohydrate the yeast was exposed to, the faster the rate of fermentation, was supported. The liquids containing simpler carbohydrates produced a larger amount of carbon dioxide gas, which allowed a bigger change in the height of the gas bubble. This suggests that there was a high rate of fermentation for simpler carbohydrates. Each liquid containing complex carbohydrates produced a smaller change in the gas bubble height as a result of low carbon dioxide gas production. This suggested that there was a slower rate of fermentation for complex carbohydrates. Further experimentation could be done by replicating the experiment including different juices and carbohydrate complexities to provide support for this hypothesis. The hypothesis for the respirometer …show more content…
The gas bubble height in most of the respirometers increased due to a release of carbon dioxide by the fermentation process. Gas bubble height change allowed ease of fermentation to be determined because a higher net change means that the process of fermentation was able to be conducted without any restraint. Ease of fermentation correlates with rate of fermentation, suggesting that the easier a carbohydrate was broken down, the faster the reaction could take place. This is because the fermentation process for each test tube occurred under the same time increment. A higher net change in gas bubble height means the rate of fermentation was increased, which suggests that fermentation was undergone much easier in the time allotted. A smaller net change in gas bubble height suggest that fermentation was

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