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    Yeast Respiration

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    Pauline Lapuz
    Baker's yeast undergoes respiration by consuming sugars and producing carbon dioxide and other byproducts. An experiment was conducted with baker's yeast, boiled water, and varying amounts of sugar in sealed plastic bags. More sugar led to more carbon dioxide production, as evidenced by increased and faster bubble formation. The bags also inflated more with more sugar, proving that baker's yeast respires by consuming sugars and producing carbon dioxide and other gases.

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    Yeast Respiration

    Uploaded by

    Pauline Lapuz
    309 views5 pages
    Baker's yeast undergoes respiration by consuming sugars and producing carbon dioxide and other byproducts. An experiment was conducted with baker's yeast, boiled water, and varying amounts of sugar in sealed plastic bags. More sugar led to more carbon dioxide production, as evidenced by increased and faster bubble formation. The bags also inflated more with more sugar, proving that baker's yeast respires by consuming sugars and producing carbon dioxide and other gases.

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    A laboratory research about yeast respiration.

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    Baker's yeast undergoes respiration by consuming sugars and producing carbon dioxide and other byproducts. An experiment was conducted with baker's yeast, boiled water, and varying amounts of sugar in sealed plastic bags. More sugar led to more carbon dioxide production, as evidenced by increased and faster bubble formation. The bags also inflated more with more sugar, proving that baker's yeast respires by consuming sugars and producing carbon dioxide and other gases.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    309 views5 pages

    Yeast Respiration

    Uploaded by

    Pauline Lapuz
    Baker's yeast undergoes respiration by consuming sugars and producing carbon dioxide and other byproducts. An experiment was conducted with baker's yeast, boiled water, and varying amounts of sugar in sealed plastic bags. More sugar led to more carbon dioxide production, as evidenced by increased and faster bubble formation. The bags also inflated more with more sugar, proving that baker's yeast respires by consuming sugars and producing carbon dioxide and other gases.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    The presence of sugar is necessary for yeast respiration as yeast feeds on sugar and produces carbon dioxide and other byproducts. More sugar leads to more carbon dioxide production and faster respiration rates.

    The presence of sugar is necessary for yeast respiration as the yeast feeds on the sugar. The more sugar that is added, the more food the yeast has and the more carbon dioxide it produces, leading to faster respiration rates and more bubble formation.

    Observable signs that yeast is undergoing respiration include the formation of bubbles due to carbon dioxide production, inflation and expansion of sealed bags, odor similar to alcohol, and increased heat production.

    YEAST RESPIRATION

    INTRODUCTION

    Baker’s yeast is a necessary ingredient in making bread. It is used as the leavening

    agent. A leavening agent is a substance causing expansion of dough. A commercial available

    baker’s yeast is actually a living fungus made up of living eukaryotic microbes, it also respires or

    breathes. It produces energy for the survival of digesting sugar molecules in the presence of

    oxygen. As a result, they produce the needed energy and as byproducts, carbon dioxide, and

    water.

    In this experiment, the researchers will be able to know what will be the reaction of the

    baker’s yeast with same amount of boiled water but different in amounts of sugar in clear bags.

    Yeast reacts with sugar, causing it to ferment, and this is the reason why sugar is the material

    used in this experiment.

    The researchers would like to know how baker’s yeast will undergo respiration because

    baker’s yeast was said to be respiring and the researchers would like to prove if it really does

    respire.

    A. Statement of the Problem

    The purpose of this research is to find evidences to prove how the baker’s yeast

    undergoes respiration and to do the following:

    1. To observe the baker’s yeast undergo respiration in through presence of oxygen.

    2. To differentiate the baker’s yeast undergoing respiration through multiple experiments.

    3. To observe the significance of the presence of sugar when mixing up with the yeast.
    B. Scope and Limitation

    The researchers used baker’s yeast, which is commonly used for baking bread and

    other bakery products. It is to convert the fermentable sugars present in the dough into carbon

    dioxide and ethanol. The experiment was taken at Mater Ecclesiae School SHS Laboratory. It

    took an hour to see the bubble formation in the process and waited for 23 hours to finish the

    undergo respiration of the baker’s yeast.

    The research is limited to simple baker’s yeast undergo respiration through only white

    type of sugar and boiling water to observe the bubble formation.

    METHODOLOGY

    The materials used are boiled water, five clear plastic ziplock bags, a teaspoon, baker’s

    yeast, white sugar, a graduated cylinder, a beaker, a stirring rod, and a thermometer.

    The first step is to boil 500 ml of water to remove bacteria. Then set it aside and let it

    cool down to 37°C to 40°C .The temperature can be measured with the help of a thermometer.

    The researchers also used a stirring rod to minimally help the cooling down of the water. Inorder

    for the water to cool down at a quicker rate, half of the water is poured into another container.

    Meanwhile, the bags are labeled as A, B, C, D and E then, a teaspoon of yeast was poured.

    When the water is warm enough, the researchers poured 100 ml into each clear plastic bag.

    Then, one teaspoon of sugar was added to bag A, two teaspoons in bag B, three in bag C, four

    in bag D and none in bag E. The plastic bags are sealed tightly and left in room temperature for

    24 hours to wait for results.

    RESULTS AND DISCUSSION


    In bag A, when one teaspoon of sugar was added, there was a slow formation of

    bubbles. This is because of the yeast eating up the sugar that was added and in return,

    releases carbon dioxide. In bag b, the same happened but there were more bubbles formed. As

    well in bag C, but there were larger amount of bubbles compared to A and B. Lastly, in bag D,

    when four teaspoons of sugar were added, there were a significantly larger amount of bubble

    formation compared to all the other bags, in a much faster rate. While in Bag E, there was no

    sugar added, thus, there were no bubbles or any reaction at all. This proves that the more sugar

    you add, the more food the yeasts have, and therefore, more carbon dioxide is released.

    A. A side by side comparison of bubble formation and bag expansion due to carbon dioxide

    release.

    It is also noticeable that after 24 hours, after sealing the bag tightly, the bags have

    expanded, except for bag E. The expansion of the bags was a result of the formation of carbon

    dioxide. Bag E has no inflation at all. Bag A has the lowest amount of expansion, followed by

    Bag B, then C. Bag D had the most expansion, due to larger amounts of sugar added. There is

    also an odor coming from the bags. This is because fermentation is taking place. The smell is
    similar to alcohol, since it is also a byproduct from eating sugars. Another byproduct is heat,

    after consumption of sugars.


    CONCLUSION AND RECOMMENDATION

    In conclusion, the presence of sugar plays a major role in the experiment because the

    yeast feeds on sugar. After synthesizing the sugar, the yeast then emits carbon dioxide as

    waste product, causing the ziplock bags to inflate. There is variation in the amount of sugar

    added in each ziplock bags and the researchers have observed that more sugar added means

    higher presence of carbon dioxide.

    In conducting the laboratory activity, it is crucial to observe the required amount of

    temperature in the water that will be utilized because too much heat might destroy the yeast and

    exposure of yeast to cold water will deactivate it. The ziplock bags should also be placed to a

    fairly warm temperature so that the yeast is still activated. On making observation, it is best to

    minimize the agitation of the ziplocks bags so that it will not interfere in the results.

    REFERENCES

    Castro, J. (2013, December 20) What Is Yeast? (https://www.livescience.com/42140-

    what-is-yeast-candida.html)

    Hewiston, J. and Hill, C. (2018) How does sugar affect yeast growth?

    (http://www.saps.org.uk/saps-associates/browse-q-and-a/169-q-a-a-how-does-sugar-affect-

    yeast-growth)

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