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Slide 1: Cellular Respiration & Fermentation Julie Barrett, Sara Brandow, Vivian Harmon
Slide 2: Outline ●Fermentation and Cellular Respiration - what is it? ●How are fermentation and cellular respiration different? ●Why do we care? ● A story... ●2 Experiments
Slide 9: Experiment 1: Cellular Respiration ●Snail and elodea plant measured for volume and placed in water ●Elodea plant kept in the dark ●Respired for 15 minutes ●Amount of CO2 in solution was measured ●Respiration rate per mL of organism was calculated ●Elodea plant had a higher respiration rate than the snail ●Shell accounted for volume, but not respiration
Slide 10: Data for Measuring CO2 Production During Respiration Organisms Total Volume of Organisms (in mL) mL of NaOH to reach end point (in mL) Relative Respiration Rate Of Organism (in mL NaOH) Respiration Rate Per mL of Organism (mL NaOH/ mL Organism) 0.114 mL NaOH/mL snail 0.2 mL NaOH/ mL elodea Beaker 1: Snail 3.5 mL 1.2 mL 0.4 mL Beaker 2: Elodea 1.0 mL 1.0 mL 0.2 mL Control Beaker 0 0.8 0 0
Slide 11: Results of Cellular Respiration Experiment ●Beaker 1 (snail): 0.114 mL NaOH/mL organism ●Beaker 2 (Elodea): 0.2 mL NaOH/mL organism ●The results of our experiment indicate that the Elodea plant had a greater respiration rate per mL of organism ●However, the shell on the snail accounted for volume, but not CO2 production
Slide 15: Experiment 2: Fermentation ● Seven test tubes filled with six combinations of different variables ● Na Pyruvate, MgSO4, and Glucose were activators. NaF was an inhibitor. ● Yeast suspension present in six of seven test tubes (seventh was control with water) ●Incubation ●Measurement of CO2 bubble (in mm)
Slide 16: Tube 1 Pyruvate MgSO4 NaF Glucose Water 7.5 mL Add Yeast Results (mm of CO2 produced)* 0.50 2 2.5mL 5.0mL Yeast 1.50 3 5.0mL 2.5mL Yeast 2.00 4 0.5mL 2.5mL 4.5mL Yeast 1.25 5 5.0mL 2.5mL Yeast 0.75 6 2.5mL 2.5mL 2.5mL Yeast 1.00 7 2.5mL 2.5mL Water 0.00 * It should be noted that these numbers are approximations due to the fact that rounded test tubes were used for this experiment and there was a small air bubble present at the beginning of this experiment.
Slide 17: Effects of Four Chemical Variables on CO2 Production During Anaerobic Fermentation Variable Tube # With Variable Tube # For Control Effect of Variable On Respiration Rate Mechanism for the Effect Yeast 2-6 1 Increased Yeast acts as an electron acceptor and Respiration oxidizes the pyruvate from glycolysis, releasing CO2 Increased More pyruvate causes increased CO2 Respiration production Decreased Inhibits some enzymes used during Respiration glycolysis Increased Pyruvate is a product of glycolysis which Respiration is reduced to ethanol by yeast, producing CO2 Increased Produces Mg2+ which acts as a cofactor Respiration that activates some enzymes that are important in glycolysis. Glucose 2-6 7 NaF 4-6 2 Na Pyruvate 6 4 MgSO4 3 2
Slide 18: Results of Fermentation Experiment ●Yeast, pyruvate, MgSO4, glucose contributed to CO2 production ●NaF did not contribute to CO2 production/decreased CO2 production
Slide 19: Amount of CO2 produced (in mm) Amount of CO2 produced (in mm) Amount of CO2 Produced (in mm)
Slide 20: Conclusion ● Cellular respiration, fermentation, and how they differ ●Why each are important ● Gary and Glenn Glucose
Slide 21: References Campbell-Reece. Biology. Custom Edition. Vol. I. San Francisco: Benjamin Cummings, 2008. II vols. CornellInstitute for Biology Teachers [Internet]. Ithaca (NY): Photosynthesis and Respirationin Elodea [modified 2008 Jun 24; cited 2010 Nov 23]. Available from: http://cibt.bio.cornell.edu/labs/dl/PELO.PDF. Vodopich-Moore. BiologyLaboratory Manual. Ninth Edition. Boston :McGraw Hill Companies, Inc., 2011.