Scribd
Upload
192 views3 pages

Yeast Metabolism Lab Report

Uploaded by

hepigik997
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
192 views3 pages

Yeast Metabolism Lab Report

Uploaded by

hepigik997
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

Lab Report: Yeast Metabolism

Introduction

Yeast, particularly Saccharomyces cerevisiae, is a model organism extensively used in studies of


cellular metabolism. This lab focuses on the metabolic pathways of yeast, especially glycolysis and
fermentation. The objective is to observe yeast metabolism under different conditions and to
measure the production of carbon dioxide as an indicator of metabolic activity.

Materials and Methods

Materials

Saccharomyces cerevisiae (baker's yeast)

Glucose solution (10% w/v)

Distilled water

Various sugar solutions (e.g., sucrose, fructose, lactose)

pH meter or pH strips

Test tubes and racks

Measuring cylinders

Pipettes

Balloons or gas collection apparatus

Incubator or water bath (set at 30°C)

Stopwatch or timer

Methods

Preparation of Yeast Suspension:

Dissolve 1 g of yeast in 50 mL of distilled water.

Allow the suspension to activate for 10 minutes at room temperature.

Setting Up Fermentation Tubes:

Label test tubes for different conditions (glucose, sucrose, fructose, lactose, and control with no
sugar).
Add 5 mL of the respective sugar solution to each test tube.

Add 5 mL of the yeast suspension to each test tube.

For the control, add 5 mL of distilled water instead of a sugar solution.

Gas Collection:

Stretch a balloon over the mouth of each test tube or connect to a gas collection apparatus.

Ensure the balloon is securely attached to capture the CO₂ produced during fermentation.

Incubation:

Place the test tubes in an incubator or water bath at 30°C.

Start the timer.

Observation and Measurement:

Observe and record the inflation of the balloons at 10-minute intervals for 1 hour.

Measure the volume of gas produced using the displacement method or by measuring the
circumference of the balloons.

Record the pH of each solution before and after the experiment using a pH meter or pH strips.

Results

Condition Initial pH Final pH CO₂ Volume (mL) Balloon Circumference (cm)

Glucose 6.5 4.0 50 15

Sucrose 6.5 4.2 45 14

Fructose 6.5 4.1 48 14.5

Lactose 6.5 6.4 5 2

Control6.5 6.5 0 0

Discussion

The results indicate that Saccharomyces cerevisiae efficiently metabolizes glucose, sucrose, and
fructose, as evidenced by the significant production of carbon dioxide. The initial pH of the
solutions decreased during fermentation, suggesting the production of acidic byproducts, likely
due to ethanol and carbonic acid formation.
Glucose: Produced the most CO₂, indicating it is readily used by yeast.

Sucrose: Yeast possesses the enzyme invertase, which hydrolyzes sucrose into glucose and
fructose, hence the comparable CO₂ production to glucose.

Fructose: Also efficiently metabolized, similar to glucose.

Lactose: Showed minimal CO₂ production because yeast lacks the enzyme lactase required to
hydrolyze lactose into glucose and galactose.

The control experiment confirmed that the CO₂ production was due to the metabolic activity of
yeast on the sugars provided, as no gas production was observed in the absence of an external
sugar source.

Conclusion

Yeast metabolism is highly dependent on the type of sugar available. Saccharomyces cerevisiae
efficiently ferments glucose, sucrose, and fructose, producing significant amounts of CO₂ and
lowering the pH of the solution. Lactose is not effectively metabolized by yeast due to the absence
of lactase. These findings have practical implications in baking and brewing industries, where
specific sugars are used to optimize yeast fermentation processes.

References

Nelson, D. L., & Cox, M. M. (2008). Lehninger Principles of Biochemistry. W.H. Freeman.

Barnett, J. A. (2000). A history of research on yeasts 1: Work by chemists and biologists 1789–1850.
Yeast, 16(8), 729-744.

Appendix

Figures and Tables: Include graphs showing CO₂ production over time for different sugar solutions.

Photographs: Visual documentation of the experimental setup and results.

This lab report outlines the steps and findings of an experiment on yeast metabolism, emphasizing
the practical applications and biochemical principles underlying the process.

You might also like