1- Introduction

1.1 Aim:

The aim is to see how different concentrations of glucose (5g,10g,15g,20g,25g) affect the volume and rate

of CO2 generated by Baker's yeast during aerobic metabolism (Saccharomyces cerevisiae).

1.2 Introduction:

Saccharomyces cerevisiae is sometimes known as baker's yeast or brewer's yeast (Fugelsang 2007).

It's a spherical, unicellular creature with a size range of 5 to 10 meters. Yeast was the first eukaryote to

have its whole genome sequenced in 1996. (Oliver 1997). As a result, researchers were able to look at the

genomes of increasingly complex eukaryotes. Despite the importance of S. cerevisiae in biological research

and the brewing business, this study focuses on yeast's production of carbon dioxide in varied sugar media.

Carbon dioxide is produced as a byproduct in several metabolic activities, such as fermentation and

oxidative phosphorylation. The presence or absence of oxygen, on the other hand, will affect these actions.

Pyruvate provides adenosine triphosphate (ATP) energy by breaking down into carbon dioxide and water.

This mechanism is known as aerobic metabolism (Pronk et al. 1996). Fermentation, or the breakdown of

carbohydrates into carbon dioxide and ethanol, is observed under anaerobic 2 conditions, as defined by the

Gay-Lussac equation (Fugelsang 2007). This is demonstrated by the following equation: 2CH3CH2OH +

3CO2 C6H12O6 2CH3CH2OH + 3CO2 (Fugelsang 2007).

Depending on the conditions in their surroundings, yeast cells eventually conduct oxidative

phosphorylation or fermentation (Pronk et al. 1996). Adenosine triphosphate (ATP) energy is produced

after the breakdown of carbon dioxide and water. Glucose promotes fermentation while also providing

energy for cellular respiration. Various studies have been carried out to establish which sugar kinds and/or

sugar amounts best help fermentation. When oxygen is in short supply, glycolysis turns to fermentation,

1
which produces carbon dioxide. In cellular respiration, glucose and oxygen are used to create ATP, carbon

dioxide, and water. When the cell doesn't have enough oxygen, it uses fermentation to produce ATP and

carbon dioxide from glucose. Because of their high fermentation rates, yeast cells are used in the creation

of alcohol, soy sauce, and bread.In a 1992 study, moderate glucose concentrations were found to be

helpful. It has the greatest rate of fermentation because it produces the most ethanol, a consequence of

fermentation (D'Amore,1992). Further study has revealed that moderate levels of glucose, rather than high

amounts of glucose, provide greater aerobic metabolism advantages (Verstrepen et al., 2004).

2- Investigation

2.1 Hypothesis:

Glucose concentration has been shown to influence the rate of yeast fermentation and carbon dioxide

generation. I believe that as the amount of glucose in the blood increases, so does the amount of CO2

produced. This backs up the idea that the quantity of glucose generated by yeast has a significant positive

link with the amount of CO2. They are intricately related since the quantity of CO2 generated increases as

the concentration rises.

2.2 Background Information:

Glucose promotes fermentation while also providing energy for cellular respiration. Various studies

have been carried out to establish which sugar kinds and/or sugar amounts best help fermentation. When

oxygen is in short supply, glycolysis turns to fermentation, which produces carbon dioxide. In cellular

respiration, glucose and oxygen are used to create ATP, carbon dioxide, and water. When the cell doesn't

have enough oxygen, it uses fermentation to produce ATP and carbon dioxide from glucose. Because of

their high fermentation rates, yeast cells are used in the creation of alcohol, soy sauce, and bread. In a 1992

study, moderate glucose concentrations were found to be helpful. It has the greatest rate of fermentation

because it produces the most ethanol, a consequence of fermentation (D'Amore,1992). Further study has

revealed that moderate levels of glucose, rather than high amounts of glucose, provide greater aerobic

metabolism advantages (Verstrepen et al., 2004).

2
 Glucose concentration promotes yeast fermentation until it reaches the saturation gradient, at which

time carbon dioxide generation ceases (Hewitson and Hill, 2018). Because the prior study has shown that

glucose is the best sugar for fermentation rates, we selected to explore different glucose concentrations

(Deken, D. 1966). We thought that the best strategy to investigate the effects of sugar on yeast fermentation

was to use concentration rates. The purpose of our study was to see how varying glucose concentrations

impact the generation of carbon dioxide by Saccharomyces cerevisiae. To examine how glucose

concentration affects fermentation speeds, I gave saccharomyces different quantities of glucose and

assessed carbon dioxide output. We assumed that if there was a moderate concentration of glucose,

fermentation would increase, resulting in an increase in carbon dioxide emission. This is because moderate

amounts of glucose provide the best fuel for cellular respiration. I predicted that the moderate glucose level

would result in a greater rate of carbon dioxide generation due to the balanced input for cellular respiration.

2.3 Variables:

Table 1: Independent, dependent, and controlled variables of this investigation

Independent Variables Glucose amount

Dependent Variables The volume of carbon dioxide (ppm)

produced will be measured and used to
calculate the rate of respiration.

Uncontrolled Variables light and surrounding air

Table 2: Controlled Variables of this investigation

Controlled variable How was it controlled? Why was it controlled?

temperature using the water bath the To make sure that every
temperature where the reaction has the same
reaction undergoes is conditions for the accuracy of
controlled the results

time by setting up a timer of 5 To make sure that there is a

minutes for each trial and specific time where we can
measuring the amount of CO2 compare different amounts
produced each minute. with the results given.

yeast amount By measuring 5 grams for to ensure that each trial is

each trail using the weighting getting the same amount of
dish and electrical balance. yeasted reacting with the
glucose solution to produce

3
 CO2.

3- Methodology

3.1 Materials & Instruments:

1. pipette

2. measuring cylinder

3. beakers

4. glucose

5. water

6. saccharomyces

7. electrical balance

8. weighting dish

9. gas syringe

10. water bath

3.2 Methodology:

1. Using a measuring cylinder measure 50ml of water

2. prepare the water bath at 50 celsius, make sure it is 50 using a thermometer

3. measure 5g of glucose in a weighting dish using the electrical balance

4. Add the 50 ml of water to a beaker

5. Add the 5g of glucose into the beaker with the water in.

6. stir the water and the glucose until dissolved

7. measure 5g of saccharomyces in a weighting dish using an electrical balance

8. Put the glucose solution into a conical flask that is connected to the gas syringe

9. put the conical flask into the water bath

10. add the 5g of saccharomyces to the glucose solution and close the conical flask

11. record the increase of the CO2 amount seen by the gas syringe

4
 12. Repeat the experiment of each glucose amount 3 times to make sure the answers got were

accurate.

3.4 Risk Assessment:

- Safety Issues:

A. Gloves, masks, and laboratory coats were worn in the experiment. Care was given not to touch

anything directly with exposed hands (without equipment).

- Ethical Issues:

Some people worry if saccharomyces may be included in a vegan diet because it is a live entity.

Yeasts, on the other hand, do not have a neurological system like animals. Yeast is often

considered a vegan food because it does not cause it to suffer and does not require animal

exploitation or cruelty.

- Environmental Issues:

The sugar is converted to biomass (yeast cells), energy (heat), and carbon dioxide throughout the

fermentation process. The fermentation process does not result in net emissions of carbon dioxide into

the atmosphere because molasses is a renewable raw resource, but the waste product of the expiration is

thrown away down the sink as a way to get rid of the yeast solution.

4- Results

4.1 Visual present of the experiment:

5
Source of Photos taken:

Amr Khaled Aly’s camera phone.

4.2 Qualitative Data:

5 grams of glucose used

CO2 concentration (ppm)

Minute 1 Minute 2 Minute 3 Minute 4 Minute 5

Trial 1 2145 3274 7892 10892 15234

Trial 2 2270 3416 8120 11988 15444

Trial 3 2646 3780 6650 10622 15024

Average 2145 3274+34163 7892+8120+ 10892+1198 15234+1544

+2270+2646/ 3= 780/3= 3490 6650/3 = 8+10622/3 = 4+15024/3=
2354 7554 11167 15234

10 grams of glucose used

6
 CO2 concentration (ppm)

Minute 1 Minute 2 Minute 3 Minute 4 Minute 5

Trial 1 2362 3152 6710 12188 15900

Trial 2 2463 3420 6823 12780 15960

Trial 3 2535 3701 6954 12920 16096

Average 2362+2463+25 3152+3420+ 6710+6823+6 12188+12780 15900+15960

35/3= 2453 3701/3=3424 954/3=6829 +12920/3=12 +16096/3=15
629 985

15 grams of glucose used

CO2 concentration (ppm)

Minute 1 Minute 2 Minute 3 Minute 4 Minute 5

Trial 1 2235 3487 6823 13209 15610

Trial 2 2239 3879 7004 13459 16003

Trial 3 2489 3976 7123 13870 16349

Average 2235+2239+22 3487+3879+39 6823+7004+71 13209+13459+ 15610+16003+

489/3=2321 76/3=3781 23/3=6983 13870/3= 16349/3=
13513 15989

7
 20 grams of glucose used

CO2 concentration (ppm)

Minute 1 Minute 2 Minute 3 Minute 4 Minute 5

Trial 1 2603 3578 6989 13234 16240

Trial 2 2668 3870 7234 13890 16450

Trial 3 2890 4003 7452 14032 16783

Average 2603+2668+28 3578+3870+40 6989+7234+74 13234+13890+ 16240+16450+

90/3=2720 03/3=3817 52/3=7225 14032/3= 16783/3=
13719 16491

8
 25 grams of glucose used

CO2 concentration (ppm)

Minute 1 Minute 2 Minute 3 Minute 4 Minute 5

Trial 1 1164 2235 5879 11234 13290

Trial 2 1237 2785 6002 12045 13890

Trial 3 1278 2890 6423 12345 14028

Average 1164+1237+12 2235+2785+28 5879+6002+64 11234+12045+ 13290+13890+

78/3=1226 90/3=2637 23/3= 6101 12345/3=1178 14028/3=1373
5 6

4.3 data treatment:

To ensure that the measurements were correct, it was done with a gas syringe that included

centimeters and millimeters. In addition, the thermometer was utilized to maintain a steady temperature

throughout the experiment's trials. To obtain the values per concentration, each experiment was done three

times.

5- Data Analysis

5.1 Evaluation and Discussion:

As an overall this paper has came to success since it showed the differences in the anaerobic

respiration of Saccharomyces cerevisiae. Different variables were controlled to ensure the reliability of he

9
results. Amount of Saccharomyces was controlled to be 5 grams of them inthe experiment to ensure the

safety and to make sure that the amount of carbon dioxide wont affect the environment. Temperature was

controlled as well so that experiment would undergo the same circumstances to ensure reliability and

validity of the data collected which were presented in the tables above.

Each experiment had three trials to ensure that the might be human errors so they were taken into

account as an average as provided on the tables above. These averages were a key into securing the overall

calculations of the carbon dioxided produced by the Saccharomyces cerevisiae. The averages of each trails

were taken andpresnted in graphs to show the results of each experiment alone to come up with an answer

to the paper’s question.

6- Conclusion

In conclusion, this paper answered the issue and also supported the paper's hypothesis, which is that

as the amount of glucose increases, so does the amount of carbon dioxide produced. As shown in the

graphs and tables above, the average of 5 grams of glucose was the second lowest, not the lowest, which

contradicted the hypothesis; however, this suggests that there was an error in the 25 grams of glucose

experiment, as the three trials yielded similar results, implying that the 25 grams of glucose was too much

for the Saccharomyces cerevisiae to ferment and produce carbon dioxide as in other experiments.

Looking through the averages in the tables we find that the differences in the end of each experiment

from the 5 grams experiment to the 20 grams experiment were only arround 1000ppm different which

means that the more amount of glucose affects the carbon dioxide production but not in a high rate of

production. Answering the question : What is the effect of different Glucose amounts (5g,10g,15g,20g,25g)

on the volume and rate of CO2 produced during anaerobic respiration of Baker’s yeast,(Saccharomyces

cerevisiae)? The paper provides that the more glucose amount is used in 50ml of water until 20 grams the

more carbon dioxide will be produced.

10
7- Bibliography

Allot & Mindorff, (2014). Ib Biology Coursebook Companion (2014th ed.).

The affect of temperature on yeast growth. prezi.com. (n.d.). Retrieved March 5, 2022

Analyzing the rate of carbon dioxide created by ... (n.d.). Retrieved March 5, 2022

budbud18. (n.d.). File finder ·

Budbud18/file-home-chronos-U-8308BA309CAE60F37B4DA7E1FB140A262D20D93B-MYFILES-D

OWNLOADS-NEW-20FOLDER-BAD-2. GitHub. Retrieved March 5, 2022

budbud18. (n.d.). File finder ·

Budbud18/file-home-chronos-U-8308BA309CAE60F37B4DA7E1FB140A262D20D93B-MYFILES-D

OWNLOADS-NEW-20FOLDER-BAD-2. GitHub. Retrieved March 5, 2022,

Buddies, S. (2014, April 3). Single-celled science: Yeasty Beasties. Scientific American. Retrieved

March 5, 2022

Glucose concentrations effect on rate of fermentation in yeast. (n.d.). Retrieved March 5, 2022

How does sugar affect yeast growth? Welcome. (n.d.). Retrieved March 5, 2022

Q & A: Yeast gases. Q & A: Yeast Gases | Department of Physics | University of Illinois at

Urbana-Champaign. (n.d.). Retrieved March 5, 2022

11