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Data Logger (Engage, Empower, Enhance & Extension)

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  • 1. ICT In Biology(TBC 3013)DATA LOGGER
    Group members:
    Yee Hon Kit D20091034822
    Yee Chin Tien D20091034824
    Ngang Huey Chi D20091034861
    Sharifahroqaiyah D20091034851
  • 2. Anaerobic respiration:
    I can live without YOU!
  • 3. Scientific Concept:
    Anaerobic respiration occurs in conditions of limited oxygen supply or in the absence of oxygen.
    During anaerobic respiration, the glucose is not fully oxidised to carbon dioxide and water but partly disintegrates into ethanol and carbon dioxide in plant cells.
    C6H12O6 --------------> 2C2H5OH + 2CO2 + 2ATP
  • 4. ENGAGE
    What are the important ingredients do you need to make a bun?
    What makes the dough expand and becomes bigger?
    How to control the bun expand and becomes bigger in the shortest time?
  • 5. EMPOWER
    Carbon dioxide sensor
    Glucose and yeast mixture solution
    Water bath
  • 6. Procedure:
    Measure 4 grams of yeast by the electronic balance.
    Prepare 3 different concentration of glucose solutions as follows:
    5%, 10% and 15%
    Boil all the glucose solutions under the Bunsen flame to evaporate any dissolve oxygen in the solution.
    Cool down the glucose solutions by the ice to prevent the heat produced killed the yeast during the fermentation.
    Connect the carbon dioxide sensor with the Data Logger.
  • 7. Mix the glucose solutions with the yeast in the reagent bottle under the water bath with temperature 30oC.
    Add a layer of oil on the top of the solutions to prevent gas trap on the solution.
    Seal the carbon dioxide sensor to the reagent bottle of the mixed solution.
    Put the reagent bottle under the water bath for 10 minutes.
    Record the amount of carbon dioxide at each 10 second interval.
  • 8. Results
    Graph of Amount of CO2 Produced Versus Time
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  • 16. Questions
    Look at your table ,why does the carbon dioxide level change?
    Base on the graph, which fermentation of glucose produced higher amount of carbon dioxide gas? Why?
    3. Calculate the rates of respiration of each concentration of glucose by using the formula given below.
    4. What can you conclude from this experiment?
    Final reading- initial reading
    Rate of respiration =
    Time (min)
  • 17. Answer
    The change of carbon dioxide level indicated that the yeast fermentation of glucose have begun. Or anaerobic respiration has initiated by yeast.
    In the same period of time, fermentation of yeast in glucose 5% have produced higher amount of carbon dioxide. This can be explain as in high concentration of glucose such as 10% and 15%, the increase in glucose concentration led to in the increase in fermentation time. Besides, when the glucose content increased, the glucose uptake rate decreased, this will affect the rate of fermentation. Thus, as longer time is required for fermentation of yeast to occur, it have reduced the amount of CO2 produced for both 10% and 15% of glucose fermentation.
    4. Fermentation of different concentration of glucose will have different rate of fermentation and different amount of end product in fixed time.
  • 18. ENHANCE
    In the production of fruit wine, most fruits have natural sugar in them and without adding extra sugar, these can be turned into a wine of about 4% to 6% volume alcohol. This is a low alcohol content.
    How high alcohol content of fruit wine is produced?
  • 19. To make a stronger wine of about 12% to 17%, sugar is needed to bring the alcohol content up to a level high enough.
    The increase in glucose concentration led to in the increase in fermentation time. Besides, when the glucose content increased, the glucose uptake rate decreased, this will affect the rate of fermentation whereby it will prolong the fermentation process, resulting in higher amount of by-product produced in time. Thus, producing fruit wine with higher alcohol content.
  • 20. Unique Feature of This Activity
    Amounts of carbon dioxide produced can be detected and measured accurately. We can measure in every 10 seconds and the data can be recorded up to three decimal places.
    Less work need to be done by the students. For example, students do not need to be with the experiment all the time as the results will be recorded automatically during that period of time.
    The pattern of amount of CO2 production changes can be observe along with the experiment.
    The changes of the data in table and graph can be observed immediately, allowing us to halt and repeat the experiment easily.