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Anaerobic respiration data logging

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Data logging for ICT

Data logging for ICT

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  • 1. I can live without YOU!
    Anaerobic respiration:
    Fermentation
  • 2. Biological Principle:
    In the absence of oxygen, yeast will undergo anaerobic respiration .,Yeast converts glucose into ethanol and carbon dioxide. So, the carbon dioxide given out reflect the rate of anaerobic respiration.
    Glucose was fermented because this sugar can pass rapidly into the cell and enter directly into metabolic pathways
  • 3. Do you think this diver is breathing while
    diving under water? How?
    Can she keep diving under the water after the diving tank that stored compressed gas such as oxygen have depleted?
    Some organism can survive in the absence of oxygen, why?
    ENGAGE
  • 4. ENGAGE
    Do you know how beer and wine to be make?
    What ingredients need to make beer and wine?
    Why people will drunk after drinking too much wine?
  • 5. EMPOWER
     
  • 6. Procedure:
    4 grams of yeast was measured by the electronic balance.
    2. Glucose solution was prepared in a beaker.
    Different concentration of glucose solution was prepared as follows:
    3% ,6%,9% and 0%(control set-up)
    3. The glucose solution of 3% was boiled under the Bunsen flame to evaporate any dissolve oxygen in the solution.
    4. This glucose solution was cooled down by the Ice to prevent the heat produced killed the yeast during the fermentation.
    5. The carbon dioxide sensor was connected with the Data Logger.
  • 7. 6. Glucose solution was then mixed with the yeast in the reagent bottle under the water bath with temperature 30 oC. Water bath was prepared to maintain the temperature as heat produced will affect the reaction during anaerobic respiration.
    7. A layer of oil was added on the top of the solution to prevent gas trapped in the solution.
    8. The carbon dioxide sensor sealed the reagent bottle of the mixed solution
    9. The reagent bottle was put under the water bath for 10 minutes.
    10. The amount of carbon dioxide was recorded at each 5 seconds interval.
    11. Steps 4 to 11 are repeated but the concentration of glucose solution is changed to 6%, 9% and 0% respectively. The control set up(0%) is to correct any experimental error arise from any endogenous substrate(glucose) already present in yeast.
     
     
     
     
     
  • 8. Results
    • Graph/Table of production of carbon dioxide gas of fermentation of different concentration of glucose solution.
  • Questions
    Look at your table ,compare the amount of carbon dioxide gas produced during fermentation of yeast of different concentration of glucose solution. Which fermentation of glucose produced higher amount of carbon dioxide gas?
    How does the amount of carbon dioxide gas given out reflect the rate of anaerobic respiration?
  • 9. ENHANCE
    Fermented food offer us health benefit such as it can help
    to reduce high cholesterol levels in our blood,
    it strengthens and supports our digestive and immune systems.
    From the picture given, give an example of fermented food.
    Discuss the production process of this fermented food.
  • 10. ENHANCE
    List some industrial applications of fermentation.