This lab report summarizes experiments on yeast fermentation and cellular respiration in lima bean mitochondria. In the fermentation experiment, yeast was exposed to different food sources (glucose, sucrose, starch, water) at varying temperatures to measure CO2 production. Glucose at the highest temperature was predicted to produce the most CO2. The respiration experiment tested the reaction rate of succinate conversion to fumarate in lima bean mitochondria under varying conditions. The results provided insights into fermentation and the citric acid cycle that occurs in mitochondria.