Bread Lab, A Cellular Respiration Activity - with Respiration Concept Map PDF

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Bread-Baking+Lab:+Teacher’s+Guide+ ! + + BACKGROUND+KNOWLEDGE+ These!lessons!are!intended!to!follow!instruction!on!cellular!respiration,!where!students!understand!the! differences!between!aerobic!and!anaerobic!respiration.!!Anaerobic!respiration!includes!alcoholic! fermentation!or!lactic!acid!fermentation.!!The!bread-making!lab!takes!advantage!of!alcoholic! fermentation!by!yeast.!!! ! Yeast!can!undergo!aerobic!or!anaerobic!respiration.!!In!bread-making,!the!yeast!starts!off!respiring! aerobically,!producing!water!and!also!carbon!dioxide!to!make!the!dough!rise.!!When!the!air!runs!out,! the!yeast!begins!to!respire!anaerobically.!Any!alcohol!produced!boils!away!during!baking.! ! Most!of!my!students!had!never!made!bread!before,!so!this!was!a!fun!adventure.!!In!addition!to!being!an! activity!to!drive!home!cellular!respiration!content,!I!also!hope!they!learned!something!new!that!might! transfer!to!them!being!able!to!try!something!new!in!their!kitchen!at!home.!!Despite!using!the!same! recipe,!the!resulting!products!did!vary,!and!it!really!just!added!to!the!fun!for!us.!!They!were!excited!and! the!other!classes!were!jealous.!!J!!! ! + LESSON+1:+Pre-Lab+Day+and+Cellular+Respiration+Review+! During!this!lesson,!students!should!complete!the!Cellular!Respiration!Review!Concept!Map.!!When! students!finish,!talk!through!the!main!ideas!and!highlight!the!pathway!of!alcoholic!fermentation.!!!!Then! introduce!the!lab,!distribute!the!recipe!and!watch!the!video!to!expose!students!to!the!recipe!and! process.!!Discuss!the!role!of!carbon!dioxide!in!making!bread!rise,!and!that!the!small!amount!of!alcohol! is!removed!during!baking.!!!! ! LESSON+2:+Lab+Day+1+ In!this!lesson,!students!will!mix!and!knead!the!dough!and!leave!it!to!rise.!!Prior!to!the!lab,!clean! students’!work!surfaces!with!sanitizing!cleaner!and!have!students!wash!their!hands.!!Following!Day!1,! allow!the!bread!to!rise!for!about!two!hours!after!class!ends.!!Then!put!the!bowls!of!dough!into!a! refrigerator!overnight.!!Remove!them!promptly!the!next!morning!so!that!the!dough!will!warm!again,!to! at!least!room!temperature,!before!class!begins.!!! ! LESSON+3:+Lab+Day+2+ Have!students!wash!their!hands.!!In!this!portion!of!the!lab,!students!will!shape!the!dough!into!a!loaf!and! then!leave!it!to!rise.!!Following!Day!2,!you!will!need!to!determine!when!you!would!like!to!bake!the! bread.!!It!could!be!baked!after!rising!for!30!minutes!to!an!hour,!and!then!could!be!served!cool!the! following!day.!!Or!it!could!be!stored!in!the!refrigerator!overnight,!allowed!to!warm!up!the!next!morning,! and!then!baked.!!! ! LESSON+4:+Serving+the+Bread+and+Cellular+Respiration+Review+ Bring!butter!and/or!jam!to!serve!with!the!bread.!!If!you!have!time,!a!tasty!option!to!make!is!brown! sugar-cinnamon!butter!!(just!blend!½!cup!butter,!¼!cup!brown!sugar,!and!¼!tsp!cinnamon).!!You!might! consider!peanut!butter,!but!be!aware!of!potential!student!allergies.!!!

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Lab+Preparation:+ + Materials+needed+per+ group+ Large!mixing!bowl!! Measuring!cups!and! spoons!! 1!tbsp,!1!tsp,!½!cup,!¾! cup,!1!cup! Whisk! ½!cup!warm!water!

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Sample+Calculations+based+on+6+groups+and+Notes/Tips+ • • • • • • •

2!¼!tsp!yeast!(1!packet)!

• •

2!tbsp!+!1!tsp!sugar!

• • •

¾!cup!milk!

• • •

2!tbsp!butter!

• • •

3!cups!flour!

• •

Proofing!oven!

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Loaf!pan!

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Plastic!wrap! Vegetable!oil!!

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Plates!or!napkins,!plastic! knives,!butter/jam,!bread! slicing!knives,!etc.!

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6!large!mixing!bowls! I!purchased!large!plastic!bowls!at!the!dollar!store!! Groups!can!share!these,!but!2!or!3!sets!are!needed!to! keep!things!moving.!!! I!recommend!setting!out!measurement!cups/spoons! that!stay!with!each!ingredient,!not!with!each!group! 6!whisks!! 3!cups!warm!water!! I!warmed!water!in!the!microwave!right!before!class!and! put!it!in!a!pitcher.!!I!used!plastic!drink!cups!to!hold!the! water-yeast!mixture!! 6!yeast!packets! you!could!buy!6!individual!packets!or!a!4!oz!jar,!which! would!be!much!more!than!enough!! 1!cup!of!sugar!is!just!enough!for!6!groups!! 1!cup!=!16!tbsp! you!could!bring!from!home,!or!buying!1!4lb!bag!will!be! much!more!than!enough!! 4!½!cups!of!milk!! ½!gal!=!8!cups!! I!warmed!milk!in!the!staff!microwave!right!before!class! and!put!it!in!a!pitcher.! 12!tbsp! 2!sticks!will!provide!16!tbsp!(1!stick!=!8!tbsp)! Be!sure!the!butter!has!been!left!out!of!the!refrigerator! to!soften.!!! 18!cups!! Probably!buy!two!bags!of!flour,!as!a!5lb!bag!is!about!16! cups!! In!a!classroom,!you!may!have!to!get!a!bit!creative!to! create!a!warmer!environment!and!expedite!rising.!!I!had! students!put!their!bowls!to!rise!on!my!plant!stand!after! the!first!day!and!attached!heat!lamps!to!it!–!which! worked!great.!!! 6!loaf!pans!! I!was!able!to!buy!cheap!ones!for!about!a!dollar!at!WalMart!and!re-use!them!year!to!year.!!Disposable!foil!ones! are!another!option.!!! The!class!can!use!one!roll!! Each!group!needs!just!a!tablespoon!or!so!to!coat!their! bowls,!so!they!can!share!from!one!bottle!! For!serving!and!eating!the!bread.!!J!!

+ Basic+White+Bread+Recipe+ (Hand!kneading!method)! video:!http://redstaryeast.com/yeast-baking-lessons/how-bake-videos/!

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½!cup!warm!water!(110º!to!115ºF!/!43!to!46ºC)! • 2!tablespoons!granulated!sugar! 2!¼!teaspoons!yeast!(1!packet)! • 2!tablespoons!butter! 1!teaspoon!granulated!sugar! • 1!teaspoon!salt! ¾!cup!milk! • 2!¾!to!3!cups!bread!flour! ! 1. Measure!the!water!and!put!into!a!cup!for!‘waking’!the!yeast.!!Add!the!yeast!and!1!teaspoon! granulated!sugar;!stir!briefly!until!dissolved.!Let!rest!for!10!minutes.!(The!mixture!will!begin! to!foam!and!fill!the!cup.!If!this!is!not!happening,!start!over!with!water,!yeast!and!sugar.)!! ! 2. Meanwhile,!measure!and!warm!the!milk!by!microwaving!for!30!seconds!or!until!milk!is!warm! (80ºF/27ºC).!!!!! ! 3. In!large!bowl,!add!the!milk,!2!tablespoons!sugar,!butter!and!salt.!!Whisk!to!combine.!! ! 4. To!the!bowl,!add!1½!cups!of!the!flour,!whisk!or!stir!until!smooth.!! ! 5. Add!dissolved!yeast!mixture;!whisk!or!stir!until!smooth.!! ! 6. Add!remaining!flour,!1!cup!at!a!time,!stir!until!combined.!Add!just!enough!of!the!remaining! flour!until!the!mixture!begins!to!form!a!ball.!Turn!out!onto!a!floured!surface!or!board.!! ! 7. Add!just!enough!additional!flour!to!keep!it!from!sticking!to!the!board!and!to!your!hands.! Knead!8!to!10!minutes!(set!the!timer).!!! ! 8. While!kneading,!have!someone!rinse!out!your!group’s!bowl!and!wash!the!whisks,!measuring! cups,!etc.!!! ! 9. When!dough!is!elastic!and!smooth,!place!in!a!large!bowl!that!has!been!lightly!coated!with! butter!or!oil.!Turn!once!to!coat!the!top!of!the!dough.!Cover!bowl!with!plastic!wrap.!Place!in!a! warm!place!to!rise!until!dough!tests!ripe!or!is!about!doubled!in!size.! ! 10. Clean!your!work!surface.! ! -!-!Stop!Day!1-!-! -"-"Your"teacher"will"put"the"dough"in"the"refrigerator"overnight"after"it"has"risen.""-"-"" ! 11. Punch!down;!let!rest!10!minutes.!! ! 12. Meanwhile,!lightly!grease!a!loaf!pan!(approx.!9x5-inch).!! ! 13. Roll!dough!into!a!7x9-inch!rectangle.!Beginning!on!the!7-inch!side,!roll!up!tightly!and!place!in! loaf!pan.!Cover!and!let!rise!again!until!nearly!double!in!size!(about!30!minutes).!! ! -!-!Stop!Day!2-!-! -"-"Bread"will"be"baked"before"next"class-"-" ! 14. Bake!at!375ºF!(190ºC)!for!35!to!40!minutes!or!until!bread!sounds!hollow!when!you!tap!the! tops!with!your!fingers!(if!necessary,!cover!with!foil!to!prevent!over-browning).!!Immediately! remove!from!pan.!Cool!on!wire!racks.! !

Cellular+Respiration+Lab+(AKA+The+Bread+Lab)+ Background+Information:++ Yeast!are!tiny!single-celled!fungi.!!The!organisms!in!the!Kingdom!Fungi!are!not!capable!of!making! their!own!food.!!Fungi,!like!any!other!organism,!need!food!for!energy.!They!rely!on!sugar!found!in! their!environment!to!provide!them!with!this!energy!so!that!they!can!grow!and!reproduce.!!!! !!! Yeast,!like!bacteria!grow!in!or!on!their!food!source.!!They!produce!and!release!digestive!proteins! (enzymes)!into!their!environment!where!the!sugar!molecules!are!found.!!Sugar!molecules!then!break! down!into!smaller!molecules!that!can!be!absorbed!by!the!yeast!and!used!for!food!(energy).!!!! ! Yeast!is!a!facultative!anaerobe,!meaning!that!it!can!participate!in!aerobic!respiration!when!possible,! but!when!it!is!not,!it!respires!anaerobically.!!When!using!yeast!in!making!dough,!the!yeast!will!use!the! initial!oxygen!up!very!quickly,!and!then!start!to!undergo!anaerobic!respiration.!!! !!! There!are!many!species!of!yeast,!and!each!has!a!particular!food!source.!!! • Certain!yeast!feed!on!a!variety!of!natural!sources!of!sugar!such!as!fruits,!nectar!from!plants,!and! molasses!from!the!plant!crop!called!sorghum.!!! • Others!break!down!wood!and!corn!stalks.!In!doing!this,!a!compound!called!ethanol!is!produced.! This!compound!can!be!used!in!our!cars!like!gasoline.!!! • Another!species!break!down!sugar!from!grain!into!alcohol.!Others!break!down!fruits!into!wine,! which!is!another!type!of!alcohol.!!! • Bread!recipes!rely!on!yeast!to!break!down!sugar!in!our!dough.!!!! !! All!of!these!processes!are!called!fermentation.!Overall,!the!final!equation!for!glycolysis!plus!alcoholic! fermentation!is:!!! !!! ! !C6H12O6!!! =!!! 2CH3CH2OH!!! +!!!!! 2CO2!!!!!! +!!!!! 2!ATP!! !!!!!! ! glucose!!!! =!!!!!! ethyl!alcohol!!!!!!!!!!+!!!carbon!dioxide! !+!!!!energy! ! For!the!yeast!cell,!this!chemical!reaction!is!necessary!to!produce!the!energy!for!life.!!The!alcohol!and! the!carbon!dioxide!are!waste!products!produced!by!the!yeast.!!It!is!these!waste!products!that!we!take! advantage!of.!!CO2!creates!gas!bubbles!causing!bread!to!rise.!!Gluten!is!a!wheat!protein!that!allows! bread!to!stretch!when!rising.!!The!heat!from!baking!kills!the!yeast!and!also!evaporates!the!alcohol.! ! 1. Are!yeast!autotrophs!and!heterotrophs?!!Identify!which!one!they!are,!and!then!explain!why.!!! ! ! 2. Most!recipes!for!bread!have!you!add!a!small!amount!of!sugar!or!molasses!to!the!mixture.!! What!purpose!does!the!sugar!serve?!! ! ! 3. Distinguish!between!obligate!and!facultative!anaerobes.!!! ! ! 4. What!are!the!two!products,!besides!energy!for!the!yeast,!that!are!produced!by!yeast! undergoing!alcoholic!fermentation?! ! ! 5. What!happens!to!the!small!amount!of!alcohol!produced!as!the!bread!is!made?! ! ! ! 6. What!happens!to!the!yeast!during!the!baking?! ! !

Name: ___________________________

2 ATP 2 ATP 32 ATP 36 ATP alcoholic fermentation carbon dioxide (CO2) cytosol electron transport ethanol glucose glycolysis Kreb’s cycle lactic acid lactic acid fermentation mitochondria oxygen pyruvates

Date: ______________ Period: _______

Cellular Respiration ! begins with

which is broken down during

produces a net gain of occurs in the

which produces

produces a total of can be used in

can be used in

which requires

anaerobic respiration aerobic respiration such as in

such as in

starting with

produces a net gain of

occurs in the

followed by occurs in the

which produces

which produces

produces a net gain of

! 1. ATP used for cellular energy is a high-energy nucleotide with three phosphate groups. Color this diagram of ATP and label the component parts.

2. Cellular respiration is the process by which ______________ molecules are broken down to produce energy in the form of ________, which is used for most cellular processes.

3. Write the chemical formula for glucose.

4. What are the two types of cellular respiration?

5. Write the balanced chemical equation for aerobic cellular respiration.

6. How many ATP molecules does anaerobic respiration produce from each glucose?

7. How many ATP molecules does aerobic respiration produce from each glucose?

8. What are the three stages of aerobic respiration?

9. List two ways that alcoholic fermentation is used in the food/beverage industry.

10. Describe which type of cellular respiration our bodies normally do, and then describe when our cells sometimes use a different type of cellular respiration. !

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ANSWERS+ Cellular+Respiration+Lab+(AKA+The+Bread+Lab)+ Background+Information:++ Yeast!are!tiny!single-celled!fungi.!!The!organisms!in!the!Kingdom!Fungi!are!not!capable!of!making!their! own!food.!!Fungi,!like!any!other!organism,!need!food!for!energy.!They!rely!on!sugar!found!in!their! environment!to!provide!them!with!this!energy!so!that!they!can!grow!and!reproduce.!!!! !!! Yeast,!like!bacteria!grow!in!or!on!their!food!source.!!They!produce!and!release!digestive!proteins! (enzymes)!into!their!environment!where!the!sugar!molecules!are!found.!!Sugar!molecules!then!break! down!into!smaller!molecules!that!can!be!absorbed!by!the!yeast!and!used!for!food!(energy).!!!! ! Yeast!is!a!facultative!anaerobe,!meaning!that!it!can!participate!in!aerobic!respiration!when!possible,!but! when!it!is!not,!it!respires!anaerobically.!!When!using!yeast!in!making!dough,!the!yeast!will!use!the!initial! oxygen!up!very!quickly,!and!then!start!to!undergo!anaerobic!respiration.!!! !!! There!are!many!species!of!yeast,!and!each!has!a!particular!food!source.!!! • Certain!yeast!feed!on!a!variety!of!natural!sources!of!sugar!such!as!fruits,!nectar!from!plants,!and! molasses!from!the!plant!crop!called!sorghum.!!! • Others!break!down!wood!and!corn!stalks.!In!doing!this,!a!compound!called!ethanol!is!produced.!This! compound!can!be!used!in!our!cars!like!gasoline.!!! • Another!species!break!down!sugar!from!grain!into!alcohol.!Others!break!down!fruits!into!wine,! which!is!another!type!of!alcohol.!!! • Bread!recipes!rely!on!yeast!to!break!down!sugar!in!our!dough.!!!! !! All!of!these!processes!are!called!fermentation.!Overall,!the!final!equation!for!glycolysis!plus!alcoholic! fermentation!is:!!! !!! ! !C6H12O6!!! =!!! 2CH3CH2OH!!! +!!!!! 2CO2!!!!!! +!!!!! 2!ATP!! !!!!!! ! glucose!!!! =!!!!!! ethyl!alcohol!!!!!!!!!!+!!!carbon!dioxide! !!+!!!!energy! ! For!the!yeast!cell,!this!chemical!reaction!is!necessary!to!produce!the!energy!for!life.!!The!alcohol!and!the! carbon!dioxide!are!waste!products!produced!by!the!yeast.!!It!is!these!waste!products!that!we!take! advantage!of.!!CO2!creates!gas!bubbles!causing!bread!to!rise.!!Gluten!is!a!wheat!protein!that!allows!bread!to! stretch!when!rising.!!The!heat!from!baking!kills!the!yeast!and!also!evaporates!the!alcohol.! ! 1. Are!yeast!autotrophs!and!heterotrophs?!!Identify!which!one!they!are,!and!then!explain!why.!!! Heterotrophs!–!not!capable!of!making!their!own!food/sugar!for!energy!! ! 2. Most!recipes!for!bread!have!you!add!a!small!amount!of!sugar!or!molasses!to!the!mixture.!! What!purpose!does!the!sugar!serve?!! Food!source!for!the!yeast!! ! 3. Distinguish!between!obligate!and!facultative!anaerobes.!!! Obligate!anaerobes!cannot!live!with!oxygen.!!Facultative!can!utilize!both!pathways.!!!! ! ! 4. What!are!the!two!products,!besides!energy!for!the!yeast,!that!are!produced!by!yeast! undergoing!alcoholic!fermentation?! Carbon!dioxide!and!alcohol!! ! 5. What!happens!to!the!small!amount!of!alcohol!produced!as!the!bread!is!made?! Mostly!bakes!off!/!evaporates!! ! 6. What!happens!to!the!yeast!during!the!baking?! They!are!killed!by!the!high!temperatures.!!You!are!yeast!murderers.!!

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ANSWERS

2 ATP 2 ATP 32 ATP 36 ATP alcoholic fermentation carbon dioxide (CO2) cytosol electron transport ethanol glucose glycolysis Krebs cycle lactic acid lactic acid fermentation mitochondria oxygen pyruvates

Cellular Respiration ! begins with

glucose 2 ATP which is broken down during

produces a net gain of

glycolysis

occurs in the

cytosol

which produces

36 ATP pyruvate produces a total of can be used in

oxygen

can be used in

which requires

anaerobic respiration

2 ATP aerobic respiration

such as in

such as in

starting with

produces a net gain of

Krebs cycle occurs in the

followed by

mitochondria alcoholic fermentation

occurs in the

lactic acid fermentation

which produces

which produces

electron transport produces a net gain of

32 ATP

! 1. ATP used for cellular energy is a high-energy nucleotide with three phosphate groups. Color this diagram of ATP and label the component parts.

2. Cellular respiration is the process by which glucose molecules are broken down to produce energy in the form of ATP, which is used for most cellular processes.

3. Write the chemical formula for glucose. C6H12O6 4. What are the two types of cellular respiration? aerobic and anaerobic

5. Write the balanced chemical equation for aerobic cellular respiration.

C6H12O6 + 6 O2 à 6 CO2 + 6 H2O + energy 6. How many ATP molecules does anaerobic respiration produce from each glucose? 2

7. How many ATP molecules does aerobic respiration produce from each glucose? up to 36

8. What are the three stages of aerobic respiration? 1) glycolysis 2) Krebs cycle (citric acid cycle) 3) electron transport (oxidative phosphorylation) 9. List two ways that alcoholic fermentation is used in the food/beverage industry. Ex. bread/baking, beer/wine, swiss cheese

10. Describe which type of cellular respiration our bodies normally do, and then describe when our cells sometimes use a different type of cellular respiration. Human!cells!generally!use!aerobic!respiration.!!Muscle!cells!have!the!capability!to!perform! some!lactic!acid!fermentation!under!strenuous!exercise!conditions.!!! !...