Celluar Respiration Lab Report PDF

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Celluar Respiration Lab Report...

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LABORATORY REPORT FORM CELLULAR RESPIRATION LAB 1. Data analysis a. Enter your data from Table 1 into the following table (Table 4) and complete the calculations to get the corrected volume differences for each type of pea. At your instructor’s discretion, enter data in the lab room front computer using the calculation template there. Table 4. Beads alone Temp (C)

10

Time (min)

Vol. (Tbl 1)

0

0

5

*Vol. change

0

0

0 0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

-0.5

0

-1

0

0

0 0

10

0

0

15

0

20

0

10

0 0.5 1

#

Vol. (Tbl 1)

Vol. (Tbl 1)

5

#

Dry peas

Corrected change

*Vol. change

0

23

Germinating peas *Vol. change

0 0.067 5

0.0675

1

0.142 5

0.1425

0.5

Corrected change

0 -0.4325 -.8575

0 0

15

2

2

0.335

0.335

-1.665

0

0

-2

20

3

3

0.48

0.48

-2.52

0

0

-3

*Vol. change – change in the volume from time 0 to time x = (reading at time x) – (initial reading at time 0) # Corrected change – corrected volume change = (volume change in peas) – (volume change in beads alone) b. Calculate the rate of oxygen consumption for each condition by filling out the following table (Table 5):

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Table 5. Condition Germinating peas

Show calculations here

Rate of O2 consumption (mL/min)

0-0/15=

0 mL/min

-2.52-0.0675/15=

-0.1635 mL/min

0-0/15=

0 mL/min

-3+0.5/15=

-0.17 mL/min

10C Germinating peas 23C Non-germinating peas 10C Non-germinating peas 23C For each condition, do the following calculation: (Corrected volume change at end time point) – (Corrected volume change at initial time point) (Final time – initial time) c. Graph the corrected volume change results from Table 4 in a line graph. Your figure (Figure 1) should have time on the x-axis and correct volume change for the four conditions (Germinating peas 10°C, Germinating peas 23°C, Non-germinating peas 10°C, Non-germinating peas 23°C) on the yaxis. There should be four lines on the graph.

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Table 4 Corrected Change Volume

0

0

5

10

15

20

-0.5 -1 -1.5 -2 -2.5 -3 -3.5

Type of Pea Corrected Volume Change Germinating Peas 10 degrees C Corrected Volume Change Germinating Peas 23 degrees C Corrected Volume Change Non-Germinating Peas 10 degrees C Corrected Volume Change Non-Germinating Peas 23 degrees C

*Corrected volume change for germinating peas at 10C is underneath the corrected volume change for non-germinating peas at 10C. d. Produce a column graph (figure 2.) that shows the rate of the respiratory reaction for Germinating peas at 10°C, Germinating peas at 23°C, Nongerminating peas at 10°C, Non-germinating peas at 23°C

Table 5 Rate of O2 consumption (mL/min)

0 -0.02 -0.04 -0.06 g t in ina -0.08 rm

Ge -0.1

a pe

0 s1

g de

es re

Ge

rm

t ina

in

g

p

s ea

23

gr de

s ee

nNo

ge

rm

at in

in

g

a pe

0 s1

g de

re

es

nNo

ge

rm

at in

in

g

a pe

3 s2

g de

re

es

-0.12 -0.14 -0.16 -0.18

Type of Pea Column1

3

2. What two independent variables were tested in the respirometer (pea) experiment and what was the dependent variable? The independent variables were the sugar added, the water baths which were held at a constant temperature and the type of peas used. The dependent variable was the volume changed in each beaker. 3. Describe three different variables that you controlled (kept the same) in assembling the six different respirometers. In experiment A, the 3 variables that were controlled were the 10 drops of 15% KOH, the cotton balls and pads, and the distilled water. In experiment B, the 3 variables held constant was the temperature, the milliliters of sugar and the water. 4. What were the null and alternative hypotheses for the respirometer (pea) experiment (you should have two of each because you tested two different independent variables)? H0- The different type of water temperatures will have no effect on the peas. HA- The different types of water temperature will have an effect on the peas. H0- The 10% of KOH on the cotton balls will have no effect on the peas. HA- The 10% of KOH on the cotton balls will have an effect on the peas.

5. Why was it important to include the “beads only” respirometer in that experiment? It is important to include the “beads only” respirometer in the experiment to act as the control variable. 6. What was the purpose of adding KOH to the cotton balls in the respirometers? Consider what gases will be consumed and produced during respiration. The purpose of adding KOH to the cotton balls was to see if the gas had an effect on the peas and their level of respiration. The KOH pellets absorb carbon dioxide and form an insoluble precipitate.

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7. Why does cellular respiration inside the respirometer cause the red dye to move into the pipette? While the peas experienced cellular respiration, they consumed oxygen and released carbon dioxide. The KOH with the carbon dioxide decreased the volume of gas in the pipette and in the vials. Because the pipette tip was exposed to the water bath, water was able to move into the pipette, allowing the red dye to move as well. 8. Examine your data from Tables 1, 4, and 5 and Figure 1 and 2. a. Explain the effect of germination on cellular respiration rate. Use the data to support your answer. The germination allows the peas to grow and the peas respire in order to grow. b. Explain the effect of temperature on cellular respiration rate. Use the data to support your As temperature increases or decreases, or strays from the optimal level on the cellular respiration rate, enzymes may become denatured and inhibit germination.

9. What are the null and alternative hypotheses for the yeast fermentation experiment? H0- The various types of sugars will have no effect on the respiration rate and will remain stationary. HA-The different types of sugars will have an effect on the respiration rate and will move. H0-The different types of sugars will have no effect on the volume increase. HA- The different types of sugars will have an effect on the volume increase.

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10. Graph the fermentation results from Table 3 on a line graph (Figure 3). Time should

be on the x-axis and CO2 volume on the y-axis. There should be four lines on the graph. Table 3. Raw fermentation data (ml CO2)

Tube

Circumference (cm)

Diameter (cm)

Radius (cm)

Volume (cm3)

Volume (mL)

1 No Yeast

0

0

0

0

0

2 No Sugar

12

3.82

1.91

29.17

29.17

3 Sucrose

15.5

4.94

2.47

63.09

63.09

4 Fructose

15

4.78

2.39

57.16

57.16

5 Lactose

9.5

3.03

1.52

14.56

14.56

11. What was the purpose of including the “no yeast” and “no sugar” tubes in your experiment? The purpose of including the “no yeast” and “no sugar” tubes in the experiment was to act as the control variables. They provided a basis of comparison for the other mixtures of sugars and yeast and their respective CO2 emissions. 12. Why was it necessary to use warm water when incubating the yeast in the fermentation experiment? It is important to use warm water when incubating the yeast in the fermentation experiment because it is in the warm water that the enzymes are at their optimal temperatures. They were able to catalyze the chemical reactions quicker and in turn, speed up the rate of fermentation.

13. Examine your data from Table 3 and Figure 3. Which sugar was fermented best by the yeast cells? Use the data to support your answer. The sugar that fermented best by the yeast cells was sucrose in this experiment. The circumference was the largest (15.5 cm) in comparison to the rest of the sugars. The volume in cm3 and mL was 63.09.

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