CP Parker and Bailey

Introduction

1. The purpose of this lab was to note cellular respiration using yeast and Splenda through foam production.
2. Some information you need to know before this lab, is what cellular respiration is. Cellular respiration is where certain organisms obtain their energy from organic molecules, processes that takes place in cells and tissues which energy is released and carbon dioxide is produced and absorbed by the blood to be transported to lungs.

1. Is it possible to have the amount of yeast and double amount of Splenda can you still have the same foam production?
2. The independent variable is the Splenda.
3. The dependent variable is the yeast.
4. We used centimeters to measure how much the foam grew.
5. We compared our results to the baseline subject to see the difference.

1. If we halve the amount of yeast and double the amount of Splenda then the amount of cellular respiration will stay the same as the baseline.

Methodology and Procedure

1. First we added the yeast amount and we stayed with a constant 1 gram for each experiment except the baseline which we did 2 grams, we then added 25 ml of 35-40 degree Celsius of water, we would shake the test tube after we added yeast and water, then add the amount of Splenda needed for each experiment, marking where the solution was after we added everything we would let it sit for 5 minutes to see our results. For the baseline experiment we did 2 grams of yeast and 2 grams of Splenda. Next day our first tube had 1 gram of yeast with 4 grams of Splenda, second tube had 1 gram yeast with 2 grams Splenda,and last tube we did 1 gram yeast with 6 grams Splenda. We decided to rerun the experiment from the previous day, so we put 1 gram yeast and 2 grams of Splenda in one, 1 gram yeast and 4 grams Splenda in the next, and in the last tube we put 1 gram yeast and 6 grams Splenda.

Data and Results

1. || Trial # || Yeast Amount (g) || Splenda Amount (g) || Change in height (cm) ||
   || Baseline || 2 || 2 || 1.5 ||
   || #1 || 1 || 4 || 1 ||
   || #2 || 1 || 2 || .1 ||
   || #3 || 1 || 6 || .1 ||
   || #4 || 1 || 4 || .05 ||
   || #5 || 1 || 2 || .05 ||
   || #6 || 1 || 6 || .1 ||
   || #7 || 1 || 4 || .1 ||
   || #8 || 1 || 2 || .05 ||
   || #9 || 1 || 6 || .1 ||
2. The bottom portion of the vials was a translucent, brownish grey. This section, once we added the Splenda would show slight rising bubble formation. The top part was a very, very light brown. It smelled of a kitchen and bread.
3. 

1. Our results collected did not support the hypothesis.They were not supported due to the lack of foam production. This, most likely, is a very preventable problem, the group decided to use Splenda over normal sugar. This could have interfered with the results because Splenda contains sucralose not glucose which is what is consumed in the process of cellular respiration. This may have led to a lack of food for the yeast to consume. This lack of food shows a possible reason for the lack of substantial foam production. The experiment could be improved by changing the Splenda back to the original suggested sugar. The limitations of experiment is the size of possible human error while measuring powers, liquids and the foam production. Further research could be a similar experiment where in the Splenda is changed to sugar or a brown sugar. Also, the point at which the foam production caps could be found for both sizes of yeast (2 grams and 1 gram) and then the difference could be noted between their heights,possibly, having a correlation.

Works Cited