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INVESTIGATION INTO THE EFFECTS OF USING DIFFERENT RESPIRATORY SUBSTRATES ON THE RATE OF ANAEROBIC RESPIRATION OF YEAST
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A2 Biology Coursework INVESTIGATION INTO THE EFFECTS OF USING DIFFERENT RESPIRATORY SUBSTRATES ON THE RATE OF ANAEROBIC RESPIRATION OF YEAST INTRODUCTION Yeasts are single celled organisms like bacteria, their name saccharomyces means `sugar fungi`, but unlike fungi they do not grow hyphae. Yeasts are commonly found wherever sugar occurs. It has been used for thousands of years to ferment sugar into ethanol i.e. alcohol. Yeast added to dough ferments the sugar in the dough to produce carbon dioxide. This makes the dough rise. Aerobic respiration releases far more energy than anaerobic respiration, this is because it completely oxidises glucose into carbon dioxide and water. Reducing sugars such as glucose and fructose are readily oxidised. When this reaction occurs the sugars lose electrons to another substance, which is said to be reduced. Some disaccharides are not easily oxidised, notably sucrose, these types of sugars are non-reducing. Monosaccharides combine by a condensation reaction, and they can be...
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