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Fermentation of glycine water sucrose galactose and glucose as induced by yeast ABSTRACT This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions glycine sucrose galactose water and glucose were separately mixed with a yeast solution to produce fermentation a process cells undergo Fermentation is a major way by which a living cell can obtain energy By measuring the carbon dioxide released by the test solutions it could be determined which food source allows a living cell to obtain energy The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest by the addition of the yeast solution The best results came from galactose which produced 170 mlminute of carbon dioxide Followed by glucose this produced 014 mlminute finally sucrose which produced 012mlminute of Carbon Dioxide The test solutions water and glycine did not release Carbon Dioxide because they were not a food source for yeast The results suggest that sugars are very good energy sources for a cell where amino acid Glycine is not INTRODUCTION Fermentation is an anaerobic process in which fuel molecules are broken down to create pyruvate and ATP molecules Alberts 1998 Both pyruvate and ATP are major energy sources used by the cell to do a variety of things For example ATP is used in cell division to divide the chromosomes Alberts 1998 By taking a Carbon Dioxide rich substance and mixing it with a yeast solution fermentation will occur and then it could be determined if it is a good energy-producer In this study glacatose sucrose glycine glucose and water were used to indicate how fast fermentation occurred The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell Materials and Methods
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