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There are two experiments that were conducted to determine if aerobic respiration or anerobic respiration could be simulated. For the first experiment, a cotton ball was saturated with 15% potassium hydroxide where carbon dioxide was removed as respiration between the peas occurs. The volume of oxygen inside was measured, calculating the respiration rate. During the second experiment, three food sources for yeast were used (sucrose, glucose, and distilled water(control)) and each with 6 mL of yeast solution were inputted into fermentation tubes to measure the amount of C02 bubbles that is produced during fermentation (Rodgers 2018).
The findings in these experiments is a way to replicate how embryonic plants(peas) make use of aerobic respiration and how fungus(yeast) make use of anaerobic respiration.
All living organisms needs to find some way to get energy to survive. This process is called cellular respiration. It is a chemical operation that metabolizes glucose using oxygen and converts it into energy, or namely, ATP.
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During this process, it goes through four distinct stages: glycolysis, pyruvate oxidation, Krebs’s cycle and the electron-transport chain (Rodgers 2018). However, while cellular respiration requires oxygen to be present, there is another process that does not. It is called fermentation, an incomplete breakdown of glucose, resulting in a by-product of much less ATP than if regular aerobic respiration were being used and also a by-product of lactic acid (Rodgers 2018).
While aerobic respiration have four stages which are essential to producing ATP, anaerobic respiration have two stages: glycolysis and fermentation. Respiration is affected by temperature, since enzymes, which is essential in this process since it speeds up chemical reactions that needed to produce ATP, requires an optimal body temperature(98.
6 degrees Fahrenheit). It is also affected by the concentration or the availability of glucose and oxygen since without these reactants, cellular respiration won’t be able to occur (Hobbs, Amanda).
In this lab, peas and yeast was utilized to measure the amounts of respiration rates and fermentation rates occurring when oxygen is present(aerobic respiration) and when oxygen is not present (anaerobic respiration).
Hypotheses:
Aerobic Respiration via Peas Procedure:
Materials:
During the experiment, each cotton wad was saturated with 15% potassium hydroxide and placed at the bottom of each of the labeled three vials. Labeled vials 1, 2, and 3 were subjected to different peas where 25 healthy germinating peas were placed inside the first vial, 25 freeze dried peas were placed with an addition of glass beads inside the second vial until the first vial and the second vial have equal volumes, and glass beads to the third vial. Each vial were placed inside an water tub where the peas acclimated(the adjustment to a new environment) for two minutes before the pipette tips went inside also. The tips were then submerged under the water bath with the peas reacclimated for a minute. The location of the water was soon written in the results in Table 7-1 for the initial reading. After 10 minutes, notations of the water location were made and soon after 20 minutes, another round of notations were made. All of these readings were recorded in Table 7-1 (Rodgers 2018).
Anaerobic Respiration via Yeast Procedure:
Materials:
Three 50 mL beakers were labeled, each with 12 mL of their own energy source(glucose, sucrose, or distilled water) and an addition of 6 mL of yeast solution. Each solution was poured into each of its own fermentation tube and all three were placed into a water bath of 38 degrees Celsius for 20 minutes where the measurements of the carbon dioxide bubbles were recorded in Table 7-2 (Rodgers 2018).
Experiment 1 – Demonstrating Aerobic Respiration With The Use Of Peas Procedure:
Inside Tube 1, the oxygen volume for the germinating peas decreased after 20 minutes.
Inside Tube 1, the oxygen volume for the non-germinating peas stayed constant after 20 minutes.
Inside Tube 3, the oxygen volume for the glass beads decreased after 20 minutes.
| ial | Contents | Initial Reading (0 mins) | 10 mins | 20 mins | Change from 0-20 mins | Correction Factor (subtract change in tube 3) | Corrected Final Net Change |
|---|---|---|---|---|---|---|---|
| 1 | Germinating peas | 0.9 | 4 | -1.5 | 2.4 | 0.1 | 2.3 |
| 2 | Dry peas and glass beads | 0 | 0 | 0 | 0 | 0.1 | 0 |
| 3 | Glass beads | 1.25 | 1.1 | 1.13 | 0.1 |
Experiment 2 – Demonstrating Anaerobic Respiration With The Use of Yeast Procedure:
Inside Flask 1, the carbon dioxide volume which contained glucose increased after 20 minutes
Inside Flask 2, the carbon dioxide volume which contained sucrose increased after 20 minutes.
Inside Flask 3, the carbon dioxide volume which contained water stayed constant after 20 minutes.
| Flask | Molecule added to Yeast | Initial Gas Height | Final Gas Height | Net Change |
|---|---|---|---|---|
| 1 | Glucose | 0 | 0.7 | 0.7 |
| 2 | Sucrose | 0 | 1.0 | 1.0 |
| 3 | Water | 0 | 0 | 0 |
The results shown from the experiment pertaining to Aerobic Respiration rejects the Hypotheses. The germinating peas will not produce the greatest volume of O2 which demonstrates aerobic respiration. The non-germinating peas and glass beads will not consume O2 demonstrating aerobic respiration is not currently in process. The glass beads will consume the greatest volume of oxygen demonstrating aerobic respiration. Using logical reasoning, germinating peas should produce the greatest volume of oxygen, as in the name, the peas are germinating or growing, in other words, it’s dividing intensely, which should result in an increased result of cellular respiration (Brennan 2019).
The results for dried peas were close to expected, since these peas are dormant, they will maintain a slowed rate of respiration. The glass beads results were the control group, comparing the results to the other two experimental groups, the expectations for this vial were not expected at all to have the greatest amount of consummation of oxygen. A possible reason for this unexpected turn of events during this experiment may have been because of many miscalculations. For example, the temperature may have been off in the water baths or reading the scales on the pipettes incorrectly, leading to improper readings of the location of the water. To improve, more repeated trials could be conducted and a more watchful eye of the glass beads in the vials, which could have ruined the controlled results.
The results shown from the experiment pertaining to Anaerobic Respiration rejects the Hypotheses. Flask # 1, containing the solution glucose, will not produce the greatest volume of CO2 which demonstrates the fastest fermentation rate among the three possible food sources demonstrated on the yeast. Using logical reasoning, glucose, a monosaccharide, usually immediately enters glycolysis directly, the first step of fermentation, while sucrose, a disaccharide, usually needs to break down into glucose and before entering. The difference between intervals was the main factor that influenced the hypothesis, but instead of glucose having the greatest amount of carbon dioxide, it was sucrose. A possible reason could be an accidental error or the limited precision of instruments while following through with the experiment. For example, while adding 6 mL of yeast to each energy source contained in the three beakers, there could have been a slip, causing 10 mL in sucrose and 4 mL in glucose. Since the experiment has not been repeated to justify these results, it most likely is nowhere near accurate.
Comparative Analysis of Aerobic and Anaerobic Respiration: Experimental Insights into Cellular Metabolism. (2024, Feb 22). Retrieved from https://studymoose.com/document/comparative-analysis-of-aerobic-and-anaerobic-respiration-experimental-insights-into-cellular-metabolism
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