Rate of respiration of Saccharomyces cerevisiae under various sugars

Introduction:
One of the main delicacies of India, other than its diverse culture and rich history, is the delicious food. Every time I
go out with my family, I eat something called as “Naan”, an Indian bread that could be enjoyed with many cooked
meals. But I have noticed that each time I eat Naan at different occasions prepared by different individuals, the texture
differs every time and hence I wanted to investigate the biological reason behind this as the cooking process is the
interaction between yeast and sugar in the given condition.

When we first began studying respiration, I learnt the reason for the varying quality of the bread produced. It was due
to the varying yeast types used with different sugar each time it was prepared which affected the amount of carbon
dioxide produced, thereby affecting the volume ofthe rise of the bread dough which directly affects the softness of the
bread.

Thus, when it came to the time to decide upon my IA topic, I thought of exploring the best possible combination of
yeast and sugar to produce the best quality of bread for the industries towork efficient commercially.

In order to conduct the experiment, we made use of the yeast S. cerevisiae since it is capable of growing rapidly and
effectively in anaerobic circumstances. Three different conditions of this yeast were used in this experiment which are
active, dry and fresh. At first appearance, the selection of sugars can seem to be completely at random. Lactose and
sucrose are examples of disaccharides, whereas glucose and fructose are examples of monosaccharides. Nevertheless,
the aim of this experiment is to determine if different types of yeasts are metabolized more quickly as disaccharides or
as monosaccharides solutions and hence a wide variety of sugars were used. Glucose is a monosaccharide that is used
in this exploration with sucrose and lactose as the disaccharides. Honey and Corn Syrup were also used as a
combination of different sugars used in this exploration.

Background information:

Classified as a fungus or mold, S.cerevisiae is a single-celled eukaryote and thus contains manymembrane-bound
organelles, such as mitochondria1. In the absence of oxygen, it is able to undergo anaerobic respiration by using
glucose or the other available sugar to produce ethanol and Carbon dioxide gas.

The anaerobic respiratory property of yeast is a key factor utilized by industries in bread-makingand brewing. There
are many different types of bread, with the main distinction being the addition of a leavening agent. A leavening agent
is a chemical that increases the volume of dough by releasing gases from within the dough2.In the process of bread-
making, the baker’s yeast (S.cerevisiae), baking powder and soda perform the role of a leavening agent.

Historically the first recorded use of yeast in bread-making dates back to Ancient Egypt, around 300.B.C3. However, it
wasn't until 1676 that Antony Van Leeuwenhoek developed the first microscope with a sufficient enough

1 Duina, et al., 2014

2 The Editors of Encyclopedia Britannica, 2019
3 Lohman, S, 2019 (2018
magnification to see single cells4, that yeast began to become commercialized and used commonly in bread-making.
There are three different types of S.cerevisiae: active dry, instant and fresh. Both active dry yeast and instant yeast
help leaven bread and give it a light, airy texture, but they do soin different ways, with one important variation in how
they are used: Before used, active dry yeast must be dissolved in water, whereas quick yeast can be put directly into
dry ingredients5.

Even though the process of bread making makes use of both aerobic and anaerobic respiration of S.cerevisiae, it is
mainly the anaerobic respiration process that is used. During its aerobic respiration, S.cerevisiae produces CO2, H2O,
and energy in the process

C6H12O6 + 6O2 -> 6CO2 + 6H2O + energy6

However, S.cerevisiae shifts to anaerobic respiration process when it quickly runs out of oxygen, since bread dough is
impregnatable to oxygen, to produce CO2 and ethanol,

C6H12O6 → 2C2H5OH + 2CO2 + energy7.

Glucose, which is used for living and growth of yeast, is a primary requirement for the fungus’ aerobic respiration
process, where it reduces glucose to pyruvate in a process called glycolysis. However, when there is no oxygen left to
act as the final electron acceptor in the electron transferchain, yeast starts to respire anaerobically. Through glycolysis,
it converts glucose to pyruvate.

The link reaction and the Kreb's cycle cannot take place without oxygen, hence the ETC does notflow8. The NADH
produced in glycolysis is not recycled into NAD+ since the process ends at glycolysis. To keep glycolysis going, yeast
must perform several additional reactions known collectively as fermentation9. The pyruvate generated by glycolysis
loses a carboxyl group, releasing CO2 and converting it to acetaldehyde, which is then converted to ethanol by
NADH10. This helps in theregeneration of NAD+ required to oxidize glucose.

Although glucose is the most preferrable source of sugar for the process since it is a monosaccharide and the simplest
form of sugar, other monosaccharides, disaccharides, and sugarsubstitutes can be used by the yeast by converting them
to glucose first and then through the glycolysis process.

Sucrose is a disaccharide, formed from glucose and galactose. Before S.cerevisiae can use sucrose, it must first break
it down into its monosaccharides. Invertase (sucrase) is an enzyme found in S.cerevisiae that converts sucrose to
glucose and then to galactose. Galactose then goesthrough a series of complex reactions known as the Leloir pathway,
which transforms it into a form of glucose that may be used in glycolysis11.

4 Will, M, 2018
5 thekitchn, 2020
6 Aquilla, 2013

7 Allott & Mindorff, 2014, p.124

8 Khan Academy

9 Fowler, Roush &Wise, 2013

10 Fowler, Roush & Wise, 2013

11 Berry, 2015
In nature, S.cerevisiae lacks a metabolization for lactose12. Lactose, on the other hand, is the most common by-product
of dairy manufacturing. As a result, S.cerevisiae has been genetically manipulated to produce a strain with lactose
metabolismgenes. Lactose metabolization genes are extracted from lactose-metabolizing yeast strains like
Kluyveromyces lactis and inserted into S.cerevisiae. This produces a yeast strain that can break down lactose into
glucose and galactose, which S.cerevisiae can use naturally13. Honey and Corn syrup are sugar substitutes for fructose
and glucose, respectively. Fructose is a simple sugar as glucose which can be directly used by yeast.

Aim:
To determine the effect of different types of sucrose, maltose, lactose, honey and corn syrup ofthe same concentration
on the respiration rate of active dry, fresh and instant yeast. The reasons of the choice for these sugars and the specific
yeast are given in the introduction section. Hence from this the research question is decontextualized:

“To what extent do different types of sugar (glucose, sucrose, and lactose) and sugar substitutes (honey and corn
syrup) impact the respiration rate in different types of S. cerevisiae (active, dry and fresh) measured by the
amount of carbon dioxide (ppm) produced?”

Hypothesis:

Null: There is no significant difference in the respiration rate of yeasts with varying yeast and type of sugar.

Alternate: Varying yeast and type of sugar will differentiate the respiration rate of the yeast.

Variables:

Category Variable

Independent Types of sugar (Glucose, Sucrose, Lactose, Honey and Corn Syrup) used to encourage
yeast (S. cerevisiae) respiration of three types: active, dry and fresh (g ± 0.01)

Dependent The rate of respiration may be determined by first measuring the amount of carbon
dioxide, in parts per million in active, dry and fresh. (ppm/min ± 0.1)

Table 1: The independent and dependent variables

Control Variables Reason of Control Method of Control

Temperature of water Different temperatures for trials will affect the respiration The temperature of the
bath rate of the yeast and hence a fixed temperature needs to be water bath was fixed to
set for all trials. 40°C.
Volume of sugar Different volumes of sugar solutions will alter the rate of The volume of sugar
solution respiration as more volume will take more time to respire solution is set to 10 ml for
and vice-e-versa. all trials.

12 Domingues, Guimarães, & Oliviera, 2010

13 Domingues, Guimarães, & Oliviera, 2010
 Concentration of sugar Different concentrations of sugar solution will affect the 10 grams of sugar into
solution respiration rate. 100ml of deionized water
is used to create a 10%
concentration.
Time period of The amount of time will affect the rate of respiration hence it The yeast will have 15
respiration needs to be constant for all trials. minutes to respire.
Amount of yeast The amount of yeast will affect the rate of respiration as 5 ml of yeast solution is
more the yeast, higher the rate of respiration and vice-e- used in all trials.
versa.
Concentration of yeast The concentration of solution needs to be fixed for all trials 6 grams of yeast is added
solution not to be affected by rate of respiration. in 100 ml of water to make
6% concentration.
Type of yeast Different type of yeast has different type of respiration rate. S. cerevisiae species is
used for all trials.
Table 2: The control variables of the experiment

Materials:

Item Quantity Measurements and Uncertainty

Vernier CO2 probe 1 0 to 1000 ppm: ±100 ppm
1000to 10000 ppm: ±10% of the
reading
Beakers 8 100 ml ± 0.05
Measuring cylinder 1 100 ml ± 0.05
Electronic water bath 1 (Range : 0 to 65°C) ± 0.05℃
Thermometer 1 ± 0.05℃
Stopwatch 1 ± 0.001 seconds
Digital weighing balance 1 ± 0.05 grams
Spatula 1 -
Glass rod 1 -
Deionized water 1 litre -
Solutions of sugars and sugar 10% concentration -
substitutes
Yeast samples of active, dry and 6% concentration -
instant
Conical flask 45 ± 0.05
Table 3: Materials of the exploration
 Methodology:
1. Set an electronic water bath to 40°C, fill it with water and insert a thermometer into the water.
2. Weigh 6g of each type of yeast using a spatula and a digital weighing balance.
3. Measure out 100ml of deionized water using a 100ml measuring cylinder.
4. Fill 3 beakers with 100 ml of deionized water and add 6g of each type (active, dry and instant) of yeast in it.
5. Stir the solution using a glass rod
Preparation of sugar solutions:

6. Weigh 10g of each type of sugar (glucose, sucrose and lactose) and sugar substitutes(corn syrup and honey)
using a digital weighing balance.
7. Measure out 100ml of deionized water using a 100ml measuring cylinder.
8. Fill 5 beakers with 100ml of deionized water and add 10g of each sugar type into separatebeakers.
9. Stir the solution until all of the sugar has dissolved.
10. Measure out 5ml of a yeast solution from its respective beakers and add them to a conicalflask. Place the
conical flask with the yeast solution in the water bath.
11. After 5 minutes, record the initial amount of carbon dioxide in the conical flask.
12. Add the 100ml sugar solution to the yeast solution.
13. Immediately cover the mouth of the conical flask with the Vernier CO2 probe and switchon the timer
14. Record the amount of carbon dioxide released after every 1 minute for 15 minutes.
15. Repeat step 10 for the other yeast samples.
16. Repeat steps 6-9 for use for other yeast samples. Do 2 more trials for each type of yeastand sugar.

Risk Assessment:
Type of issue Issue Method of handling the issue

Safety - Breaking of glass apparatus -Handle all glassware with care. If breakage occurs, dispose of
such as measuring cylinders, broken glass in an appropriate manner.
beakers, or conical flasks.

-Wear googles and lab coat while performing the experiment.

-The solutions might spill onto
the experimenter.
- Electronic water bath
- Make sure to use rubber gloves while handling the device since
risks of electrocutions arise. They arealso possible ignition source.
Hence make sure flammable liquid is not used in the water bath.

Ethical -Using different types of sugar in - Minimum trials and amount are used to conduct the experiment
the experiment and then keeping in mind validity of the results.
disposing it is wastage.
 Environmental -If you pour the yeast solution Surplus sugar and yeast solution must be returned to the lab
down the sink, it will most likely technician for safe disposal so that it does notcause environmental
go down the drain, then make its effects which would be the case if disposed of down the drain
way to the river, where it will
poison the water there.

Table 4: The risk assessment of the exploration

Raw Data:
From the above methodology, the following data is obtained and presented in table form which can be found in the
appendix. The data will be processed so that the results can be analyzed and presented.

Processed Data:
To process the data, the mean of the three trials needs to be taken and in order to find the uncertainty at each level, the
highest and the lowest value are subtracted and divided by 2. The sample calculation is shown below for active yeast
at 0 minutes for Glucose.

Average for 0 minutes of active yeast for Glucose:

500 + 512 + 502

= 504.67 𝑝𝑝𝑚
3

Uncertainty of 0 minutes of active yeast for Glucose:

512 − 500
= ±6
2

Rate of reaction for Glucose with active yeast (Mean of final values divided by the amount of time) :-

10020 + 10022 + 10021

= 668.07 𝑝𝑝𝑚/𝑚𝑖𝑛
3 × 15

Standard deviation for Glucose with active yeast (Final values after 15 minutes considered) :-

∑(𝑥 − 𝑥̅ )2
𝜎=√ = 0.82
𝑛

These calculations were done for all sections and the following is the processed data:

Mean amount of Carbon dioxide produced/ppm

Minutes after CO2 probe is
attached Glucose Sucrose Lactose Corn syrup Honey
0 504.67± 6.0 483.33 ± 15.5 500.33 ± 3.0 506.33 ± 19.5 394.00 ± 8.0
1 6052.00 ± 4.0 5951.33 ± 51.0 1366.00 ± 32.5 6292.00 ± 6.5 5059.33 ± 66.5
2 7105.67 ± 42.5 6411.33 ± 135.0 2715.33 ± 53.0 7327.33 ± 7.5 5067.67 ± 38.5
3 8010.67 ± 12.5 6962.00 ± 52.0 3417.33 ± 40.5 8777.67 ± 7.5 5068.67 ± 9.5
 4 9025.00 ± 27.0 7365.33 ± 100.0 4152.00 ± 28.0 8991.00 ± 4.5 5070.00 ± 6.0
5 9664.00 ± 99.5 7815.67 ± 227.5 5251.00 ± 15.5 9228.67 ± 5.0 5069.67 ± 7.0
6 9997.33 ± 8.5 8137.00 ± 100.0 5982.00 ± 5.5 9648.67 ± 9.5 5067.00 ± 10.0
7 10005.67 ± 4.0 8373.67 ± 107.5 6891.33 ± 3.0 9990.67 ± 13.5 5065.33 ± 1.5
8 10011.33 ± 3.5 8534.33 ± 160.0 7543.67 ± 19.5 10158.67 ± 5.0 5069.67 ± 6.5
9 10016.33 ± 3.5 8730.33 ± 163.5 8295.00 ± 6.5 10213.33 ± 2.0 5073.33 ± 11.0
10 10019.00 ± 3.5 8809.00 ± 154.0 8898.00 ± 8.5 10264.33 ± 1.5 5073.00 ± 2.0
11 10020.67 ± 2.0 8901.00 ± 128.5 9358.67 ± 7.0 10270.33 ± 5.0 20273.3 ± 1.5
12 10022.67 ± 2.0 8951.00 ± 57.5 9661.67 ± 4.0 10272.00 ± 2.5 5070.67 ± 2.0
13 10022.00 ± 2.5 8957.33 ± 43.5 9670.33 ± 1.5 10274.00 ± 1.0 5070.67 ± 2.0
14 10021.67 ± 1.5 8971.67 ± 21.5 9672.67 ± 2.5 10274.33 ± 1.0 5072.00 ± 2.5
15 10021.00 ± 1.0 8977.33 ± 20 9681.00 ± 16.5 10274.33 ± 1.0 5071.00 ± 3.0
Table 8: Processed data with 5 different sugar substitutes with active yeast.

Mean amount of Carbon dioxide produced/ppm

Minutes after CO2 probe is
attached Glucose Sucrose Lactose Corn syrup Honey
0 431.67 ± 3.0 492.67 ± 4.5 562.33 ± 2.0 569.67 ± 13.5 444.33 ± 16.5
1 1239.33 ± 22.0 1301.67 ± 11.5 1132.00 ± 3.0 1299.67 ± 4.0 1291.67 ± 3.0

2 1945.33 ± 34.0 2526.67 ± 39.5 2315.67 ± 8.0 2233.67 ± 44.0 2388.33 ± 10.5
3 2403.00 ± 27.5 3579.00 ± 51.0 3205.33 ± 5.0 3309.00 ± 22.5 3292.33 ± 50.5
4 2705.33 ± 28.0 4291.67 ± 28.5 3794.00 ± 7.0 3701.00 ± 16.0 3881.67 ± 3.0
5 2991.00 ± 50.5 5098.67 ± 72.0 3970.00 ± 6.0 4042.67 ± 25.5 4293.33 ± 16.5
6 3169.67 ± 2.0 5493.33 ± 5.0 4082.00 ± 6.0 4267.33 ± 17.0 4691.00 ± 12.0
7 3442.67 ± 2.5 5724.67 ± 1.5 4105.67 ± 6.5 4384.67 ± 28.0 4910.33 ± 15.0
8 3699.67 ± 36.5 5993.33 ± 5.0 4129.00 ± 7.0 4504.33 ± 9.0 5298.67 ± 3.0
9 3853.33 ± 52.5 6138.67 ± 24.0 4206.00 ± 8.0 4636.67 ± 12.5 5531.67 ± 8.0
10 3971.67 ± 44.0 6219.00 ± 6.0 4239.00 ± 7.0 4788.00 ± 18.5 5756.33 ± 10.5
11 4012.00 ± 12.0 6301.00 ± 13.0 4260.67 ± 16.5 4851.33 ± 6.0 5873.33 ± 19.5
12 4015.00 ± 11.5 6356.67 ± 2.0 4263.33 ± 14.5 4871.67 ± 7.0 6008.33 ± 16.5
13 4021.00 ± 7.0 6372.33 ± 6.0 4265.67 ± 12.5 4885.67 ± 44.0 6061.33 ± 3.0
14 4023.67 ± 7.0 6374.00 ± 6.5 4266.67 ± 11.0 4888.67 ± 44.5 6070.33 ± 1.5
15 4023.67 ± 6.5 6374.00 ± 5.5 4267.33 ± 10.5 4890.67 ± 43.5 6072.67 ± 1.5
Table 9: Processed data with 5 different sugar substitutes with dry yeast.

Mean amount of Carbon dioxide produced/ppm

Minutes after CO2 probe is
attached Glucose Sucrose Lactose Corn syrup Honey
0 511.67 ± 9.0 497.00 ± 6.5 503.00 ± 4.0 478.33 ± 6.0 503.67 ± 1.5
1 2691.50 ± 6.0 1316.33 ± 25.0 1396.67 ± 50.0 1328.67 ± 12.0 1275.67 ± 4.0
2 2974.00 ± 6.5 2381.33 ± 9.5 2045.00 ± 10.0 2468.00 ± 10.5 2375.33 ± 9.0
3 3872.00 ± 6.5 3332.33 ± 6.5 3196.67 ± 69.5 3371.00 ± 31.5 3365.67 ± 2.0
4 4991.67 ± 6.0 4277.67 ± 10.0 4277.67 ± 19.0 4270.00 ± 12.0 4171.33 ± 6.0
5 5803.67 ± 5.0 5129.33 ± 7.5 5159.00 ± 33.0 5369.00 ± 3.5 5092.67 ± 7.0
6 6863.00 ± 16.5 5991.00 ± 6.0 6514.00 ± 66.0 6302.33 ± 7.0 5897.33 ± 3.0
7 7666.00 ± 22.0 6898.67 ± 5.5 7368.33 ± 11.5 7004.33 ± 16.0 6672.33 ± 3.0
8 8469.67 ± 15.5 7794.67 ± 4.5 8145.67 ± 21.5 8019.67 ± 9.5 7376.00 ± 3.0
9 9369.67 ± 6.5 8355.00 ± 1.0 8819.67 ± 55.5 9263.00 ± 8.5 7632.33 ± 1.5
10 10037.70 ± 21.0 8563.00 ± 1.0 9174.67 ± 11.5 10028.67 ± 12.5 7875.33 ± 3.5
11 10759.00 ±21.0 8621.67 ± 1.5 9374.00 ± 6.5 10114.67 ± 8.5 7898.00 ± 6.5
12 11141.00 ± 21.0 8628.33 ± 6.5 9586.33 ± 7.0 10168.00 ± 12.5 7895.33 ± 19.5
13 11156.30 ± 31.0 8629.67 ± 6.5 9667.00 ± 9.5 10185.33 ± 40.5 7934.00 ± 23.0
14 11159.30 ± 30.5 8629.67 ± 7.5 9675.33 ± 9.0 10187.67 ± 38.5 7936.00 ± 24.0
15 11160.00 ± 31.5 8631.00 ± 7.0 9682.33 ± 12.5 10523.33 ± 38.0 7937.33 ± 45.5
Table 10: Processed data with 5 different sugar substitutes with fresh yeast.

The table for Rate of reaction and standard deviation is shown below:

Type of Yeast Sugar Rate of reaction (ppm/min) Standard deviation

Solution
Glucose 668.07 0.82
Sucrose 598.49 17.13
Act575.ive Lactose 645.4 14.35
Corn Syrup 684.96 2.62
Honey 338.07 0.82
Glucose 268.24 5.31
Sucrose 424.93 4.97
Dry Lactose 284.49 8.65
Corn Syrup 326.04 13.82
Honey 404.84 40.77
Glucose 744.00 25.73
Sucrose 575.40 6.57
Fresh Lactose 645.49 10.66
Corn Syrup 701.56 42.66
Honey 529.16 33.91
 Table 11: The rate of reaction and standard deviation of all trials

Graphical analysis was done for the three categories. Line graphs for the three categories including their error bars are
generated and shown below:

Rate of reaction comparison across categories

900

800

700

600

500

400

300

200

100

0
Active Dry Fresh

Glucose Sucrose Lacrose Corn Syrup Honey

Graph 1: Comparison of rate of reaction across categories of sugar solution and yeast types

Carbon Dixodie produced with reaction of sugar

substitues and active yeast
12000
PPM (Parrts Per Million)

10000

8000 Glucose
6000 Sucrose

4000 Lactose
Corn Syrup
2000
Honey
0
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Minute

Graph 2: The relationship between PPM of carbon dioxide produced and number of days with active yeast.
 Carbon Dixodie produced with reaction of sugar
substitues and dry yeast
7000

PPM (Parts Per Million)

6000
5000
Glucose
4000
Sucrose
3000
Lactose
2000
Corn Syrup
1000
Honey
0
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Minute

Graph 3: The relationship between PPM of carbon dioxide produced and number of days with dry yeast.

Carbon Dixodie produced with reaction of sugar substitues

and fresh yeast
12000

10000
PPM (parts per Million)

8000
Glucose
6000 Sucrose
Lactose
4000
Corn Syrup

2000 Honey

0
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Minute

Graph 4: The relationship between PPM of carbon dioxide produced and number of days with fresh yeast.

Discussion:
From the above graphs, the clear conclusion we can make is that the null hypothesis is rejected, and the alternate
hypothesis is accepted. Let us start with the bar graph comparing the rate of reactions for three categories with five
sugar solutions each. The first notable result is that the highest rate of reaction is for fresh yeast followed by active
yeast and lastly the dry yeast, as expected.

In the active yeast category corn syrup had the highest rate of reaction followed by glucose with honey having the
lowest rate of reaction. In the dry yeast category sucrose has the highest rate of reaction followed by honey with the
lowest rate of reaction in this category being glucose. This is a stark difference as in active yeast glucose was one with
the highest rate of respiration while honey having the lowest rate of reaction in active yeast which was completely the
opposite in the dry yeast category. The fresh yeast category, the highest rate of reaction was for Glucose followed by
corn syrup with lowest rate of reaction being honey similar to the active yeast category.

Then let us understand the trend of the rate of respiration over 15 minutes for different types through line graphs. In
active yeast category, till 1 hour of reaction there is steep growth in the rate of reaction for glucose, sucrose, corn
syrup and honey. After 1 minute, the rate of reaction for honey stagnates till 15 minutes and shows that rate of
respiration of active yeast stagnates after 1 minute. For glucose, sucrose and corn syrup the same phenomena happens
but after 7 to 8 minutes, the rate of reaction stagnates till 15 minutes. For lactose there was consistent growth in rate of
reaction for 13 minutes and it stagnates after that till 15 minutes. Considering the dry yeast group, across all sugar
solutions, the rate of reaction does not increase at the rate compared to active yeast. Across all groups, the respiration
rate stagnates around 9th to 10th minute till the 15th minute. In the last category of fresh yeast, across all sugar solution,
there is the steepest growth in respiration rate which is consistent till minute 10 and after that the respiration rate stops.

Statistical Analysis:

ANOVA
Source of
Variation SS df MS F P-value F crit
25161.210 6290.3025 0.3295746 0.8461285 6.3882329
Rows 3 4 7 1 3 1
7.8810104 0.0484492 7.7086474
Columns 150417.96 1 150417.96 7 3 2
76344.504 19086.126
Error 7 4 2

251923.67
Total 5 9
Two-way Anova for active yeast and dry yeast

Since the F value is greater than the F-critical value, we can say that there is significant statistical difference to say
that my alternate hypothesis can be accepted by rejecting my null hypothesis. This can help me conclude that varying
yeasts and sugar types causes variation in respiration rates

Evaluation:
A number of arguments may be offered in favour of the experiment's validity, including the fact that the data
demonstrates a difference in sugar fermentation rates. The first strength was that there were over 45 trials taken for
each solution in three different conditions. There have been more trials, thus the data is more reliable. The second
piece of information is that the fermentation time was fifteen minutes, and that a plateau was attained once the
fermentation was complete, as shown by the line graphs. This is a significant advantage since it ensures that the
average rate of fermentation is correct and represents the whole response that occurs. An additional benefit is the
regularity of the data collection intervals. The shorter time periods have improved the quality of data by making it
simpler to see patterns and trends. A related issue is whether or not there was a sufficient number of independent
variables. The experiment's objective was to evaluate and contrast metabolic rates over a broad spectrum of sugar
solutions. Due to the diversity of mono- and disaccharides present in the mixed sugar solutions, the range of
independent variables was enough for the task at hand.
But there are still some errors in the experiment that could lead to certain errors and those are detailed below in the
table. These errors are the discrepancies between the observed values and the expected values. There are two types of
errors: random and systematic. Random error could be a result due to small changes in an instrument, the environment
or how a measurement is read, that do not cause the same error every time. This makes the measurements equally
likely to be greater or lower than the expected values. Systematic errors are variations in the measurements of the
same thing in predictable ways, caused by faulty instruments or equipment and improper use of instruments: Each
measurement will deviate from the expected measurement in the same direction, in certain situations, even by the
same amount.

Error Significance Recommendation

At the very bottom of the vial
containing the CO2 probe were
many clumps of yeast.
The experiment readings
weren't all gathered at once.
All of the employed apparatus
had significant margins of
error. The CO2 probe's margin
of error, to provide just one
example, was 10%.
Possible longer activation time was required for the Ten minutes at minimum
yeast. Before each test, it was only submerged in the should be spent in a water
water for a total of five minutes. The degree of yeast bath with the yeast.
activation was not assessed. The pace of
fermentation would have been altered by this.
Even if the experiment were conducted in the There has to be a
identical lab, ambient factors like temperature and centralised data collection
humidity would be different. This might have effort where all information
stopped the yeast from fermenting properly. is gathered in one day.
The results of the exploration have an effect due to It would be preferable to
these uncertainties. utilise more precise
equipment with smaller
margins of error.
Table 12: The error analysis of the exploration

Apparatus % Uncertainty % Error

Vernier CO2 probe 0 to 1000 ppm: ±100 ppm 1000
× 100 = 8.94%
1000to 10000 ppm: ±10% of the reading 11191

Beakers 100 ml ± 0.05 0.05

× 100 = 0.05%
100
Measuring cylinder 100 ml ± 0.05 0.05
× 100 = 0.05%
100
Electronic water bath ± 0.05 0.05
× 100 = 0.125%
40
Thermometer ± 0.05 0.05
× 100 = 0.125%
40
Stopwatch ± 0.001 seconds 0.001
× 100 = 0.0001%
900
Digital weighing balance ± 0.05 grams 0.05
× 100 = 0.83%
6
Total Percentage error: %
Table 13: Error calculation of each apparatus

The total error is less than 5% which suggests that the measurement uncertainties of the instrumentation are not
significantly impacting the data
 Conclusion:
The results of this experiment indicate that utilising glucose would be preferable since the rate of respiration is higher.
As a result, the preparation of the naan would take much less time.

Overall, I am satisfied with the extent that I could explore the topic and accept the alternate hypothesis and these
results have high significance. The biggest relevance according to me for all researchers is because combination of
independent variables of different types of yeast and 5 sugar solution in each type of yeast were explored. At the end, I
was looking for relevant research and came up with an extension for the topic which was to investigate the same
solutions with zymase. In order to ferment glucose, yeast produces an enzyme called zymase. A problem with this
experiment was that it measured fermentation rate using a very general metric: CO2 generation. Studying the role of a
single yeast enzyme may provide light on the rate of fermentation for various sugars.

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