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BIOL 1210 Lab Exam > Fermentation by Yeast > Flashcards

Fermentation by Yeast Flashcards

1
Q

What is the function of cellular respiration?

A

To extract energy from glucose and other organic compounds and transfer it to ATP

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2
Q

What is ATP?

A

A molecule that is a source of energy for cells

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3
Q

What is oxidation?

A

The loss of electrons

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4
Q

What is reduction?

A

The gaining of electrons

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5
Q

Which molecule is oxidized during cellular respiration? Which is reduced?

A

glucose is oxidized

O2 is reduced

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6
Q

What is the overall reaction for cellular respiration?

A

C6H12O6 + 6 O2 –> 6 CO2 + 6 H2O + Energy (ATP & heat)

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7
Q

What is the role of oxygen in cellular respiration?

A

Oxygen acts as the final electron acceptor for the electrons removed from glucose

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8
Q

What is the energy yield of cellular respiration per molecule of glucose?

A

~32 ATP

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9
Q

What happens if oxygen is not present?

A

Fermentation

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10
Q

Will ATP production shut down if oxygen is not present?

A

No, instead of aerobic cellular respiration, fermentation will occur

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11
Q

What occurs during glycolysis?

A

the 6C glucose molecule is broken down into two 3C molecules of PYRUVATE, producing 2 molecules of ATP

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12
Q

What is the energy yield of glycolysis?

A

2 ATP

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13
Q

Does glycolysis require oxygen to occur?

A

No

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14
Q

What are the products of glycolysis?

A

2 molecules of the 3C pyruvate

2 ATP

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15
Q

T or F: the additional chemical reactions of fermentation produce more ATP

A

False.

They do not produce more ATP, they only function to allow glycolysis to continue

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16
Q

What is the purpose of the rest of the chemical reactions of fermentation?

A

They allow glycolysis to continue

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17
Q

What is reduced during cellular respiration?

A

Oxygen is reduced to water

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18
Q

How are the electrons transferred from glucose to oxygen?

A
  1. electrons are oxidized from glucose

2. electrons move ‘down’ an electron transport chain where they release energy that is collected to produce ATP

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19
Q

In fermentation, what molecules can accept the electrons removed from glucose?

A

Either pyruvate or acetaldehyde

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20
Q

What is the product of lactic acid fermentation?

A

lactate

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21
Q

What is the product of alcohol fermentation?

A

ethanol

22
Q

Is there an electron transport chain involved in fermentation?

A

No and therefore no more ATP can be produced

23
Q

In this experiment, how is the rate of fermentation measured?

A

By assaying carbon dioxide production for different concentrations of sucrose

24
Q

Suppose a yeast cell uses 5 moles of glucose for energy production in the absence of oxygen. What will be the maximum net yield of ATP in moles?

A

10

25
Q

Muscle cells in oxygen deprivation convert pyruvate to ____, whereas microorganisms such as yeast convert pyruvate to ____

A

lactic acid; ethanol

26
Q

What is the source of electrons in cellular respiration?

A

glucose

27
Q

What is the purpose of this experiment?

A

to determine the effects of sucrose/sugar concentration on the rate of fermentation by yeast by measuring the production of carbon dioxide

28
Q

In this experiment, the ___ tube value was subtracted at 15 minutes from each ___ tube value at 15 minutes to get the adjusted froth height

A

control; experimental

29
Q

Why does the sucrose concentration need to be adjusted?

A

because the yeast stock solution will be added to each sucrose solution, changing the concentration

30
Q

in this lab you will be calculating the mean, variance, standard deviation, and ___ confidence intervals

A

95%

31
Q

What species was used for this experiment? Give both the common and latin names

A

Baker’s yeast

Saccharomyces cerevisiae

32
Q

What is baker’s yeast?

A

a species of unicellular fungus that is essential to the food and beverage industries

33
Q

Why was baker’s yeast chosen for this experiment?

A

Because it has evolved to digest naturally occurring sugars such as sucrose

34
Q

What is sucrose?

A

A disaccharide composed of glucose and fructose monosaccharides that is naturally produced by plants and some photosynthetic prokaryotes and protists

35
Q

Define fermentation

A

a catabolic pathway that occurs without the presence of oxygen to break down glucose/sugars into specific products

36
Q

By what method are the 2 molecules of ATP produced during glycolysis?

A

substrate-level phosphorylation

37
Q

During fermentation, what acts as the electron carrier to remove electrons from glucose?

A

Coenzyme NAD+

38
Q

In lactic acid fermentation, which molecule is the final electron acceptor?

A

Pyruvate

39
Q

Briefly describe the processes of lactic acid fermentation

A

After glycolysis has converted glucose into pyruvate, the pyruvate is reduced by electrons transferred by NADH to produce lactate in one step

40
Q

Does lactic acid fermentation release CO2?

A

No

41
Q

How does lactic acid fermentation regenerate the supply of NAD+ to sustain glycolysis?

A

NADH is oxidized to NAD+ when it transfers the electrons to pyruvate

42
Q

What form of fermentation does baker’s yeast conduct?

A

Alcohol

43
Q

How many steps occur in alcohol fermentation?

A

2

44
Q

Briefly describe the processes of alcohol fermentation

A

After glycolysis has converted glucose into pyruvate,

  1. the pyruvate is converted into the 2C acetaldehyde by accepting electrons oxidized from glucose
    - this step releases CO2
  2. acetaldehyde is reduced to form the product (ethanol) when NADH transfers an electron and oxidizes to NAD+
45
Q

How does alcohol fermentation regenerate the supply of NAD+ to sustain glycolysis?

A

NADH oxidizes to NAD+ when it gives acetaldehyde the electrons

46
Q

What is the final electron acceptor in alcohol fermentation?

A

acetaldehyde

47
Q

What does the release of CO2 from alcohol fermentation produce?

A

frothy bubbles

48
Q

What will be measured in this experiment to assay the rate of alcohol fermentation by baker’s yeast?

A

the height of the frothy bubbles released by CO2

49
Q

what were the 5 concentrations of sucrose used in this experiment?

A

0.1 M, 0.2 M, 0.4 M, 0.8 M, and 1.6 M

50
Q

Which hypothesis was rejected based on the results of this experiment?

A

The null hypothesis

51
Q

What was the supported hypothesis?

A

The alternative: a change in sucrose concentration (M) will have an effect on the production of carbon dioxide (mm) by baker’s yeast, Saccharomyces cerevisiae.

BIOL 1210 Lab Exam (6 decks)

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