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Biology Mini Project 2

This biology mini project aims to determine the effect of different sugars (sucrose, glucose, maltose, galactose, lactose, and fructose) on yeast respiration. The experiment involves adding 1g of yeast to solutions containing 5g of each sugar type in separate boiling tubes. The tubes are incubated at 40 degrees Celsius for 10 minutes and the depth of foam produced is measured, with the experiment repeated twice. The results will show which sugars most stimulate yeast respiration based on the amount of foam produced.

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Ain Nurfatihah
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563 views3 pages

Biology Mini Project 2

This biology mini project aims to determine the effect of different sugars (sucrose, glucose, maltose, galactose, lactose, and fructose) on yeast respiration. The experiment involves adding 1g of yeast to solutions containing 5g of each sugar type in separate boiling tubes. The tubes are incubated at 40 degrees Celsius for 10 minutes and the depth of foam produced is measured, with the experiment repeated twice. The results will show which sugars most stimulate yeast respiration based on the amount of foam produced.

Uploaded by

Ain Nurfatihah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

BIOLOGY MINI PROJECT

DETERMINING THE EFFECT OF SUGAR ON YEAST


RESPIRATION
GROUP PI080/ S27/ GROUP 5
STUDENT’S NAME
(1) AIN NURFATIHAH BINTI HAKIM 2018218824
/ ID
(2) NUR FARIHIN BINTI SHUKRI 2018290024
(3) ALLYA FAHDA BINTI AZIZI 2018252596
(4) ILHAM AMANI BINTI ROZAINI 2018428762
(5) MUHAMAD AFIF RUZAIN BIN AZLI 2018691466
DATE OF
10/8/2018
EXPERIMENT
LAB INSTRUCTOR PUAN MALISSA BINTI MOHAMED
MATERIALS
 50g of yeast
 25g of lactose
 25g of glucose
 25g of galactose
 25g of fructose
 25g of sucrose
 25g of maltose
 Aluminum foil
 Water

APPARATUS
 Boiling tubes
 Beakers
 Thermometer
 Water bath
 Electric balance
 Measuring cylinders
PROCEDURE
1. Weight the 5g galactose, glucose, fructose, maltose, galactose
and sucrose using electric balance.
2. Weight 6 sets of 1 g yeast using electric balance.
3. Take 6 boiling tubes that contains 10 ml of water, then label the
boiling test tube with A, B, C, D, E and F.
4. Put the labelled 6 boiling tubes in 40 degrees Celsius water bath.
5. After the water in the boiling tubes have reached the desire
temperature, take out the boiling tubes then put yeast and those
sugars simultaneously.

A: 5 g of Sucrose + 1g of Yeast
B: 5g of Glucose + 1g of Yeast
C: 5g of Maltose + 1g of Yeast
D: 5g of Galactose + 1g of Yeast
E: 5g of Lactose + 1g of Yeast
F: 5g of Fructose + 1g of Yeast

6. Covered the boiling tubes with aluminum foil and shake until the
yeast dissolve in the solution.
7. Leave the boiling tubes for 10 minutes.
8. Measure the depth of foam produced in each test tubes.
9. Repeat this experiment from step 1 until 8 for 2 times.

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