Anaerobic Cell Respiration by Yeast

Swartz Creek Global Learning HUB

Background

In this lab, we will observe the effect of food source on the process of cellular respiration by yeast. You will attempt to determine whether a yeast “bread dough” contains only flour or flour and sugar, based on the rate of CO2 production. You will assess CO2 production by measuring how much the dough rises in a set period of time.

Objective

Observe the effect of food source on the process of cellular respiration by yeast




Attempt to determine whether a yeast “bread dough” contains only flour or flour and sugar, based on the rate of CO2 production.

Friday, Nov. 29th 2013 at 3pm

Swartz Creek Academy, Room 312