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The Relationship Between Food Concentration, And Respiratory Activity
Beginning of paper
In this experiment different concentrations of sucrose were tested to determine
which leads to the most respiratory activity in yeast. Yeast is a heterotrophic
anaerobic fungus which lacks chlorophyll. Yeast is used commercially to
ferment the sugars of wheat, barley, and corn to produce alcohol .... Middle of paper
.... with 40 ml of 60% sucrose solution. Then, the nine remaining test tubes
were serially diluted, so that the sucrose concentration ranged from 30% to
0.12%.
The hypothesis in this expriment was that the most respiratory activity
would take place with 60% sucrose concentration. Since yeast fermentation
requires sucrose and water, aproximately equal proportions of both would yield
to the most respiratory activity.
Once the sucrose concentration was serially cut to the desired level,
the exp ....
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Word count: 373
Page count: 2 (approximately 250 words per page)
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