For this question, refer to the Lab 5 PowerPoint and recorded instructions to understand the experimental set up for the yeast/sugar lab. The volume of gas in the balloons was recorded every
1
0
minutes in the table below.
Volume of gas in the balloon (mL)
Time (min.)
Control
Maltose
Sucrose
Glucose
10
0
0
0
0
2
0
0
0
2
9
3
0
0
0
7
25
40
0
1
15
36
50
0.5
1.5
25
40
60
0.5
1.5
32
52
70
0.5
2
41
67
80
0.6
3
49
75
90
0.6
5
55
80
100
0.7
5
61
85
110
0.7
5
67
91
120
0.7
5.5
75
100
a.) What is the independent variable in this experiment? What is the dependent variable? (0.5 point)
b.) What is the control group in this experiment? Why is it important to have that control group and what type of control is it (positive or negative)? Explain. (0.5 point)
c.) Graph the data from this experiment. You can either create your graph by hand in the space below using a ruler or create it in a computer program and paste it here. Be sure to follow all of the rules of graphing. (1 point)
Things to consider: What type of graph should you use? Will you graph all of the data points or is only 1 time point sufficient? If only 1 time, which one should you use?
d.) In which carbohydrate did yeast have the highest fermentation rate? Explain how you know in the context of cellular respiration. (0.5 point)
e.) Explain the difference we saw in our results between maltose, sucrose and glucose at a cellular level. Explain the meaning of these results. (1 point)
f.) Why did we observe some fermentation in the control group? (hint: the yeast were alive before we started. Could they have anything stored inside of them?) (0.5 point)
g.) What product of respiration was being captured inside of the balloons? (0.5 point)
h.)
Alcohol fermentation is used to produce the carbonation (gas bubbles) in beer by combining yeast with maltose. Explain how that is possible in the context of the experimental results above. (hint: what else is in beer that might play a role in this process?). (0.5 point)
Lab 5: Membranes, Diffusion and Osmosis
Plasma Membrane
The outer boundary of all living cells
Made of a bilayer of phospholipids studded with proteins, cholesterol and carbohydrates
Selectively permeable
Diffusion
Simple Diffusion- the passive movement of a substance down its concentration gradient (from an area of high concentration to an area of low concentration) until equilibrium across the membrane is reached
Osmosis
The diffusion of water across a semipermeable membrane
The movement of water across a membrane depends on the presence of large solutes that are trapped on one side
Water diffuses across a membrane from areas of high water concentration to low water concentration. In other words, from low solute concentration to high solute concentration to balance the concentration of solute.
Tonicity
Tonicity- the ability of a surrounding solution to cause a cell to gain or lose water by osmosis. Depends on the number of solutes that cannot cross the membrane
Hypotonic solution- has a lower concentration of solutes than inside the cell. A cell placed in this solution will gain water by osmosis and will swell and burst
Isotonic solution- has the same number of solutes as the inside of the cell, causes no NET movement of water so the volume of the cell remains the same
Hypertonic solution- has a higher concentration of solutes than inside the cell. A cell placed in this solution will lose water by osmosis and will shrivel and die
Today’s Lab
Instead of potatoes, we will simulate this lab with eggs. You DO NOT have to actually do this at home, but if you want to try it, you definitely can! I will give you data to analyze.
Today’s Lab
0% NaCl (pure distilled water)
4% NaCl
8% NaCl
12% NaCl
16% NaCl
20% NaCl
Things to think about:
What data should we collect?
How will we graph our data?
How will we interpret our data?
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