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Our results indicate that with time, carbon dioxide volumes decrease in the resent of heat, some much faster than others. We can also conclude that oxygen, glucose-6-phosphate, and the positive control are the least resistant to decreased respiratory rate when it comes to yeast and its carbon dioxide levels while citric acid and the negative control pipettes were the most resistant. The results may be a bit skewed due to altering temperatures in the incubator due to opening and recessing of it, a decrease in testing temperature itself, or even simply contamination.

Regardless of our errors, we can infer that our results were accurate and concise, although less active than that of others, and if tested again, would demonstrate the same results at a more reactive level. Introduction: As we already know, glycoside is a process in which the body takes glucose and, through multiple steps, produces energy in the form of TAP for the body. Not only that does glycoside result in the formation of 2 TAP, but it also generates 2 private molecules, as well as 2 NADIA molecules. But what happens to these molecules once the glaciology process is complete?

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The first important thing to understand is that not all organisms rely on oxygen in order to metabolize glucose. In some cases, organisms (mostly prokaryote), rely solely on anaerobic respiration in order to survive while in other cases, organisms have the ability to switch between aerobic and anaerobic pathways in order to produce TAP; human muscle cells for example. In many other cases, such as in the case of humans themselves, oxygen is required to produce TAP, making us obligate robes (Anaerobic Pathways).

The main difference between aerobic and anaerobic respiration is that rather than oxygen binding to the terminal electron acceptor on the electron transport chain, sulfates and nitrates bind instead. Once the glaciology process concludes, the private molecules are taken up as waste and then converted into lactic acid or ethanol, two types of anaerobic fermentation. In addition to removing the private as waste, the fermentation reaction also recycles NADIA back down to its oxidized form of AND+ in order conserve energy and in order for glycoside to OCCUr again.

Although the process Of fermentation is much less efficient In producing AT P, it produces TAP much more rapidly due to the process occurring entirely in the cytoplasm and only occurring in a few phases rather than multiple (Anaerobic Pathways). Alcoholic fermentation is a process in which ethanol is formed from glucose. Yeast, when under anaerobic conditions, can convert glucose to pyrrhic acid via the glycoside pathways, and then convert pyrrhic acid into ethanol. Not only is ethanol a byproduct of alcoholic fermentation, but carbon dioxide as well.

In order for this process to occur, private dehydrogenate must be present in order to remove carbon dioxide from private in order to form accidentally. Next, alcohol dehydrogenate must come in and reduce accidentally and also transfer the hydrogen from NADIA to AND+ and ethanol (Anaerobic Fermentation). In this lab, we studied the carbon dioxide emissions from yeast and how glycoside inhibitors affect respiratory rate. In order to test this, we used oxygen, glucose-6-phosphate, and citric acid as our inhibitors.

In constructing our test, we used ten 10 ml serological pipettes, 2 of which were labeled “positive control”, 2 “negative control”, 2 “02”, 2 “glucose-6-phosphate”, and 2 “citric acid” and inverted them with their contents into a ICC incubator in order to see Our results. Our goal in constructing this experiment was to see owe each individual inhibitor affected the respiratory rate of each solution in both a numerical and a graphical form. Procedure: We started by making our 4 stock solutions and setting up the experiment.

Our stock solutions were 10% Nasal, 20% glucose, 10% glucose-6-phosphate, and 10% citric acid all in the presence of distilled water. Then, we made sure the incubator was set to ICC (ours was set to ICC). Next, we added 6 ml of 37 co distilled water to each “negative control” 10 ml prepared pipette. Then, we added 6 ml of yeast solution to each of the other 8 10 ml prepared pipettes. Next, we added 6 ml of 8. 75% glucose + 1. 25% Nasal to each “positive control”, “negative control”, and “02” pipettes. Then, we added 6 ml of 8. 75% glucose + 1. 25% glucose-6-phosphate to each “glucose-6-phosphate” pipette.

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