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Yeast, resazurin , and respiration

Yeast, resazurin , and respiration. cheap/quick/versatile/easy practical activities and investigations which produce quantitative results. National 5 Unit 1 Cell Biology 8. Respiration

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Yeast, resazurin , and respiration

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  1. Yeast, resazurin, and respiration cheap/quick/versatile/easy practical activities and investigations which produce quantitative results

  2. National 5 Unit 1 Cell Biology 8. Respiration ‘Use immobilised yeast and hydrogen carbonate indicator, resazurin or gas sensors and data loggers to investigate rate of respiration’ Higher Biology/Higher Human Biology Unit 2 Metabolism and Survival/Unit 1 Human Cells 2. Cell Respiration/7. Cellular Respiration (c) Metabolic pathways of cellular respiration ‘Experiments with yeast dehydrogenase, eg using resazurin’ (e) Substrates for respiration ‘Investigation of different sugars as respiratory substrates in yeast’

  3. Advanced Higher BiologyProject Optimising conditions for the growth of yeast: beer/wine/whisky/flavourings/crisps Using yeast to produce ß-glucan

  4. How can we quantify yeast growth?

  5. Base practical

  6. Results

  7. Immobilising yeast

  8. Immobilised yeast Yeast suspension is too turbid to take measurements in a colorimeter Instead of adding yeast suspension to each tube you can add immobilised yeast beads Beads can be used immediately or stored in distilled water until required

  9. At 590nm you will be measuring the disappearance of the blue colour of the resazurin dye • Blank the colorimeter with the appropriate carbohydrate solution • Take colorimetric readings every 3 minutes remembering to pour the solution back into the correct tube after each measurement

  10. Investigations into respiration rate in yeast Type of yeast used (fresh, dried, frozen) Concentration of the yeast suspension Temperature Respiratory substrate (sucrose / starch / maltose / fructose) Concentration of the substrate Compare respiration rates in immobilised and non-immobilised yeast

  11. Investigations

  12. Advanced Higher BiologyProject Optimising conditions for the growth of yeast: beer/wine/whisky/flavourings/crisps Using yeast to produce ß-glucan

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