30 Jun Lab 9 Glycolysis and Fermentation Report
People from table 5 and 6 ØWait until everybody has sat down, then… qFind an empty seat elsewhere and sit at that table. qScatter yourselves. Don’t all go to the same group. ØNo more than 3 (maybe 4) people per group ØNo less than 2 people per group Fermentation Regenerating NAD+ for glycolysis in the absence of oxygen. Glucose (6C) Glycolysis 2x ADP + Pi + 2x NAD+ 2x Pyruvate (3C) —-> ? + 2x NADH ———> ? + 2x ATP ———-> ? Ethanol Fermentation Yeast Our model organism Yeast are single celled fungi ØThey are “facultative anaerobes” qThey can live with or with oxygen ØWithout oxygen, they undergo ethanol fermentation qProducing ethanol and CO2 Our Assay How will we quantify the amount of fermentation that is occurring? By measuring CO2 Production The first scientific question: What carbohydrate sources can yeast use for glycolysis/ fermentation? Carbohydrate Sources. ØCarbohydrates: qGlucose qFructose qGalactose qlactose qSucrose qStarch qglycogen The first scientific question: What other carbon sources can yeast use for glycolysis/ fermentation? Carbon Sources. ØOther macromolecule: qProtein qLipids qNucleic acids How does pH affect the enzymes of glycolysis/fermentation? Fermentation at different pHs Change step 2 on page 153 to: 2. Add 30 mL of glucose to a labeled beaker. Using a pH meter, adjust the glucose to your assigned pH. Then add 15 mL of yeast. This change means, you’ll only pH the glucose and not the yeast. The yeast will be added afterwards. How do metal salts affect the enzymes of glycolysis/ fermentation? Fermentation with metal salts ØIncubate glucose and yeast with metal salts. qNaF, CuSO4, MgCl2 ØSome may be activators: qIncrease fermentation rate over control (water). ØOthers may be inhibitors: qDecrease fermentation rate under control (water). The Experiment Set up and start your experiment at your own pace. GROUP (table 1) (table 2) (table 3) (table 4) (table 7) (table 8) (table 9) (table 10) TUBE 1 TUBE 2 TUBE 3 Q P A R i B S J C T K D U L E V M F W N G X O H REMEMBER: Change step 2 on page 153 to: 2. Add 30 mL of glucose to a labeled beaker. Using a pH meter, adjust the glucose to your assigned pH. Then add 15 mL of yeast. Record your data on the computer up here. Re-tip your tube when it reaches 3 mls The Graphs How to graph data with multiple series. Writing in a Scientific Journal Format. Learning to write figure legends Structure of a scientific paper ØTitle ØSummary (abstract) ØIntroduction ØResults qFigures with figure legends ØDiscussion ØConclusion ØMethods (experimental procedures) ØAcknowledgements ØReferences Figure title Figure 8-3. Effect of metal salts on yeast (Saccharomyces cerevisiae) fermentation of glucose by measuring CO2 production. Figure text Yeast and glucose solutions were incubated with different metal salts as indicated in the key at 37° for 60 minutes. The solutions were checked every 10 minutes for the production of CO2 via Smith Fermentation Tubes. Do put in the figure legend ØRead page 156 for tips. ØFigure legend title qOne sentence qTells what the figure is for qMake sure to indicate organism ØFigure legend text qConcise paragraph qDiscusses, generally, what was done. qProvides a key for any abbreviations Don’t put in the figure legend ØDon’t mention unimportant details qUse of micropippeters, serological pippette qUse of cuvettes, test tubes, graduated cylinders ØDon’t discuss results. q“the results of the graph mean that my hypothesis….” ØDon’t restate things already in figure qSpecific concentrations of solutions qSpecific lists of reagents Lab Report ØFollow the instructions on pages 163. ØDo not look up definitions from the book and copy them down! qPurpose of Glycolysis? qPurpose of Fermentation? qPurpose of Enzymes? qRole of Substrates and pH on enzymes? ØDon’t forget your graphs with figure legends. qIn “Portrait” orientation. Set up and start your experiment at your own pace. GROUP (table 1) (table 2) (table 3) (table 4) (table 7) (table 8) (table 9) (table 10) TUBE 1 TUBE 2 TUBE 3 Q P A R i B S J C T K D U L E V M F W N G X O H REMEMBER: Change step 2 on page 153 to: 2. Add 30 mL of glucose to a labeled beaker. Using a pH meter, adjust the glucose to your assigned pH. Then add 15 mL of yeast. Record your data on the computer up here. Re-tip your tube when it reaches 3 mls Don’t be confused by clear water. …
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