With strong and reliable results, the conclusion obtained will be strengthened, showing that there is a faster rate of CO2 production when yeast respires a monosaccharide sugar, than a disaccharide sugar. But saying this, I was very surprised with the results obtained in the limited time.Nevertheless, despite this small difference, I think the experiment justified my results greatly. If the amount of carbon dioxide is directly related to temperature, then varying degrees of temperature will result in different rates of respiration in yeast.
All the aldoses are formed from glyceraldehydes and all the ketones from dihydroxyacetone.
As the glycosidic bond needs to be hydrolysed in maltose to form two monomers of glucose, and additionally two enzymes are needed to break down maltose, is the reason why I think that the rate of CO2 produced by the respiration of yeast will be much slower with the maltose sugar disaccharide than with glucose sugar monosaccharide.
The CO2 produced by the respiration of the yeast will be collected at the top of the measuring cylinder, as the CO2 will displace some of the water in the measuring tube.
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Similarly cold temperatures and hot temperatures will not have the same effect.
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However, care will be needed when dealing with the equipment, such as the conical flask. You can see this result as the red circled one in my results table.
This would provide clear and sound evidence on the relationship between the respiration rates with specific monosaccharides and disaccharides.
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The conical flask containing the yeast will be mixed with the prepared sugar NB2and covered with the rubber bung provided.
With the yeast being prepared early, that meant the solution was not fresh, probably causing a few enzymes to denature.