(Reference the material below to assist in answering the following) QUESTION 1 M

Question

(Reference the material below to assist in answering the following)

QUESTION 1

Microbial cellular respiration is used to produce which of the following?

Sauerkraut

Ethanol

Yogurt

Bread

All of the above

10 points   

QUESTION 2

If you wanted to make unleavened bread, bread that does not "rise", what should you remove from the ingredient list?

water

carbon dioxide

yeast

salt

10 points   

QUESTION 3

In experiment 1, which solution showed the least amount of fermentation?

glucose

sucrose

sugar

equal

10 points   

QUESTION 4

In experiment 1, you were measuring the height of which gas?

oxygen

carbon dioxide

nitrous oxide

nitrogen

10 points   

QUESTION 5

In experiment 2, what did the color change of bromothymol blue (from blue to green to yellow) indicate?

beans were carrying out photosynthesis

beans were carrying out fermentation

the solution was becoming more acidic

beans were producing oxygen

10 points   

QUESTION 6

What is the mechanism driving the color change in the bromothymol blue solution?

the oxygen produced from respiration combines with water to form hydrogen peroxide, which makes the solution acidic

the oxygen produced from respiration combines with water to form hydrogen peroxide, which makes the solution basic

the carbon dioxide produced from respiration combined with water to form carbonic acid, which makes the solution acidic

the carbond dioxide produced from respiration combined with water to form carbonic acid, which makes the solution basic

10 points   

QUESTION 7

In experiment 2, what was the purpose of the beakers with no beans at all?

as a negative control to test for the effect of air alone

as a postiive control to test for the effect of air alone

to test the actual color of the bromothymol solution when beans weren't in the way of the observation

this beaker was not really necessary in this experiment

10 points   

QUESTION 8

What was the final color of the beaker with the dry kidney beans and why?

green, because the respiration rate was low

green, because the beans were not carrying out photosynthesis

yellow, because the beans were respiring

green, because the beans were dormant and not carrying out respiration

10 points   

QUESTION 9

What is the advantage of cellular respiration over fermentation?

it is less toxic

it occurs more quickly

it is a less complex process with fewer steps

it produces more ATP per molecule of glucose

10 points   

QUESTION 10

During which of the phases of cellular respiration is the majority of ATP formed?

electron transport chain/chemiosmosis

glycolysis

prepartory reaction

citric acid cycle

Sauerkraut

Ethanol

Yogurt

Bread

All of the above

Experiment 1: Fermentation by Yeast Yeast cells produce ethanol and CO2 during fermentation. We will measure the production of CO, to determine the rate of anaerobic respiration in the presence of d ifferent carbohydrates. Note: Sucrase (a disaccharide) is made up of glucose and fructose. Glucose is a monasaccharide. 100 mL Graduated cylinder Warm water Pipettes Watch or timer Permanent marker Ruler Measuring spoon You must provide Materials S Respirometers (Figure 2) 1% Gluco solution 1% Sucrose solution Equal ,Splenda ,and sugar packets 1 Yeast packet 4 250 mL Beakers Figure 2 To make a respirometer, obtain two test tubes that fit into each other- one small plastic test tube and one large glass test tube for each respirometer. 8: Respiration Procedure 1. Completely fill the smallest tube with water and inwert the larger tube over it. Push the small tube up (into the larger tube) until the top connects with the bottom of the inverted tube. In vert the respirometer so that the larger tube is upright (there should be a small bubble at the top of the internal tube). Repeat this several times as practice-strive for the smallest bubble possible. When you feel comfortable with this technique, empty the test tube and continue with this experiment 2. water in a 250 mL beaker. Stir until dis- Mix 1/4 tsp. of yeast into 175 mL of warm (4043 solved Note: Make sure the yeast solution is stirred before each test tube is filled.

Explanation / Answer

1. All of the above

All are a result of microbial respiration and fermentation. Thus, the answer is all of the above.

2. Yeast

Yeast is a leavening agent and in its absence dough doesn't rise which results in unleavened bread. Thus, we should remove yeast from the ingredient list to make unleavened bread.

3. equal

Glucose showed the highest amount of fermentation followed by sucrose and sugar. Equal which is an artificial sweetener showed the lowest fermentation.

4. Carbon dioxide

As given in the experiment we are measuring carbon dioxide levels.

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