Directions: Use the information provided and your knowledge of Life Science to answer the following questions. Show all work where necessary.
Directions: Use the information provided and your knowledge of Life Science to answer the following questions. Show all work where necessary.
Cells use food molecules for energy. Most cells perform aerobic respiration, which requires oxygen to fully break down glucose
In yeast, fermentation breaks down glucose to produce alcohol (ethanol) and carbon dioxide, releasing a smaller amount of energy than aerobic respiration.
The chemical equation for alcoholic fermentation is:
Although less efficient, fermentation still provides enough energy for yeast cells to survive and grow in low-oxygen environments. This process is what makes bread dough rise (
Through this phenomenon, students see that even without oxygen, matter is rearranged and energy flows through living systems - just at a reduced rate.
Graph of Information - Figure 1.
Figure 2.
Using Table 1 and Figure 1, describe how the amount of carbon dioxide produced changes as sugar concentration increases.
Which environmental condition would MOST LIKELY slow down yeast respiration?
Does increasing sugar availability increase the rate of cellular respiration in yeast? Write a CER (Claim, Evidence, Reasoning).
Which observation best supports that carbon dioxide is produced during cellular respiration in yeast?
Explain why yeast produce less
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