The Effect of the Nature of Substrate on the Rate of Cellular

Respiration in Yeast1

Abe Ceasar Perez

Group 4 Sec. U1L

November 14, 2016

_____________
1

A scientific paper submitted in partial fulfillment of the requirements

in General Biology I Laboratory under Prof. Rodelina C. Deyto, 1st Sem, 20162017

INTRODUCTION
Cellular respiration refers to the catabolic pathway involving the
breakdown of complex organic molecules with the help of enzymes to
produce ATP (Adenosine Triphosphate). In this process, oxygen may either be
involved (aerobic respiration), in which most organisms utilize in order for
metabolic processes to work, or it may not be present (anaerobic
respiration). In order for glucose to be broken down and energy to be
released, electrons must be transferred between chemical reactions in a
process called Redox reaction. Electrons are released from the substance
(oxidation) while electrons are also gained (reduction) in the process. (Cain,
Jackson, Minorsky, Reece, Urry, Wasserman, 2009).
According to Allison, Black, Freeman, Quillin, and Taylor (2016), cellular
respiration is comprised of four stages in which the chemical energy in
glucose is broken down to become energy / ATP: Glycolysis, Pyruvate
processing, Citric-acid cycle, and Electron transport cycle. In Glycolysis, one
six-carbon molecule is broken down into a three-carbon compound pyruvate.
Pyruvate Processing causes each pyruvate to release one CO 2 molecule,
leaving the remaining two molecules to be converted into acetyl COA. More
NADP is also produced due to the release of NADH. Citric Acid Cycle utilizes
the acetyl COAs for oxidation and leads to the production of more ATP, NADH,
and FADH2 (from FAD). In the last stage (Electron transport chain), electrons
from NADH and FADH2 undergo a process called oxidative phosphorylation
which leads to the production of ATP.

Anaerobic respiration, on the other hand, only involves either glycolysis

or alcoholic fermentation. While both of these processes utilize the
breakdown of glucose, the difference mainly lies on the breakdown of its end
product (lactic acid in glycolysis and ethanol and CO 2 in fermentation). ATP is
utilized for the conversion to ADP in anaerobic respiration in the two
processes, leading to the conversion of pyruvic acid for both types of the
respiration. The number of enzymes determines what end product will result
in these types of fermentation (Morton, 1980).
Yeast, is a type of fungus that can use sugar, thereby, it also has the
ability to perform both aerobic and anaerobic respiration. In aerobic
respiration, yeast uses sugar for the production of energy; on the other hand,
anaerobic respiration also performs for the production of energy but instead,
having a different chemical reaction to produce an additional product,
ethanol. Nevertheless, CO2 is produced by each reaction (Thiel, 1999).
Substrates are substances acted upon enzymes; they may either be a
molecule, macromolecule or another enzyme (Mantsala, Niemi, 2009).
Examples of these substrates are sugars which may be classified into three:
monosaccharides
monosaccharides),

(simple
and

sugars),

disaccharides

polysaccharides

(three

or

(two

sugars

more

sugars

monosaccharides). All these sugars vary in the number of carbon atoms

present, all similarly served as an energy-storage for organisms (Raven,
Johnson, 2002).

The relationship between the nature of substrate and the rate of

cellular respiration of yeast was determined through the use of the Durham
tube method. Two test tubes having a 7ml distilled water and 7ml glucose
mixture and a 7ml glucose and 7ml 0.2M magnesium sulfate mixture were
applied with a 7ml 10% yeast suspension and were mixed thoroughly. A
Durham tube was slid into each test tube and was ensured that bubbles will
no longer be present in the tubes for the measurement of the volume of CO 2
present. A higher CO2 volume was observed in the magnesium sulfateglucose mixture as compared to the water-glucose mixture. If magnesium
would be a cofactor in this experiment, then yeast respiration would
increase; therefore, the nature of substrate may have played an important
role in the rate of cellular respiration.
The study on how the effect of the nature on substrate on the rate of
cellular respiration of yeast will greatly help in knowing how certain
composition of substances would provide energy to organisms. Since CO 2 is a
known indicator and product of cellular respiration, it becomes easier to
identify how much an organism should intake the right amount of food to
supply energy. Through this study, knowledge on how organisms should
consume and utilize energy for their bodies can be attainable.
The main purpose of this study is to determine the effect of the nature
of substrate on the rate of cellular respiration of yeast. The specific
objectives of this study are the following:

1. To know the relationship between the nature of substrate

to the rate of cellular respiration.
2. To identify the changes in volume for each substrate used.
3. To compare the rates of diffusion of the three substances.
This study is conducted in C-116, Institute of Biological Science
Building, University of the Philippines-Los Baos, Laguna at 10AM.

RESULTS AND DISCUSSION

Heights of each CO2 present in each substrate were recorded in
Table 1 in an interval of five minutes until the end of 20 minutes. Based on
the given results, sucrose attained the highest change in height (21mm)
after 20 minutes, followed by glucose (18mm), fructose (16mm), and starch
(3mm). Water, which served as the control setup of the experiment, also
attained a slight change in height for the volume of CO 2 (1mm). No changes
were observed in lactose.
Table 1: Recorded Heights of dH2O, Starch, Lactose, Sucrose,
Glucose and Fructose every five minutes for 20 minutes.
Time
Height (in mm)
(in
dH2O
Starch
Lactose
Sucrose
Glucose Fructose
minutes)
5
0
1
0
5
0
2
10
0
2
0
8
8
6
15
0
2
0
12
11
8
20

21

18

16

Table 2 and Figure 1 both showed the comparisons of the rate of

respiration as well as the volumes of CO 2 for each substrate in the
experiment after 20 minutes. Although tabulated results were identical with
the changes in height after 20 minutes (Sucrose being the highest 211.12
mm3/min, followed by Glucose 181.00 mm 3/min and Fructose being the
lowest 160.85 mm3/min), sugars such as glucose or fructose should have a
higher rate of respiration compared to sucrose which is a disaccharide. Due
to the composition of sucrose, it must be broken down into glucose and
fructose by the invertase enzyme before the transport of molecules into the
cell, resulting into a more time-consuming process in contrast with the
monosaccharides. On the other hand, the contrasting results of each
substrate may also be due to its affinity levels: higher affinity levels
constitute a faster reaction whereas lower affinity levels have a slower
reaction. Glucose and fructose are Kinases phosphorylate hexoses which
possesses a higher affinity level compared to glucosidases which has a lower
level. Since glucose and fructose are both considered to be simple sugars, it
is implied that the simpler the substance, the faster the respiration rate,
thereby, portraying an inversely proportional relationship between the nature
of substance and its respiration rate (Angustia, Chan, Dinneen, Hortamani,
Mutabaruka, 2014),

Table 2: Volumes of CO2 present in Water, Starch, Lactose, Sucrose,

Glucose and Fructose every five minutes and their rate of
respiration for 20 minutes

Time
Elapsed
(minutes)

dH2O

Starch

Lactose

Sucrose

Glucose

Fructose

0.00

201.06

0.00

1005.31

0.00

402.12

10

0.00

402.12

0.00

1608.50

1608.50

1206.37

15

0.00

402.12

0.00

2412.74

2211.68

1608.50

603.19

0.00

4222.30

3619.11

3216.99

30.16

0.00

211.12

181.00

160.85

Volume of CO2 (in mm3)

201.0
20
6
Rate of
Respiration
(in
mm3/min)

10.05

250
200
150
Rate of Respiration (IN MM3/MINUTE) 100
50
0

SubstrateS

Figure 1: Bar graph showing the comparisons of Water, Starch,

Lactose, Sucrose, Glucose, and Fructose over their rates of
respiration

The effect of the nature of substrate on the rate of cellular respiration

in yeast was determined after the Smith-fermentation tube method. Starch,
Lactose, Sucrose, Glucose and Fructose served as the variable factors
whereas water served as the constant factors in the experiment. 20ml of
each substance is incorporated in a yeast mixture consisting of 20ml water
and 20ml of yeast. Volumes and rates were then compiled in graphs and
charts after the observation every five minutes for 20 minutes. Results show
that out of the substrates mentioned, sucrose attained the highest rate of
respiration (211.12 mm3/min).
Due to a number of sources of errors in the experiment, the
corresponding conclusion is invalid with the expected results. Measurements
of substrates, inconsistencies from the mixtures, as well as the allotted time
for measuring may have affected the expected results of the experiments.
Theoretically, glucose or fructose should have a higher or the highest rate of
respiration due to its simpler composition as well as the affinity levels
present in the molecules in contrast with the disaccharides. Since the levels
of

respiration

increase

as

the

nature

of

substrate

decreases,

corresponding effect should show an inversely proportional relationship.

LITERATURE CITED

the

Allison, L., Black, M., Freeman S., Quillin K., Taylor, E., 2016. Biological
Sciences. 6th Edition. California: Benjamin-Cummings Publishing
Company Inc. pp.190-191
Angustia, J., Chan, M., Dinneen, D., Hortamani, S., Mutabaruka, D.
2014. The Expedition. The effect of different sugars in the
medium on carbon dioxide production in Saccharomyces
cerevisiae. pp. 12-14.
Cain, M., Jackson, R., Minorsky, P., Reece, J., Urry, L., Wasserman S.,
2009. Campbell Biology. 9th Edition. California: BenjaminCummings Publishing Company Inc. p. 164.
Mantsala, P., Niemi, J. 2009. Physiology and Maintenance. Enzymes:
The Biological Catalysts of Life. p.1.
Morton, J. S. 1980. Glycolysis and Alcoholic Fermentation. Acts & Facts.
9 (12).
Raven, P., Johnson, G., 2002. Biology.
Massachusetts: McGraw-Hill. P.53

6th

Edition.

Boston,

Thiel, Teresa. 1999. Science in the Real World Microbes in Action. St.
Louis: University of Missouri. p.4.