Hi, I need to write up the experiment, and I am struggling with the calculations.
I have got 3g/100 mL suspension of yeast in 20mM phosphate buffer pH 7.5.
I made up solution of total volume 4mL:
- 2.9 mL potassium phosphte buffer ph 7.5
- 1 mL of yeast suspension
- 0.1 mL 50 mM sugar
OK. The setup is easy to understand.
I had to measure the rate of oxygen consumption by noting the oxygen concentration at time 0 and 60 minute, this is my data;
OK. And that's what you had to do. Got it.
Oxygen electrode measurements
µmol O2 µmol O2
Time (min) 0 60
D-glucose 1.9 1.1
L-glucose 1.9 1.8
2 Deoxy-D-glucose 1.6 1.7
water 0.3 0.5
I don't see an oxygen measurement. You said that's what you did. Typo? Or do you mean something else?
i have question;
The above is the amount in mol present in that suspension, how can i calculate the rate of oxygen uptake or consumption.
Maybe you can calculate it from your measurements, using a chemical reaction. You can find that ion a textbook, or the lab write-up.
how do I know if the substrates are respired aerobically
Hmm...the devil is going to be in the details on this one. What did you do to insure the reaction was aerobic. What could have stopped it from being aerobic.
can someone point an article where the above experiment is used.
Probably not. Fermenting sugar with yeast was first done experimentally in human prehistory. Maybe new strains are tested in this manner, say for a new strain of wine or beer yeast. But I doubt a journal will publish an undergraduate experiment. We're kinda done with publishing this sort of thing. Maybe L. Pasteur's notebook has these sorts of measurements, but wherever they're kept, you're not likely to get to touch them.
thanks
Lets start with what you have, and see where it will go.