GRADING CRITERIA FOR AEROBIC
RESPIRATION AND FERMENTATION
LABORATORY
DR. SUSAN PETRO
TITLE - 5 points total
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Effect of substrate, temperature, pH, MgCl2, and NaF on fermentation - 3
points
Genus and species name of yeast used - 1 point
Effect of boiling on aerobic respiration in peas - 1 point
ABSTRACT - 10 points total
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Effect of boiling on aerobic respiration in peas
1. Specific rates of O2 consumption at STP for boiled and non-boiled - 2
points
Effect of temperature on Saccharomyces cerivesiae fermentation rate - 2
points
Effect of pH on Saccharomyces cerivesiae fermentation rate - 2 points
Effect of MgCl2 on Saccharomyces cerivesiae fermentation rate - 2 points
Effect of NaF on Saccharomyces cerivesiae fermentation rate - 2 points
Effect of using lactose as a substrate instead of glucose on fermentation rate 2 points
INTRODUCTION - 20 points total
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Fermentation experiment
1. What is fermentation? - 3 points
2. What is the purpose of fermentation? - 1 point
3. What are the final products? -1 point
4. Compare total ATP production in fermentation with that in aerobic
respiration - 2 points
Aerobic respiration
1. What are the major steps and what happens (brief overview) in each step. 4 points
2. What is the purpose? -1 point
3. What are the final products? - 1 point
4. Why is oxygen necessary for aerobic respiration? - 1 point
Hypotheses and predictions
1. Effect of temperature on fermentation - 1 points
2. Effect of pH on fermentation - 1 points
3. Effect of substrate on fermentation - 1 points
4. Effect of MgCl2 on fermentation - 1 points
5. Effect of NaF on fermentation - 1 points
6. Effect of boiling on aerobic respiration - 1 points
MATERIALS AND METHODS - 3 points total
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Source of lab protocol
 Any changes to the lab protocol
RESULTS 35 points total
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For pea respiration there should be three tables (7.2, 7.3, 7.4) - 3 points each
For pea respiration there should be one graph with two lines - 4 points
1. Appropriate title - 1 point
2. x and y axes correctly labeled with appropriate units - 1 point
3. Formulas - 1 point
4. Correlation coefficient calculated - 1 point
Determination of rates of oxygen consumption adjusted to STP for non-boiled
and boiled peas - 2 points each
Determination of percentage inhibition of respiration caused by boiling - 2
points
For fermentation experiment there should be two tables - 3 points each
What compound do you smell in the tube containing the most CO2 - 1 point
For fermentation experiment there should be three graphs - one single line
graph for effect of temperature, one four line graph for the effect of pH and
absence of yeast and one three line graph for the effect of lactose, NaF and
MgCl2 - 3 points each
DISCUSSION - 25 points total
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Why does boiling affect the rate of oxygen consumption? - 5 points
Why did the various temperatures affect fermentation rate? (What occurs at
low temperatures, what occurs as the temperature rises?) - 4 points
Why did the various pHs affect fermentation rate? - 4 points
How did MgCl2 affect fermentation rate and why? - 4 points
How did using lactose as the substrate instead of glucose affect fermentation
rate and why? - 4 points
How did NaF affect fermentation rate and why? - 4 points
CITATIONS - 2 points total