1 The Effect of the Substrate on the Rate of Cellular Respiration of Yeast (Saccharomyces Cerevisiae)1 Sophia Marie A. Malagday BIO 11.1 21L October 29, 2018 1 A Scientific paper submitted in partial fulfillment of the requirements in BIO 11.1 (Investigations in College Biology) laboratory under Prof. John Vincent R. Pleto, 1st Semester, 2018-2019 2 ABSTRACT The effect of the nature of substrates on the rate of cellular respiration of yeast (Saccharomyces cerevisiae) was determined using the Smith fermentation tube method. In five tubes, a solution of 15mL distilled water and 15mL 10% yeast suspension was mixed with the following solutions (all at 10% concentration): (1) – albumin, (2) oil, (3) – glucose, (4) – sucrose, (5) – distilled water. The opening of the tube is then plugged with cotton to enforce anaerobic respiration. The height of the carbon dioxide formed was measured every five minutes for thirty minutes. The experiment had two replicates. Then, the volume of the carbon dioxide gas produced was computed and used to determine the average rate of carbon dioxide produced in each substrate. Glucose had the highest rate of carbon dioxide production with an average height of 2.2 cm and a standard deviation of 1.48. This is followed by sucrose, with an average height of 1.57 cm and a standard deviation of 0.94, and then oil, which had an average height of 0.07 cm and a standard deviation of 0.11. No carbon dioxide gas was observed in both tubes containing albumin and distilled water as the substrates. The results confirmed the prediction of the hypothesis and was coinciding with the expected outcome. Results showed that the simpler the substrate, the higher the rate of carbon dioxide production, and thus, the faster the rate of respiration. 3 . INTRODUCTION The cell contains many different substances that it effectively utilizes in order to ensure maintenance and survival. Some of the substances within the cell are organic substances. Organic substances are known to possess potential energy due to the way the electrons are arranged in the bonds between atoms and the cell makes use of these organic substances by breaking them down into smaller molecules or simpler waste products through enzyme activity, in order to obtain the energy it needs to perform functional activities that will sustain the cell (Urry, Cain, Wasserman, Minorsky, & Reece, 2017). When organic substances, also known as substrates, are broken down by certain enzymes into simpler products, energy is released. This process is known as cellular respiration (Adajar et. al, 2018). Cellular respiration includes two types: aerobic respiration and anaerobic respiration. Aerobic respiration breaks down the substrate with the aid of water, oxygen, and enzymes, while anaerobic respiration breaks down the substrate, albeit incompletely, without the use of oxygen. Products of anaerobic respiration can further be broken down to obtain more energy. This is to say that the simpler the substrate, the faster it is to break down, the higher the rate of cellular respiration. Yeast (Saccharomyces cerevisiae) is a fungus that is single-celled or grow as solitary cells that reproduce through budding (McGinnis & Tyring, 1996). Yeast respires both aerobically and anaerobically and may simultaneously respire through both processes. The one which determines which process predominates is the amount of 4 oxygen present in the system (Adajar et. al, 2018). In fermentation, yeast utilizes the anaerobic process in order to produce the energy it needs. In this experiment, the effect of the substrate on the cellular respiration of yeast will be observed through the Smith Fermentation Tube Method. The substrates to be tested are Albumin (protein), oil (lipid), glucose (monosaccharide), sucrose (disaccharide), and distilled water. Volume of CO2 produced, partial rate of CO2 production, and average rate of CO2 production will be used for comparison of the different substrates. The hypothesis is that if the substrate affects the rate of cellular respiration in yeast, then the simpler the substrate, the faster the rate of cellular respiration. This study aims to identify the effect of the substrates used in the production of carbon dioxide gas of yeast brought about by cellular respiration on the rate of respiration of yeast. The study was conducted at the Institute of Biological Sciences, Wing C, University of the Philippines, Los Baños, Laguna, Philippines, on October 4, 2018. 5 MATERIALS AND METHODS In determining the effect of the substrate on the cellular respiration of yeast (Saccharomyces cerevisiae), the Smith Fermentation Tube Method was used. Five Smith Fermentation Tubes were obtained and five of the respective tubes were filled with 15mL of their respective solutions (all at 10% concentration): (1) – albumin (protein), (2) – oil (lipid), (3) – glucose (monosaccharide), (4) – sucrose (disaccharide), (5) – distilled water. 15 mL distilled water and 15mL 10% suspension were then prepared for and added to each solution. The mixtures were then shaken gently to ensure there is no air trapped at the closed end of the tube. The openings of the Smith fermentation tube were plugged with cotton to remove the source of oxygen and ensure that the yeast in the mixture undergoes anaerobic respiration. The tubes were then kept upright and set aside. Two replicates were performed for this experiment. The yeast performs respiration as soon as it comes in contact with the substrate and oxygen is removed from the system. It is immediately timed, and the height of the space occupied by CO2 is measured every five minutes for thirty minutes. This is done for each of the tubes containing the different solutions. Afterwards, the radius of the vertical arm of each Smith fermentation tube is measured, and the volume of CO2 produced, partial rate of CO2 production, and average rate of CO2 production for each substrate were determined using the following formulas: 6 π½πππππ ππ πͺπΆπ ππππ ππππ = ππ 2 β where: r = radius of the vertical arm h = the height of the space occupied by πΆπ2 π¨ππππππ ππππ ππ πͺπΆπ ππππ ππππππ = πππππ π£πππ’ππ ππ πΆπ2 πππππ’πππ π‘ππ‘ππ π‘πππ π·ππππππ ππππ ππ πͺπΆπ ππππ ππππππ = ππ − ππ−π π‘π − π‘π−1 Where: ππ = volume of πΆπ2 at a given time ππ−π = volume of πΆπ2 immediately before ππ π‘π = time when ππ was measured π‘π−1 = time immediately before π‘π RESULTS AND DISCUSSION The rate of the production of carbon dioxide can be used to measure the rate at which yeast performs anaerobic respiration. Carbon dioxide is one of the waste products of yeast as it undergoes fermentation, also anaerobic respiration, with glucose usually as the substrate. As the substrate, glucose, is incompletely broken down in anaerobic respiration, it releases less energy compared to aerobic respiration. Carbon dioxide is then released as a waste product of the anaerobic process of obtaining energy of yeast. It can be said, then, that carbon dioxide can be used as an indicator of the rate of the anaerobic process or how fast the substrate is being broken down. The faster the rate of anaerobic respiration, the more carbon dioxide is produced and released. The height of the carbon dioxide gas formed in the arms of each Smith fermentation tube were measured every 15 minutes for 30 minutes for both replicates. 7 The average height per time was computed and tabulated. The standard deviation was determined. Table 1. The average height of Carbon dioxide gas formed on the solution of yeast and distilled water with different substrates – albumin, oil, glucose, sucrose, and distilled water. Height of gas formed (cm) Time elapsed (minutes) Albumin Oil Glucose Sucrose Distilled Water 5 0 0 0 0 0 10 0 0 0.8 0.85 0 15 0 0 1.8 1.45 0 20 0 0 2.9 1.95 0 25 0 0.1 3.5 2.35 0 30 0 0.3 4.2 2.8 0 Mean 0 0.07 2.2 1.57 0 Standard Deviation 0 0.11 1.48 0.94 0 In Table 1, the height, in cm, of the space occupied by carbon dioxide that was formed in each Smith fermentation tube every five minutes for thirty minutes were tabulated. The results revealed that after 30 minutes, the Smith fermentation tube with glucose as the substrate had the highest average height of Carbon dioxide gas with a height of 2.2 cm and a standard deviation of 1.48. This was followed by the Smith fermentation tube with sucrose as the substrate having an average height of 1.57cm and a standard deviation of 0.94. Next would be the Smith fermentation tube with oil as the substrate having an average height of 0.07cm and a standard deviation of 0.11. Some presence of Carbon dioxide gas formation was observed in the Smith fermentation tube 8 with Albumin as the substrate but is considered negligible. The Smith fermentation tube with distilled water served as the negative control and given that distilled water is an inorganic compound, respiration will not occur, and Carbon dioxide gas will not form. The volume of the carbon dioxide produced in each tube was computed using the formula π½πππππ ππ πͺπΆπ ππππ ππππ = ππ 2 β and then the average volume for each substrate was determined. The average volume of carbon dioxide in the tube with glucose as the substrate is found to be 11.92 ππ3 . The volume of carbon dioxide in the tube with sucrose as the substrate is found to be 6.55 ππ3 . The volume of carbon dioxide in the tube with oil as the substrate is found to be 0.71ππ3 . The tubes with albumin and distilled water as the substrates, on the other hand, did not produce any carbon dioxide. Afterwards, the average rate of carbon dioxide production was computed using the following formula: π¨ππππππ ππππ ππ πͺπΆπ ππππ ππππππ = πππππ π£πππ’ππ ππ πΆπ2 πππππ’πππ π‘ππ‘ππ π‘πππ Volume of Carbon dioxide produced by different substrates 14 11,92 12 10 8 6,55 6 4 2 0 0,71 0 0 Albumin Oil Glucose Sucrose Figure 1. Volume of the carbon dioxide produced from each substrate Distilled water 9 In figure 1, the volume of the carbon dioxide gas that was produced for each substrate was determined. Results showed that among the substrates, glucose produced the most carbon dioxide gas. The substrate that produced the most carbon dioxide gas next to glucose is sucrose, a disaccharide. The solution with oil as the substrate comes after sucrose. And lastly, Albumin (protein) and distilled water, which both did not Height of carbon dioxiide gas formed (cm) produce any carbon dioxide gas. Average Rate of Carbon dioxide gas production of different substrates 4,5 4,2 4 3,5 3,5 3 2,9 2,5 2 1,95 1,8 1,45 1,5 1 0,85 0,8 0,5 0 2,8 2,35 0 5 0 10 0 15 0 20 0,1 0 25 0,3 0 30 Time (mins.) Albumin Oil Glucose Sucrose Distilled Water Figure 2. A line graph of the height of carbon dioxide gas produced from different substrates measured every five minutes for thirty minutes. In figure 2, the average rate of carbon dioxide gas production of the different substrates was determined. Glucose has been found to have the highest rate of carbon dioxide production out of all the substrates used in the experiment. This is followed by the solution with sucrose as the substrate, and after is the solution with oil as the 10 substrate. Next is the solutions with Albumin and distilled water as the substrates. It was initially established that the simpler the molecule is, the faster it is to break down, the faster the rate of respiration, and therefore, the higher also the production of carbon dioxide. Several pathways are followed in the metabolism of substances in the cell. Glycolysis is the pathway that is followed in the degradation of sugars or carbohydrates. In the glycolytic pathway, glucose, which is considered as the simplest sugar, is degraded and converted to pyruvate. Since it is immediately converted to pyruvate, degradation proceeds immediately (Da Poian, A. T., El-Bacha, T. & Luz, M. R.M.P., 2010). Glucose, known as a monosaccharide, is the simplest organic substance amongst the substrates used. When yeast is subjected to conditions that will facilitate anaerobic respiration, Glucose is easily broken down and converted to other substances in order to obtain ATP (Adenosine Triphosphate). Distilled water is not an organic molecule and therefore cannot be used to produce energy. It is only logical, then, that glucose would have the highest rate of carbon dioxide gas production amongst the substrates used. Sucrose, on the other hand, is a disaccharide. It is composed of a fructose and a glucose molecule linked together by α – 1-1 glycosidic bonds (Khare, 2007). As sucrose is a sugar (carbohydrate), it will also undergo the glycolytic pathway in order to be degraded. Sucrose is broken down into glucose and fructose before it proceeds to glycolysis (SRI International,2010). Having two sugars linked together, it is a more complex molecule as compared to glucose. Sucrose is therefore harder to break down, which explains the lower rate of carbon dioxide production. 11 Oil is a lipid and is known to be insoluble in aqueous solutions. Lipids are composed of fatty acids, which are mono carboxylic acid with long chains of hydrocarbon molecules (Khare, 2007). Lipids undergo β - oxidation before they are degraded. β - oxidation proceeds only when all the carbohydrates present have already been broken down (Tornheim, K., & Ruderman, N.B., 2017). Lipids, being composed of more complex molecules, are harder to break down and catalyze as compared to saccharides like glucose and sucrose, which then explains its rate of carbon dioxide gas production. Its insolubility might have also played a role in its rate of carbon dioxide production. Albumin is a type of protein found in the human blood plasma (Zunszain, Ghuman, Komatsu, Tsuchida, & Curry, 2003). Proteins have amino acids as its building blocks with carboxyl moieties attached to it and may also have a side chain composed of different molecules (Khare, 2007). In the synthesis of ATP, proteins are usually not broken down or utilized. According to Tornheim and Ruderman, although proteins are usually converted and turned over to other molecules, gross proteolysis only occurs in the event of a prolonged starvation or when disease is present. This means that in order for protein to be broken down, all energy reserves must first be depleted. Considering this, it is only logical that Albumin has the lowest rate of carbon dioxide production. The cell usually utilizes macromolecules in the synthesis or ATP. In this sense, yeast will perform cellular respiration only when macromolecules are present as these are the storages of energy. Based on the data gathered, it can be said that the hypothesis “If the substrate affects the rate of cellular respiration in yeast, then the simpler the substrate, the faster the 12 rate of cellular respiration” was satisfied. The expected outcomes were observed from the experiment. SUMMARY AND CONCLUSION The effect of the substrate on the cellular respiration of yeast (Saccharomyces cerevisiae) was determined using the Smith fermentation tube method. A solution of 15mL distilled water and 15mL 10% yeast suspensions was prepared and poured in five fermentation tubes. Afterwards, 15mL of the following solutions (all at 10% concentration) was added: 1 – albumin (protein), 2 – oil (lipid), 3 – glucose (monosaccharide), 4 – sucrose (disaccharide), 6 – distilled water (negative control). The height of the space occupied by the carbon dioxide gas that was produced as yeast underwent cellular respiration in the different substrates was measured and then recorded every five minutes for thirty minutes. The data were tabulated and analyzed. Results showed that after thirty minutes, the Smith fermentation tube containing glucose as the substrate, having an average height of 2.2 cm and a standard deviation of 1.48, had the highest height of carbon dioxide gas formed amongst all the substrates used. The Smith fermentation tube with Sucrose as the substrate follows with an average height of carbon dioxide gas formed of 1.57 cm and a standard deviation of 0.94. Next is the Smith fermentation tube with oil as the substrate with an average height of carbon dioxide gas formed of 0.07 cm and a standard deviation of 0.11. No carbon dioxide gas formation was observed from the Smith fermentation tubes containing albumin and distilled water. Having no presence of carbon dioxide gas is an indication that cellular respiration did not occur. 13 The volume for each of the substrates was computed and the average rate of carbon dioxide gas production was determined. It revealed that glucose, being a monosaccharide and the simplest organic substance amongst the substrates used, had the fastest rate of carbon dioxide production. This is followed by sucrose, a disaccharide and more complex substance compared to glucose. After sucrose comes oil, which is a lipid and is a more complex substance compared to saccharides such as glucose and sucrose. Albumin, being a protein and the most complex organic substance amongst all substrates, had the slowest rate of carbon dioxide production. Distilled water, which served as the negative control, is not an organic substance and would, therefore, not produce any carbon dioxide gas. The results of the experiment are coinciding with the hypothesis previously stated. It can therefore be concluded that, organic substances that are constituted by simpler molecules are easier to break down and therefore, would have a faster rate of cellular respiration as compared to substances composed of more complex molecules. Substances that are inorganic cannot be used as a substrate to produce energy, therefore, cellular respiration would not occur. Should the study be replicated, it is recommended that the observations and measurements be more accurate in order to avoid any errors. It is also recommended to use different organic molecules as substrates in order to further investigate the effect of the substrate on the cellular respiration of yeast. 14 LITERATURE CITED Adajar, Alcabedos, Dela Vina, Duka, Gonzales, Lado, … Rodriguez. (2018). Designing experiments. In Bio 11.1 laboratory manual: Investigations in college Biology (1st ed., pp. 74-75). Cortes, R. (2015). The effect of nature of substrate on the rate of respiration on Yeast (Saccharomyces cereviciae). Retrieved from https://www.academia.edu/18073312/The_Effects_of_Nature_of_Substrate_on_t he_Rate_of_Cellular_Respiration_on_Yeast Crispino, M. (n.d.). Cellular respiration of Yeast. 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