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Cellular Respiration in Yeast

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Cellular Respiration in Yeast Background Yeast are tiny single-celled fungi. The organisms in Kingdom Fungi are not capable of making their own food. Fungi, like any other organism, need food for e... nergy. They rely on sugar found in their environment to provide them with this energy so that they can grow and reproduce. Yeast, like bacteria, grow in or on their food source. They produce and release digestive proteins (enzymes) into their environment where the sugar molecules are found. Sugar molecules then break down into smaller molecules that can be absorbed by the yeast and used for food (energy). Yeast is a facultative anaerobe, meaning that it can participate in aerobic respiration when possible, but when it is not, it respires anaerobically. When using yeast in making dough, the yeast will use the initial oxygen up very quickly, and then start to undergo anaerobic respiration. The final equation for cellular respiration plus alcoholic fermentation is C6H12O6 = 2CH3CH2OH + 2CO2 + 2 ATP For the yeast cell, this chemical reaction is necessary to produce the energy for life. The alcohol and carbon dioxide are waste products produced by the yeast. It is these waste products that we take advantage of. CO2 creates gas bubbles causing bread to rise. Gluten is a wheat protein that allows bread to stretch when rising. The heat from baking kills the yeast and also evaporates the alcohol. 1. Are yeast autotrophs or heterotrophs? Identify which one and explain why. Heterotroph because they cannot make their own energy. 2. Most recipes for bread have you add a small amount of sugar to the mixture. What purpose does the sugar serve? The sugar provides energy for the yeast to help it rise 3. What are the two products (other than energy) that are produced by yeast undergoing alcoholic fermentation? [Show More]

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