Lab Report: Activity Eight

Cellular Activities
Experiment Date: 30/10/2019

Department: Biology and Biochemistry Dpt.

Subject: BIOL111

Instructor: Ms. Amanie Abed

TA: Ms. Aseel Mahani

Name: Ebaa Nairat - 1190337

Partner: Misk Madi - 1190164

 Objective:
The aim of this experiment is to study the effect of temperature
and illumination at the rate of photosynthesis in plants, and to determine
yeast’s ability to use different carbohydrates as a source for fermentation.

Introduction:
Photosynthesis is a set of reactions done in organisms like
plants, some bacteria, and some Protista which contain chloroplasts to
convert the absorbed light energy into chemical energy reserved in organic
compounds’ bonds (1). This process has two stages, one is the light
dependent reactions; it is a series of reactions which occur in the grana,
and require the direct energy of light to make energy-carrier molecules that
are used in the second process. While the light-independent series of
reactions occur in the chloroplasts’ stroma to reduce carbon dioxide using
the energy-carriers produced in the light dependent reactions without a
direct need for light (2).
Sunlight
6 CO2 + 12 H2O ---------------->
Chlorophyll
C6H12O6 + 6 O2 + 6 H2O
Figure 1.0: The chemical equation for photosynthesis

Fermentation is a chemical process by which molecules such

as glucose are broken down anaerobically. Fermentation occurs in the
cytoplasm of many organisms’ cells like yeast, some bacteria, and muscles
in the absence of oxygen. Yeast is a single-celled microorganism that is
classified, along with molds and mushrooms, as members of the Kingdom
Fungi, and it was the first discovered organism that ferments sugars and
produces carbon dioxide and ethanol(3).

C6H12O6 --------------> 2C2H5OH + 2 CO2

Figure 2.0: The chemical equation for fermentation

1
Royal Society of chemistry. Photosynthesis. Retrieved from https://rsc.li/2C9yDwR
2
Live Science. What is photosynthesis. Retrieved from https://bit.ly/2JLZ3sK
3
Encyclopaedia Britannica. Fermentation. Retrieved from https://bit.ly/33d9KMG
Materials:
1- Geranium Leaves 2- Sodium Bicarbonate
3- Funnels 4- Graduated test tubes
5- Beakers 6- Sucrose (10%)
7- Glucose (10%) 8- Galactose (10%)
9- Fructose (10%) 10- Molasses (10%)
11- Yeast 12- 6 Fermentation tubes
13- Ice bucket 14- Lamps (40W, 150W)

Method:
• The effect of light and temperature on photosynthesis: -
1- 500 ml of sodium bicarbonate and several green leaves were put in a
1000 ml beaker.
2- An inverted funnel was placed on top of the leaves and rotated in a
circular motion to get rid of the formed air bubbles.
3- The inverted funnel was covered in the end with a graduated test
tube filled with sodium bicarbonate.
Seven apparatuses were prepared and put in seven different conditions
and were checked for O2 bubbles each five minutes in a thirty minute
period of time. Which are: -
a) At room light and temperature (control).
b) At room temperature in the dark.
c) At room temperature under a 40W light source.
d) At room temperature under a 150W light source.
e) At room light in ice.
f) At room light in a 50 C water bath.
g) At room light and temperature with water instead of sodium
bicarbonate.
• Fermentation with different carbohydrates: -
1- Previously prepared yeast solution was added to six fermentation
tubes.
2- Five of the fermentation tubes were filled with five different sugars
(10% sucrose, 10% glucose, 10% galactose, 10% molasses, 10%
fructose), and one was filled with water as a control.
3- The solution in each tube was stirred gently and then put in a 37 C
incubator.
4- The solution was checked for CO2 bubbles each five minutes in a
thirty minute period of time.

Figure 3.0: Photosynthesis apparatusFigure

setup4.0: Fermentation tube setup
Date & Results:

•Photosynthesis: -
Room 40W 150W
Time light & Dark & light & light & Room Room With
(min) room room room room light & light & water
temp temp temp temp in ice in 50 C
(control)
0 0 0 0 0 0 0 0.02
5 0 0 0.05 0 0 0 0.02
10 0 0 0.15 0 0 0 0.02
15 0 0 0.16 0.1 0 0.1 0.02
20 0 0 0.17 0.2 0 0.2 0.02
25 0 0 0.20 0.3 0 0.3 0.02
30 0 0 0.25 0.4 0 0.4 0.02

Figure 5.0: Volume of O2 (in ml) collected in the graduated test tubes

•Fermentation in yeast: -

Time 10% 10% 10% 10% 10% Water

(min) Sucrose Fructose Glucose Galactose Molasses
0 0 0 0 0 0 0

10 0 0.4 0 0 0 0
15 0 0.6 0 0 0 0
20 0 0.7 0 0 0 0

25 0 0.9 0 0 0 0
30 0 1.0 0 0 0 0

Figure 6.0: Volume of CO2 (in ml) collected in the fermentation tubes
Discussion:

• Photosynthesis: -

1- The effect of illumination: -

Depending on the data gathered in the light referring conditions
(dark & room temp, 40W light & room temp, 150W light & room temp) and
comparing it to the control (room light & room temp) we came to a
conclusion that the more light the plant is exposed to, the higher the rate
of photosynthesis goes. Also, photosynthesis will not happen if the plant is
put in dark conditions without any light.

2- The effect of temperature: -

As temperature rises to reach a certain temperature point, the
rate of photosynthesis rises, but as temperature rises further or falls
beneath that point, the rate of photosynthesis falls in view of the fact that
enzymes play a major role in photosynthesis. That was clearly spotted in
the temperature referring conditions (50 C & room light, in ice & room
light) and comparing it to the control.

3- The effect of carbon dioxide’s concentration: -

Carbon dioxide takes an important role in photosynthesis and
forming the glucose carbohydrate. Thus, the higher the concentration of
the carbon dioxide, the higher the rate of photosynthesis goes. In this
experiment, the sodium bicarbonate served as a source of CO2, that’s why
when we replaced the sodium bicarbonate with water, photosynthesis did
not happen.
• Fermentation in yeast: -

Fermentation’s rate mainly relies on the kind of sugar that is

used for fermentation, while some sugars are easily dissolved and reduced
to ethanol; some are left intact and cannot be dissolved by the yeast cells.
Theoretically, the fructose should cause the highest rate of fermentation
followed by sucrose and glucose, and finally molasses. However, the lactose
and the galactose cannot be fermented.

Fermentation’s rate differs from carbohydrate to another

depending on many factors concerning the carbohydrate itself, like the
complexity of the carbohydrate, and the kind of enzymes that yeast
contains, the lactose for example need the lactase enzyme to break down
to its simpler components, which yeast does no have.

Yet, in this experiment, no clear results were collected due to a

predicted error in the incubator. The fructose alone showed signs of
fermentation while no other sugar did.

Conclusion:

In conclusion and depending on previously approved theories

and this experiment’s results, it’s clear that photosynthesis’ rate depends
on the temperature of the medium which the sample is put in, how much
light the sample is exposed to, and the concentration of carbon dioxide
provided to the sample. While fermentation depends on the kind of sugar
the yeast is given, and the ability of yeast to break down that sugar or not.
Reference:
• Royal Society of chemistry. Photosynthesis. Retrieved from
https://rsc.li/2C9yDwR
• Live Science. What is photosynthesis. Retrieved from
https://bit.ly/2JLZ3sK
• Encyclopaedia Britannica. Fermentation. Retrieved from
https://bit.ly/33d9KMG