Effect of the Nature of Different Substrates on the Rate

Cellular breathing is defined as an enzyme mediated process in which essential compounds such(prenominal) as glucose is broken down into simpler products with the release of animation (Duka, Diaz and Villa, 2009). It is a series of metabolic processes and oxidation-reduction reactions. Oxidation of substratums, such as glucose, is a fundamental part of cellular ventilating system (Mader, 2009). As a catabolic process, it may or may not require the armorial bearing of group O. The process that requires oxygen is called aerobic airing fleck the process that does not require the armorial bearing of oxygen is called anaerobic breathing. Duka, et. al. 2007) Despite of its low turn over of only two adenosine triphosphate (energy utilize by the cells to perform its duties), anaerobic respiration is essential because it continuously synthesizes ATP albeit oxygen is temporarily in short supply. Although anaerobic respiration synthesizes a low yield of ATP (which is the energy ut ilize by the cell enables it to perform its duties), it is essential because it is a way to produce ATP even though oxygen is temporarily in short supply. Though this process brings benefits usually, these are accompanied by drawbacks.One of these downsides is the formation of lactate in the muscles because of oxygen debt, causing it to burn and in conclusion fatigue, until pyruvate is reduced from lactate (Madur, 2009). Anaerobic respiration notify be boost divided into two types namely, alcohol fermentation and lactic acid fermentation. In alcohol fermentation, pyruvate (product of glucose in glycolysis) is converted to 2 molecules of ethanol (C2H5OH) and 2 molecules of carbon copy dioxide (CO2) while in lactic acid fermentation, pyruvate is reduced directly into lactic acid (Campbell and Reece, 2008).A good instance of being which produces ethyl alcohol and carbon dioxide through the process of alcohol fermentation is barm (Madur, 2009). As a unicellular fungus, yeast is also an example of a facultative anaerobe, which depicts an organism with metabolic versatility to harvest food energy by either respiration or fermentation (Campbell and Reece, 2001). Bakers yeast (Saccharomyces cerevisiae), is an important example of yeast for its practical uses and applications in the industry.The cells release carbon dioxide which leavens the dough that is used to make bread or crackers. The ethyl alcohol produced by fermentation yeast evapo treads during baking. Saccharomyces also ferments sugars to alcohol. Wine is produced then yeasts ferment the carbohydrates of fruits, while beer is resulted from the fermentation of grains. Furthermore, the carbon dioxide produced explains why beer and champagne are bubbly when overt (Madur, 2009). As enzymes are needed to be oxygenated in cellular respiration, several factors can affect cellular respiration.These factors are namely the presence of co-factors, temperature, and substrate concentration. Cofactors are requi red by the enzymes so as to activate them, thus, speeding up the rate of the reaction. Also, the temperature affects the rate of the reaction in cellular respiration in a way that if the temperature increases, enzyme activity also increases. Lastly, if the substrate concentration is increased, enzyme activity is also increased because as more substrate molecules fill active sites, more product results per unit time. Madur, 2009) A substrate may be defined as the fuel of cellular respiration, wherein it is the organic substance broken down to generate energy. Macromolecules such as carbohydrates, fats, or proteins may serve as substrates. However, in yeast, carbohydrates are opted primarily as substrates. Carbohydrates may be classifies according to the number of sugars or its complexity such as monosaccharaides, disaccharides and polysaccharides (Duka, et. al. , 2009).In order to formulate a guesswork regarding cellular respiration, yeast was used as the tested substance in the abs ence of oxygen or anaerobically. Factors such as temperature, substrate concentration and also the tally of distilled water were held constant. The disposition of substrate, however, was altered and different substrates were used for the experimentation. Therefore, a hypothesis was formed that if the nature of different substrates affect the rate of cellular respiration in yeast, then the simpler the substrate, the faster the rate of cellular respiration.The effect of the nature of different substrates on the rate of cellular respiration of yeast can be further studied and examined using the Smith fermentation resistance method wherein different substrates were used with the constant amount of concentration, distilled water and yeast suspension. Starch (polysaccharide), lactose and sucrose (disaccharide), glucose and fructose (monosaccharide), and distilled water, which are the variable factors, were used as different substrates, because they differ in structure and nature.The st udy was intentional to determine the effect of the nature of different substrates on the cellular respiration of yeast. The chief objectives were 1. to describe the effect of the nature of different substrates on the rate of cellular respiration of yeast 2. to expound the possible explanations and concepts behind the detect effect of the nature of different substrates on the rate of cellular respiration of yeast and 3. to determine the significance of using different substrates. The study was conducted at the Institute of Biological Sciences, University of the Philippines Los Banos, Laguna, last September 12, 2011.