Please answers these question only I will provide images of the lab resultsALCOHOL FERMENTATION,...

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Please answers these question only I will provide images of the lab results

ALCOHOL FERMENTATION, PART 1: WRITE-UP ASSIGNMENT

Reminder:Use your own wordsto answer the write-up questions. Do not copy phrasing from this handout or from any other source! Explaining conceptsin your own wordsis one of the best ways to increase your understanding. Keep in mind that copying from any source, including a classmate or the internet, is committing plagiarism, which is grounds to fail the course.

When using yeast to brew alcohol, should you allow O2to enter the brewing apparatus? To support your answer, describe the difference between cellular respiration and anaerobic fermentation.

High sugar concentrations function as a preservative in jams- the osmotic stress inhibits fungi such as yeast that could cause spoiling. Use your understanding of osmosis to explain what happens to yeast cells if too much sugar is added to the surrounding solution. Then, relate your answer to the results you obtained in tubes 3 and 5 in exercise 1. (In tube 5, you used twice as much sugar as in tube 3.)

Do you think that the amount of alcohol fermentation obtained in tube 6 in exercise 1 may have been different if you had added only 0.5 cm of ethanol solution? What if you had added only a few drops?Explainthe reasoning behind your answer. (Hint: Think back to the demonstration during the osmosis lab, when egg white was placed in alcohol. What impact did alcohol have upon the shape of the egg proteins? Why does shape affect enzyme function?)

What food sources for the yeast did you use in exercise 2? Which of those food sources in exercise allowed themostalcohol fermentation? Which of those food sources allowed theleastalcohol fermentation? Discuss possible reasons for these results.

What food source would you like to test, but were not part of the experiments you conducted today? Do you think that yeast could conduct alcohol fermentation if given that food source?Explain the reasonsfor your answer. (Consider bringing this food to lab next week and testing it!)

Read at least the first page of the Alcohol Fermentation, part 2 lab handout. Then, answer the following questions,showing original thought.You should not write about the same factors tested in the experiments conducted today. Think about other factors that could affect alcohol fermentation.
1. Write a unique prediction about a factor that couldincreasealcohol fermentation.Whydo you think that this factor could increase alcohol production?
2. Write a unique prediction about a factor that coulddecreasealcohol fermentation.Whydo you think that this factor could decrease alcohol production? (Choose adifferentfactor to answer this question than the factor you used to answer the previous question.)

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Jayageetha · Accepted Answer

1. When using yeast to brew alcohol, should you allow O2to enter the brewing apparatus? To support your answer, describe the difference between cellular respiration and anaerobic fermentation.
Cellular respiration:
The fundamental unit of a living organism is Cell. Each cell has a different function to perform. For this purpose, every cell needs energy. This energy is obtained from the process of cellular respiration. Each cell respires in the presence of oxygen to breakdown the nutrients (sugar) into energy in the form of Adenosine Triphosphate (ATP) molecules. Cells also need an electron receptor to facilitate their functions. 
Anaerobic fermentation:
While cellular respiration takes place in higher organisms, the others with a single cell or a few cells like prokaryotes, bacteria, etc., undergo anaerobic cellular respiration. The same is the case of anaerobic fermentation, where there is no availability of oxygen and electron receptors, still the breakdown of sugars into ATP takes place. 
With the above explanation, it is clear that fermentation of yeast does not need oxygen. If we pass oxygen for this process, it would result in respiration and in turn the process will not produce alcohol. 
2. High sugar concentrations function as a preservative in jams- the osmotic stress inhibits fungi such as yeast that could cause spoiling. Use your understanding of osmosis to explain what happens to yeast cells if too much sugar is added to the surrounding solution. Then, relate your answer to the results you obtained in tubes 3 and 5 in exercise 1. (In tube 5, you used twice as much sugar as in tube 3.)
Osmoadaptation is a process which occurs in every organism. It is more defined and sensitive for the lower organisms. Osmosis is a process in which the molecules in the surrounding pass through or away the permeable layer of the cell to balance the concentrations inside and outside. They pass from lower concentration higher concentration.
When a yeast cell is surrounded by a higher concentration of glucose, it enables passing of water molecules from the cell to the surrounding thereby resulting in shrinking of the cell. This is called osmotic stress.

Please answers these question only I will provide images of the lab results ALCOHOL FERMENTATION, PART 1: WRITE-UP ASSIGNMENT Reminder:Use your own wordsto answer the write-up questions. Do not copy...

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