Anaerobic and Aerobic Respiration in Yeast: Small-Scale Variations on a Classic Laboratory Activity
Anaerobic and Aerobic Respiration in Yeast: Small-Scale Variations on a Classic Laboratory Activity
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DOI：
10.1021/acs.jchemed.9b00994
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发表时间：
2020-04-14
影响因子：
3
通讯作者：
Valahas, Michael
中科院分区：
文献类型：
--
作者：
Koutsokali, Maria;Valahas, Michael
该活动描述了一种小型到微型的设置，提供了一种经济实惠，可重复和准确的方法来比较布拉酵母（一种酿酒酵母菌株）的有氧和无氧呼吸。通过使用具有成本效益的方法和标准，学生接触到的概念，如化学计量关系，酵母代谢，反应动力学和分析测试。酵母CO2产量通过质量减少（需氧）和水置换体积变化（厌氧）来测量。从活动中收集的数据用于比较两种呼吸模式。提出的活动已经过测试的背景下，先进的高中化学材料和介绍本科化学。
This activity describes a mini- to microscale setup that offers an affordable, reproducible, and accurate method to compare the aerobic and anaerobic respiration of Saccharomyces boulardii, a strain of Saccharomyces cerevisiae. By using cost-effective methodology and standards, students are exposed to concepts such as stoichiometric relationships, yeast metabolism, reaction kinetics, and analytical testing. Yeast CO2 production is measured by reduction of mass (aerobic) and water displacement volumetric change (anaerobic). Data collected from the activity are used to compare the two modes of respiration. The activity presented has been tested in the context of advanced high school chemistry material and introductory undergraduate chemistry.