I have a problem in my discussion and conclusion. I have no ideal with that
biology_201l_yeast_power_point.pptx
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Yeast vs. pH
Experiment work done by Anh Tran.
Presi rules
1. Slides are not documents, No more than 20-30 words a slide
2. Powerful picture full screen high resolution pictures that impact audience
3. clear wording in all slides, use your vocal ability to describe topic not the slide
4. Use note cards to read off of not the power point
5. Try to be looking towards the class as much as possible and not at the screen
Introduction
What experiment is about/research topic
Background info
Talk broadly about research done on experiment
What we wanted to demonstrate/understand
Research question/hypothesis
Introduction
➢Yeast is a badass
Lilias Ahmeira935 × 514Search by image
➢Eukaryotic Fungus
➢Over 1500 species known to date
www2.estrellamountain.edu531 × 306Search by image
➢Anaerobic Respirator
Introduction
Uses of Yeast Consist in the making of:
1. Beer
StickPNG3000 × 2219Search by image
The Wine Group431 × 421Search by image
2. Wine
3. Bread
http://www.stickpng.com/img/food/bread/slice-of-brown-bread
4. And the infamous cult following Kombucha
http://synergydrinks.com/index.php/products
Research Topic
➢Will the pH level affect cellular
respiration of a yeast solution?
Experimental Design
25 mL yeast
75 mL sucrose
75 mL water
1 mL hydrochloric acid
1 mL sodium Hydroxide
Materials
Yeast (saccharomyces cerevisiae)
10% Sucrose
NaOH (alkaline)
HCL (acid)
4 250 mL biochambers
2 2000 mL biochambers
4 Co2 sensors
2 logger pros
pH paper
●
●
●
●
●
●
●
●
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3 100 mL graduated cylinders
1 Pipette
1 500 mL Earlenmeyer Flask
Stir bar
Tweezers
Glass stir sticks
Safety glasses
Masking tape
Sharpie markers
Results
One paragraph of data on a slide
Graphs concluding results
Tables formatted correctly
Include statistical analysis
Results summarized objectively without interpretation
Suggestions to improve results
Put all data including graphs tables that correlate with the results
Null Hypothesis
μ CO2 production rate of Acid = μ CO2 production rate of Base = μ CO2 production rate
of 10% Sucrose Solution = μ CO2 production rate of Water
Column statistics
Column
Acid
Base
Negative Control
Neutral
ANOVA table
Source
DF
Columns
3
Error
Total
n
6
6
Mean
6
6
237.58333
149.06667
SS
59876.328
20
23
19958.776
95105.19
154981.52
276.23333
176.55
64.966219
48.338418
MS
4.1972002
4755.2595
Std. Dev.
93.596446
Std. Error
38.210589
60.856643
24.844
26.522348
19.734077
F-Stat
0.0186
Tukey HSD results (95% level)
Acid subtracted from
Base
Negative Control
Neutral
Base subtracted from
Difference
-99.683333
-38.65
-127.16667
Negative Control
61.033333
Neutral
-27.483333
Negative Control subtracted from
Difference
Neutral
-88.516667
-238.60112
Lower
-211.11778
-150.08445
-15.732216
Difference
-50.401117
-138.91778
Lower
172.46778
83.951117
0.4375
0.8996
22.917784
Upper
0.151
Lower
-199.95112
11.751117
72.78445
0.0218
Upper
0.0898
0.7673
Upper
P-valu
Discussion/Conclusion
Reasonable explanation for the experiment findings, DO NOT restate results
Support or refute results
Cover importance of study
Applicable to real world scenarios
How study could lead to future scientific progression
Include CSE citation on all picture/ annotated bibliography as well as any
outside sources used in the presentation
Suggestions to improve the discussion section
Discussion
– Our hypothesis regarding the most cellular respiration out of the sucrose and
yeast mixture. However it wasn’t supported by the results, which indicated the
most CO2 was produced at acid environment
Reasonable explanation
– The hypothesis regarding carbon sources was supported because the results
show that the most carbon dioxide was produced when the carbon source
was glucose. Carbon dioxide level was next highest with sucrose, because:
+ Organism usually break down larger sugar molecules to glucose to enter
cellular respiration (1)
Suggestions
There are possible errors that should improve the results of this experiment such
as:
– Accuracies with the carbon dioxide sensor. It may have been completely
‘reset’ after each reading or it may have been completely attached to the
respiration chamber and allowed atmospheric carbon dioxide to enter the
chamber.
– Additionally, the timing of when the glucose was added to accurate recording
of carbon dioxide.
References
Arroyo-López FNCA, Orlić S, Querol A, Barrio E. Effects of temperature, pH and
sugar concentration on the growth parameters of Saccharomyces cerevisiae, S.
kudriavzevii and their interspecific hybrid. 2009. International Journal of Food
Microbiology.131(23):120–127.
…
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