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Some questions that I would like to know is how fast the balloon would fill up if it had water with tempature of like a volcano. Another question I would like to know is if the water was freezing cold, would there even be oxygen to produce.

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C:
Warm tempature impact the rate of anaerobic cellular respiration by making the reactions go faster
E:
-A container with hot water filled up a balloon filled up with more carbon dioxide
-A container with room tempature water didn't fill up with carbon dioxide with nearly as much as the one with hot water
-The one with hot water had a lot more yeast unlike the one with room tempature water
R:
This evidence supports my claim because the one with the hot water got filled up with air much faster than the one with warm water. It did this because the molecules were moving much faster causing it to react faster.

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Scientific question:
How does tempature impact the rate of anaerobic cellular respiration in yeast?
Hypothesis:
If fermentation happens in a hotter tempature, then there will be more carbon dioxide produced because the thermal energy will help produce more carbon dioxide.

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This expirement was a closed system. It was a closed system because the balloon was stopping it from being an open system.

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The independant variables is the tempature of the water. And the controls are the amount of sugar, yeast, water.

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Quantitative data:
Quantitative data is data that can be quantified. This data can be gathered by measuring, counting, and money. It can also be given a numerical value such as length in centimeters.
Qualitative data:
Qualitative data is data that cannot be counted, measured, or easily expressed using numbers.

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Lactide Respiration:
-occurs in muscles so that it can make ATP energy
-Gets lactade built up in muscles so it causes soreness
Alcoholic Respiration:
-Seen in funguses like Yeast
-Used to make alcoholic beverages, food and anything that makes dough rise
Similarities:
-They both require no oxygen to make these

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What is yeast:
Yeast is a microscopic fungus that is used to bake and cook bread.

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Rochester biologist Justin Fay studies Saccharomyces cerevisiae, also known as baker's yeast or brewer's yeast.

The COVID-19 stay-at-home orders have fostered a trend of at-home baking, in which amateur breadmakers, like master bakers and brewers, are beginning to experiment with various strains of baker's yeast and sourdough starters.

The strains of yeast used to make beer, bread, and wine come from the species of yeast called Saccharomyces cerevisiae. S. cerevisiae is known as "brewer's yeast" or "baker's yeast" for good reason: it's responsible for the fermentation that makes beer alcoholic and allows a lump of dough to rise into a loaf of bread. In the presence of oxygen, S. cerevisiae converts sugars from a carbohydrate-such as flour involved in breadmaking or barley involved in beermaking-into carbon dioxide. The carbon dioxide inflates air bubbles within the dough, causing the dough to rise.

Justin Fay, a professor of biology at the University of Rochester, studies the complex ancestry of S. cerevisiae in order to tackle big questions about evolutionary biology, including how species differentiate.

" S. cerevisiae is a fantastic model organism," Fay says. "It was the first eukaryote to have its genome sequenced. That, combined with the awesome power of yeast genetics, make it one of the most attractive organisms to understand the genetic basis of evolutionary change."

But understanding S. cerevisiae may also help your at-home baking rise to a new level.

Baker's yeast, domesticated from wild strains, is derived from a combination of the yeast strains used to make European grape wine and the strains used to make Asian rice wine.

Just as wolves became domesticated dogs and wheat became a domesticated crop with the spread of agriculture, baker's yeast was domesticated from its wild ancestors.

Human-associated migration and mixing with wild populations of yeast had a strong impact on S. cerevisiae, but its historical origins have been difficult to determine because yeast was around long before people discovered and studied microorganisms. Fay and his colleagues have discovered that the genome of S. cerevisiae is derived from a combination of the yeast strains used to make European grape wine and the yeasts used to make Asian rice wine. They conjecture that modern baker's yeast is derived from a melting pot of fermentation technology, resulting from an East-West transfer similar to the spread of domesticated plants and animals by way of the Silk Route, thousands of years ago.

What is yeast?

Yeast is a single-celled, living microorganism that is a member of the fungus kingdom. Saccharomyces cerevisiae, also known as brewer's or baker's yeast, has been a key ingredient in baking, winemaking, and brewing for millennia. It derives its name from the Latinized Greek meaning "sugar fungus" because it converts sugars and starches into alcohol and carbon dioxide during the fermentation process.

Baker's yeast has been domesticated in ways that aid the fermentation process (and results in better flavor).

"Most organisms do not ferment sugar into alcohol, but yeast does," Fay says. "Yeast's ability to do this makes it incredibly useful and also raises questions about how yeasts evolved this ability."

While wild yeast strains can also ferment sugar, they have many undesirable characteristics that often making them an unpopular choice for making beer, wine, and bread. Wild yeast strains are genetically different than domesticated baker's yeast. One difference is the ways in which their cells stick together and divide, determining how fast the fermentation process occurs and whether the yeast will rise to the surface or sink to the bottom during fermentation. Wild yeast often leads to unpredictable fermentation, which can then result in unfavorable flavors and aromas.

Humans have put selection pressures on domesticated baker's and brewer's yeast to allow it to begin the fermentation process more quickly, to more efficiently withstand processing conditions such as freezing and drying, and to more efficiently break down and metabolize the complex sugar maltose. Maltose is the primary sugar present in beer wort-also known as the "beer starter," before the beer is fermented-and in baked products.

"Wine strains are resistant to sulfites, which is helpful to avoiding spoilage," Fay says. "Beer and baking strains have increased maltose metabolism."

Not all S. cerevisiae strains are the same; different strains are used to make various flavors of beer, bread, and wine.

Since S. cerevisiae has been domesticated, it has itself evolved into various strains. The baker's yeast typically used in bread dough comes from a handful of domesticated strains of S. cerevisiae manufactured by yeast companies such as Fleischmann's, Red Star, and SAF. The "starter" used to make sourdough breads, however, can be more varied and is typically a mix of commercial, domesticated strains of S. cerevisiae and wild strains.

A 2020 study published in the journal Frontiers in Genetics found that sourdough and commercial baking strains of yeast produce significantly more carbon dioxide than wild strains and achieved fermentation faster, affecting aroma and taste.

A yeast's environment can also greatly affect its genetic diversity and lead to more desirable traits. Beer yeasts are often kept indoors in a brewing environment, limiting their contact with wild yeast. They are reharvested after the fermentation process, resulting in continuous genetic selection according to the indoor brewing environment. The different strains of beer yeast can determine the flavor of, for instance, a lager versus an ale. Wine yeasts, on the other hand, spend most of the time outside in and around vineyards, resulting in more hybridization with wild yeasts.

Read more

Beer yeast: Unraveling the origin story with genetics
Saccharomyces cerevisiae, or brewer's yeast, has been used to make beer for thousands of years. To reconstruct the history of modern ale strains, Rochester biologist Justin Fay and his colleagues sequenced the genome of modern brewer's yeast.

Q&A: Biologist earns raves for work with yeast
David Goldfarb, professor of biology, researches yeast as a model organism for understanding the aging process in humans. Why does this essential ingredient in bread and beer make a good research specimen?

Tags: Arts and Sciences, Department of Biology, Justin Fay

Category: Science & Technology

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Baker's yeast: Three surprising things you might not know

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The COVID-19 stay-at-home orders have fostered a trend of at-home baking, in which amateur breadmakers, like master bakers and brewers, are beginning to experiment with various strains of baker's yeast and sourdough starters. The strains of yeast used to make beer, bread, and wine come from the species of yeast called Saccharomyces cerevisiae.

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What is anaerobic and aerobic cellular respiration:
Aerobic cellular respiration is the processed through food molecules. Anaerobic cellular respiration is the process in which energy is generated through food molecules without using oxygen.

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This is the Mitochondria and it is where cellular respiration accurs.

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This picture shows anaerobic cellular respiration because the person is doing a physical activity and is running out of breath.

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Energy is the ability to do work and it is what we all use on a daily basis.

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This is showing Aerobic cellular respiration. This also shows that he is putting energy into your body.