Question

The relationship between CO₂ gas produced to sugar consumed is shown below.

m = n / 2s

where m is the number of moles of sugar consumed, n is the number of moles of CO₂ produced, and s is the number of simple sugars in that sugar.

This means that for:

a monosaccharide, 2 CO₂ molecules are produced per molecule of sugar

a disaccharide, 4 CO₂ molecules are produced per molecule of sugar

a trisaccharide, 6 CO₂ molecules are produced per molecule of sugar

Calculating the Rate of Respiration

First, use the Ideal Gas Law to convert the volume of gas to molecules. This is measured in moles, not the number of individual molecules. The Ideal Gas Law relates the moles of CO₂ gas molecules to its volume as shown in the equation below.

PV = nRT

where P is the atmospheric pressure in the lab, V is the volume in liters, n is the number of moles of CO₂, R is the gas constant 0.082 L-atm/mole-Kelvin, and T is the temperature in Kelvin.

Next, convert the moles of CO₂ molecules produced to the moles of sugar consumed using the equation shown below.

m = n / 2s

Finally, combine several calculations to convert the results to milligrams of sugar fermented per minute:

convert from moles to grams

convert from grams to milligrams

divide by the length of respiration

The formula is below.

f = 1000mw / t

where f is the mg of sugar fermented per minute, m is the number of moles of sugar consumed, w is the molecular weight of the sugar in g/mole, and t is the respiration time in minutes.

For example, if 1 L of CO₂ is collected when yeast is incubated with maltose for 5 minutes and the final temperature of the flask is 294.5 K, the milligrams of sugar fermented per minute are calculated as follows:

moles of CO₂ = (1 atm × 1 L CO₂) ÷ (0.082 L-atm/mole-Kelvin × 294.5 K)
moles of CO₂ = 0.041 moles

moles of maltose consumed = 0.04141 moles of CO₂produced ÷ (2 × 2 simple sugars in maltose)
moles of maltose consumed = 0.01035 moles

mg of maltose per minute = (0.01035 moles maltose) × (MW of maltose) × (1000 mg/g) ÷ (5 minutes)  
mg of maltose per minute = 708.6 mg/min

Sugar Information Table
Sugar	Sugar Type	Molecular weight
glucose	mono	180.2 g/mole
fructose	mono	180.2 g/mole
maltose	di	342.3 g/mole
maltotriose	tri	504.4 g/mole

For each of the sugars fermented by yeast, fill in the chart below to determine the volume of CO2 production.

Results Table(my answers)

Sugar	Initial Gas Volume at t = 0 minutes (mL)	Final Gas Volume at t = 1 minutes (mL)	Volume of Co2 Produced Final - Initial (mL)
glucose	0.0 ml	4.3 ml	4.3 ml
fructose	0.0 ml	1.3 ml	1.3 ml
maltose	0.0 ml	5.1 ml	5.1 ml
maltotriose	0.0 ml	1.0 ml	1.0 ml

For each of the sugars fermented by yeast, fill in the chart below to determine the mg of sugar consumed per minute during fermentation.

Calculations Table

Sugar	MW (g/mole)	Moles of CO2 produced	Moles of Sugar consumed	mg of sugar/min
fructose
maltose
maltotriose

My answers

Glucose temp 299.0k after 1 minute and 4.3ml in syringe

fructose temp 296.0k after 1 minute 1.3ml of gas in the syringe

maltose temp 300.0k after 1 minute 5.1 ml

maltotriose temp 295.6k after 1 minute 1.0 ml

Answer 1

Rate of respiration:

The measurement of respiration is very important because it provides a window through which we can determine the metabolic activity of plant tissues. During aerobic respiration, stored food (e.g., carbohydrates, fats, proteins) is combined with oxygen from the atmosphere to produce carbon dioxide, water and the energy needed to maintain the plant cell, tissue and quality of the commodity. The balanced equation for aerobic respiration is shown below.

                   C6H12O6 + 6O2 + 6H2O → 6CO2 + 12H2O + 673 kcal (38 ATP)

According to the question: the problem solved as follows:

The final result of the relation ship betweeen co₂ and sugar consumption is as folows:

the result may be accurate or may it be surely related to question