Explorig cellular respiration in yeast在酵母细胞呼吸作用的探讨.docxVIP

Exploring cellular respiration in yeast Scientific Theme(s): Life Science *Natural History and Biodiversity*Ecological Interactions Grade Level(s): 6-8 9-12 Lesson Duration: Two 1 hour exploration sessions Overview Cellular respiration is a series of metabolic reactions essential to all living cells. Respiration releases energy from sugars and stores it in the form of adenine triphosphate (ATP). ATP is the basic energy currency for cell processes. Respiration can take place in the presence or absence of oxygen (aerobic vs. anaerobic conditions). For yeast, anaerobic respiration is known as fermentation, and produces carbon dioxide along with ethanol or lactate as the primary waste products, while aerobic respiration produces carbon dioxide and water as the primary waste products (Campbell and Reece, 2008). In this lesson, students will use the scientific method in one instructor-guided experiment and one student-designed experiment to explore cellular respiration in yeast. When yeast is mixed with a sugar source and water, foam forms, and may be measured as a proxy for carbon dioxide production. By comparing respiration rates between different water temperature and sugar sources, students can determine optimal conditions for yeast respiration. An environment that is too cold, too hot, or lacking in food will result in lowered rates of respiration or death. Objectives Students will… 1. Understand the basic concepts of cellular respiration 2. Understand the scientific method, and how to apply it 3. Learn how to design a controlled lab experiment 4. Practice measurement skills using thermometers and scales 5. Practice recording scientific data and graphing results 6. Practice drawing conclusions based on data analysis Grade Level Expectations (GLEs) Addressed 1. Science as Inquiry and Process: a. [6-8] SA1.1 - The student develops an understanding of the processes of science by asking questions, predicting, observing, describing, measuring, classifying, ma