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The Relationship Between Food Concentration, And Respiratory Activity Beginning of Paper In this experiment different concentrations of sucrose were tested to determine which leads to the most respiratory activity in yeast. Yeast is a heterotrophic anaerobic fungus which lacks chlorophyll. Yeast is used commercially to ferment the sugars of wheat, barley, and corn to .... Middle of Paper .... Then, the nine remaining test tubes were serially diluted, so that the sucrose concentration ranged from 30% to 0.12%. The hypothesis in this expriment was that the most respiratory activity would take place with 60% sucrose concentration. Since yeast fermentation requires sucrose and water, aproximately equal proportions of both would yield to the most respiratory activity. Once the sucrose concentration was serially cut to the desired level, the experimenter added 5 ml of yeast suspension to each one of the ten test tubes. Then, .... 373 words | 2 pages Subscription Length Price Join 30 days membership (recurring) $19.95 90 days membership (recurring) $39.95 180 days membership (non-recurring) $69.95