lab report: respiration

8/10/2019 Lab Report: Respiration

1/7

CELL BIOLOGY LABORATORY REPORTSubject : Cell Biology LaboratoryLecturer : Dr.rer.nat. Maruli PandjaitanInstructor : Ms. Nani Pasaribu, M. Si; Ms. Sylvia Yusri, S. SiFaculty/Class : Life Science/LS 1 ADate of Experiment : 25 September 2013Date of Lab. Report : 9 October 2013Semester : 1Time of Experiment : 14-00 16.00 pm

Experiment:Cellular Respiration

Photosynthesis

NAME : Felicia Melissa, KristaniaHadhiwaluyo, Chita Sakina Putrianti,Jonathan Winarno,Nabila Putri

Group : 4

Campus BSD CityBumi Serpong DamaiTangerang 15321 Indonesia

Tel. +62 21 537 6221Fax. +62 21 537 6201

[email protected]

S W I S S G E R M N U N I V E R S I T Y
mailto:[email protected]:[email protected]://www.sgu.ac.id/http://www.sgu.ac.id/http://www.sgu.ac.id/mailto:[email protected]


2/7

I. Objectives

To examine the factors affecting respiration in plants, state of cell and carbon

dioxide concentration, and their effect to the rate of cellular respiration of mung

beans (Vigna radiate).

To examine the factors affecting the rate of photosynthesis and their effect,

particularly the light intensity.

II. Theoretical Background

Experiment 1: Cellular Respiration

Cellular respiration

Process of cellular respiration

Factors affecting cellular respiration and their effects

Respirometer

Mung beans (Vigna radiate)

Experiment 2: Photosynthesis

Photosynthesis

Process of photosynthesis

Factors affecting photosynthesis and their effects

III. Apparatus and Materials

Apparatus

o Experiment 1: Cellular Respiration

Bent pipes, 2

Rubber tubing,2, each was attached to a syringe and rubber stopper

Large test tubes, 4

Stopwatch

Hotplate

Beaker glass, 1

o Experiment 2: Photosynthesis

Leaves, 2 Water, 100 cm

3


3/7

Stopwatch

Beaker glasses, 2

Materials

Mung beans (Vigna radiate), 16.22 g

Cotton, for each test tubes

KOH(s)(Potassium Hydroxide)

Phenol Red, powder

Distilled water, H2O

Vanillin (in a wax form)

DC Power Source

Light, 300 Watt

IV. Procedure


1. All materials and apparatus used for the first experiment was prepared

2. Preparation of the Mung beans (Vigna radiate)

1. 16.22 g was measured and divided evenly in such a way that those 4

test tubes would have the same amount of Mung beans

2.

A small amount of the Mung beans was filled evenly into two testtubes

3.

The Mung beans that were left was filled into one beaker, and half of

the beaker glass was filled by distilled water, H2O

4. The Mung beans were boiled in a hot water on the hotplate for 10

minutes

5. The water from the beaker was rinsed leaving the hot, boiled Mung

beans behind

6. The hot, boiled Mung beans were put evenly into the other 2 test

tubes

3. Each test tubes was labeled with Test Tube 1, 2, 3, and 4

4. Cotton was placed above the beans in each test tubes

5. KOH(s)(Potassium Hydroxide) flakes were into the first and second test

tubes, located directly above the cotton

6. For each test tubes one rubber tubing that each was attached to a syringe and

rubber stopper was attached


4/7

7.

Bent pipette was also attached to each test tubes by inserted them into

another hole in the rubber stopper

8.

Some amount of the wax containing vanillin was rubbed on the surrounding

surface of the rubber stopper to ensure that the system was in a vacuum state

when the investigation process began

9. Some phenol red powder was mixed with small amount of distilled water,

H2O leaving a liquid in a form similar to a red paint

10.

Each bent pipette attached to each test tubes was put into contact with the red

paint-like solution

11.Syringe was pulled to suck in phenol red solution into the bent pipe

12.The initial location of the phenol red solution was indicated using a black

marker13.Using a stopwatch, the movement of the phenol red solution inside the bent

pipe for 10 minutes was observed and recorded in the data table as shown

below

Time

(minutes)

Tube 1

(with KOH

boiled Mung

Beans)

Tube 2

(without KOHnon-

boiled Mung Beans)

Tube 4

(without KOH

boiled Mung

Beans)

Tube 5

(with KOHnon-

boiled Mung

Beans)

0 0 0.5 0 0.5

10.85

(1 minute 30 seconds)

2

3

4

0.25

(4 minutes 28

seconds)

5

6

7

8

9

10


1. Two glass beakers were prepared and filled with 100 cm3of Distilled water,

H2O


5/7

2.

One leave sample was put into each glass beakers but make sure that the

leave sample did not sink into the distilled water

3.

The 300 watt lamp was connected to the DC power source

4. Arrange both glass beakers in such a way that one was located at 30 cm and

50 cm from the lamp.

5. With the help of a stopwatch the time of the formation of bubbles was

observed until it reaches time where formation of bubbles from each of the

leaves stopped, and the observation was recorded in the data table as shown

below

Table 2.1Beaker 1

Distance: 50 cm

1

st

bubble formation: 00:45 (45 seconds)Time (minutes) Number of bubbles

00:0001:45 2

01:4502:45 1

02:4503:45 0

03:4504:45 1

04:4505: 45 1

05:45

06:45 206:4507:45 2

07:4508:45 1

08:4509:45 2

09:4510:45 2

Table 2.2Beaker 2

Distance: 30 cm1

stbubble formation: 01:34 (1 minute 34 seconds)

Time (minutes) Number of bubbles

01:3402:34 2

02:3403:34 3

03:3404:34 3

04:3405:34 4

05:34

06:34 506:3407:34 7


6/7

07:3408:34 8

08:3409:34 9

09:3410:34 14

10:3411:34 16

V. Data


o Mass of Mung beans : 16.22 g

Time

(minutes)

Tube 1

(with KOH

boiled Mung

Beans)

Tube 2

(without KOHnon-

boiled Mung Beans)

Tube 4

(without KOH

boiled Mung

Beans)

Tube 5

(with KOHnon-

boiled Mung

Beans)

0 0 0.5 0 0.5

1 -0:85

(1 minute 30 seconds)- -

2 - - - -

3 - - - -

4 - - -

0:25

(4 minutes 28

seconds)

5 - - - -6 - - - -

7 - - - -

8 - - - -

9 - - - -

10 - - - -


Table 2.1Beaker 1

Distance: 50 cm

1stbubble formation: 00:45 (45 seconds)


00:0001:45 2

01:4502:45 1

02:4503:45 0

03:4504:45 1

04:4505: 45 1


7/7

05:4506:45 2

06:4507:45 2

07:4508:45 1

08:4509:45 2

09:45

10:45 2

Table 2.2Beaker 2

Distance: 30 cm

1stbubble formation: 01:34 (1 minute 34 seconds)


01:3402:34 2

02:34

03:34 3

03:3404:34 3

04:3405:34 4

05:3406:34 5

06:3407:34 7

07:3408:34 8

08:3409:34 9

09:34

10:34 14

10:3411:34 16

VI. Discussion

VII. Conclusion

VIII. References

lab report: respiration

Documents