This activity describes a mini- to microscale setup that offers an affordable, reproducible, and accurate method to compare the aerobic and anaerobic respiration of Saccharomyces boulardii, a strain of Saccharomyces cerevisiae. By using cost-effective methodology and standards, students are exposed to concepts such as stoichiometric relationships, yeast metabolism, reaction kinetics, and analytical testing. Yeast CO₂ production is measured by reduction of mass (aerobic) and water displacement volumetric change (anaerobic). Data collected from the activity are used to compare the two modes of respiration. The activity presented has been tested in the context of advanced high school chemistry material and introductory undergraduate chemistry.

中文翻译：

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酵母中的无氧和有氧呼吸：经典实验室活动的小范围变化

此活动描述了一个微型到微型设置，提供了一种负担得起的，可再现的，准确的方法来比较酿酒酵母（Saccharomyces boulardii）（一种酿酒酵母）的有氧和无氧呼吸。通过使用具有成本效益的方法和标准，学生可以接触到化学计量关系，酵母代谢，反应动力学和分析测试等概念。酵母CO _2的产生通过质量减少（好氧）和水置换体积变化（厌氧）来衡量。从活动中收集的数据用于比较两种呼吸模式。所介绍的活动已经在高中化学材料和本科化学入门课程中进行了测试。