The Effect of S. cerevisiae’s Metabolization of Natural and Artificial Sugars on the Rate of Carbon Dioxide Production

Abstract

The rate of cellular respiration has been studied for many years. This experiment addresses why different sugars are better for fermentation than others. We proposed that artificial sugars are worse for fermentation than natural sugars because they are manufactured to not have calories, therefore producing less ATP and by extension, carbon dioxide. We conducted five trials to compare the rates of carbon dioxide production using the yeast S. cerevisiaeto metabolize glucose, saccharine, and water. The findings of this experiment were significant as it proposes data of interest to scientists studying healthier alternatives for alcohol.