The Effect of Monosaccharides versus Disaccharides on the Rate of CO2 Production

Abstract

Yeast undergoes anaerobic respiration which yields carbon dioxide (CO₂ ) and ethanol as byproducts. Many things can affect the rate of CO₂ production, and we tested how monosaccharides and disaccharides could affect this rate. We proposed that using both monosaccharides and disaccharides would supply different rates of CO₂  production. We placed different sugar solutions in the respiration chamber with yeast to test the rate of CO₂ production for each solution. We expect that this approach would be of interest to those wanting to learn more about the factors that affect fermentation in yeast.