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.
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