ANALYZING THE RATE OF CARBON DIOXIDE CREATED BY FERMENTATION IN YEAST WITH DIFFERENT TYPES OF SUGARS

Abstract

We researched the effects of different sugars on the rate of yeast fermentation. We were trying to discover which sugar is most desirable for alcohol fermentation in yeast. We compared water and three different sugars: glucose, sucrose, and lactose, and how they affect the rate of CO2 production in fermentation. We created solutions of sugar, water, and yeast in the respiration chamber with a CO2 probe to measure the rate of fermentation. We discovered that glucose and sucrose have a higher rate of CO2 production, due to the yeast being able to break it down into simple sugars, unlike lactose. The rate of fermentation is affected by many factors, and we use this to our advantage to make products like alcoholic beverages, yogurt, bread, and fuel in a more efficient way