Glucose Concentrations Effect on Rate of Fermentation in Yeast

Abstract

The glucose concentration has been shown to affect the rate of yeast fermentation and carbon dioxide production. We hypothesized if there is a moderate concentration of glucose it will cause fermentation rates to increase and with it an increase production of carbon dioxide. We used the correlation statistical test to confirm there was a strong positive correlation between glucose concentrations and the rate of fermentation. Our results show that 80% glucose concentration in yeast fermentation produced the most amount of carbon dioxide.