The effects of honey on CO2 emissions in fermentation of yeast

Abstract

In this experiment, we are researching if the amount of honey effects the amount of carbon dioxide emissions in the fermentation process of yeast. The issue that this question addresses is if increasing amounts of honey will speed up the process of fermentation of yeast. Our experiment is unique because we used honey as our sugar in the yeast fermentation processes. We conducted nine trials comparing increased amounts of honey molarity to carbon dioxide emissions from the fermentation. We concluded that our evidence was not due to chance alone because p-value ( p < 0.03) of our results compared to the alpha level (.05).