Vol. 1 No. 1 (2018)

Articles

• The Effect of S. cerevisiae’s Metabolization of Natural and Artificial Sugars on the Rate of Carbon Dioxide Production

  Madison Morren, Tyler Schemley, Hailey Wilson, Michael Felder

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• Sugar Rush: How Fermentation Rate Increases with Glucose Concentration

  Keyla Flores, Shakota Neil, John Joseph Nguyen, Kayla Capper, Michael Felder

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• Reporting Assault: Salt’s Negative Impact on Yeast Fermentation

  Lee Davis, Chip Keebaugh, Shella Lucas, Thayer Hallidayschult

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• Sugar Slump: Higher Concentrations of Glucose Lead to Eventual Max Out in Respiration Rates of Yeast

  Tatum Fondren, Davis Mountcastle, Claire Nagel, Seraya Vasquez, Brett Roberts

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• Yeast Fermentation: The Effect of Sugar Type on Ethanol Production

  Elisabeth Armstrong, Jevon Clayton, McKinlee Deen, Ryan Polk, Emily Hjalmarson

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• The Impact of Saccharin on Saccharomyces Cerevisiae Yeast Fermentation

  Parker Brown, Megan Hanson, edison Huo, Derica Smith, Bianca Galletti

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• Breathe In, Breathe Out: The Negative Effect of Synthetic Sugar on Cellular Respiration

  Daisy Butzer, Jordan Doughtie, Sara Massey, Nia Nelson, Michael Felder

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• Effect of Sugars on the Rate of Ethanol Production During Anaerobic Respiration of Yeast

  Elise Emberlin, India Howay, Zachary Leasau, Irandy Reyes, Brett Roberts

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• Yeast’s Sweet Tooth: Natural Sugars Result in Greater Ethanol Production in Saccharomyces Cerevisiae than Processed Sugars

  Britanny Butler, Olivia Korte, Marki Stearmer, Seth Upthegrove, Miranda Vesy

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• PLEASE DON’T BE SALTY: INVESTIGATING THE EFFECTS OF SALT CONCENTRATION ON YEAST CO2 PRODUCTION DURING FERMENTATION

  Jillian Douglass, Kaitlyn Kim, Evan Searcy, Amber Seratte, Lisa Wegener

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• Higher Concentrations of Glucose Have a Stronger Effect on the Creation of Carbon Dioxide in Fermentation

  Cara Drummond, Georgia Harris, Gracen Roberts, Benjamin Smith, Michael Felder

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

  Heather Burnison, Tatum Granato, Mykeala King, Hannah Peoples, Thayer Hallidayschult

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• Glucose Repression Pathways in Saccharomyces Cerevisiae with Added Monosaccharides

  Michael Mullins, Leila Farnsworth, Breeana Ronk, Navid Chowdhury, Lisa Wegener

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• Rate of Yeast Fermentation Production of Differing Carbohydrates: Monosaccharides vs Disaccharides

  Skylar Fogerty, Jaci Oplotnik, Jacquelyn Renner, Emily Hjalmarson

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• The Effect of Glucose and Saccharin on the Rate of Metabolic Activity of Baker’s yeast (Saccharomyces cerevisiae)

  Martino Boggs, Krista Charles, Katie Cheap, Rodet Rodriguez

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• Glucose Concentrations Effect on Rate of Fermentation in Yeast

  Abigail Bryan, Camdyn Hart, Mackenzie Wise, Brett Roberts*

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• The Effects of Artificial and Natural Sugars on Carbon Dioxide Production in a Yeast Solution.

  Chanh Dang, Fawaaz Hameed, Justus Harris, Abigail Matthews, Rodet Rodriguez

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