Vol 1, No 1 (2018)

Table of Contents

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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