Yeast: The Effects of Sugar Concentration on Ethanol Production through Fermentation

Abstract

We studied the effects of pH on CO2 output as a factor of growth rate. Acme Brewing and Baking Company is conducting several experiments to determine the ideal conditions for fermentation and bread production. As part of their research team we chose to study pH effecting growth. We predicted that the yeast would reproduce faster in acidic environments, but the data we found did not support this prediction.