Types of Sugars' Affects on Carbon Dioxide Output of Saccharomyes cerevisiae

Chloe Golightly, Jackelynn Gutierrez, Ethan Hartig, Alyssa Hickerson, Delaney Jones


Commercially, yeast is a vital component in the manufacturing of many products ranging from the food industry to the development of ethanol. Achieving efficiency is highly sought after because it increases speed and effectiveness in production. We decided to conduct this experiment in order to benefit the future research in the topic field of baker’s yeast production because of its impact in the food, biofuels, ethanol, and drink making industries. We chose to test how types of sugars affect the fermentation of yeast through the measurement of carbon dioxide output. We used a mixture of yeast, sodium phosphate, and either glucose, fructose, dextrose, lactose, or brown sugar. After it was stirred and added to the chamber, we used the CO2 probe to track the output. Our experiment yielded that glucose is by far the most effective type of sugar in the process of fermentation. The data we collected can be used for future references based on the uniqueness of our test and invaluable information to a forever changing world.

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