The Effects of Differing Sucrose Concentrations on Baker’s Yeast CO2 Production

Ashlynn Bokesch, Molly Born, Alexia Avila, James Erdmann, Jack Clark


Acme Brewing and Baking looks to maximize yeast growth and analyzes the CO2 production to test that growth. Looking at questions like “why do yeast population growth rates vary?” leads to developing experiments that explore the how and why this occurs. This experiment was performed to investigate what concentration of sugar yields the highest yeast growth. This study looked at the effects of sucrose concentrations on the emission of carbon dioxide from Baker’s yeast so that production of yeast grown foods and fermented beverages can be optimized. Methods included the measure of carbon dioxide from trials that manipulated the concentration of sucrose added to yeast. Results found that the higher the sucrose concentration, the higher the CO2 level, making yeast production at its highest point when a 5% concentration of sucrose is added to the yeast mixture.

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