The Effect Sucrose Has On CO2 Output From Yeast Production

Abstract

A microorganism, yeast, produces ethanol and carbon dioxide through a process called fermentation. Yeast is used to make alcoholic beverages like beer and wine, as well as several foods, making it important to humans. Some industries heavily rely on yeast, which is why it is important to figure out the most efficient ways to increase yeast productivity. Our group wanted to see which sugar produced more CO2 , sucrose or dextrose. Our experimental group was a mixture of 25 ml of deionized water, a sucrose concentration of 1.6% (0.8g), and lastly we added 1.0 mL of yeast. The control group followed the same procedures, except we used dextrose instead of sucrose. Everything was mixed together using the stir plate. We hypothesized that our sample of yeast with sucrose would produce more CO2 because we know sucrose has more sugars, which are broken down in fermentation. After many trials, our hypothesis was supported. Sucrose produced 2.429 ppm/s, while dextrose produced 2.415ppm/s. This information could be used to help baking and brewing industries find more effective means of growing yeast.