Variation of Yeast Fermentation Rates Among Different Sugars

Abstract

Bakers Yeast, also known as Saccharomyces cerevisiae, is a single cell organism that utilizes the process of fermentation to produce energy as well as byproducts, such as ethanol and CO₂. We hypothesis that the more complex the structure of the saccharide is, the less ethanol will be produced due to the need to break more chemical bonds in a short amount of time. To test this hypothesis, we ran nine trials in total using a 250mL Biochamber with our sugars, Yeast stock, and Sodium Phosphate. We ran three trials of tests for each of our selected three saccharides: Dextrose, Corn Sugar, and Sucrose. Our results supported our hypothesis since the Dextrose trials show more ethanol production in the short amount of time we had, though other research does suggest that the more complicated saccharides do produce more ethanol over a longer period of time.