Ethanol Production in the fermentation of Saccharomyces Cerevisiae - How Gassy Is it?

Addison Horn, Jonathan Albers, Morgan Maggard, James Hinds


This experiment is based on the question of what conditions could affect the production of Yeast in baking processes. Fermentation is an important process in many industries such as baking and brewing. To understand it better, we need to learn what conditions could affect the process while simultaneously finding ways to make it more productive. Throughout the experiment we used one type of sugar, corn sugar, in different amounts to see if it would have an effect on the production of ethanol in the yeast solution. The results we collected showed that our hypothesis was not supported. We found that having too much or too little sugar does not significantly impact the production of ethanol in the fermentation process. There were many other variables that would have affected how the results from our experiment were collected.

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