The Difference of Sucrose, Dextrose, and Starch on the Production of Ethanol in Yeast

Angela Downey, Melissa Fullbright, Braxton Curliss, Ky Shen


For this experiment, we studied the effect of different types of sugars on yeast’s ability to produce ethanol. The sugars used were sucrose, dextrose, and starch. Out of these sugars we hypothesized that dextrose would have the greatest change in ethanol production because it is a monosaccharide. Our results show that sucrose results in more ethanol production than the other sugars. Thus our hypothesis is not supported, but dextrose is still a candidate in producing a large amount of ethanol.

Full Text:



  • There are currently no refbacks.