The Effects of Monosaccharides, Disaccharides, and Polysaccharides on Carbon Dioxide Emission in Yeast.

Abstract

In our experiment, we tested the effect of various sugars on carbon dioxide emissions in yeast. We hypothesized that, due to the difference in bond strengths, monosaccharides would have the highest levels of carbon dioxide emission, followed by disaccharides and then polysaccharides. To test our hypothesis, we used a mixture of water, Sodium Phosphate (NaPO₄) and sugar combined with yeast to measure carbon dioxide emissions in yeast. We tested three different sugars: dextrose (monosaccharide), table sugar (disaccharide) and starch (polysaccharide). Our experimental results displayed the highest levels of carbon dioxide emission in dextrose, followed by sucrose, and then starch. Therefore, these results supported our hypothesis.