Corn Sugar vs Glucose: CO2 Production in Different Amounts of Yeast

Abstract

Alcohol production is one of the largest industries in the world today. Companies are constantly looking for a cheaper way to make their product without losing quality. Is there a cheaper way to make the product without drastically changing the ingredients? We tested the sugar by placing each one in a bio-chamber with a mixture of yeast, deionized water, and sodium phosphate and measured the carbon dioxide production every two minutes, increasing the amount of yeast by ten times. We hypothesized that the corn sugar would produce more carbon dioxide than the glucose in every amount of yeast, due to its fermenting properties. Our data showed that our hypothesis was supported, when using an excessive amount of yeast (0.8g), the corn sugar produced a higher rate of carbon dioxide. The glucose was not far behind it, but it still had a lower rate. However, when using the standard amount of yeast (0.08g), glucose had a higher CO₂ production. This relays the idea that if there is too much yeast, the alcohol will not ferment as much as it would have with less yeast.